Brussels Sprouts & Crispy Bacon Sheet Pan with Maple Glaze
Ingredients
- 1½ poundsbrussels sprouts
- 6 slicesbacon
- 3 tablespoonsmaple syrup
- 1½ tablespoonsbalsamic vinegar
- 3 clovesgarlic
- ·salt
- ·black pepper
Prep
- 01
Trim 1.5 pounds brussels sprouts and halve them lengthwise.
- 02
Mince 3 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
Lay bacon slices on a sheet pan and bake for 12–15 minutes until crispy. Transfer to a paper towel and let cool, then crumble into bite-sized pieces.
- 03
Pour off all but 1 tablespoon of bacon fat from the pan. Add brussels sprouts to the pan and toss to coat.
- 04
Spread sprouts in a single layer and roast for 20–25 minutes, shaking the pan halfway through, until the outer leaves are deep brown and the centers are tender.
- 05
While sprouts roast, whisk together maple syrup, balsamic vinegar, and salt and pepper to taste.
- 06
When sprouts are done, remove from oven and drizzle the maple-balsamic glaze over them. Toss gently. Top with crumbled bacon and serve warm.
Spice Tips
For deeper savory notes, add 1/2 teaspoon smoked paprika to the glaze. For warmth and complexity, stir in a pinch of cayenne or red pepper flakes. A splash of apple cider vinegar in place of half the balsamic adds bright acidity.