Description

This recipe features tender roasted Brussels sprouts with crispy bacon, all coated in a tangy-sweet balsamic glaze. The combination of balsamic vinegar, pure maple syrup, and brown sugar creates a luscious sauce that perfectly complements the savory bacon and the natural earthiness of the sprouts. Roasted to caramelized perfection, this dish makes an excellent side for any meal or a tasty veggie-forward snack.

Ingredients

Scale

Vegetables

2 pounds Brussels sprouts

Meat

4 ounces bacon (about 4-5 slices)

Sauce

2 tablespoons oil (or butter)
2 tablespoons balsamic vinegar (good quality)
2 tablespoons pure maple syrup (or sugar, or honey)
1 tablespoon packed brown sugar (or more maple syrup)
3 cloves garlic (finely minced)
1 teaspoon salt (to taste)
½ teaspoon black pepper (to taste)

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it is hot enough for roasting the Brussels sprouts and bacon to crispy, caramelized perfection.
Prepare Bacon: Slice the bacon strips in half lengthwise, then cut them into pieces no more than ½-inch thick. This will allow them to crisp evenly while roasting alongside the sprouts.
Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts. If they are medium to large-sized, cut them in half; keep smaller sprouts (under ¾-inch) whole so they cook evenly.
Make the Sauce: In a large bowl, whisk together oil, balsamic vinegar, maple syrup, brown sugar, minced garlic, salt, and black pepper until fully combined.
Toss Sprouts in Sauce: Add the prepared Brussels sprouts to the bowl and toss thoroughly until every sprout is well coated with the balsamic mixture.
Arrange on Baking Sheet: Line a large half-sheet baking pan with parchment paper. Spread the coated Brussels sprouts out in a single layer, then scatter the bacon pieces evenly among them.
Bake and Flip: Roast in the preheated oven for 20-25 minutes, flipping the sprouts and bacon halfway through cooking. Cooking time may vary depending on sprout size; the dish is done when bacon is crispy and the largest sprouts can be easily pierced with a fork.

Notes

Smaller Brussels sprouts cook faster and stay more intact; larger sprouts may need additional roasting time.
You can substitute oil with butter or use a mix for richer flavor.
For sweetness, pure maple syrup adds depth, but honey or sugar can be used as alternatives.
Adjust salt and pepper to your taste preferences.
This dish pairs well with roasted meats or as part of a festive holiday spread.