The Brussels Sprouts That Might Just Steal the Show!
Move over, boring vegetables. These Brussels sprouts have plans! š
Our Maple Balsamic Roasted Brussels Sprouts with Crispy Bacon are golden, caramelized, a little crispy around the edges, and tossed with smoky bacon and a delicious maple balsamic glaze.
The secret? Two Little Shop favorites: our Butter Olive Oil and Vermont Maple Dark Balsamic Vinegar.
The Butter Olive Oil gives these little green gems a rich, buttery flavor, while the Vermont Maple Balsamic adds the perfect touch of sweet, tangy goodness.
Whether you're planning Thanksgiving dinner, looking for an easy fall side dish, or trying to convince someone that Brussels sprouts really can be delicious, this recipe might just do the trick!
Sweet, Smoky & Just a Little Crispy
Let's be honest. Brussels sprouts haven't always had the best reputation. But roast them until they're golden and crispy, add some smoky bacon, and finish everything with a sweet maple balsamic glaze? Now we're talking!
Roasting brings out the natural sweetness of Brussels sprouts while creating those irresistible browned edges. The bacon adds savory crunch, and the maple balsamic glaze brings everything together.
It's that wonderful combination of sweet, salty, tangy, and crispy that keeps everyone reaching for another helping.
And yes, you might even catch someone sneaking a few straight from the pan. No judgment here! š
What Makes These Maple Balsamic Brussels Sprouts So Delicious?
- Fresh Brussels Sprouts: Roasted until tender inside with beautifully caramelized, crispy edges.
- Butter Olive Oil: Adds rich, buttery flavor and helps the sprouts roast to golden perfection.
- Crispy Bacon: Brings smoky, salty goodness to every bite.
- Vermont Maple Dark Balsamic: Adds delicious maple sweetness and a tangy finish that balances the savory ingredients.
- Fresh Garlic: Gives the sprouts an extra layer of savory flavor.
- Salt & Pepper: Simple seasonings that let the roasted vegetables and balsamic shine.
Butter Olive Oil + Vermont Maple Balsamic: A Delicious Little Duo
Now, let's talk about the ingredients that make this recipe extra special!
Our Butter Olive Oil brings a wonderful buttery richness to the Brussels sprouts without needing to add actual butter. It pairs beautifully with roasted vegetables and gives this dish a cozy, comforting flavor.
Then comes our Vermont Maple Dark Balsamic Vinegar. With its sweet maple notes and rich balsamic tang, it's practically made for roasted Brussels sprouts.
We use it to create a quick glaze that coats the sprouts and bacon with just the right amount of sticky, sweet-savory goodness.
And here's a little tip: add the glaze toward the end of cooking so you get all that delicious flavor without burning the natural sugars.
Simple ingredients, big flavor. That's our kind of cooking!
How to Make Maple Balsamic Roasted Brussels Sprouts with Bacon
Start by trimming your Brussels sprouts and cutting the larger ones in half. Toss them with Butter Olive Oil, salt, and pepper, then spread them across a baking sheet with the cut sides facing down.
Roast until the bottoms are golden and the outer leaves begin to crisp.
While the sprouts are roasting, cook your bacon until crispy and golden. Save those delicious little pieces for the finishing touch!
Next, stir together Vermont Maple Dark Balsamic Vinegar and a little Dijon mustard for a quick, flavorful glaze.
Once the Brussels sprouts are nearly finished roasting, toss them with the glaze, crispy bacon, and fresh garlic. Return everything to the oven for a few more minutes until glossy and lightly caramelized.
Transfer to a serving dish, add a little extra balsamic if you'd like, and serve warm.
Just like that, you've turned a simple vegetable into a side dish everyone will be talking about!
Make It Your Own
One of my favorite things about this recipe is how easy it is to customize. Here are a few delicious ways to change things up:
- Add Toasted Pecans: Sprinkle chopped toasted pecans over the finished sprouts for extra crunch.
- Try a Little Heat: Add a pinch of crushed red pepper flakes for a sweet-and-spicy kick.
- Make It Extra Cheesy: Finish with freshly shaved Parmesan.
- Add Roasted Apples: Toss in diced Honeycrisp apples for another layer of fall sweetness.
- Go Meatless: Skip the bacon and add toasted walnuts or pumpkin seeds for a vegetarian-friendly version.
- Try Pancetta: Swap the bacon for crispy pancetta for a slightly different savory twist.
Perfect for Thanksgiving & Cozy Fall Dinners
If you're looking for a holiday side dish that's easy to make but feels a little special, this one deserves a spot on your menu!
The golden roasted sprouts, crispy bacon, and glossy maple balsamic glaze look beautiful on a Thanksgiving table.
Serve them alongside roasted turkey, glazed ham, pork tenderloin, herb-roasted chicken, or even a simple weeknight steak.
And don't save them just for the holidays. They're delicious with just about any cozy fall dinner.
Can You Make These Brussels Sprouts Ahead of Time?
Absolutely! A little prep ahead of time makes this recipe even easier.
Wash, trim, and halve the Brussels sprouts up to two days in advance. Store them in an airtight container in the refrigerator and dry them well before roasting.
You can also cook the bacon ahead of time and refrigerate it separately.
When you're ready to serve, roast the sprouts, toss with the glaze and bacon, and finish them in the oven.
For the crispiest results, enjoy them fresh from the oven. If you're reheating leftovers, spread them on a baking sheet and warm at 375Ā°F until heated through.
A Little Maple Magic in Every Bite
Crispy Brussels sprouts. Smoky bacon. Rich, buttery olive oil. And that sweet, tangy maple balsamic finish.
What's not to love?
These Maple Balsamic Roasted Brussels Sprouts with Crispy Bacon are proof that a simple side dish can be the star of the table.
Whether you're cooking for family, entertaining friends, or just looking for a delicious way to enjoy your vegetables, this recipe brings a little autumn magic to every bite.
Grab your Butter Olive Oil and Vermont Maple Dark Balsamic Vinegar from The Little Shop of Olive Oils, and let's make something delicious!
Because even Brussels sprouts deserve a little sweet-and-savory love! š
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