These Brussels sprouts are roasted until crisp and caramelized, with just a hint of sweet maple flavor.
I never really cooked with Brussels sprouts until about two years ago, and now it’s one of my go-to side dishes in the colder months.
This is one of my favorite ways to serve them and it’s just packed with those Fall flavors you love. And if you think smoky bacon and brussels sprouts are the best combination ever, try adding some maple syrup for a touch of sweetness. Even the most picky eaters will like it!
I served it with beef pot roast and it was the best cozy, hearty Fall dinner!
What is your favorite Fall side dish?
- 4 slices bacon, diced
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsps balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper, to taste
- Preheat oven to 400F. Line baking sheet with aluminum foil.
- In a small skillet, cook bacon over medium heat until crisp and browned, stirring occasionally. Transfer cooked bacon to a paper towel lined plate and reserve two tablespoons of bacon fat.
- On a baking sheet, toss to coat Brussels sprouts with reserved bacon fat, balsamic vinegar, maple syrup, salt and pepper.
- Roast until Brussels sprouts are caramelized, 35-45 minutes, stirring halfway through.
- Garnish with crispy bacon and serve immediately.