As a recipe writer, I paired balsamic maple roasted Brussels sprouts with bacon to create a fresh take on Brussels Sprouts And Bacon that leans into unexpected sweet and savory contrasts.
I can’t resist a dish that makes you pause and then reach for another bite. Balsamic Maple Roasted Brussels Sprouts With Bacon has that crooked kind of charm, the sort that makes you text a photo at midnight.
I’m always surprised how a simple handful of Brussels sprouts and crispy bacon can feel so indulgent, like a secret you want to keep but also share. Someone on Recipe Runner dubbed it their new go to, and a friend literally labeled my post Brussel Sprout Bacon in a group chat.
It’s messy, a little loud, and somehow impossible not to try.
Ingredients
- brussels sprouts: packed with fiber and vitamin C bitter when raw, sweet after roasting
- Bacon: smoky, salty protein renders fat for crisp texture and savory punch
- Maple syrup: natural sugars add sweetness and sticky glaze deep caramel notes
- Balsamic vinegar: tangy slightly sweet, cuts richness and brightens flavors
- Garlic: pungent bulb brings savory heat and aromatic depth when roasted
- Olive oil: healthy monounsaturated fat helps browning and crisping, gentle fruitiness
- Dijon mustard: sharp tang emulsifies the glaze so it clings to sprouts
Ingredient Quantities
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 6 slices thick cut bacon, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch red pepper flakes optional
How to Make this
1. Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment for easier clean up.
2. In a large bowl toss 1 1/2 pounds Brussels sprouts, trimmed and halved, with 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Make sure they are well coated and give them some space so they roast not steam.
3. Scatter the sprouts cut side down on the sheet pan in a single layer, then sprinkle 6 slices thick cut bacon, chopped, evenly among them. If the bacon pieces are big spread them out so they crisp up.
4. Roast until sprouts are deeply browned and bacon is crisp, about 20 to 25 minutes, flipping or shaking the pan once about halfway through. Watch the bacon so it does not burn.
5. While they roast whisk together 2 tablespoons pure maple syrup, 1 1/2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 2 cloves garlic minced, a pinch of red pepper flakes if using, and a small extra pinch of salt and pepper to taste.
6. When sprouts and bacon are done remove the pan from oven and transfer everything to a large bowl, leaving most of the drippings behind if you like it less greasy.
7. Pour the maple balsamic mixture over the hot sprouts and bacon and toss gently so everything is evenly glazed. Let it sit a minute so the glaze thickens and clings.
8. Return to the oven for 2 to 4 minutes to set the glaze if you want it slightly sticky, or skip that step and serve immediately. Taste and add a little more salt or cracked black pepper if needed.
9. Serve warm. Tip try a small splash more balsamic or an extra drizzle of maple when plating for brightness and shine, and if you want crunch add toasted walnuts or pecans.
Equipment Needed
Here’s what you’ll need to make this:
1. Oven and a rimmed baking sheet lined with foil or parchment
2. Large mixing bowl
3. Small bowl plus a whisk for the maple-balsamic glaze
4. Chef’s knife and cutting board for trimming and halving sprouts and chopping bacon
5. Measuring spoons and 1 tablespoon measure (or a set of measuring spoons)
6. Measuring cup or tablespoon for the oil and maple syrup
7. Tongs or a sturdy spatula to flip and toss the sprouts
8. Oven mitts or potholders
9. Slotted spoon or spider to transfer sprouts leaving drippings behind
10. Serving bowl or platter (optional: a small spoon for extra drizzle)
FAQ
Balsamic Maple Roasted Brussels Sprouts With Bacon Recipe Substitutions and Variations
- Bacon: swap with pancetta in the same amount for the same salty, fatty flavor; or use smoked turkey bacon if you want less fat; for a vegetarian option try about 8 oz sliced cremini or shiitake mushrooms, sautéed till browned with 1 tsp soy sauce.
- Pure maple syrup: honey or agave nectar work 1 to 1; or use 2 tbsp brown sugar dissolved in a little warm water for a deeper, molasses-y note.
- Balsamic vinegar: use red wine vinegar plus 1/2 tsp honey or brown sugar to add back sweetness, or use sherry vinegar in an equal amount, both give nice tang without being too sharp.
