Bourbon-Glazed Brussels Sprouts with Crispy Bacon

Bourbon Bacon Brussels Sprouts

This easy Brussels sprouts recipe combines roasted-skillet sprouts with crisp bacon and a buttery bourbon glaze. It’s a favorite for holiday meals like Christmas and Thanksgiving, but works equally well for a weeknight side dish. The recipe has been tested for reliable results.

Ingredients needed for this recipe

Ingredients to make crunchy Brussels sprouts with bacon and pecans, finished with a bourbon glaze.

1. Brussels sprouts: Choose firm, in-season sprouts for the best flavor.
2. Unsalted butter: Used in the glaze; salt comes from the bacon and sea salt in the recipe.
3. Dark brown sugar, cayenne, and sea salt: For the sweet-spicy bourbon glaze.
4. Bourbon: A malt bourbon adds the best flavor; the alcohol cooks off, leaving the aroma.
5. Bacon: Adds savory saltiness and crisp texture.
6. Pecans: Toasted and crumbled over the finished dish for a nutty crunch.

How to prepare Brussels sprouts with bacon and bourbon glaze

A printable recipe card is available in the recipe section below.

Step 1: Clean the Brussels sprouts. Trim a thin slice off the stem end, remove any loose outer leaves, and cut away brown spots. If any sprouts are very large, halve them. Rinse the cleaned sprouts in a colander.

Step 2: Parboil the sprouts. Bring about 2 inches (5 cm) of water to a boil in a large pot. Add the Brussels sprouts and cook for 5 minutes. Drain and set aside.

Step 3: Make the bourbon glaze. In a small saucepan, combine butter, dark brown sugar, bourbon, cayenne, and sea salt. Heat, stirring until it comes to a boil, then reduce heat and simmer for about 2 minutes until the sugar dissolves and the glaze is smooth. Remove from heat.

Step 4: Cook bacon and finish the dish. In a hot skillet, cook the bacon pieces over medium heat until lightly browned and some fat has rendered, about 3 minutes. Add the drained Brussels sprouts, increase heat to high, and stir-fry for 2 minutes to crisp their edges. Pour in the bourbon glaze, reduce heat to low, and simmer for 5 minutes so the glaze coats the sprouts and bacon. Turn off the heat, sprinkle toasted pecans on top, and serve immediately.

If you make this recipe, feel free to share a photo using the tag #byandreajanssen on Instagram — I enjoy seeing your versions and sometimes share them. If you liked the recipe, please leave a rating on the recipe card to help other home cooks.