These simple roasted maple-bacon brussels sprouts are tender on the inside and crusted with salty crispiness on the outside. Right before serving, drizzle them with a sweet maple-balsamic glaze.
For brussels sprouts:
2 lb brussels sprouts
8 oz bacon, diced
3 tablespoons olive oil
Sea salt and freshly ground black pepper
3 tablespoons balsamic vinegar
3 tablespoons pure maple syrup
- Preheat oven to 425°F.
- Trim and halve brussels sprouts. Pat dry with paper towels so the sprouts will crisp up and brown. Arrange sprouts evenly over one or two baking sheets so they have room in between each other. Distribute bacon evenly over sprouts. Drizzle with olive oil and sprinkle with a pinch of salt (the bacon will also add salt), and pepper to taste.
- Roast for 15 minutes. Remove from the oven and toss brussels sprouts to ensure even cooking. Return to the oven for 5–10 minutes, or until sprouts are browned and bacon is crispy.
- While brussels sprouts are roasting, prepare maple-balsamic glaze. Heat a small saucepan over medium heat. Add balsamic vinegar, maple syrup, and a small pinch of salt. Simmer, stirring frequently, until mixture thickens into a glaze, about 5 minutes.
- Drizzle maple-balsamic glaze over brussels sprouts before serving.
Keywords: brussel sprout, bacon, maple