Maple Bacon Brussels Sprouts

Brussels Sprouts roasted until caramelized, with crispy bacon and a sweet, tangy maple glaze. Perfect for Thanksgiving, Christmas or roast dinners.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American, Canadian

Servings: - 6

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Baking Tray (mine was 12″x15″ and worked perfectly)
Small Bowl (for glaze)

Ingredients

5oz / 140g Bacon (see notes)
1 1/2lbs / 700g Brussels Sprouts
Olive Oil, as needed (up to 2 tbsp)
1/4 tsp EACH: Salt, Black Pepper
3 tbsp Maple Syrup
1 tsp Balsamic Vinegar
1/2 tsp Dijon Mustard

Instructions

Add the bacon to a large baking tray and place in the oven. Turn the heat to 400F/200C and cook until the bacon is crisp with the fat rendered out (approx 20-25 minutes, but just be vigilant).
During this, you can prep the sprouts. Just slice off the firm end (stem), then slice in half. Remove and discard any loose or discoloured leaves.
In a small bowl, whisk together the maple syrup, mustard and balsamic vinegar.
Once the bacon is crisp, remove it and set aside, letting any excess fat drip back into the tray. Add enough olive oil to the bacon fat to make roughly 2 tbsp total fat (for example, if you have ½ tbsp bacon fat, add 1½ tbsp oil). Add the sprouts, salt and pepper, then toss to coat.
Flip them all so they're cut-side-down, then roast in the oven for 20-25 minutes, or until very lightly charred and fork-tender. Timings will depend on the size of the sprouts, so just be vigilant.
Dice the bacon and add it to the tray alongside the maple glaze. Give everything a good toss, then pop back in the oven for 2-3 minutes, just until the bacon warms through and the glaze thickens a little.
Serve and enjoy!

Video

Notes

a) Bacon - Use streaky bacon (UK) or just regular bacon in the US. I don't recommend using back bacon/Canadian bacon - you want a fattier cut so the fat renders out into the pan and can be used to coat the sprouts. I also use smoked bacon, but you could use unsmoked if you'd prefer.

b) Brussels sprouts - Try to use sprouts of a similar size, just so they cook evenly.

c) Oil - The exact amount will depend on how much fat your bacon releases. You're aiming for around 2 tbsp total fat (bacon fat + olive oil). This is enough to lightly coat the sprouts without making them greasy. You can just eyeball it, or pour the bacon grease out and measure it accurately if you'd prefer.

d) Maple syrup - I recommend using pure maple syrup, not maple-flavoured pancake syrup. The latter is usually much sweeter/thicker and won't give you quite the same glaze.

e) Roasting - Make sure you space out the sprouts as best you can so they don't steam. Don't panic if the sprouts look a little charred. You want them deeply caramelised/lightly charred, rather than pale and steamed.

f) Calories - Whole recipe divided by 6.

Nutrition