Bacon & Maple Syrup Brussels Sprouts

You can never have too many tasty Brussels sprouts recipes. “Bacon & Maple Syrup Brussels Sprouts” proves this point. My husband would be happy eating Brussels sprouts every day of the week. And, I was relieved when he loved my new recipe. Recently, he came home with yet another 2-lb bag of fresh Brussels sprouts from Costcos. As much as I love “Roasted Brussels Sprouts,” it was time for something new. I found a promising recipe while browsing through one of the food magazines which I had purchased over the holidays. This dish has a slightly different twist on preparing Brussels sprouts. The vegetable simmers in a pot along with maple syrup and chicken broth. These ingredients reduce down to provide a mildly sweet glaze to the Brussels sprouts. Crisp bacon bits also add a touch of flavor. This stove top recipe is easy to prepare with just a couple of ingredients. Let’s give a toast to another healthy vegetable recipe!

Healthy Vegetable

Yes, indeed. Brussels sprouts are healthy. So, if we are going to eat vegetables; this is a good one to include in our meals. This cruciferous vegetable looks like a mini-cabbage and is, in fact, a member of the cabbage family (Brassicaceae family of vegetables) along with cauliflower, kale and mustard greens. These vegetables are packed with nutrients including Vitamin C, Vitamin K and folic acid plus many other vitamins and minerals in smaller amounts. And, these cruciferous vegetables, including Brussels sprouts, are rich in fiber and antioxidants.

The fact that Brussels sprouts are so rich in antioxidants is the important point. Antioxidants help prevent damage to cells and reduce chronic inflammation which contributes to so many diseases such as diabetes, cancer and heart disease. Eating lots of these vegetables, plus fruits, beans and whole grains is the key to a healthy diet. We’ve got the vegetables covered!

What about the rotten-egg aroma of Brussels sprouts and the bitter taste?

The sulfur-containing compounds in Brussels sprouts can give them a “rotten egg” smell which certainly makes them less desirable to eat. This compound is called glucosinolate and naturally occurs in Brussels sprouts, cabbage and other cruciferous vegetables. When the vegetable is cooked, the glucosinolate breaks down into volatile sulfur compounds like hydrogen sulfide creating the strong, rotten egg odor. The longer the Brussels sprouts cook, the stronger the smell.

The key to cooking Brussels sprouts is not to overcook them. The second key is to cook them in the pot uncovered with the lid off. It becomes a balancing act to cook the Brussels sprouts long enough so they are tender but not mushy.

The second problem with Brussels sprouts is that they can create a bitter taste sensation in some people when eaten. This may be caused by a genetic variation in a certain gene making some people more susceptible to bitter tastes. This is interesting information and may help explain food preferences of some folks. It requires further exploration. (I have given the entire quote at the bottom of this blog post with the details.) But, not me; I love Brussels sprouts and don’t find them to be bitter.

Making the Recipe

This is a simple recipe with just a few ingredients. I didn’t even include spices, onion or garlic. Salt and pepper are optional, and I actually omitted them from my dish. (The bacon and chicken broth have plenty of salt.) Just let the Brussels sprouts, bacon and mild maple syrup glaze shine. My original source of inspiration is: Taste of Home, Holiday Classics. (I could not find a date or volume # on the issue, sorry.)

Costco sells Brussels sprouts in 2-pound bags. That’s alot of Brussels sprouts! Although I cooked the entire bag, I had to saute the sprouts in two batches. I suggest using only 1 pound for this recipe and saving the second pound for another meal.

To make the recipe, slice the bacon into bits and fry. (I used only 4 thick strips — 4 oz bacon for this recipe.) Remove the bacon, reserving the grease. Trim the Brussels sprouts (if needed) and score the cores (stem ends) by cutting a cross into each core. I did not cut the larger sprouts into halves — then they start to fall apart, and you do need to stir and turn the Brussels sprouts from time to time while they cook in the pot.

This is a one-pot preparation; essentially the Brussels sprouts are just boiled. The ingredients should be ready to go:

Add about 1 Tbsp bacon grease and 1 Tbsp butter to a large, heavy pot or Dutch oven. Cook and turn the Brussels sprouts for 5 minutes — some of them may char. That’s okay. (If cooking a large amount of Brussels sprouts; this may require two batches — add more bacon grease and butter.)

Add the maple syrup and a 1/2 cup of chicken broth (you don’t need the entire can). Cover and cook for 5 minutes. Then uncover and cook for 10 to 15 minutes until the Brussels sprouts are tender. (Cooking uncovered helps dissipate the strong odor.) Stir occasionally and add more chicken broth, one tablespoon at a time, as needed so that the sprouts don’t burn. Pierce with a knife to test for tenderness. Cooking time depends upon the size of the Brussels sprouts and how many are in the pot. It is best if the sprouts are cooked until just tender; not mushy.

To serve, transfer to a serving bowl. Pour the syrupy liquid in the pot over the spouts and sprinkle the bacon bits on top. Let everyone help themselves to a serving.

This deceptively simple recipe for Brussels sprouts is so tasty. The maple syrup, chicken broth and bacon give just enough flavor to make the dish interesting.

By paying attention to the pot simmering on the stove, these Brussels sprouts can be cooked properly and they don’t have any “rotten egg” odor. Mushy Brussels sprouts are disappointing — I served those over Christmas after trying to cook them in an Instant Pot!!! So, no Instant Pot. Lesson learned. This time, the Brussels sprouts turned out correctly. Whew!

Enjoy this recipe; I’m preaching; but let’s eat our vegetables.

References:

https://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=42554#:~:text=As%20Brussels%20sprouts%20cook%20a,vegetable%20cooks%20the%20odor%20intensifies.

Quote from The Coastal Gardener Brussels Sprouts – You either love them or loath them! Perhaps here is the reason why – Author: Sherida Phibbs. Published on: June 15, 2020 

“UK’s Cornwall world-renowned Eden Project did a study back in 2011. Scientists discovered a genetic reason why possibly people love or loath Brussels sprouts.  It contains a chemical called phenylthiocarbamide (PTC) which tastes bitter to people who have a variation of a certain gene.  This study revealed that the gene that controls the taste sensitivity (TAS2R38) along with the PTC gives bitterness to the tongue.  The research found that around fifty percent of the world’s population have a mutation of this gene.  Meaning, the lucky half with the mutated gene do not taste the bitterness. Apparently, I have this mutated gene because I enjoy a properly prepared dish of Brussels sprouts.“