Roasted Brussels Sprouts with Maple Syrup, Balsamic Vinegar and Bacon -

Closeup of roasted brussels sprouts in a serving dish.

Roasted Brussels Sprouts with Maple Syrup, Balsamic Vinegar and Bacon

These sweet and tangy crispy roasted Brussels sprouts are tossed with maple syrup, balsamic vinegar, and bacon. They make a perfect holiday or everyday vegetable side.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 213kcal

Author Ann Otis

Ingredients

1 lb Brussels sprouts trimmed, and halved length-wise
2 tablespoons olive oil
3 strips bacon cut into 1/4 inch pieces
2 tablespoons maple syrup or more, to taste
2 tablespoons balsamic vinegar or more, to taste
salt and pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F.
On a large baking sheet, toss together the halved Brussels sprouts, olive oil and a large pinch of salt and pepper. Turn the sprouts so they are all cut side down on the baking sheet.
Sprinkle pieces of bacon evenly over the sprouts.
Roast in the preheated oven until tender and browned, and the outer leaves are crispy, about 20 minutes.
Remove from the oven and toss immediately with maple syrup, balsamic vinegar and extra salt and pepper to taste. Taste and adjust seasoning. Add more vinegar and/or syrup, if you wish.

Video

Notes

Storage Instructions

Let the Brussel sprouts cool completely before storing them. Transfer the leftovers to an airtight container and keep them in the refrigerator. They will keep well for 3-4 days.

To retain their crispiness, reheat the maple balsamic Brussels sprouts in the oven. Preheat the oven to 375°F. Spread the Brussels sprouts on a baking sheet and heat for about 10-15 minutes, or until they are warmed through.

Nutrition