Brussel sprouts with bacon and a maple-balsamic glaze—everything delicious in one dish! Easy to make and irresistible, this recipe turns ordinary sprouts into a sweet-and-salty favorite you’ll want again and again.
If you enjoy roasted sprouts, this maple bacon balsamic version combines sweet, savory, and crunchy elements for a standout side dish. The glaze clings to crisped edges while bacon and sautéed shallot add hearty flavor.
How to make brussel sprouts with bacon?
- Trim and halve the brussel sprouts.
- Toss them with oil and spread on a baking sheet.
- Roast until the edges are crisp and the centers are tender.
- While sprouts bake, cook the bacon and prepare the maple-balsamic glaze on the stove.
- Sauté shallot and garlic in the bacon grease for extra flavor.
- Toss the roasted sprouts with bacon and the reduced maple-balsamic glaze.
- Serve warm and enjoy.
How to roast brussel sprouts in the oven?
To get perfectly browned, crunchy sprouts, roast at 400°F until the outer leaves are caramelized and the centers are tender—usually about 35–40 minutes depending on size. For detailed tips on roasting, check the guidance in the recipe section below.
How to trim brussel sprouts?
- Trim the bottom nub, about ¼ inch.
- Remove any loose or yellow outer leaves.
- Leave whole, halve, or quarter them depending on size—halving gives great surface area for crisping.
Why do brussel sprouts turn mushy (and smelly)?
Mushy or strong-smelling sprouts usually result from overcooking or cooking at too high a heat. Roast until crisp-tender; if you prefer very crispy edges, avoid exceeding 40 minutes at high temperatures.
Let’s talk bacon
If you have leftover cooked bacon, chop and add it at the end—the heat from the sprouts will warm it through. If cooking bacon just for the recipe, chopping before frying makes it quick to crisp and saves a step. Reserve a little bacon grease for sautéing shallot and garlic for extra depth.
Can you bake brussel sprouts and bacon together in the oven?
It’s possible but not recommended. Baking them together can lead to uneven results—either soggy bacon with undercooked sprouts or burned bacon before sprouts are done. Cooking bacon separately and combining at the end gives the best texture.
What to serve with brussel sprouts and bacon?
These sprouts pair well with grilled or roasted mains and sandwiches. They complement burgers, grilled chicken, marinated tri-tip, crispy chicken tenders, and smoked turkey breast. They also make an excellent stand-alone side for weeknight dinners or holiday meals.
This easy, flavorful recipe is a simple way to enjoy more vegetables—give it a try and see how many meals you start adding brussel sprouts to!
Brussel Sprouts with Bacon and a Maple Balsamic Glaze
Ingredients
- 1 ½–2 lbs Brussel sprouts
- 2–3 tbs olive oil
- Salt
- Pepper
- ½ lb bacon
- ½ large shallot diced (or ½ small white onion)
- 4 cloves garlic diced
- ¼ cup balsamic vinegar
- ¼ cup maple syrup
Instructions
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Preheat oven to 400°F and line a rimmed baking sheet with parchment or foil.
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Trim the ends of the sprouts and remove loose or discolored leaves.
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Slice each sprout in half, toss with olive oil, season with salt and pepper, and spread on the prepared sheet.
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Roast for 35–40 minutes until edges are crisp and centers are tender. (See photo for before and after.)
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While sprouts roast, cook the bacon. Chopping the bacon before frying makes it easy to crisp. Once bacon is cooked, remove it and sauté the diced shallot and garlic in the bacon grease until softened.
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In a small saucepan, combine balsamic vinegar and maple syrup over low heat and reduce for about 10 minutes until slightly thickened.
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Toss the roasted sprouts with the cooked bacon and the maple-balsamic glaze in a large bowl, stirring gently to coat.
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Serve warm and enjoy.
Notes
• Roast until you reach your preferred crispiness—longer roasting yields darker, crunchier edges.
• Store leftovers in an airtight container for a few days; they’ll lose some crispness but remain tasty.
• For a thicker, sweeter glaze, add 1–2 tablespoons brown sugar during reduction.
• Sautéing shallot or onion in bacon grease adds extra savory depth.
Nutrition
Post updated 9/27/2022