📝 About This Recipe
Elevate the humble sprout with this masterclass in texture and flavor, where high-heat roasting transforms bitter greens into caramelized gems. This dish balances the salty, smoky crunch of thick-cut bacon with a sophisticated drizzle of maple syrup and aged balsamic glaze. It is the ultimate cold-weather side dish that turns even the most ardent Brussels sprout skeptics into lifelong fans.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Brussels sprouts (trimmed and halved lengthwise)
- 6 slices Thick-cut bacon (cut into 1/2-inch lardons)
- 2 tablespoons Extra virgin olive oil (high quality)
- 3/4 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
The Glaze & Aromatics
- 1 tablespoon Pure maple syrup (Grade A dark preferred)
- 1 tablespoon Balsamic glaze (thickened reduction)
- 2 cloves Garlic (minced)
- 1/4 teaspoon Red pepper flakes (optional for subtle heat)
Garnish & Finishing
- 1/4 cup Toasted walnuts (roughly chopped)
- 1 teaspoon Fresh thyme (leaves stripped from stems)
- 1/2 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet inside the oven while it preheats; a hot pan ensures immediate searing and better caramelization.
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2
Wash the Brussels sprouts thoroughly in cold water. Pat them completely dry with a kitchen towel—moisture is the enemy of crispiness.
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3
Trim the tough woody ends of the sprouts and slice them in half vertically. If any loose leaves fall off, keep them! They become delicious 'sprout chips' in the oven.
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4
In a large mixing bowl, toss the halved sprouts and any loose leaves with the olive oil, kosher salt, and black pepper until evenly coated.
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5
Carefully remove the hot baking sheet from the oven. Spread the sprouts across the pan, ensuring they are in a single layer with the flat, cut sides facing down.
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6
Scatter the raw bacon lardons evenly over the sprouts. The bacon fat will render out during roasting, essentially 'confiting' the vegetables in smoky goodness.
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7
Roast for 15 minutes. At this point, the bottoms should be turning a deep golden brown.
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8
Remove the pan and use a spatula to toss the sprouts and bacon. Add the minced garlic and red pepper flakes, stirring to distribute.
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9
Return the pan to the oven for another 10-15 minutes, or until the sprouts are tender and the bacon is perfectly crisp.
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10
Drizzle the maple syrup over the hot sprouts while they are still on the baking sheet and toss one last time to coat. The sugar will glaze the sprouts in the residual heat.
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11
Transfer the mixture to a warm serving bowl. Drizzle with the balsamic glaze and a tiny squeeze of fresh lemon juice to brighten the flavors.
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12
Finish by sprinkling with the toasted walnuts and fresh thyme leaves. Serve immediately while the textures are at their peak.
💡 Chef's Tips
Always roast at high heat (400°F-425°F) to avoid mushy sprouts; low heat steams them rather than roasting them. Don't overcrowd the pan; if the sprouts are too close, they will release steam and won't get those crispy charred edges. Place the cut-side down for the first half of roasting to maximize the surface area for caramelization. If using very large sprouts, cut them into quarters so they cook at the same rate as the bacon. For a vegetarian version, swap bacon for smoked paprika and a splash of soy sauce for that savory 'umami' hit.
🍽️ Serving Suggestions
Pair with a roasted chicken or a thick-cut pork chop to complement the smoky bacon notes. Serve alongside a glass of buttery Chardonnay or a crisp Hard Apple Cider. Great as a topping for a warm grain bowl featuring farro and goat cheese. Add a handful of dried cranberries at the end for a festive, holiday-inspired twist. Excellent as a side for a classic steak frites dinner.