Maple Glazed Brussel Sprouts

Maple Glazed Brussels Sprouts (2)
Have you ever had a situation when a planned dish was transformed while cooking? Don’t answer though – I guess it will be “yes”. Not being a spontaneous person in life, I can act like that in the kitchen. That often happens to me, especially when I make a salad or pasta dish.  I have tried doing the same thing in baking, but after screwing up a few layer cakes I came to realize I shouldn’t be that frivolous with cakes.

Sometimes I can blame my memory for forgetting to add an ingredient and finding that out only while taking pictures or  having eaten the meal.

Maple Glazed Brussels Sprouts

The another issue is when you’re planning a particular meal, but you’ve got to utilize some products, and as the result you have a totally different from the original idea stuff. I don’t always fancy about my plans being changed, but in fact you could end up with a delicious meal.

Exactly that happened to this dish. Originally, that supposed to be Maple Glazed Brussels Sprouts. Read this again please: Maple – Glazed – Brussels – Sprouts. Simple and so good, right?

Maple Glazed Brussels Sprouts (5)

However, by the time I was about to cook these little gorgeous guys, I had got one unused leek stalk. Not a big deal – leek would perfectly work with Brussels sprouts and bacon. Stop! Bacon? What about the bacon? Or folks, have you got perplexed? Sorry about that. I got an opened package of chicken bacon too. Bacon would be nicely paired with the Brussels sprouts and leeks. Needless to mention the amazing combo of bacon and maple syrup.

Not only did we have the unused leek and bacon that day, but also we got a few lonely button mushrooms. Even though I wasn’t willing to add them as well, my husband was strict and made me I finally decided why not? They won’t spoil the meal anyways. Approved – they got in the pan too.

Maple Glazed Brussels Sprouts (4)

Do you think that was the very last unexpected ingredient? Okay, just kidding – it was in fact:)

Thus, let’s sum this up. Do you still remember the initial idea? I’ll repeat –  Maple Glazed Brussels Sprouts. What did I get? That could have been called like Maple Glazed Brussels Sprouts with Leek, Chicken Bacon, and Mushrooms. I won’t do that – it’s the way too long. And it’s being said the Internet doesn’t love so long names:) So, let’s keep this simple.

But the bottom line is the final version turned out even more delicious and nutritious. Perhaps, that’s not that bad when your planning dish get tweaked. But I’m still kind of hoping to make a simple Maple Glazed Brussels Sprouts one day. What do you think guys – do I have any chance?:)

Maple Glazed Brussels Sprouts (3)

Maple Glazed Brussel Sprouts

Prep Time: 5 minutes

Cook Time: 25 minutes

Category: Side Dish, Vegetables

Servings: 2 large**

Delicious maple glazed Brussels sprouts perfectly paired with chicken bacon, leek and mushrooms in this hearty 30-minutes meal.


  • 1 pound Brussels sprouts, washed, drained and cut in half if large
  • 1 leek stalk (white and light green parts), sliced
  • 1 cup mushrooms (5-6 mushrooms), sliced
  • 5-7 chicken bacon strips, sliced
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 3 tablespoons maple syrup,
  • salt, black pepper and smoked paprika, to taste


  1. In a large pan heat the oil and butter to medium heat.
  2. Add the leek and cook for 2-3 minutes until start to soften.
  3. Increase heat to over medium - high. Add the Brussels sprouts and mushrooms and cook, stirring, for 5 minutes until they start to turn golden.
  4. Decrease heat to medium. Add 2-3 tablespons of water, cover the pan with a lid and let simmer for 7-10 minutes (7 minutes for a bit firm sprouts and 10 for well cooked).
  5. Increase heat (sorry about that:). Add the bacon and cook for 3 minutes.
  6. Add the maple syrup and toss to coat. Season with the salt, pepper and paprika and cook for an additional 2-3 minutes.
  7. Serve at once.
  8. Enjoy!


* If you prefer crispy bacon, cook it separately and then add to the pan. ** As the main dish. If served as a side dish, the number of servings will be 4-6. ***

10 thoughts on “Maple Glazed Brussel Sprouts

  1. cheyholzworth says:

    I’m glad this dish turned out to be -; maple Glazed brussels sprouts and then some. I always try to make uncomplicated brussels sprouts… and then I end up adding bacon and sriracha, at least. These look good, love the addition of leek too. Yum! I’m going to have to give these a go. :) Thanks for sharing, Ben!

    • That’s interesting that some people from North America haven’t seen it – may be that’s only a Canadian thing? We have chicken and turkey bacon – quite delish stuff which being fried really resembles regular bacon (by texture and flavor). Plus, it doesn’t have so many fats:)

  2. Laughing all the way trough!! I have been there so many times! But I think that is where cooking is most fun! Love brussel sprouts with bacon but have never tried with maple before, it’s going to my list of most try! Have a great weekend

  3. I’ve never had chicken bacon – but it has “bacon” attached to it, so am sold! The thought of all that maple and bacon and ‘shrooms and Brussels sprouts and leeks hanging out together in one spoonful is making my tastebuds do a happy dance! YUM!

    • Haha, thanks. Chicken (or turkey) bacon is a lovely option if you’d like to cut down on fats and calories – I discovered it 2 years ago and since that we’ve been having this bacon instead of regular, most of the time.

  4. spicedblog says:

    Sometimes those random meals are the best, Ben! My wife often takes all sorts of crazy leftovers from my kitchen adventures and turns them into tacos…and they are amazing. Like the best tacos ever! I’ve tried to recreate her inventions when she’s out of town, and it just never turns out the same. Either way, I’m glad your husband put his foot down on this dish…that combo of flavors sounds incredible!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge