Description
Crispy, caramelized Brussels sprouts with salty bacon and a sweet-tangy maple balsamic glaze. Ready in about 30 minutes, this crowd-pleasing side dish turns Brussels sprouts skeptics into fans.
Ingredients
Scale
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 4 slices thick-cut bacon, chopped into ½-inch pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 2 cloves garlic, minced
- 3 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon unsalted butter
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil. Place the sheet in the oven while it preheats.
- Rinse Brussels sprouts under cold water and pat completely dry. Trim the tough ends, then cut in half lengthwise through the stem. Quarter any huge sprouts for even cooking. Set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add olive oil to the skillet with the bacon fat and increase heat to medium-high. Add Brussels sprouts cut-side down in a single layer (work in batches if needed). Cook without moving for 4-5 minutes until cut sides are deeply golden brown.
- Sprinkle minced garlic over the sprouts, add salt and pepper, and toss. Cook for another 1-2 minutes until fragrant. Remove from heat.
- Carefully remove the preheated baking sheet from the oven. Spread the par-cooked sprouts in a single layer (cut-side up if possible). Roast for 12-15 minutes, flipping halfway, until tender and edges are crispy and charred.
- While sprouts roast, combine maple syrup, balsamic vinegar, and butter in a small saucepan. Cook over medium heat, whisking constantly, until butter melts and mixture thickens slightly, about 3-4 minutes. Remove from heat and stir in red pepper flakes if using.
- Transfer roasted sprouts to a large bowl. Pour warm glaze over the top and toss gently to coat. Add crispy bacon and toss once more.
- Serve immediately on a platter, drizzling any remaining glaze over the top. Sprinkle with flaky sea salt if desired.
Notes
Don’t skip the par-cook step—it builds a crust that oven heat alone can’t achieve. Pat sprouts completely dry to avoid sogginess. Make the glaze while sprouts roast, but add it just before serving to maintain crispiness. Use thick-cut bacon for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 12
- Sodium: 480
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 8
- Protein: 10
Keywords: Brussels sprouts, bacon, maple syrup, balsamic glaze, crispy, side dish, holiday, Thanksgiving, easy, quick