Maple Brussels Sprouts
Roasted Maple Brussels Sprouts are the perfect balance of sweet and salty. Made with sweet maple syrup, balsamic vinegar and salty bacon these are the best Brussels sprouts you will ever have!
Servings: 4 people
Calories: 76.3kcal
Equipment
Ingredients
- 1 pound Brussels sprouts cut into halves or quarters depending on size
- 4 slices bacon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ tablespoon olive oil or avocado oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
- Place Brussels sprouts on a baking sheet, drizzle with olive oil and sprinkle with salt, black pepper and garlic powder.
- Place bacon strips on other lined baking sheet.
- Put both sheet pans in the oven and set a timer for 12 minutes. Remove bacon from the oven, it will continue to crisp up while cooling, and set a timer for another 10-15 minutes.
- Line a plate with paper towels and place bacon on top, topped with another layer of paper towels to remove some of the grease. Once cool, crumble the bacon into pieces with hands or kitchen shears.
- Remove Brussels sprouts from the oven, add them to a bowl with the bacon pieces, maple syrup and balsamic vinegar and mix to combine. Serve and enjoy!
Video
Notes
- This recipe can also be made on the stovetop in a cast iron skillet. Cut bacon into pieces before cooking. Cook bacon over medium-low heat until they are crisp. Pat them dry with a paper towel and cook the Brussels sprouts on medium heat for about 10-15 minutes. Season them with salt, pepper and garlic powder. Add all ingredients to a bowl and mix before serving.
- The key to crispy Brussels sprouts is high heat and enough oil to make them crisp. I recommend roasting them in a single layer at 425 degrees F and using enough olive oil to fully coat them.
- This recipe is the perfect addition to a Thanksgiving turkey.
- If using frozen Brussels sprouts, defrost completely and allow excess moisture to run off or the result will be mushy sprouts.
- Store in an airtight container for a few days in the fridge. I don't recommend storing them in the freezer as the Brussels sprouts will become soft and mushy.
- Reheat small batches in the microwave for 1-2 minutes, although they won't be as crisp. To reheat in the oven, preheat to 350 degrees F and roast on a baking sheet for about 5-10 minutes.
Nutrition
Serving: 1Cup | Calories: 76.3kcal | Carbohydrates: 14.55g | Protein: 3.93g | Fat: 1.34g | Saturated Fat: 0.46g | Cholesterol: 0.95mg | Sodium: 322.16mg | Potassium: 463.05mg | Fiber: 4.38g | Sugar: 6.1g | Vitamin A: 855.7IU | Vitamin C: 96.39mg | Calcium: 55.19mg | Iron: 1.66mg
