Roasted Maple Bacon Balsamic Brussel Sprouts
Servings 6 servings
These Maple Bacon Brussel Sprouts will be your new favourite side dish! Coated in a maple balsamic glaze, these oven roasted brussel sprouts are so flavourful and delicious! Perfect to pair with an easy weeknight dinner or served along with a fancier holiday meal! {gluten-free & paleo}
Ingredients
For the maple balsamic sauce:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons maple syrup
- 2 garlic cloves minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon Freshly ground pepper
For the brussel sprouts
- 4 cups halved brussel sprouts (about 1 1/2 pounds brussel sprouts)
- 6 slices of reduced sodium bacon cooked until crispy
Instructions
- Preheat oven to 400 degrees F.
- Whisk together the ingredients for the maple balsamic glaze in a small bowl.
- Place the brussel sprouts in a large bowl and toss with half the maple balsamic mixture until they're well coated.
- Spread brussel sprouts evenly in a single layer on a baking sheet (you may wish to use two pans). Bake for 20-25 minutes or until tender on the inside and golden and crispy on the outside.
- Meanwhile, in a medium-sized frying pan, cook bacon for 10-12 minutes over medium high heat until crispy. Transfer to a cutting board and cut the bacon into small pieces.
- Transfer roasted brussel sprouts to a serving bowl or tray. Just before serving, drizzle remaining maple balsamic sauce over brussel sprouts and toss until evenly distributed. Add bacon and toss again. Serve warm.
Video
Notes
- Look for brussel sprouts that are similar in size so that they cook up evenly. Smaller brussels sprouts tend to be sweeter and more tender than larger ones.
- Before halving the brussel sprouts, slice off the nubby ends, as they tend to be more tough.
- Be sure to distribute the brussel sprouts in a single layer on the baking sheet to ensure that they cook up evenly and get nice and crispy. For best results, place them flat side down to ensure the edges turn deeply golden and crispy when roasted.
- Although it may be tempting to skip this step, it’s very important that you reserve half the maple balsamic sauce to drizzle on the brussel sprouts after they’re cooked. It really helps to amplify the flavour when you pour some of the sauce on just before serving.
- Although I typically recommend flipping roasted vegetables half way through the cooking time, if this case you don't have to. Brussel sprouts tend to get more crispy on the outside if you don't flip them.
- After cooking the bacon, place on some paper towel to soak up some of the grease to cut back on some of the saturated fat.
Nutrition
Calories: 181kcalCarbohydrates: 11gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 15mgSodium: 375mgPotassium: 297mgFiber: 2gSugar: 6gVitamin A: 452IUVitamin C: 50mgCalcium: 37mgIron: 1mg
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