Crispy Brussels sprouts coated in warm maple syrup and tossed with bacon will turn any Brussels sprout hater into a #1 fan!
Brussels sprouts are a vegetable hated by many. I’ve learned that the deep fried version of any veggie tastes much better than when steamed. Now, steamed Brussels sprouts are nasty. Let’s be real. BUT, Brussels sprouts with bacon, AND deep fried? Count me in!
The Brussels sprouts are deep fried until they are crispy. Some leaves are also separated and fried to a texture similar to kale chips! The sprouts are then tossed with bacon-infused maple syrup. This sweet and salty combo is always a winner and works so well for this vegetable side dish.
How to clean and trim the Brussels sprouts
The Brussels sprouts need to be cleaned properly before cooking. To do this:
- Cut off the root of every Brussels sprout. Some leaves naturally fall off when the root is removed. Set these aside.
- Cut each one lengthwise in half, from the top to the root.
- Gently remove some more leaves from the halved Brussels sprouts. Put them aside with the other leaves that fell off.
- Rinse the leaves and halves under cold running water.
- Place the rinsed Brussels sprouts on a tray or plate lined with paper towels. Add more paper towels on top and gently pat dry.
- Remember: NOT toss the individual leaves once they have been cleaned! The leaves are fried separately from the halves for this recipe.
How to make the maple bacon sauce
The maple bacon sauce for the fried Brussels sprouts is very easy to prepare!
- Diced bacon is cooked in a small pan on medium heat. Saute the bacon until it is cooked most of the way.
- Add diced onions and cook for a minute. At this stage, the bacon is cooked fully.
- Pour maple syrup into the sauce pan and simmer for a minute.
- Keep the maple bacon sauce in the pan until it is ready to be tossed with the fried Brussels sprouts.
Can these Brussels sprouts with bacon be made pork free?
If there is no pork on your fork, the bacon can be completely omitted. Some of the smoky flavor will be missing, so add a dash of paprika or a drop of liquid smoke to the maple syrup while cooking.
Turkey bacon can also replace pork bacon. Pork bacon has a higher fat content, so add another teaspoon of olive oil so that the turkey bacon does not burn.
Maple syrup substitution
Maple syrup may be a bit expensive for some. No worries. Pancake syrup can be used instead. But the end product will taste much better when used with maple syrup.
What should I serve with the crispy fried Brussels sprouts with bacon?
The Brussels sprouts pair well with roasted chicken or pork. A piece of salmon is also an excellent option. Steamed rice or creamy mashed potatoes are a nice starch to complement the meal!
Or you can eat a bowl full on it’s own, like I did when testing out this recipe. No judgment here…they’re THAT good!
Looking to use maple syrup in another recipe? Give my Sweet Potato Cornbread with Maple Bourbon Butter a try! And don’t forget to share your creations with me on Instagram or Twitter!
Crispy Fried Maple Bacon Brussels Sprouts
Equipment
- deep fryer or pot safe for deep frying
- tray with paper towels
- knife and cutting board
- small pan
- wooden spoon or rubber spatula
- medium sized mixing bowl
Ingredients
- 2 cups canola oil for deep frying
- 1 pound Brussels sprouts
- 2 teaspoon olive oil
- 4 bacon strips diced
- ¼ cup diced onion
- ½ cup maple syrup
- 1 sprig of thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Heat canola oil in a deep fryer to 350 degrees.
- While the oil is heating, prep the Brussels sprouts by cutting the roots of each. Next, cut each sprout in half. Gently peel off and set aside any leaves that naturally fall off. Rinse the leaves and halved Brussels sprout under cold water, keeping them separate. Place them onto a tray lined with paper towels, layering more paper towels on top and pat dry. Set aside.
- Heat the olive oil in a small pan on medium heat. Saute the diced bacon for 4-5 minutes, stirring occasionally until slightly under cooked.
- Add the diced onions and cook for 1 minute, stirring occasionally. Pour in the maple syrup and add the sprig of thyme. Turn the heat to low and simmer for 1 minute. Remove from the heat.
- Once the frying oil is at the correct temperature, add the halved brussel sprouts 2 batches. Fry for 2 minutes. Remove and drain the brussel sprouts and place into a medium sized mixing bowl.
- Fry the Brussels sprout leaves in the same oil for one minute. Remove and drain, and add with the Brussels sprout halves. Sprinkle with salt and pepper and toss with a large spoon.
- Remove the thyme sprig from the maple syrup sauce. Pour over the fried brussel sprouts and mix together with a spoon.
- Serve immediately.
These were so crispy and delicious, I almost forgot I was eating Brussel sprouts! The maple and bacon added a unique flavour.
I had not fried brussels before but your recipe made it a very easy process. LOVE the texture and flavor of these so I’m making them again tomorrow!
I love Brussels sprouts and this recipe was perfect. The Brussels were seasoned to perfection plus they were super crispy just like I like it.
We loved these brussels sprouts soooo much! The crispy texture with the sweet maple and savory bacon – SO good!
I have this rule where I can only eat brussels sprouts if they’re paired with bacon, and these meet that rule! These brussels sprouts were so good — sweet, smokey, and crispy! Thank you for sharing this recipe!
I’ve been dying for an at-home recipe of fried brussels sprouts and this recipe did NOT disappoint! The addition of bacon really paired well with the maple glaze. Even my daughter got it on the fun. Absolutely will be making these again!
I substituted the bacon with veggie bacon. This side dish made Sunday dinner even more outstanding.
The maple on these crispy Brussels Sprouts was the perfect amount of sweetest to balance out the earthy brussl sprout taste.
I never liked Brussels sprouts when I was growing up, but my son requested them. These fried sprouts with maple and bacon healed my Brussels sprouts trauma!
These Brussels Sprouts had the perfect amount of crispiness. I made them without the bacon and they were still so delicious and packed with so much flavor.