Quebec-Inspired Peameal Bacon and Maple Glazed Brussels Sprouts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This dish combines crispy peameal bacon, a Quebec regional specialty, with caramelized Brussels sprouts glazed in maple syrup for a flavorful side or brunch option. This Canadian-inspired recipe, ready in about 25 minutes, combines Brussels sprouts, halved, pure maple syrup, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Canadian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 12 oz peameal bacon into 1/4-inch thick pieces. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook bacon slices for 3-4 minutes per side until golden and crispy. Remove and set aside.
  2. Step 2: Add 2 tbsp olive oil to the same skillet, then add 1 lb halved Brussels sprouts, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 7-8 minutes until sprouts are tender and edges are caramelized.
  3. Step 3: Drizzle 2 tbsp pure maple syrup over the Brussels sprouts and stir well. Cook for an additional 2 minutes until the glaze thickens and coats the sprouts.
  4. Step 4: Return the cooked peameal bacon to the skillet, toss to combine, and heat through for 1 minute before serving warm.

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