If you're looking for a way to make Brussels sprouts sing with flavor, this Roasted Brussels Sprouts with Bacon, Balsamic, and Maple Glaze Recipe is a winner. Perfect for weeknight dinners or holiday sides, it combines the crispiness of bacon with the tangy sweetness of balsamic and maple syrup, creating a dish that's juicy, toasty, and comforting. I love turning these humble veggies into something special, and I bet you will too.
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What Sets This Apart
This recipe turns a simple vegetable into something irresistible by layering flavors and textures thoughtfully. The natural bitterness of Brussels sprouts softens as they roast, mingling beautifully with crispy bacon and a glossy, sticky glaze that blends vinegar brightness and maple sweetness.
- Consistent Results: Roasting at the right temperature guarantees tender insides and caramelized edges every time.
- Rich, Balanced Flavor: The harmony between salty bacon, tangy balsamic, and sweet maple syrup creates complex yet approachable taste.
- Pantry-First Ingredients: Uses common kitchen staples so you can whip this up without a special trip to the store.
- Weeknight Friendly: Prep and cook within 35 minutes, making it perfect for busy evenings.
Ingredient Snapshot
For this Roasted Brussels Sprouts with Bacon, Balsamic, and Maple Glaze Recipe, fresh, quality ingredients really make a difference. I recommend sourcing firm sprouts and bacon with good marbling to get the best crisp edges and juicy centers.
- Brussels sprouts: Choose small to medium-sized with tight, fresh leaves-larger sprouts can be more bitter and take longer to cook.
- Bacon: Thick-cut works well for crispy bits without burning; choose a smoky, high-quality brand.
- Olive oil: Extra virgin adds flavor but make sure it's fresh and not bitter.
- Balsamic vinegar: A good aged vinegar has glossy texture and balanced acidity.
- Maple syrup: Use pure maple syrup instead of pancake syrup for authentic sweetness and depth.
- Salt and pepper: Season to taste, but don't skimp-you want to coax maximum flavor out of the sprouts.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Roasted Brussels Sprouts with Bacon, Balsamic, and Maple Glaze Recipe
Step 1 - Prep & Season
Start by trimming the Brussels sprouts-snap off any tough stem ends and peel away yellow or damaged outer leaves. Then halve them evenly for uniform roasting. Toss the sprouts in olive oil, salt, and freshly cracked black pepper right in your mixing bowl. I find that coating each piece evenly with oil helps the edges turn beautifully golden and crunchy. Spread them out evenly on a baking sheet to prevent steaming and sogginess.
Step 2 - Build Flavor
Sprinkle the chopped bacon generously over the oiled sprouts, distributing it so each bite can have that smoky punch. As the bacon cooks, it renders fat that bastes the Brussels sprouts, layering flavor throughout. This is my favorite trick to avoid dry, bland vegetables. Put the sheet in your preheated 400°F oven and roast without disturbance for 20 to 25 minutes, or until the sprouts are fork-tender and edges have a slight char.
Step 3 - Finish for Best Texture
While the sprouts roast, whisk together the balsamic vinegar and maple syrup until glossy and smooth. When the sprouts and bacon are done, drizzle this glaze over everything immediately. Toss gently but thoroughly to coat every piece in that tangy, sweet finish. The heat helps the glaze to thicken slightly, clinging to the sprouts without pooling. Serve it hot for the best contrast of sweet, salty, and smoky flavors with that satisfying crisp texture on the outside.
Cook's Notes & Tricks
Over years of making this dish, I've learned a few key things. Don't rush the roasting or crowd the pan-your sprouts need space to caramelize. The glaze is sticky, so add it right at the end while the sprouts are still hot for best absorption. I've found that partial cooking of bacon beforehand isn't necessary here but feel free to adjust if your bacon is very thick.
- Doneness Cue: Look for sprouts that are tender when pierced and have browned, crisp edges.
- Temperature Trick: Roasting at 400°F balances caramelization and cooking through without drying out.
- Make-Ahead Move: Prepare the balsamic maple glaze up to a day ahead and store in the fridge.
- Avoid This Pitfall: Don't cover the baking sheet while roasting-that traps steam and prevents crisping.
Serve & Enjoy
Finishing Touches
I like finishing this dish with a little fresh cracked pepper or even a sprinkle of grated Parmesan to add savory depth. The glossy maple-balsamic glaze works wonders to elevate the sprouts and bacon, giving the dish both brightness and sweetness that complements the smoky crunch. You'll notice the earthy tones of the Brussels sprouts balance perfectly with the richness of bacon and the sugary tang.
