Oh my gosh, you have got to try these crispy balsamic maple roasted Brussels sprouts with bacon—they’re the side dish that constantly gets requested at our family gatherings! I still remember the first time I experimented with this flavor combination—my skeptical uncle (who “hated Brussels sprouts”) went back for thirds. The magic happens when those caramelized sprouts get kissed with tangy balsamic and sweet maple syrup, then hugged by crispy bacon bits. It’s that perfect balance of sweet-salty-crunchy that turns vegetable skeptics into believers. After tweaking roasting times through three Thanksgivings (and one slightly smoky kitchen mishap), I’ve nailed the method for getting them gloriously crispy every time.

Why You’ll Love These Crispy Balsamic Maple Roasted Brussels Sprouts with Bacon

Let me tell you why this recipe has become my go-to side dish for everything from weeknight dinners to fancy holiday meals:

That magical crispiness – Roasting transforms sprouts into little caramelized nuggets with crispy edges that’ll make you forget you’re eating vegetables
Sweet meets savory – The maple syrup and balsamic vinegar create this addictive tangy-sweet glaze that plays perfectly with the salty bacon
Foolproof prep – Just toss, roast, and drizzle – no fancy techniques or constant babysitting required
Always a crowd-pleaser – I’ve converted so many Brussels sprout haters with this one pan wonder
Perfect texture every time – The timing is dialed in so the sprouts stay crisp while the bacon gets perfectly rendered

Seriously, once you try this combo, you’ll be dreaming up excuses to make it again!

Ingredients for Crispy Balsamic Maple Roasted Brussels Sprouts with Bacon

Here’s everything you’ll need to make magic happen – trust me, every ingredient plays a crucial role:

1 lb Brussels sprouts, trimmed and halved (look for bright green, firm ones!)
4 slices thick-cut bacon, chopped into ½-inch pieces (the good smoky kind!)
2 tbsp olive oil (the glue that makes everything crispy)
2 tbsp balsamic vinegar (go for the aged stuff if you can)
1 tbsp pure maple syrup, packed (none of that pancake syrup business)
½ tsp kosher salt (flaky salt works wonders here)
¼ tsp black pepper, freshly cracked

Pro tip: Measure everything before you start – once those sprouts hit the oven, things move fast!

How to Make Crispy Balsamic Maple Roasted Brussels Sprouts with Bacon

Alright, let’s get these beauties roasting! The secret is all in the timing – we’re building layers of flavor and texture here. Don’t worry, I’ve burned enough batches to know exactly when each ingredient needs to join the party.

Step 1: Prep the Brussels Sprouts

First things first – trim those sprouts! Slice off the dry ends and remove any sad outer leaves. Cut them in half from top to bottom (that flat side helps them caramelize beautifully). Toss them with olive oil, salt, and pepper until they’re evenly coated – this is what creates that irresistible crispy exterior.

Step 2: Roast to Crispy Perfection

Spread your sprouts cut-side down on a baking sheet (trust me, this positioning matters!). Roast at 400°F for 20 minutes – you’ll see them start to get those gorgeous browned edges. Now scatter the bacon pieces over top and roast for 10 more minutes. The bacon fat will render and the sprouts will soak up all that smoky goodness.

Step 3: Add Sweet and Tangy Finish

Here’s where the magic happens! Drizzle the balsamic vinegar and maple syrup over everything. Give the pan a gentle shake to distribute, then roast for 5 more minutes. Watch closely – you want the glaze to thicken and caramelize without burning. When it’s done, those sprouts will be crispy, sticky, and absolutely irresistible!

Tips for Perfect Crispy Balsamic Maple Roasted Brussels Sprouts with Bacon

After making this recipe more times than I can count (and yes, burning a few batches along the way), here are my foolproof tips:

Size matters! Keep sprouts uniform – about 1-inch halves – so they cook evenly
Thick-cut bacon is your friend – It renders better and gives those perfect meaty bites
Don’t crowd the pan – Give sprouts space or they’ll steam instead of crisp
Taste your balsamic – If it’s super tart, add an extra teaspoon of maple syrup
Watch the clock – That final 5-minute roast can go from perfect to burnt fast!

