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+ servings
Crispy brussels sprouts and crispy bacon.
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5 from 5 votes

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Calories: 76.3kcal
Author: Sarah Hill

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

  • Stovetop method. 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.
  • Make sure to spread the Brussels sprouts out in a single layer to allow them to get crispy.
  • If using frozen Brussels sprouts, defrost completely and allow excess moisture to run off or the result will be mushy sprouts.
  • Storage. 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.
  • Reheating. 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