Brussel sprouts are simultaneously one of the most hated and most popular vegetables. A 2008 survey by Heinz showed that they were the most hated vegetable in America, yet now they can be found at all of the hottest restaurants. You can eat them fried like chips, roasted with balsamic and cranberries or even shredded in salads. Brussel sprouts are so good for you. As said by Food Republic: Brussels sprouts are an excellent source of vitamin A, vitamin C (way more than an orange, by the way), vitamin K, as well as beta carotene, folic acid, iron, magnesium and fiber. They’re also high in selenium, which is associated with reduced risks of certain cancers, as well as increased male virility. Find a way to love them! My grandmother first introduced them to me cooked with bacon and maple syrup. I know, not the most slimming of choices, but they are so delicious! This recipe was originally found in Country Woman 2010. My grandmother saved it and has converted me to brussel sprouts ever since.

Maple Bacon Brussel Sprouts |



  • 3 strips bacon, cooked & chopped
  • 1 pound fresh brussel sprouts
  • 2 tablespoon butter
  • 1/2 cup chicken broth
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Cook strips of bacon to your preference.
Soak up extra oil on bacon with paper towels.
Chop into bite size pieces & set aside.
Prep brussel sprouts by trimming off the stem, peeling the outer layer and cutting in half.
Saute brussel sprouts in butter 3-4 minutes in a medium sized skillet
Stir in chicken broth, maple syrup, salt & pepper and bring to a boil
Reduce heat & cover. Simmer 5 minutes.
Remove lid & cook, stirring, until tender (8-10) minutes
Sprinkle with bacon pieces & serve hot.


Maple Bacon Brussel Sprouts |

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