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 servings
Calories: 122.71kcal
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
- 1 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.1 pound Brussels sprouts, ½ teaspoon salt, ¼ teaspoon black pepper, 1 ½ tablespoon olive oil or avocado oil, ½ teaspoon garlic powder
- Place bacon strips on other lined baking sheet.4 slices bacon
- 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!1 tablespoon maple syrup, 1 tablespoon balsamic vinegar
Video
Notes
- Toss the sprouts with the maple syrup and balsamic after they come out of the oven so the syrup never burns on the hot pan.
- Roast the sprouts in a single layer with space between them. Crowded sprouts steam instead of crisp, so use a third pan if you double the recipe.
- If using frozen Brussels sprouts, thaw them completely and pat them dry, or the result will be mushy sprouts.
- To make these on the stovetop, cook the chopped bacon in a cast iron skillet over medium-low heat until crisp, then drain it on a paper towel. Cook the sprouts cut-side down over medium heat for 10-15 minutes, season with salt, pepper, and garlic powder, and toss everything with the maple and balsamic.
- Balsamic glaze works in place of vinegar, but it's thicker and sweeter, so use half the amount or skip the maple syrup.
- For a vegetarian version, skip the bacon and add a pinch of smoked paprika.
- Store leftovers in the fridge for 3-4 days. Reheat in a 400°F oven or the air fryer to bring back the crunch. I don't recommend freezing.
Nutrition
Serving: 1serving | Calories: 122.71kcal | Carbohydrates: 14.55g | Protein: 3.93g | Fat: 6.59g | Saturated Fat: 1.19g | Polyunsaturated Fat: 0.83g | Monounsaturated Fat: 4.3g | Cholesterol: 0.95mg | Sodium: 322.26mg | Potassium: 463.1mg | Fiber: 4.38g | Sugar: 6.1g | Vitamin A: 855.71IU | Vitamin C: 96.39mg | Calcium: 55.24mg | Iron: 1.69mg
