Balsamic Brussels Sprouts with Bacon
Posted: 10/25/19
Updated: 01/02/23
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These balsamic Brussels sprouts are just too good! Roasted until crispy and tender then tossed in a delicious balsamic maple glaze, finished off with lots of salty bacon. They’re the perfect fall and winter side dish, or any time you want to impress!
Why This Recipe Is So Good
- The maple syrup and balsamic vinegar create a rich flavor that is not overpowering.
- The sprouts are crispy and tender.
- This side dish is easy to make vegan and vegetarian, simply omit the bacon.
How to Make It
- Preheat the oven to 400F
- Boil the balsamic down ’til reduced by half. Stir in the maple syrup. Don’t let it get too thick
- Crisp up the bacon and drain. Set aside
- Place the sprouts on a baking tray – don’t crowd them. Bake for 30-40m, tossing halfway in between until browned and crisp.
- Remove from the oven and drizzle with the balsamic. Toss again and top with bacon
Serving Suggestions
These yummy sprouts are perfect to serve as part of your Thanksgiving or Christmas menu, alongside your turkey, potatoes and other favorite veggie sides. They don’t have an overpowering flavor, so they’re perfect on your holiday plate!
Are Brussels Sprouts Good for You?
Brussels sprouts are high in fiber, vitamins, and antioxidants, so they are a great vegetable to incorporate into your diet. One serving of these roasted balsamic sprouts is around 230 calories and the recipe contains no refined sugar.
An Easy and Simple Recipe
I love how straight forward and simple these balsamic Brussels sprouts are is and this flavorful side dish is made with only 5 ingredients. You can also make these slightly ahead of time – once they are cooked, cover them in foil and then reheat them at a low heat in the oven before serving.
Chef’s Tips
- To prep the sprouts, remove the outer leaves and cut them in half down the middle.
- Don’t crowd the sprouts on the baking tray, if you do, they may not crisp up.
- Use a good quality maple syrup and balsamic vinegar.
- Toss the sprouts halfway through cooking
Be Sure to Check Out These Other Vegetable Side Dishes!
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Balsamic Brussels Sprouts with Bacon
These balsamic Brussels sprouts are just too good! Roasted until crispy and tender then tossed in a delicious balsamic maple glaze, finished off with lots of salty bacon.
Ingredients
- 2 pounds Brussels sprouts trimmed and cut in half through the core
- 5 ounces bacon diced into 1/4-inch pieces, cooked until crisp, and drained
- 6 tablespoons neutral oil like avocado oil
- Kosher salt and freshly ground black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons real maple syrup
Instructions
- Preheat the oven to 400º F.
- In a small saucepan, add the balsamic vinegar. Bring to a boil and simmer until reduced by half. Remove from the heat and stir in the maple syrup. Don't let it get too thick or it will become nearly solid!
- Place the sprouts on a baking tray – don't crowd them. Coat the sprouts with oil so they don't stick and bake for 30-40 minutes, tossing halfway in between, until browned and crisp.
- Remove from the oven and drizzle with the balsamic-maple reduction. Toss again to coat with reduction and top with bacon. Serve immediately.
Notes
These balsamic Brussels sprouts are best eaten right away. To reheat, scatter the sprouts on a baking sheet and broil about 10″ underneath broiler for about 5 minutes or until heated through but not browned further.
Nutrition Information
Calories: 236kcal, Carbohydrates: 15g, Protein: 6g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 148mg, Potassium: 496mg, Fiber: 4g, Sugar: 7g, Vitamin A: 862IU, Vitamin C: 96mg, Calcium: 55mg, Iron: 2mg, Net Carbs: 11g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
What or where does the avocado oil go?
Judy, the oil goes on the brussels sprouts prior to roasting!
I was confused about this too, might want to update the recipe instructions.
Updated!