Follow these and you’ll get restaurant-quality sprouts every time!

Ingredient Substitutions and Variations

Listen, I get it – sometimes you’re staring at an empty maple syrup bottle at 5pm on Thanksgiving. Been there! Here are my tested swaps that still deliver amazing flavor:

Out of maple syrup? Honey works beautifully – just reduce by half since it’s sweeter
Turkey bacon lovers – It crisps up nicely but add an extra tablespoon of olive oil
Vegetarian version – Skip bacon and toss in toasted pecans after roasting
Balsamic too intense? Try apple cider vinegar with a teaspoon of Dijon mustard
Extra fancy – Finish with crumbled goat cheese or shaved Parmesan

The beauty of this recipe? It’s forgiving enough for improvisation but always delicious!

Serving Suggestions for Crispy Balsamic Maple Roasted Brussels Sprouts with Bacon

These sprouts are the ultimate team player at any meal! My favorite pairings:

Sunday roast chicken – The crispy sprouts balance perfectly with juicy meat
Holiday ham – That sweet-salty combo becomes next-level
Grilled salmon – The maple-balsamic echoes the glaze beautifully
Weeknight pasta – Toss leftovers with ricotta and rigatoni

They’re equally at home at a casual Tuesday dinner or fancy Christmas feast – just double the batch because they disappear fast!

Storage and Reheating Instructions

Here’s the deal – these sprouts taste best fresh, but if you’ve got leftovers (rare in my house!), store them in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave – it’ll make them soggy. Instead, spread them on a baking sheet and pop them in a 350°F oven for 5-7 minutes to bring back that glorious crispiness. The bacon might not be quite as perfect, but that sweet-tangy glaze will still shine!

Nutritional Information

Just so you know – these numbers are estimates based on my exact ingredients (that thick-cut bacon makes a difference!). Per serving, you’re looking at about 180 calories, 12g fat (3g saturated), 4g fiber, and 6g protein. Not bad for something that tastes this indulgent!

Frequently Asked Questions

Can I prep these Brussels sprouts ahead of time?
Absolutely! Trim and halve the sprouts up to 2 days in advance – just keep them dry in a sealed container. The bacon can be chopped ahead too. Wait to toss with oil and roast until you’re ready to serve for maximum crispiness.

Why do my sprouts sometimes turn out soggy?
The most common culprit is overcrowding the pan – give those little guys space! Also, make sure your oven is fully preheated before roasting. And don’t skip that initial 20-minute roast before adding the bacon – that’s when they develop their crispy foundation.

Can I freeze leftovers?
Honestly? I wouldn’t. The texture changes too much when thawed. But if you must, freeze just the roasted sprouts (no glaze) and re-crisp in a hot oven before adding fresh balsamic-maple drizzle.

What if I don’t have balsamic vinegar?
No panic! A mix of red wine vinegar and a teaspoon of brown sugar makes a decent quick substitute. Or try pomegranate molasses for a fun twist!

Try this recipe and share your results! Tag me in your crispy sprout masterpieces – I live for those golden-brown success stories!

Crispy Balsamic Maple Roasted Brussels Sprouts with Bacon – Irresistible Perfection

Author: Ella Parker
Total Time: 45 mins
Yield: 4 servings 1x
Diet: Low Lactose

Print Recipe

Description

A delicious side dish combining crispy Brussels sprouts with sweet maple syrup, tangy balsamic vinegar, and savory bacon.

Ingredients

Scale

1 lb Brussels sprouts, trimmed and halved
4 slices bacon, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tsp salt
1/4 tsp black pepper

Instructions

Preheat oven to 400°F.
Toss Brussels sprouts with olive oil, salt, and pepper.
Spread sprouts on a baking sheet and roast for 20 minutes.
Add chopped bacon and roast for 10 more minutes.
Drizzle with balsamic vinegar and maple syrup.
Roast for another 5 minutes until crispy.
Serve warm.

Notes

Cut sprouts evenly for even cooking.
Adjust maple syrup for desired sweetness.
Use thick-cut bacon for better texture.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 180
Sugar: 5g
Sodium: 350mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg

Keywords: Brussels sprouts, bacon, maple syrup, balsamic vinegar, roasted vegetables