When I was a young girl, my family attended Mt. Zion-St. Luke Lutheran Church in Oglethorpe, Georgia. The Methodist church stood directly across the street, and many of my school friends were Baptist or Methodist, so I sometimes felt like an outsider at school. I loved our church and have many fond memories of growing up there.
Every month we had Family Day Dinner after the service. Everyone brought a dish and we enjoyed fellowship and a shared meal. We always called it “dinner” because it was the main meal of the day—supper was the evening meal. Granny and Mama often made platters of fried chicken, deviled eggs, and pineapple sandwiches. If you’ve never had a pineapple sandwich, it’s simply mayonnaise and a slice of canned pineapple on white bread. My husband David thought it sounded strange when I described them, but we loved those sandwiches. We also ate banana sandwiches the same way—maybe a rural Southern tradition.
Once a year the church held Homecoming Sunday, when former pastors and families who had moved away returned for the celebration. For many years Homecoming was held at an older clapboard church out in the country—the congregation had worshiped there before relocating to our building in town. I was reminded of those gatherings when I used the old oval dish pictured below to serve these Brussels sprouts. The dish belonged to my great-grandmother (Papa’s mother), and the piece of masking tape with her name still stuck to the bottom shows how church ladies marked dishes for potlucks back then. That tape has remained for at least 40 years.
Below is a photograph of my Granny with Papa in the background. I don’t remember whether this is a Family Day or Homecoming photo, but I think it’s from the early 1980s. She would be embarrassed to know this picture is online, but she is 92 now and doesn’t use a computer—so I’m taking my chances. She still loves to wear red.
Maple and Balsamic Glazed Brussels Sprouts
This maple and balsamic glazed Brussels sprouts recipe is a savory-sweet side dish that pairs beautifully with roasted meats, holiday meals, or any dinner that can use a flavorful vegetable. Unlike oven-roasted sprouts, this version is cooked in a large skillet for even browning and a glossy glaze. Crispy bacon adds salt and texture, while a quick reduction of chicken broth, maple syrup, and balsamic vinegar creates a caramelized coating.
Cook time: 10 mins
Total time: 20 mins
Servings: 4 servings
Ingredients
- 4 slices bacon, cut into pieces and cooked until crispy
- 1 lb. Brussels sprouts, washed, trimmed, and halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced garlic
- ½ cup chicken broth (divided)
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and butter and warm for about one minute.
- Place the halved Brussels sprouts cut side down in the skillet in a single layer. Sprinkle with salt and pepper. Let them cook, undisturbed, until the cut sides are nicely browned, about 3 minutes. Shake the skillet occasionally to prevent sticking.
- Reduce the heat to medium and turn the sprouts so the browned sides face up. Add 1/4 cup of chicken broth to the skillet and allow it to cook down for 3–4 minutes.
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the remaining 1/4 cup chicken broth and allow it to reduce again.
- Pour in the maple syrup and balsamic vinegar. Cook, stirring gently, until the liquid has nearly evaporated and a glossy glaze coats the sprouts.
- Remove the skillet from heat and transfer the glazed Brussels sprouts to a serving dish. Sprinkle the crispy bacon pieces over the top and serve immediately.
Notes and Tips
- Trim the stem ends of the sprouts and remove any loose outer leaves before halving them for best browning.
- For extra caramelization, cook the sprouts a little longer cut side down before turning them.
- If you prefer a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth; add a pinch of smoked paprika for a smoky note.
Nutrition (per serving)
Calories: 305 kcal; Carbohydrates: 23 g; Protein: 7 g; Saturated Fat: 7 g; Cholesterol: 29 mg; Sodium: 867 mg; Fiber: 4 g; Sugar: 12 g.
Do you remember old church dinners on the grounds or Homecoming Sunday? These gatherings and the foods we share—simple recipes passed down through generations—are part of our culinary heritage. Share your memories and family food traditions when you try this maple and balsamic glazed Brussels sprouts recipe.