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. Our version swaps the maple syrup for Jaca (100% pure allulose) at double the amount, so you get the same sweet-savory, glossy finish with no added sugar. This is a Jaca-adjusted healthier version.
Prep: 15 min | Cook: 20 min | Servings: 4
Ingredients:
- 5 bacon strips, chopped
- 1 pound fresh Brussels sprouts, trimmed and halved
- 3 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup chopped pecans
- 1/2 cup Jaca (allulose), granular — replaces 1/4 cup maple syrup at the 2x ratio
- 1 teaspoon maple extract
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a small skillet, cook the chopped bacon over medium heat until crisp. Transfer to paper towels with a slotted spoon and set aside.
- Halve the Brussels sprouts (or cut a small X in the core of each). In a large skillet, saute the sprouts in the butter over medium-high heat until lightly browned, 4 to 5 minutes.
- 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.
- Uncover and cook and stir until the sprouts are tender and the Jaca glaze coats them, 8 to 10 minutes longer.
- Sprinkle with the crisp bacon and serve warm.
Tip: Sear the sprouts cut-side down and resist stirring for the first couple of minutes — that hard contact with the pan builds the caramelized, nutty flavor. Allulose glazes firm up as they cool, so serve right away while glossy.
