Brussels Sprouts with Bacon and Balsamic Glaze Recipe
These Balsamic Bacon Brussels Sprouts get their sweet, tangy glaze from maple syrup, brown sugar, and balsamic tossed right onto the pan, so there’s no second skillet and no reduction to babysit. The bacon roasts raw alongside the sprouts and crisps up as the glaze caramelizes. One sheet pan, 40 minutes, seriously crispy edges.
Servings: 6 servings
Equipment
- Large Mixing Bowl
- Parchment Paper Sheet
Ingredients
- 2 pounds Brussels sprouts
- 4 ounces bacon about 4-5 slices
- 2 tablespoons oil or butter
- 2 tablespoons balsamic vinegar good quality
- 2 tablespoons pure maple syrup sugar, or honey
- 1 tablespoon packed brown sugar or more maple syrup
- 3 cloves garlic finely minced
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Cut the Bacon: Slice the pieces of bacon in half length-wise and then cut into pieces no more than ½-inch thick.4 ounces bacon
- Prepare the Brussels Sprouts: Cut and remove the ends from all of the sprouts. Slice in half if you have medium to large-sized sprouts, or keep whole if they’re smaller than ¾-inch.2 pounds Brussels sprouts
- Toss Sprouts in Sauce: Whisk together the oil, vinegar, maple syrup, sugar, garlic, salt, and black pepper in a large bowl. Add the sprouts and toss until they’re completely covered in the sauce.2 tablespoons oil, 2 tablespoons balsamic vinegar, 2 tablespoons pure maple syrup, 1 tablespoon packed brown sugar, 3 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
- Add to a Sheet Pan: Place the coated sprouts on a large parchment paper-lined baking sheet (a baker’s half sheet pan should fit them all!) or two smaller pans. Spread them out into a single layer. Sprinkle the pieces of bacon all around the sprouts.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through cooking. (This will depend largely on the size of your Brussels sprouts!) You’ll know they’re done when the bacon is crispy and the inside of the largest sprout pierces easily with a fork.
Video
Notes
- Sprouts: Halve anything medium or large so every piece finishes at the same time, and leave sprouts under three-quarters of an inch whole.
- Temperature: The high heat is essential. Roast at 425 degrees and keep them in a single layer so they roast instead of steaming.
- Bacon: Raw chopped bacon goes right on the pan with the sprouts, so there’s no skillet to wash. Slice it no thicker than half an inch so it crisps in the same time, or leave it off if you prefer.
- Storage: Airtight container in the refrigerator for 3 to 5 days. Reheat in a skillet or the oven to bring back the crispy edges.
- Freezing: Up to 3 months, but the crispy edges do not survive it and they thaw out soft.
- Extra saucy: Drizzle on a little balsamic glaze right before serving.
Nutrition
Calories: 218kcal | Carbohydrates: 21g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 12mg | Sodium: 484mg | Potassium: 657mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1149IU | Vitamin C: 129mg | Calcium: 78mg | Iron: 2mg
