Roasted Brussels Sprouts with Bacon and Maple
Halved Brussels sprouts roasted at 425°F with bacon and finished with maple and balsamic. Crisp edges, sweet and smoky.
8
servings15
minutes30
minutesHalved Brussels sprouts roasted at 425°F with bacon and finished with maple and balsamic. Crisp edges, sweet and smoky.
Ingredients
2 lb Brussels sprouts, trimmed and halved
6 slices thick-cut bacon, chopped
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 garlic cloves, minced
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/2 teaspoon smoked paprika
1/4 cup chopped pecans, toasted
1 tablespoon chopped fresh parsley
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and set a half sheet pan inside to preheat.
- Trim the stem ends and cut each sprout in half, pulling off any loose leaves.
- Toss the sprouts with the olive oil, salt, pepper and paprika.
- Carefully tip them onto the hot pan, cut side down, and scatter the chopped bacon among them.
- Roast 15 minutes without stirring, until the cut sides are deep brown.
- Stir in the garlic and roast 10 minutes more, until the bacon is crisp.
- Whisk the maple syrup and balsamic together.
- Drizzle it over the pan and toss, then roast 3 to 4 minutes, until glossy.
- Transfer to a bowl and scatter the pecans, parsley and flaky salt.
- Serve hot.
Notes
- Skip the bacon and use 2 extra tablespoons olive oil for a vegetarian version. Trim and halve the sprouts a day ahead. Leftovers keep 3 days and crisp again in a 425°F oven for 8 minutes. Add the glaze last so it does not burn.
Why the hot pan
A preheated pan gives sprouts a deep brown cut side. Bacon renders fat that seasons them. The glaze goes on last so the sugar does not burn. The bacon fat does the work of extra oil, and the pecans on top give a nutty crunch that makes the pan feel like a holiday side.
Thick-cut bacon holds up better than thin. Thin bacon burns before the sprouts are brown. Chop it into small pieces so it crisps all over.
Brussels Sprouts with Bacon swaps
Honey can replace the maple. Walnuts work for the pecans. Do not use frozen sprouts, since they turn soft.
Warm leftovers in a hot oven, and the edges crisp up again. A skillet works too.
What to serve
Turkey, pork or a roast chicken.
The maple and balsamic glaze goes on at the end, because sugar burns fast. Toss the sprouts so every piece gets a coating.
A common mistake
Stirring too soon. Leave the sprouts cut side down so they brown.
Another mistake is using sprouts of very different sizes. Cut the large ones into quarters so they match.
Roasted Brussels Sprouts with Bacon and Maple at a glance
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Servings: 8 servings
- Ingredients: 12, led by Brussels sprouts, slices thick-cut bacon, olive oil, kosher salt
Tips for Roasted Brussels Sprouts with Bacon and Maple
Skip the bacon and use 2 extra tablespoons olive oil for a vegetarian version. Trim and halve the sprouts a day ahead. Leftovers keep 3 days and crisp again in a 425°F oven for 8 minutes. Add the glaze last so it does not burn.
Roasted Brussels Sprouts with Bacon and Maple FAQ
How long does Roasted Brussels Sprouts with Bacon and Maple take?
Roasted Brussels Sprouts with Bacon and Maple takes 30 minutes of cooking after 15 minutes of prep.
How many people does Roasted Brussels Sprouts with Bacon and Maple serve?
This recipe makes 8 servings.
What do I need to make Roasted Brussels Sprouts with Bacon and Maple?
12 ingredients, led by Brussels sprouts, slices thick-cut bacon, olive oil, kosher salt. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
