Maple Bacon Shredded Brussels Sprouts
Crispy shredded sprouts, a maple Dijon dressing, and bacon in every bite... these Maple Bacon Shredded Brussels Sprouts totally stole the spotlight at my dinner party! Ready in just 30 minutes and so easy to prep ahead of time for the holidays!
Servings: 8 servings
Ingredients
- 3 tablespoons olive oil
- 2 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
- 8 ounces bacon finely chopped into ‘bacon bit’ pieces
- 2 pounds Brussels sprouts trimmed and sliced ¼-inch thick*
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup toasted pecans coarsely chopped
- ½ cup dried cranberries
Instructions
- In a small bowl or mason jar, whisk or shake together the olive oil, maple syrup, Dijon mustard, vinegar, and dried thyme until well combined. Set this aside while you prep the rest.3 tablespoons olive oil, 2 tablespoon pure maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, ½ teaspoon dried thyme
- Add the bacon to a large skillet over medium heat and cook for 7-8 minutes, stirring occasionally. Once fully cooked and crispy, use a slotted spoon to transfer it to a paper towel-lined plate. Carefully drain off all but about 2 tablespoons of the bacon grease from the skillet.8 ounces bacon
- Add the shredded sprouts to the skillet with the bacon grease, strategically placing a few of the whole pieces directly in contact with the bottom of the skillet before you add the rest. Cook 5-7 minutes, stirring only every couple of minutes so they have time to develop a nice char.2 pounds Brussels sprouts
- During the last minute, season with salt and pepper and stir to combine. Once they’re bright green and almost cooked through, transfer them to a large bowl. (You still want them to have a bit of crunch — the texture makes the salad so good!)1 ½ teaspoons salt, ½ teaspoon black pepper
- If serving warm, drizzle the Brussels sprouts with the dressing, then add the pecans, cranberries, and cooked bacon. Toss until well combined and serve immediately. If serving chilled, refrigerate the cooked sprouts, bacon, and dressing separately, then toss everything together just before serving so the salad stays crisp and fresh.½ cup toasted pecans, ½ cup dried cranberries
Notes
- Yield: This recipe makes enough for about 6-8 side dish-sized servings.
- Shredded vs. whole sprouts: You can shred whole Brussels sprouts yourself with a sharp knife, or make life a little easy and grab 2 12-ounce bags of pre-shredded sprouts. Both work great, just avoid super thick cuts so they cook evenly.
- Use a big skillet: A large 12-inch skillet (cast iron is ideal!) is your best friend here! More surface area means more crispy, gorgeously caramelized edges and less steaming.
- Timing matters: The key is not overcooking. These shredded sprouts taste best when they’re still a little firm in the center with crispy bits around the edges.
- Don’t over-stir: Resist the urge to constantly move them around. Stirring only every couple of minutes lets the sprouts develop that deep golden char that makes this recipe shine.
- Warm or chilled: This dish is delicious served warm right out of the skillet or chilled as a salad.
- Prep ahead friendly: Cook the sprouts and bacon up to 2 days in advance and store separately. Keep pecans at room temp so they stay crunchy, and toss everything together with the dressing just before serving.
Nutrition
Calories: 295kcal | Carbohydrates: 21g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 674mg | Potassium: 544mg | Fiber: 5g | Sugar: 11g | Vitamin A: 873IU | Vitamin C: 97mg | Calcium: 63mg | Iron: 2mg
