Brussels sprouts – one of the vegetables most kids grow up being forced to eat! Despite it’s bad rep, I think sprouts can be really delicious – when cooked right!

While they are also delicious simply roasted in the oven with some olive oil, salt, pepper, and garlic, this bacon and maple version is hands down my favourite.

It also makes a great addition to your holiday table!

Brussels sprouts are part of the cruciferous vegetable family (along with broccoli, cauliflower, kale, cabbage, etc.). This group is linked to cancer preventative benefits such as aiding the body’s natural detoxification system, working as antioxidants, and helping manage/decrease inflammation. Sprouts are also high in fibre which helps our digestion and elimination systems.

Not to mention they are also loaded with nutrients! 150g of Brussels sprouts gives you more than double your daily recommended intake of vitamin K, and just over your daily recommended intake of vitamin C. In addition, they are good sources of vitamins like A, B1, B2, B3, B5, B6, folate (B9), and minerals like manganese, choline, copper, phosphorus, potassium, iron, magnesium, calcium, and zinc. Whew! That’s a long list of the good stuff.

Bacon & Maple Brussels Sprouts


  • 400g (14oz) Brussels sprouts

  • 4 slices thick-cut bacon, chopped (or 8 thin-cut)

  • 60mL (¼ cup) maple syrup

  • Sea salt & pepper to taste

Prepare the sprouts by cutting off the base a removing the outer layer of leaves. Cut the sprouts into quarters.

In a frying pan over medium heat cook the bacon until the fat begins to release. (If your bacon is too lean, add 1 tsp coconut oil to the pan.)

Add in the Brussels sprouts and season with salt and pepper. Cook until soft, stirring often, around 15 minutes.

Stir in the maple syrup until most of the liquid is absorbed.

Plate up with your meal and enjoy!

Serves 4

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