Add a bit of southern sweetness to Brussels sprouts with the addition of peaches! Toss in some smoky bacon and you’ve got yourself a fresh and easy Brussels sprouts side dish that everyone will love.
Today’s recipe came about when I was thinking about how so many kids and adults dislike Brussels sprouts. It’s probably because they’re a bit bitter with that potent cabbage taste. I love that bitter cabbage edge but not everyone does. Why not add some sweet ingredients to Brussels sprouts to counter the bitterness and make them tastier for everyone?
I went with peach for the main sweetness. But there’s also sweet some sweet onion in there (go with Vidalias when they’re in season) and maple syrup. For salt and fat, bacon – of course! So good with Brussels sprouts and with maple syrup too. And then there’s a little bit of lemon juice added at the end for acidity and to bring everything together.
Note that if peaches aren’t in season, you can totally still make this dish. You can use two sweet apples, cored and chopped instead. Just cook them for a minute longer so that they soften. If you really want the peach flavor though, both frozen and canned peaches will work. For frozen peaches, defrost them and chop them into cubes (if they’re not already). For canned peaches, drain them and cut them into cubes. You’ll want 2 cups of peaches in the end.
You’re going to love this dish. Not just because it’s delicious, not just because it makes a Brussels-sprouts-lover out of anyone, but because it’s so delicious!
Enjoy! -Christine xoPrint
Learn how to add sweetness to Brussels Sprouts with the addition of peaches and maple syrup. If peaches aren’t in season, you can use 2 cups of chopped frozen peaches (defrosted) or 2 cups of drained and roughly chopped canned peaches.
Listen to me explain briefly about how to make this easy side dish, with some great tips along the way, by clicking the play button below:
- 6 slices bacon
- 1 medium sweet onion, sliced
- 1 lb. Brussels sprouts, trimmed and halved
- black pepper
- 2 peaches*, chopped
- 2 Tbsp. maple syrup
- 1 tsp. lemon juice
- In a large sauté pan set over medium heat, cook the bacon until crispy. Remove from heat. Transfer bacon to a plate and discard all but one tablespoon of the fat.
- Put pan with bacon fat over medium-high heat. Add the onion, Brussels sprouts, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook stirring occasionally until sprouts are browning and becoming tender, 8-10 minutes. Meanwhile, chop the bacon.
- To the browned sprouts add the peaches, bacon, and maple syrup. Stir continuously until peaches are heated through, 1-2 minutes. Remove from heat.
- Add the lemon juice, a pinch or two of salt and of pepper. Stir gently.
*Note: If peaches aren’t in season, you can use 2 cups of chopped frozen peaches (defrosted) or 2 cups of drained and roughly chopped canned peaches.
I have been compensated by the Georgia Fruit and Vegetable Growers Association for this post. All opinions are my own.