Gluten-Free Bourbon-Glazed Brussels Sprouts with Pecans and Bacon
If you think a sweet bourbon sauce goes well with bread pudding, wait until you try it with roasted bourbon glazed brussels sprouts! This gluten free side dish is a great accompaniment to any meal.
Bourbon-Glazed Brussels Sprouts with Pecans and Bacon
This recipe calls for cooked bacon, so plan accordingly. Also, alcohol is flammable and will ignite if in direct contact with flame, so work carefully and note that if it does ignite, the alcohol will burn off and the flame will self-extinguish.
Servings 4
Ingredients
- 3 pounds brussels sprouts, trimmed and halved
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup chopped pecans
- 2/3 cup bourbon
- 1/3 cup firmly packed brown sugar
- 1/2- pound bacon, cooked and chopped
Instructions
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Preheat the oven to 450°F. Line a baking sheet with parchment paper.
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In a large bowl, toss together the brussels sprouts, olive oil, 1/2 teaspoon salt, and a few grindings of pepper. Spread in a single layer on the prepared baking sheet and roast for 10 minutes. Add the pecans and roast until the brussels sprouts are lightly charred and tender, 5 to 10 minutes longer.
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Meanwhile, add the bourbon and brown sugar to a deep pot, place over medium-high heat, and bring to a boil. Gently stir to combine, then lower the heat and simmer until the glaze is reduced by half, 6 to 10 minutes.
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In a serving bowl, toss the brussels sprouts, pecans, and bacon with the glaze, season to taste with salt, and serve.
Photography Ben Mastracco
2 Comments on “Gluten-Free Bourbon-Glazed Brussels Sprouts with Pecans and Bacon”
What is a good bourbon to use for this? I have steered away from bourbon because I feel like I’ve gotten sick from drinking it before.
Hi Lisa! I’m sorry to hear that. Any good-quality bourbon should work (Jack Daniels even). Most important is that any alcohol doesn’t include additives after distillation. (Distilling removes any gluten.) Still, if bourbon doesn’t sit well with you, try this recipe instead. It’s fantastic and uses balsamic vinegar! https://gffmag.com/brussels-sprouts-with-rosemary-and-pistachio/