Maple Bacon Brussels Sprouts with Jaca
These are the Brussels sprouts that win over the people who swear they hate Brussels sprouts — pan-seared in butter until the cut sides go deep golden, then simmered in a glossy maple-style glaze studded with toasted pecans and finished with a shower of crisp, smoky bacon. The trick is searing the sprouts hard first so they pick up that nutty, caramelized edge, then letting them braise just long enough to go tender in the center while the glaze reduces and clings to every leaf. Salty bacon, buttery pecans, and a sweet-savory glaze hit all at once, turning a humble vegetable into the side dish everyone fights over. Our version swaps the maple syrup for Jaca (100% pure allulose) at double the amount — 1/2 cup of granular Jaca in place of 1/4 cup of maple syrup — plus a teaspoon of maple extract to keep that warm maple note. Allulose dissolves and reduces into a sticky, caramelized glaze just like syrup, so you get the same glossy, sweet-savory finish with no added sugar. Adapted from Taste of Home. This is a Jaca-adjusted healthier version.
Ingredients
- 5 strips bacon (chopped — cooked crisp and sprinkled on at the end)
- 1 pound fresh Brussels sprouts (trimmed and halved, or cut an X in the core of each)
- 3 tablespoons butter (for searing the sprouts to a deep golden brown)
- 1/2 cup chicken broth (for braising the sprouts tender)
- 1/4 cup chopped pecans (toast them for a deeper, nuttier flavor)
- 1/2 cup Jaca (allulose), granular (replaces 1/4 cup maple syrup at the 2x ratio — dissolves and reduces into a sticky glaze with no added sugar and no aftertaste)
- 1 teaspoon maple extract (restores the warm maple note since Jaca replaces the syrup)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (freshly ground)
Sweetener Used
1/2 cup granular Jaca Allulose
Replaces: 1/4 cup maple syrup
Instructions
- 1
In a small skillet, cook the chopped bacon over medium heat until crisp. Transfer to paper towels with a slotted spoon and set aside.
- 2
Meanwhile, halve the Brussels sprouts (or cut a small X in the core of each). In a large skillet, sauté the sprouts in the butter over medium-high heat until lightly browned, 4 to 5 minutes.
- 3
Stir in the chicken broth, pecans, Jaca, maple extract, salt, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
- 4
Uncover and continue to cook and stir until the sprouts are tender and the Jaca glaze has reduced and coats them, 8 to 10 minutes longer.
- 5
Sprinkle with the crisp bacon and serve warm.
Pro Tips
- Sear the sprouts cut-side down and resist stirring for the first couple of minutes — that hard contact with the pan is what builds the caramelized, nutty flavor.
- Toast the pecans in a dry skillet for a few minutes before adding them; it deepens their flavor and keeps them from going soft in the glaze.
- Allulose can brown faster than sugar, so keep the heat at medium while the glaze reduces to avoid scorching.
- For extra-crisp sprouts, sear them in a tablespoon of the rendered bacon fat instead of some of the butter.
- Serve right away while the glaze is glossy — like all allulose glazes, it firms up as it cools, so a splash of warm broth loosens any leftovers.