This recipe is a game changer. Lightly glazed with honey, maple syrup and diced bacon bits, the sprouts are a perfect blend of sweet and savory.
2 tablespoons diced bacon
¼ cup Cipollini or Pearl onions, diced
2 cups Brussels sprouts, trimmed and cut in ½ or 1/3
1 tablespoon butter
1/2 tablespoon honey
1 tablespoon maple syrup
1 – 2 oz chicken stock
Salt & Pepper
Cook the baby brussels sprouts in a large saucepan of salted boiling water for 5 minutes or until bright green and just tender. Drain and immediately place in an ice bath until cooled. Drain and set aside.
In a large pan, sauté the bacon until golden brown and crispy. Add the diced onions, sprouts and honey and sauté over medium heat until lightly caramelized. Add the butter and maple syrup and continue to cook for a few minutes until glazed. Add 1 oz of the chicken stock to deglaze the pan, which will remove any little bits from the bottom. Add another ounce if necessary and continue to slowly cook to burn off the liquid. Season to taste with salt and pepper.