Maple Bourbon glazed Brussels Sprouts / so easy and delicious❤️

When the holidays roll around, it’s always the side dishes that people remember most. These Brussels sprouts are one of those dishes that disappear fast—crispy on the outside, tender inside, and coated in a sweet, tangy glaze with just the right hint of warmth. Even people who “don’t like Brussels sprouts” tend to come back for seconds. It’s simple, colorful, and perfect for bringing a little excitement to your table.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 3 slices thick-cut bacon, chopped
• 2 tablespoons dried cranberries
• Hot water (for soaking cranberries)
• 2 tablespoons maple syrup
• 1 tablespoon brown sugar
• 1 tablespoon bourbon
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon onion powder
• Pinch of red pepper flakes (optional)

Instructions

Preheat your oven to 400°F.

Trim the ends off the Brussels sprouts and remove any loose outer leaves. Cut larger ones in half so they cook evenly.

Place them in a bowl and toss with olive oil, salt, and black pepper until well coated. Spread them out on a baking sheet in a single layer.

Roast for about 20 to 25 minutes, flipping once halfway through, until the edges are golden and slightly crispy.

While they roast, place the dried cranberries in a small bowl and cover them with hot water. Let them sit to soften.

In a skillet over medium heat, cook the chopped bacon until crispy. Remove it and place on paper towels. Carefully discard most of the grease, leaving just a little in the pan for flavor.

With the heat off, add the bourbon and balsamic vinegar to the skillet. Return to low heat and gently stir, scraping up any browned bits from the bottom.

Add the maple syrup and brown sugar. Stir until smooth and slightly thickened. Keep the heat low—you want a glaze, not a hard boil.

Stir in the onion powder and red pepper flakes.

Once the Brussels sprouts are done, add them directly to the skillet along with the drained cranberries and cooked bacon. Toss everything together until well coated in the glaze.

Transfer to a serving dish and serve warm.

Notes or Tips

Roasting the Brussels sprouts separately keeps them crispy instead of soggy, which makes a big difference in texture.

If you prefer a milder dish, you can leave out the bourbon—the glaze will still be delicious.

Do not skip soaking the cranberries. It makes them soft, juicy, and much better in the final dish.

If your glaze thickens too much, add a splash of water to loosen it.

This dish pairs perfectly with roasted meats, but it’s also great on its own or even tossed into a warm salad.