Maple Bacon Brussels Sprout Hash

• 1 pound Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chicken broth
• 2 tablespoons fresh thyme leaves

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add bacon and cook until crispy.
3. 3 Remove bacon, leaving drippings in the skillet.
4. 4 Sauté onion in the drippings until softened.
5. 5 Add garlic and cook for another minute.
6. 6 Toss in Brussels sprouts and cook until they start to brown.
7. 7 Stir in smoked paprika, salt, and pepper.
8. 8 Pour in maple syrup, apple cider vinegar, and chicken broth.
9. 9 Cover and cook for 5 minutes, until sprouts are tender.
10. 10 Return bacon to the skillet and sprinkle with thyme.
11. 11 Toss to combine and cook another 2 minutes.
12. 12 Serve warm.

Equipment

• Large skillet

Variations

• Add a handful of cranberries for a sweet and tangy twist.
• Include diced apple for added sweetness and texture.

Substitutions

• Substitute maple syrup with honey for a similar sweetness.
• Use vegetable broth instead of chicken broth for a vegetarian option.

Pairings

• Pairs beautifully with roasted chicken.
• Serve alongside a crisp autumn salad.

Nutrition

Tips

• For extra crunch, roast Brussels sprouts in the oven before adding to the skillet.
• Feel free to use turkey bacon for a lighter option.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently in a skillet.

Serving Suggestions

• Serve with a fried egg on top for extra richness.
• Pairs well with a side of sourdough toast.

FAQ