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This side dish transforms humble Brussels sprouts into something you will crave all year long. Roasted with chopped bacon until crisp and finished with a sweet balsamic maple glaze, these sprouts have gotten even my pickiest eaters to ask for seconds. They are stunning for a holiday table but easy enough for casual weeknights.
I remember the first time I brought this to Thanksgiving and even the kids kept sneaking more onto their plates
Ingredients
- Brussels sprouts: Fresh, bright green and firm; halves give more golden caramelized edges. Look for smaller sprouts for tenderness and sweet flavor
- Bacon: Thick cut if possible for maximum crunch and meaty flavor. Quality bacon makes all the difference
- Olive oil: Helps roast the sprouts so they crisp and caramelize. Choose extra virgin for the best flavor
- Salt and black pepper: Bring out savory notes; use flaked salt for a finishing touch if you like
- Balsamic vinegar: For the glaze, pick a good aged bottle for maximum sweetness and depth
- Maple syrup: To balance acidity in the glaze; choose pure maple for clean deep flavor
Step-by-Step Instructions
- Prep the Brussels Sprouts:
- Trim the ends and cut each Brussels sprout in half so every piece has a flat surface to caramelize on the pan
- Dress and Arrange:
- Toss the halved Brussels sprouts in olive oil, salt, and pepper, using your hands to ensure every crevice is coated. Spread evenly on a large baking sheet with the cut side down for best browning
- Add Bacon:
- Scatter chopped bacon evenly over all the sprouts so every bite gets some bacon flavor as it roasts
- Roast:
- Place the pan in a preheated oven at 400 degrees Fahrenheit. Roast for twenty to twenty-five minutes, stirring once halfway through until the sprouts are deeply golden and the bacon is sizzling and crisp
- Mix the Glaze:
- While the tray roasts, whisk together balsamic vinegar and maple syrup in a small bowl until thoroughly combined
- Finish and Serve:
- When the sprouts and bacon are ready, drizzle the balsamic maple glaze over the hot tray. Toss gently to distribute the glaze and serve right away while everything is still hot and crisp
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Every autumn I look forward to picking the smallest freshest sprouts at the farmers market. They remind me of my grandmother stringing fresh bacon over a big pan of roasting vegetables for Sunday dinner
Storage Tips
Leftovers keep well in the fridge for up to three days. Store in an airtight container and reheat in a hot oven for best crispiness rather than using the microwave. You can even chop cooled leftovers and mix them into salads or omelets
Ingredient Substitutions
No bacon? Just swap in diced pancetta or turkey bacon for a different flavor profile. You can also leave out the bacon altogether and add a few tablespoons of toasted pistachios at the end for crunch. Instead of maple, try raw honey or brown sugar in the glaze
Serving Suggestions
These sprouts are fantastic alongside roast chicken, beef, or ham. You can toss in toasted nuts or pomegranate seeds for color or top with a handful of shaved parmesan for a richer finish. In smaller portions, they even make a quick appetizer on toothpicks
Cultural Context
Brussels sprouts are beloved in many Northern European kitchens thanks to their peak season in late fall. They pair naturally with smoked or cured meats and always benefit from something bright like vinegar or citrus. The sweet tangy glaze in this recipe nods to old Belgian traditions of sprout salads with mustard and vinegar
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Common Questions
- → How do I get crispy Brussels sprouts?
Arrange sprouts cut-side-down and don’t overcrowd the pan to ensure crisp, caramelized edges. Use high heat for roasting.
- → Can I use turkey bacon instead of pork bacon?
Yes, turkey bacon can be used. It may not become as crisp or flavorful as pork bacon but offers a lighter option.
- → How do I prevent soggy Brussels sprouts?
Toss sprouts well in oil, spread them evenly, and roast at high heat. Avoid adding the glaze until sprouts are out of the oven.
- → Can this dish be made ahead of time?
For best results, roast sprouts and bacon fresh. The glaze can be made ahead and stored; toss everything together just before serving.
- → What else can I add for extra flavor?
Try adding fresh herbs like thyme, or a sprinkle of Parmesan cheese for richness before serving.