These Maple Balsamic Brussels Sprouts are my absolute favorite side dish recipe! Oven roasting makes the Brussels sprouts so tender! The crisp bacon and sweet and tangy sauce add so much flavor and will turn even the pickiest eater into a fan!
Why You Will Love This Recipe
- Simple Ingredients - With just 4 ingredients, plus oil and seasonings, this roasted Brussels sprouts recipe is so easy to make!
- Amazing Flavor - Even though there aren't a lot of ingredients, this recipe is huge on flavor! The sweet maple syrup and the tangy flavors of balsamic bring out the natural sweetness of the sprouts and make this recipe so addicting!
- Easy to Prepare - The Brussels sprouts and bacon roast on a big pan in the oven. Once they are cooked they are tossed in the balsamic maple syrup and then served. It's the perfect side dish for a dinner party, and is also a great addition to your Thanksgiving table!
How to Buy Brussels Sprouts
If you talk to someone who dislikes Brussels sprouts, chances are they dislike the bitter cabbagy flavor. But much of the offputting flavors can be avoided simply by selecting good produce. The first key is in the size. Choose smaller sprouts which are sweeter. The larger sprouts can be bitter and taste more like cabbage. Next, look for a vibrant green color. You don't want them to have wilted leaves or black spots. Finally, they should be firm and not squishy. Now you are all set for the best brussels sprouts you've ever tasted!
Brussels Sprouts: The sweetest sprouts are small in size, vibrant in color, and do not have wilted or spotted leaves.
Maple Syrup: Use pure maple syrup, not artificial pancake syrup. Honey can also be used.
Balsamic Vinegar: Balsamic vinegar is unique because it is both sweet and tangy. You don't get the same qualities from other vinegar, so I suggest only using balsamic in this recipe.
Bacon: This adds flavor and texture! I used thick-cut bacon, which crisped up perfectly! Regular bacon works fine as well.
Step One: Prepare Sprouts
- Wash your sprouts then trim the bottom off of each one.
- Remove any outer leaves that are spotted or wilted.
- Slice the sprouts in half.
- Some of the leaves will fall off when you slice them. These leaves will cook up much faster than the halves and may burn. I love this! But you can opt to discard the stray leaves if you prefer.
Step Two: Roast in Oven
- Drizzle olive oil over the bacon and sprouts on a lined baking sheet, then sprinkle with salt, pepper, and garlic powder. Toss to evenly coat.
- Spread the Brussels sprouts and bacon in a single layer on a large baking sheet, with a little space between each sprout This will help them cook evenly and also crisp up nicely.
- Roast at 425°F (220°C) for 15 minutes, then flip them and cook for another 10-15 minutes (total roasting time is 25-30 minutes)
Step Three: Prepare Sauce
- While the vegetables are roasting, whisk the balsamic vinegar and maple syrup in a small bowl.
- Set aside.
Step Four: Toss and Serve
- When your sprouts are cooked to your desired doneness, remove them from the oven.
- Immediately pour the balsamic sauce over the crispy Brussels sprouts and toss them well.
- Transfer to a serving dish and enjoy!
You can mix up this easy side dish in so many ways!
- You can make it sweet by adding ¼ cup of dried cranberries or cherries.
- Red or green apples are another deliciously sweet addition!
- Add some additional crunch with ½ cup of chopped pecans.
- Enhance the flavor even more with diced shallots or red onions.
- Mix in some diced sweet potatoes. I especially love this addition for a holiday meal!
- Sprinkle ¼ cup of shredded Parmesan cheese over the cooked sprouts before serving.
- Add a little heat with a sprinkle of red pepper flakes.
Store leftovers in an airtight container or Ziploc bag and keep them in the refrigerator for up to 5 days.
Reheat in the oven at 350°F (177°C) for about 10 minutes. Or try in the air fryer for 5-8 minutes.
If your sprouts are crowded on the pan then they can steam causing them to be mushy. Make sure to leave a little space between each one so that they crisp up nicely.
Yes, frozen sprouts will not be as crispy but they can still be used. Cook them from frozen, do not thaw first.
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Maple Balsamic Brussels SproutsRecipe by:
- 2 pounds Brussels sprouts washed, trimmed, and halved
- 4 slices bacon cut into 1-inch pieces
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 tablespoons balsamic vinegar
- 3 tablespoons maple syrup
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or heavy-duty aluminum foil.
- Drizzle the olive oil over the top of the Brussels sprouts and bacon, and sprinkle with salt, pepper, and garlic powder. Toss to coat, then spread everything evenly across the baking sheet, leaving a little space between each sprout. Roast for 25-30 minutes, flipping once halfway through.
- Meanwhile, whisk the balsamic vinegar and maple syrup in a small bowl.
- Once the Brussels sprouts are soft with dark roasted edges, remove the baking sheet from the oven and pour the balsamic mixture over the top of them. Toss to coat thoroughly. Serve immediately.