Caramelized Brussels Sprouts with Maple Orange Glaze

Name: Caramelized Brussels Sprouts with Maple Orange Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 6 slices bacon; 20 fresh brussels sprouts; ¼ cup fresh navel orange juice; 2 teaspoons pure maple syrup; ¼ cup extra virgin olive oil; ½ ounce grated Parmesan cheese; ½ teaspoon sea salt; 1 medium shallot, peeled and quartered; 2 teaspoons stone-ground mustard; 2 teaspoons cane vinegar

Recipe GLPR85bb9a58541278

Side Dish

45 min

311 cal

Servings: 6

Stovetop

SNAP eligible

Brussels sprouts halved and seared until golden, then tossed with a bright maple-orange glaze made from fresh citrus, shallots, Dijon mustard, and aged vinegar. Crispy bacon pieces and sharp Parmesan finish this elegant yet simple side dish that's both naturally gluten-free and compliant with primal eating principles.

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Ingredients

6 slices bacon

20 fresh brussels sprouts

¼ cup fresh navel orange juice

2 teaspoons pure maple syrup

¼ cup extra virgin olive oil

½ ounce grated Parmesan cheese

½ teaspoon sea salt

1 medium shallot, peeled and quartered

2 teaspoons stone-ground mustard

2 teaspoons cane vinegar

Directions

Trim the stem base from each brussels sprout by carefully removing just the white bottom portion, taking care not to remove too much or the leaves will separate. Slice each sprout in half lengthwise and set aside.
Add the orange juice, shallot, olive oil, stone-ground mustard, cane vinegar, maple syrup, and salt to a food processor. Blend until smooth and emulsified. Taste the glaze and adjust seasonings to your preference. Transfer to a bowl and set aside.
In a large skillet over medium-high heat, cook the bacon according to package directions until crispy. Transfer to paper towels to drain. Once cooled slightly, chop the bacon into bite-sized pieces. Pour the rendered bacon fat into a small heatproof container and reserve.
Return the same skillet to medium-high heat. Place the brussels sprouts cut-side down in the pan. Lightly drizzle with 1–2 teaspoons of reserved bacon fat. Cook without stirring for about 5 minutes until the cut sides develop a deep golden-brown color. Work in batches if necessary to avoid overcrowding.
Carefully pour the maple-orange glaze into the hot pan with the brussels sprouts. The mixture will sizzle and steam vigorously—this is expected and helps caramelize the surface. Pick up the pan by the handle and shake gently to move the brussels sprouts around, being careful not to burn the delicate glaze. Cook for 1 minute or less until the sauce coats the sprouts and reaches your desired level of caramelization, then remove from heat immediately.
Transfer the caramelized brussels sprouts to a serving dish. Toss with the chopped bacon and grated Parmesan cheese. Serve warm as a side dish or light main course.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked year-round at Harris Teeter, Food Lion, Kroger, or Walmart—no special trips needed. The stated 45 minutes is honest for trimming and caramelizing Brussels sprouts in batches, which requires active attention and doesn't speed up. Cost per serving lands around $1.50–$2.00, with bacon and fresh orange juice being the main drivers, but both are standard grocery-list items. This reheats decently in a 350°F oven and works as a side dish for a family dinner, though it's not make-ahead-friendly for weeknight prep since the glaze benefits from fresh application.