Bourbon and Maple Brussels Sprouts with Pear & Feta

These spiked Brussels sprouts roasted with maple and bacon are so scrumptious you may want to make them as a main dish instead of a side dish.

For me, the hardest part about making these Brussels sprouts is not snacking on the crispy leaves when they come right out of the oven.

The roasted Brussels sprout leaves taste so amazing because they get crispy and are a little bit brown which adds a wonderful flavor to the entire dish.

Speaking of flavor, the bourbon, maple syrup and bacon are the perfect complement to the roasted Brussels sprouts.

I especially like the pears in this recipe too because they add a hint of sweetness.

When topped with crumbled feta cheese it makes for an amazing side dish.

Or even a main dish for that matter.

Here are more vegetable recipes you may like “Garlic, Wasabi and Sage Green Beans“, “Honey Dijon Asparagus with Goat Cheese and Almonds” and “Spaghetti Squash with Mushrooms and Tomatoes“.

Let’s check out the ingredients.

Brussels sprouts, red pear, bourbon, maple syrup, olive oil, real bacon bits, garlic, crumbled feta cheese and salt

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 350 degrees F.

Peel some of the leaves off of the larger Brussels sprouts, and rinse and drain both the Brussels sprouts and the leaves. Set aside.

In a large bowl add the bourbon,

maple syrup,

olive oil,

garlic,

bacon, and

whisk together.

Next,

add the…

…Brussels sprouts to the bowl, and set aside for a moment.

With the skin on, cut the pear from the core into large pieces.

Then cut the pieces into smaller pieces about ¾’s of an inch thick.

Add the pear to the bowl…

…and gently stir so that the Brussels sprouts and pears are coated in the marinade.

To a large cookie sheet that has sides, evenly spread out the Brussels sprouts, pears and all of the marinade.

Lightly sprinkle salt on top.

In a preheated oven, cook for 15 minutes then remove the pan from the oven, and using a spatula carefully stir so the Brussels sprouts get coated with the marinade at the bottom of the pan.

Put the Brussels sprouts back in the oven and…

…let cook for another 8 to 10 minutes or until the leaves and bottom sides of the Brussels sprouts start to turn a crispy brown.

Serve right away while the Brussels sprouts are warm.

Top with bacon…

…and crumbled feta.

…Then,

enjoy each and every bite.

Thank you so much for stopping by!

More Brussels Sprouts Recipes You May Like:

Brussels Sprouts with Pancetta, Cranberry and Pine Nuts by The Brown Eyed Baker

Risotto with Brussels Sprouts and Browned Butter by The Pioneer Woman

Brussels Sprouts with Olive Oil and Garlic by Coupon Clipping Cook

Fajita Brussels Sprouts by Coupon Clipping Cook

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Print Recipe

Bourbon and Maple Brussels Sprouts with Pear and Feta

These spiked Brussels sprouts roasted with maple and bacon are so scrumptious you may want to make them as a main dish instead of the side dish!

Course Appetizer, Side Dish

Cuisine American

Keyword Brussels Sprouts

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2

Author [email protected]

Ingredients

• 2 cups whole Brussels sprouts small to medium size
• 1 red pear (or a Bosc, D'Anjou, or Bartlett pear can be used)
• ¼ cup bourbon
• ¼ cup maple syrup
• 1-1/2 tablespoons olive oil
• 2 cloves garlic diced
• 2 tablespoons real bacon bits for the roasted Brussels sprouts
• 3 dashes salt
• 1 tablespoon real bacon bits for the topping
• 2 tablespoons crumbled feta cheese for the topping

Instructions

1. Preheat the oven to 350 degrees F. 
2. Peel some of the leaves off of the larger Brussels sprouts, and rinse and drain both the Brussels sprouts and the leaves. Set aside.
3. In a large bowl add the bourbon, maple syrup, olive oil, garlic, bacon, and whisk together. Add the Brussels sprouts, stir together and set aside for a moment. 
4. With the skin on, cut the pear from the core into large pieces. Then cut the pieces into smaller pieces about ¾’s of an inch thick. Add the pear to the bowl and gently stir so that the Brussels sprouts and pears are coated with the marinade.
5. To a large cookie sheet that has sides, evenly spread out the Brussels sprouts, pears and all of the marinade. Lightly sprinkle salt on top. 

6. In a preheated oven, cook for 15 minutes then remove the pan from the oven, and using a spatula carefully stir so the Brussels sprouts get coated with the marinade at the bottom of the pan.

   Put the Brussels sprouts back in the oven and let cook for another 8 to 10 minutes or until the leaves start to turn a crispy brown. Serve right away while warm.

7. Top with bacon and crumbled feta.