• 1 cup (per person) brussels sprouts
  • 2 cups raw bacon, chopped into thick pieces
  • 2 cups hazelnuts, toasted and rough chopped
  • 1 cup maple syrup
  • ¼ cup stone ground mustard
  • ¼ cup Dijon Mustard
  • salt and pepper
  • canola oil
  • chopped parsley (fresh)


These amounts make 12 one-cup servings. If you are going to prepare fewer, adjust the other ingredients accordingly.

Clean brussels sprouts by peeling off first layer and cutting in half. Put sprouts in boiling water for four minutes and strain and place immediately into ice water until completely cool.

Render bacon pieces until crispy.

Combine syrup and mustards to make maple mustard glaze.

Once individual components are ready to prepare dish as follows:
Heat large sauté pan on medium heat and add canola oil; place Brussels sprouts flat side down in pan, season with salt and pepper and cook until golden brown (about 4 minutes) then stir and cook additional minute. Add bacon and nuts; then add the maple mustard glass and cook for an additional minute. Garnish with chopped parsley. Serves 12.


Lark Restaurant, Ashland, OR