Description
Balsamic Roasted Brussels Sprouts with Bacon is a deliciously savory side dish featuring tender Brussels sprouts roasted to perfection alongside crispy bacon. Enhanced with a touch of maple syrup and finished with balsamic vinegar, this recipe offers a perfect balance of smoky, sweet, and tangy flavors. Ideal for a comforting family meal or holiday dinner, these Brussels sprouts bring a flavorful twist to your vegetable repertoire.
Ingredients
Scale
Brussels Sprouts
- 1 ½ pounds Brussels sprouts, trimmed and halved
Bacon
- 8 slices thick-cut bacon, chopped into 1-inch pieces
Seasonings and Extras
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon maple syrup (optional but highly recommended)
- 1 tablespoon balsamic vinegar (optional, to finish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup, ensuring an even roasting surface for the Brussels sprouts and bacon.
- Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts, remove any loose outer leaves, then slice each sprout in half for even cooking and maximum caramelization.
- Toss with Oil and Seasoning: Spread the halved Brussels sprouts evenly on the lined sheet pan. Drizzle with olive oil, season with kosher salt and freshly ground black pepper, then toss gently until all sprouts are well coated.
- Add Bacon: Scatter the chopped thick-cut bacon pieces evenly over the Brussels sprouts without stirring. This allows the bacon fat to render slowly and infuse the sprouts with smoky flavor during roasting.
- Roast: Place the sheet pan in the preheated oven and roast for 25 to 30 minutes. Halfway through cooking, stir the Brussels sprouts and bacon once to ensure even roasting, until the sprouts are tender with crispy edges and the bacon is golden brown.
- Optional Finishing Touches: Remove the pan from the oven and, if desired, toss the hot Brussels sprouts with the maple syrup for a hint of sweetness. Finish by drizzling with balsamic vinegar to add brightness and depth of flavor before serving.
Notes
- Using thick-cut bacon adds texture and robust flavor; turkey bacon can be a lighter alternative but may produce less fat for roasting.
- Do not mix bacon with Brussels sprouts before roasting, so bacon fat renders properly and crisps up.
- Maple syrup and balsamic vinegar are optional but highly recommended to balance savory and sweet flavors.
- For extra crispiness, place Brussels sprouts cut-side down on the baking sheet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or oven for best texture.
