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Bourbon and Maple Brussels Sprouts

Bourbon and Maple Brussels Sprouts with Pear and Feta

These spiked Brussels sprouts 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


  • 2 cups whole Brussels sprouts small to medium size
  • 1 red pear (or a Bosc, D'Anjou, or Bartlett pear can be used)
  • 3 tablespoons bourbon
  • 1/4 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


  • 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. Add the Brussels sprouts, stir together 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 with 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 start to turn a crispy brown. Serve right away while warm.
  • Top with bacon and crumbled feta.