- Dijon mustard: swap with whole grain mustard or yellow mustard 1 to 1; if you have dry mustard mix 1/2 tsp with a splash of water to make a paste.
Pro Tips
1) Dry and space the sprouts well before they hit the pan. If theyre wet they steam not brown, and overcrowding will do the same. Give each piece room or roast in two batches so you actually get that good caramelized cut-side.
2) Handle the bacon like a partner not a dictator. Partially render it in a skillet first if you want ultra-crispy bits and less greasy sprouts, or scatter small pieces so they crisp evenly. Save a little of the drippings for mouthfeel, but blot with a paper towel if it feels too oily.
3) Don’t just dump the glaze on and hope. Taste and tweak the maple to balsamic balance, simmer the mixture a minute if you want it thicker, and toss while everything is still hot so it clings. If youre worried about burned garlic add it after the roasting or use roasted garlic instead.
4) Final texture and brightness matter. Add toasted walnuts or pecans for crunch, finish with flaky sea salt and a squeeze or a little extra vinegar or maple at plating for pop. To reheat leftovers, use the oven or a hot skillet so you get crispness back, avoid the microwave.
Balsamic Maple Roasted Brussels Sprouts With Bacon Recipe
As a recipe writer, I paired balsamic maple roasted Brussels sprouts with bacon to create a fresh take on Brussels Sprouts And Bacon that leans into unexpected sweet and savory contrasts.
4
servings
288
kcal
Equipment: Here’s what you’ll need to make this:
1. Oven and a rimmed baking sheet lined with foil or parchment
2. Large mixing bowl
3. Small bowl plus a whisk for the maple-balsamic glaze
4. Chef’s knife and cutting board for trimming and halving sprouts and chopping bacon
5. Measuring spoons and 1 tablespoon measure (or a set of measuring spoons)
6. Measuring cup or tablespoon for the oil and maple syrup
7. Tongs or a sturdy spatula to flip and toss the sprouts
8. Oven mitts or potholders
9. Slotted spoon or spider to transfer sprouts leaving drippings behind
10. Serving bowl or platter (optional: a small spoon for extra drizzle)
Ingredients
1 1/2 pounds Brussels sprouts trimmed and halved
6 slices thick cut bacon, chopped
2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
1 1/2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch red pepper flakes optional
Directions
- Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment for easier clean up.
- In a large bowl toss 1 1/2 pounds Brussels sprouts, trimmed and halved, with 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Make sure they are well coated and give them some space so they roast not steam.
- Scatter the sprouts cut side down on the sheet pan in a single layer, then sprinkle 6 slices thick cut bacon, chopped, evenly among them. If the bacon pieces are big spread them out so they crisp up.
- Roast until sprouts are deeply browned and bacon is crisp, about 20 to 25 minutes, flipping or shaking the pan once about halfway through. Watch the bacon so it does not burn.
- While they roast whisk together 2 tablespoons pure maple syrup, 1 1/2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 2 cloves garlic minced, a pinch of red pepper flakes if using, and a small extra pinch of salt and pepper to taste.
- When sprouts and bacon are done remove the pan from oven and transfer everything to a large bowl, leaving most of the drippings behind if you like it less greasy.
- Pour the maple balsamic mixture over the hot sprouts and bacon and toss gently so everything is evenly glazed. Let it sit a minute so the glaze thickens and clings.
- Return to the oven for 2 to 4 minutes to set the glaze if you want it slightly sticky, or skip that step and serve immediately. Taste and add a little more salt or cracked black pepper if needed.
- Serve warm. Tip try a small splash more balsamic or an extra drizzle of maple when plating for brightness and shine, and if you want crunch add toasted walnuts or pecans.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 216g
- Total number of serves: 4
- Calories: 288kcal
- Fat: 16.7g
- Saturated Fat: 3.5g
- Trans Fat: 0.1g
- Polyunsaturated: 1.3g
- Monounsaturated: 4.7g
- Cholesterol: 25mg
- Sodium: 580mg
- Potassium: 808mg
- Carbohydrates: 29.5g
- Fiber: 6.5g
- Sugar: 14.5g
- Protein: 8.5g
- Vitamin A: 1282IU
- Vitamin C: 72mg
- Calcium: 74mg
- Iron: 2.5mg
