Maple Bacon Brussels Sprout Hash

• 12 oz Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 2 tbsp fresh thyme leaves

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add Brussels sprouts cut-side down and cook until browned, about 5 minutes.
3. 3 Remove sprouts and set aside.
4. 4 Add bacon to the same skillet and cook until crispy.
5. 5 Add onion to the bacon and cook until softened.
6. 6 Stir in garlic, smoked paprika, salt, and pepper.
7. 7 Return Brussels sprouts to the skillet.
8. 8 Whisk together maple syrup and apple cider vinegar; pour over sprouts.
9. 9 Add chicken broth and thyme leaves, then cook until heated through.
10. 10 Serve warm.

Equipment

• Large skillet
• Spatula
• Cutting board
• Chef's knife

Variations

• Add crumbled cooked sausage for extra protein.
• Toss in diced apple for a touch of sweetness and crunch.

Substitutions

• Use coconut oil instead of olive oil for a dairy-free option.
• Substitute agave syrup for maple syrup if needed.

Pairings

• Enjoy with a side of toast or biscuits.
• Perfect with a mimosa for brunch.

Nutrition

Tips

• For extra crispiness, roast Brussels sprouts in the oven before pan-frying.
• Substitute turkey bacon for a leaner option.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a sunny-side-up egg.
• Serve alongside crispy hash browns.

FAQ