Pairs Beautifully With
This recipe pairs wonderfully with roasted chicken or pork tenderloin, where the sweetness and acidity cut through the richness of the meat. It also brightens a simple grain bowl or acts as a standout side at your holiday spread. If you want some added crunch, toasted nuts like pecans or walnuts on top add texture and contrast nicely.
Simple Plating Wins
For weeknights, plate the sprouts in a casual heap on a warm dish. For company, arrange them carefully with some of the bacon on top so those crispy bits shine. Adding a sprig of fresh parsley or a light drizzle more of balsamic glaze can transform the presentation. It's simple but always makes a difference in how satisfying the dish feels.
Make-Ahead, Storage & Reheat
Storing Leftovers
Place any leftover roasted Brussels sprouts with bacon in an airtight container and refrigerate for up to 3 days. The texture might soften slightly, but the flavor holds up well. Give the sprouts a gentle toss before reheating to redistribute the glaze and bacon pieces.
Freezing Tips
This dish freezes okay but isn't my top pick for long-term storage because the sprouts can become mushy when thawed. If you want to freeze, flash freeze on a baking sheet first, then transfer to a freezer-safe bag. Thaw overnight in the fridge and reheat gently to avoid overcooking.
Reheating Roasted Brussels Sprouts with Bacon, Balsamic, and Maple Glaze Recipe Without Drying Out
The best way to reheat these sprouts is in a hot oven or air fryer at around 375°F for 5-7 minutes. This re-crisps the edges and warms through without drying the dish. If you're in a pinch, microwave briefly, but add a small splash of water or extra glaze to keep moisture. Stir halfway through to heat evenly, but avoid overheating which can make sprouts bitter.
Frequently Asked Questions
Absolutely! For a vegetarian version, omit the bacon and increase the olive oil slightly. Consider adding toasted nuts or smoked paprika for an extra flavor boost.
Mix the balsamic vinegar and maple syrup just before finishing and drizzle right after roasting. Toss well so the heat helps the glaze coat without pooling. If it's too runny, reduce maple syrup slightly next time.
Snap off the tough stem end with your fingers or a paring knife, then peel away any loose or yellowed leaves. Halve them so they cook evenly and develop crispy edges.
Frozen Brussels sprouts tend to steam rather than roast, so I recommend using fresh for the best caramelization and texture in this dish.
Final Thoughts
This Roasted Brussels Sprouts with Bacon, Balsamic, and Maple Glaze Recipe will quickly become your go-to side for easy, flavorful meals. It balances sweet, salty, tangy, and smoky elements beautifully while letting the Brussels sprouts shine with crisp-tender perfection. I hope you enjoy making it as much as I do-there's just something so satisfying about transforming simple ingredients into a dish everyone asks for seconds on.
PrintFull Recipe
Roasted Brussels Sprouts with Bacon, Balsamic, and Maple Glaze Recipe
This Roasted Brussels Sprouts with Bacon and Balsamic recipe combines crispy bacon and tender roasted Brussels sprouts, enhanced by a sweet and tangy balsamic glaze with a hint of maple syrup. A perfect side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
Meat
- 4 strips bacon, chopped
Other
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
Instructions
- Preheat oven. Preheat your oven to 400°F (200°C) to get it ready for roasting the Brussels sprouts and bacon.
- Toss Brussels sprouts. On a large baking sheet, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss thoroughly to coat evenly, then spread them out in a single layer for even roasting.
- Add bacon. Sprinkle the chopped bacon pieces evenly over the Brussels sprouts on the baking sheet.
- Roast. Place the baking sheet in the oven and roast for 25 minutes, until the Brussels sprouts are tender and the bacon is crispy, stirring once halfway through for even cooking.
- Prepare glaze. While the sprouts roast, whisk together the balsamic vinegar and maple syrup in a small bowl until well combined.
- Glaze and serve. After roasting, remove the baking sheet from the oven. Drizzle the balsamic-maple glaze over the Brussels sprouts and bacon, toss gently to coat, and serve immediately for best flavor and texture.
Notes
- Use fresh Brussels sprouts for the best texture and flavor.
- Make sure to trim and halve the Brussels sprouts evenly so they cook uniformly.
- You can substitute maple syrup with honey if preferred.
- For a vegetarian version, omit bacon and add toasted nuts or roasted chickpeas for crunch.
- Adjust salt according to the saltiness of the bacon.
- Serve immediately after glazing to keep the sprouts crisp.
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