Maple Bacon Brussels Sprouts
Crispy roasted sprouts glazed with maple syrup and studded with bacon bits
- 1.5 lbsbrussels sprouts(trimmed, halved)
- 6 slicesthick-cut bacon(diced)
- 3 tbsppure maple syrup
- 2 tbspolive oil
- 1 tspkosher salt
- 0.5 tspblack pepper
- 0.25 tspcayenne pepper(optional)
Roast sprouts ahead and reheat. Add maple glaze and bacon just before serving for best texture.
- 1Preheat oven to 425°F
- 2Cook bacon in oven-safe skillet until crispy, remove to paper towels
- 3Reserve 2 tablespoons bacon fat in skillet, discard rest
- 4Toss brussels sprouts with olive oil, salt, and pepper
- 5Spread cut-side down on baking sheet in single layer
- 6Roast 20-25 minutes until deeply caramelized and crispy
- 7Drizzle maple syrup over hot sprouts and toss to coat
- 8Top with crispy bacon bits and cayenne if using
- 9Serve hot with toothpicks for easy eating
The key to crispy sprouts is high heat and not overcrowding the pan. Cut side down ensures maximum caramelization. Don't add maple until after roasting or it will burn. Grade B maple syrup has more robust flavor than Grade A. Sprouts should be deeply browned, almost charred on edges.
Brussels sprouts experienced a renaissance in the 2010s when chefs discovered that high-heat roasting transforms their reputation from dreaded vegetable to addictive bar snack. The maple-bacon combination draws on New England traditions, where maple sugaring and pork have been paired for centuries.