Roasted Brussels Sprouts with Maple Syrup & Bacon
These roasted Brussels sprouts hit every note: salty, sweet, smoky, and just the right amount of crispy.
Servings: 6 servings
Equipment
- 1 Large baking sheet
Ingredients
- 2 lbs brussels sprouts washed & halved lengthwise
- 1 tbsp olive oil added to the baking tray
- 1 pack bacon I used a 340 gram pack - uncooked, + 2 tbsp of reserved fat
- 2 tbsp maple syrup
- 1 tbsp balsamic glaze
- 3 garlic cloves minced
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp salt or more to taste
- 1/4 tsp black pepper
Instructions
- Cook the bacon and reserve 2 tablespoons of bacon fat.Chop the bacon into small strips, then set aside until ready to use.
- Lightly coat the bottom of a baking sheet with about 1 tablespoon of olive oil (or generously brush oil directly onto the pan).
- Preheat your oven to 425 °F then add the baking tray to the oven while it preheats - this step ensures the pan is hot when the sprouts are added, ensuring they become crispy.
- Trim the tough ends off the brussels sprouts (if required) then cut them in half lengthwise. Loose leaves are fine - they will crisp up nicely in the oven.
- To a large mixing bowl add the, sprouts, bacon fat, maple syrup, garlic, cayenne pepper, smoked paprika, salt and pepper. Gently toss to combine.
- Carefully remove the hot pan from the oven. Immediately pour the sprouts onto the pan, then arrange them cut-side down in a single layer.
- Roast for 20-25 minutes or until cooked to your preference.
- Remove from the oven, add to a serving bowl, along with the chopped bacon and an extra drizzle of maple syrup (if you want them sweeter) or a drizzle of balsamic glaze.
- Serve right away.
Video
Nutrition
Calories: 118kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 234mg | Potassium: 618mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1257IU | Vitamin C: 129mg | Calcium: 75mg | Iron: 2mg
