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A baking sheet filled with perfectly roasted brussels sprouts, garnished with fresh herbs and grated cheese, accompanied by lemon and olive oil.
Layla

Balsamic Maple Roasted Brussels Sprouts with Bacon

Tender-crisp roasted brussels sprouts tossed in a sweet and tangy balsamic maple glaze, with crispy bacon and toasted pecans. The perfect, crowd-pleasing side dish for any holiday table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels Sprouts
  • 1.5 lbs brussels sprouts trimmed and halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 4 slices thick-cut bacon chopped into 1/2-inch pieces
  • 1/2 cup pecan halves roughly chopped
For the Balsamic Maple Glaze
  • 3 tbsp balsamic vinegar good quality
  • 2 tbsp pure maple syrup
  • 1 tbsp dijon mustard

Equipment

  • Large Rimmed Baking Sheet
  • Large Mixing Bowl
  • Small Skillet
  • Whisk

Method
 

Roast the Brussels Sprouts
  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. In a large mixing bowl, toss the trimmed and halved brussels sprouts with olive oil, kosher salt, and black pepper until they are evenly coated.
  3. Spread the seasoned brussels sprouts in a single, even layer on a large rimmed baking sheet, cut-side down. This helps them get a nice, deep caramelization.
  4. Roast for 20-25 minutes, flipping them halfway through, until they are tender and the outer leaves are crispy and browned. The roasting time may vary depending on the size of the sprouts.
Prepare Toppings and Glaze
  1. While the brussels sprouts are roasting, place the chopped bacon in a small skillet over medium heat. Cook, stirring occasionally, until the bacon is brown and crispy, about 6-8 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet.
  2. Add the chopped pecans to the same skillet with the reserved bacon grease. Toast over medium-low heat, stirring frequently, for 2-3 minutes until fragrant and lightly browned. Remove from heat and set aside.
  3. In a small bowl, whisk together the balsamic vinegar, pure maple syrup, and dijon mustard until well combined. This is your glaze.
Combine and Serve
  1. Once the brussels sprouts are done roasting, transfer them from the hot baking sheet back into the large mixing bowl. Immediately pour the balsamic glaze over the hot sprouts and toss gently to coat everything evenly.
  2. Add the crispy bacon and toasted pecans to the bowl and toss one last time. Transfer to a serving dish and serve immediately while warm.

Notes

For the best caramelization, make sure the brussels sprouts are in a single layer on the baking sheet and not overcrowded. If needed, use two baking sheets. For a make-ahead option, you can roast the sprouts ahead of time and prepare the bacon and pecans. Reheat the sprouts in the oven at 400°F (200°C) for 5-7 minutes until hot, then toss with the glaze and toppings just before serving.