Description
This Balsamic Roasted Brussels Sprouts with Bacon recipe combines tender, caramelized Brussels sprouts with crispy, flavorful bacon, enhanced by a touch of maple syrup and balsamic vinegar for a perfect balance of savory, sweet, and tangy flavors. It’s an effortless oven-roasted side dish that makes a delicious addition to any meal.
Ingredients
Scale
Vegetables
- 1 ½ pounds Brussels sprouts, trimmed and halved
Meats
- 8 slices thick-cut bacon, chopped into 1-inch pieces
Seasonings and Condiments
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Ground black pepper, to taste
- 1 tablespoon maple syrup (optional but highly recommended)
- 1 tablespoon balsamic vinegar (optional, to finish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to ensure easy cleanup after roasting.
- Prepare Brussels Sprouts: Trim off the ends of the Brussels sprouts, remove any loose or damaged outer leaves, and slice them in half. Spread the halved Brussels sprouts evenly across the prepared sheet pan.
- Season Brussels Sprouts: Drizzle the Brussels sprouts with olive oil, sprinkle with kosher salt and freshly ground black pepper, then toss them gently to ensure all the pieces are evenly coated with the oil and seasoning.
- Add Bacon: Scatter the chopped bacon pieces over the Brussels sprouts without mixing. This allows the bacon fat to render slowly during roasting, infusing flavor throughout the dish.
- Roast: Place the sheet pan in the oven and roast for 25 to 30 minutes. Stir once halfway through cooking to ensure even browning. You want the Brussels sprouts tender with crispy, caramelized edges, and the bacon golden and crispy.
- Finish and Serve: If desired, toss the hot Brussels sprouts and bacon with maple syrup to add a subtle sweetness. Finish by drizzling balsamic vinegar over the dish to provide brightness and depth of flavor just before serving.
Notes
- Using thick-cut bacon ensures a better texture and flavor impact in the dish.
- Removing loose outer leaves from Brussels sprouts helps achieve a crispier texture while roasting.
- Maple syrup is optional but recommended to balance the savory and tangy flavors.
- Balsamic vinegar should be added at the end to preserve its bright acidity.
- For a spicier version, consider adding red pepper flakes when seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
