American
Balsamic Roasted Brussels Sprouts with Bacon
Brussels sprouts roasted until deeply caramelized, tossed with crispy bacon and a sticky balsamic-maple glaze and finished with shaved Parmesan.
- Deeply caramelized sprouts
- Sticky balsamic-maple glaze
- Converts Brussels sprouts skeptics
If you think you do not like Brussels sprouts, this recipe is here to change your mind. High heat and placing the sprouts cut-side down on the pan create deeply browned, nutty surfaces with tender centers. A quick reduction of balsamic vinegar and maple syrup turns into a sticky glaze that plays beautifully against salty, crispy bacon. Shaved Parmesan on top makes it irresistible.
Instructions
Heat the oven to 425 degrees F with a rack in the lower third.
Trim the stem ends of the Brussels sprouts, pull off any yellow outer leaves and halve them through the stem; quarter any that are larger than a walnut.
Cook the bacon in a skillet over medium heat for 6 to 8 minutes, until crisp. Transfer to paper towels and reserve 1 tablespoon of the rendered fat.
On a large rimmed sheet pan, toss the sprouts with the olive oil, reserved bacon fat, salt and pepper.
Turn the sprouts cut-side down and spread them out in a single layer with space between them.
Roast for 20 to 25 minutes, without stirring, until the cut sides are deeply browned and the sprouts are tender when pierced with a knife.
Meanwhile, simmer the balsamic vinegar, maple syrup and garlic in a small saucepan over medium-low heat for 6 to 8 minutes, until reduced by about half and syrupy enough to coat a spoon. Discard the garlic.
Transfer the roasted sprouts to a serving bowl, add the bacon and drizzle with the balsamic glaze, tossing to coat.
Top with the shaved Parmesan and serve warm.
Test kitchen tips
- Leave space between the sprouts on the pan; crowding traps steam and prevents the deep browning that gives them their flavor.
- Make the balsamic glaze up to 1 week ahead and store it in a jar at room temperature; warm briefly to loosen before drizzling.
- Skip the bacon and add toasted pecans and dried cranberries for a vegetarian version, or use honey in place of the maple syrup.
Nutrition per serving
- Calories
- 190
- Protein
- 8g
- Carbs
- 20g
- Fat
- 9g
- Fiber
- 5g
- Sugar
- 10g
- Sodium
- 560mg
Nutrition values are estimates calculated per serving. See our disclaimer.
