Balsamic Maple Roasted Brussels Sprouts with Bacon will be your new favorite way to eat them! The perfect blend of Sweet, savory and salty flavors. They’re sure to turn brussels sprouts haters into lovers!
This recipe and photos have been updated since the original post on 11/16/2014
It’s hard to believe that it’s already November and that Thanksgiving is only a few weeks away. If Thanksgiving is anything like Halloween was this year, then you’re likely already preparing for it. Even if you’re not quite ready to start planning your menu, these Balsamic Maple Roasted Brussels Sprouts with Bacon are a fantastic fall side dish!
It seems like people either love or hate brussels sprouts. If you’re one of those people who hates them, then you probably aren’t looking at this recipe. However, If you love them or are trying to find a way to make someone else love them, then you’re in the right place. These brussels sprouts are savory, sweet, salty and perfectly crispy!
Ingredients For Balsamic Maple Roasted Brussels Sprouts with Bacon
- Brussels sprouts
- Olive oil
- Maple syrup
- Balsamic vinegar
How to Roast Brussels Sprouts So They’re Crispy
- Toss the brussels sprouts with olive oil so they are completely coated. You will also season them with plenty of kosher salt and black pepper at this stage too. I usually use 1-2 tablespoons of olive oil per pound of brussels sprouts.
- Spread the brussels sprouts into a single layer and make sure they aren’t crowded. If they don’t have space in between them they’ll steam rather than get crisp.
- Roast them at a high temperature. I usually do 400-425° F. when I make mine.
- Toss them halfway through the cooking time so that both sides get crispy and browned.
Why is Roasting the Best Method to Cook Brussels Sprouts?
Roasting removes the bitterness, which is the reason some people don’t like brussels sprouts. When roasted with olive oil, salt and pepper it gives caramelizes them and gives them a slight sweetness. It also makes the texture crisp unlike when they are boiled and have a mushy texture.
Tips and FAQ
- Buy brussels sprouts that are pre-washed and trimmed. This is a huge time saver. The only thing you’ll have to do is cut them in half lengthwise.
- Use an aged balsamic vinegar that’s thick and syrupy almost like balsamic glaze. It’s much sweeter and works great for this recipe. This is my favorite aged balsamic vinegar.
- Don’t use pancake syrup. Pure maple syrup is what you want.
Can I make the brussels sprouts without bacon?
Absolutely. If you want to keep this dish vegetarian/vegan just skip using it. You’ll still end up with a great combination of salty and sweet flavors.
Can I make the brussels sprout ahead of time?
I don’t recommend making them ahead of time because they will lose their crispy texture, as will the bacon.
- 1 1/2 pounds brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Kosher salt and fresh ground black pepper to taste
- 4 slices of bacon, chopped
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Preheat oven to 425° F. Place the halved brussels sprouts onto the sheet pan and drizzle a tablespoon of olive oil over them. Season with salt and pepper then toss together with your hands. Add the bacon onto the sheet pan and toss again. Make sure that the brussels sprouts are in a single layer.
- Roast the brussels sprouts for 12 minutes then remove from the oven and toss them around so that the other side gets crispy. Place them back in the oven and roast another 10-12 minute or until they are browned and crisp.
- Once they're out of the oven toss everything together with the maple syrup and balsamic vinegar. Pour them into a serving bowl and garnish with flaky sea salt and an extra drizzle of balsamic vinegar.
Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 154mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 6g