Balsamic Maple Roasted Brussels Sprouts With Bacon Recipe

I just made Loaded Brussel Sprouts with bacon and maple that will shame every sad vegetable you thought was dinner, keep scrolling.

I am obsessed with the sticky, charred edges I get when I toss Brussels Sprouts And Bacon in a hot pan. I love that bitter-sweet fight between vegetables and pork.

I crave that hit of pure maple syrup glazing each sprout. But it’s messy in the best way, like my hands smell of garlic and smoke and I don’t care.

I adore the sizzle, the crackle, the way char hides the ugly parts. And I will make this whenever I want comfort without being soft about it.

My brain files it under Brussel Sprout Recipes With Bacon Oven and repeats.

Ingredients

• Brussels sprouts: nutty, crisp edges when roasted, kind of addictive.
• Bacon: salty, smoky protein that makes veggies feel like a treat.
• Olive oil: keeps things from sticking and adds mellow richness.
• Maple syrup: sticky sweetness that balances the bitter sprouts perfectly.
• Balsamic vinegar: tangy, slightly sweet zip that wakes up the dish.
• Dijon mustard: a little sharpness, makes the sauce sing quietly.
• Garlic: warm, savory punch that you’ll notice in every bite.
• Kosher salt: brings out flavor, not just salty for the sake.
• Black pepper: subtle heat and earthiness, nothing dramatic.
• Red pepper flakes: optional kick if you like a tiny burn.
• Parmesan: salty, umami finish that adds a nice, cheesy crunch.

Ingredient Quantities

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)
• 2 tablespoons grated or shaved Parmesan cheese (optional)

How to Make this

1. Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment for easy cleanup.

2. Trim stems and halve 1 1/2 pounds Brussels sprouts, then pat them dry so they roast instead of steam.

3. Chop 6 slices bacon and cook in a skillet over medium heat until just crisp, about 6 to 8 minutes. Remove bacon with a slotted spoon to a paper towel, reserve the bacon fat.

4. In a large bowl whisk together 2 tablespoons reserved bacon fat (or 2 tablespoons olive oil if you prefer), 2 tablespoons pure maple syrup, 1 1/2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 2 cloves minced garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you like heat.

5. Add the halved Brussels sprouts to the bowl and toss well so every piece gets coated; let them sit in the glaze for 5 minutes if you have time so flavors soak in.

6. Spread the sprouts cut side down on the prepared sheet in a single layer with space between pieces; drizzle any leftover glaze over the top and scatter the cooked bacon evenly.

7. Roast on the middle rack for 18 to 22 minutes, until edges are deep golden brown and tender when pierced. If you want extra char, switch to broil for the last 1 to 2 minutes but watch closely so they don’t burn.

8. Remove from oven and toss gently on the pan to coat in the pan juices. Taste and adjust with a little more salt, pepper or a splash more balsamic if needed.

9. Transfer to a serving dish and sprinkle 2 tablespoons grated or shaved Parmesan over the hot sprouts so it melts slightly.

10. Serve warm. Leftovers reheat great in a hot skillet for a few minutes to crisp them back up.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment for easy cleanup
2. Sharp chef knife and cutting board for trimming and halving sprouts
3. Large skillet to cook the bacon and finish things if you want crispness
4. Slotted spoon to lift the bacon out and leave the fat behind
5. Large mixing bowl for whisking the glaze and tossing the sprouts
6. Whisk (or fork) to emulsify the maple, balsamic and bacon fat
7. Tongs or a spatula to spread and flip the sprouts on the pan
8. Measuring spoons for the oil, syrup, vinegar, mustard and seasonings
9. Microplane or box grater for shredding the Parmesan and an oven mitt to handle hot pans

FAQ

Balsamic Maple Roasted Brussels Sprouts With Bacon Recipe Substitutions and Variations

• Brussels sprouts: swap with halved baby potatoes, broccolini, or cauliflower florets if you want a similar roast texture.
• Bacon: use chopped pancetta, turkey bacon, or smoked tempeh for a vegetarian-ish smoky note.
• Pure maple syrup: substitute honey, brown sugar (dissolved in a little warm water), or agave nectar for similar sweetness and glaze.
• Parmesan cheese: try Pecorino Romano, grated Asiago, or nutritional yeast for a cheesy finish without being identical.

Pro Tips

1) Dry the sprouts well and let them sit cut-side down on the pan for the first 10 minutes so they get a really good sear. If they’re crowded they’ll steam, so give them room or roast in two batches.

2) Save and use the bacon fat. It adds smoky depth you just can’t get from oil alone. If you’re worried about flavor being too strong, mix half bacon fat with half olive oil.

3) Don’t skip the resting time in the glaze. Even 5 minutes makes the flavors stick better. If you have more time, let them sit 20 to 30 minutes at room temp for even better absorption.

4) For an extra pop of contrast, finish with a splash more balsamic or a squeeze of lemon right before serving, and add the Parmesan last so it warms and melts slightly but doesn’t make everything soggy.