Maple Balsamic Brussels Sprouts with Turkey Bacon

These brussels sprouts have a deliciously sweet sauce from the maple syrup and balsamic vinegar, a wonderful smokey flavor from the bacon, and are perfectly crispy!  Makes for a great Thanksgiving side dish!


  • 3 slices of turkey bacon
  • 1 lb brussels sprouts
  • 1/4 + 1 tbsp cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1 tsp ghee
  • salt
  • garlic powder


  1. Wash the brussels sprouts.
  2. Blanch the sprouts by placing in boiling water for 3-5 minutes.
  3. While the brussels sprouts are blanching, chop the turkey bacon into small pieces. Pan fry in a little bit of ghee (not the 1 tsp, just a little extra) or by themselves until crispy. Remove from pan.
  4. Remove brussels sprouts from water and cut in half.
  5. Place the brussels sprouts face down in the pan that you cooked the bacon in with the heat on medium. Let the brussels sprouts sit and brown. Leave the brussels sprouts face down until they are at your desired crispness, only peaking to make sure they don’t burn!
  6. While the brussels cook, combine the balsamic vinegar and maple syrup in a pot. Bring to a boil and then reduce to a simmer.
  7. Once the sprouts are crispy, lower the heat and mix the ghee (the 1 tsp listed) and the turkey bacon back in.
  8. Add the brussels sprouts and bacon to mixing bowl. Add 3 tbsp of the sauce mixture, which should have thickened a little bit, to the sprouts.
  9. Add salt and garlic powder to taste.
  10. Enjoy!


  • This recipe makes more sauce than actually needed for the amount of brussels sprouts.  I haven’t tested the recipe in any other quantities, but I believe you could alter the amount of sauce you make or the amount of brussels sprouts used.  As long as you have equal parts balsamic vinegar and maple syrup, the sauce and recipe should be delicious.

Keywords: Brussels Sprouts, Maple Balsamic Brussels Sprouts, Thanksgiving Sides, Thanksgiving Vegetables, Vegetables