📝 About This Recipe
This dish transforms the humble Brussels sprout into a sophisticated masterpiece by leveraging high-heat roasting for a deep, nutty caramelization. Thick-cut applewood smoked bacon provides a salty, savory counterpoint to a luscious glaze of aged balsamic and pure maple syrup. Naturally gluten-free and crowd-pleasing, this side dish balances earthy, sweet, and smoky notes for a truly addictive culinary experience.
🥗 Ingredients
The Vegetables
- 1.5 pounds Brussels sprouts (trimmed and halved vertically)
- 2 large Shallots (peeled and sliced into thin wedges)
- 3 Garlic cloves (smashed and minced)
The Protein
- 6 slices Thick-cut applewood smoked bacon (cut into 1/2-inch lardons)
The Glaze and Seasoning
- 2 tablespoons Extra virgin olive oil (high quality)
- 2 tablespoons Pure maple syrup (Grade A dark preferred)
- 1 tablespoon Balsamic vinegar (aged or a balsamic glaze)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
- 1/4 teaspoon Red pepper flakes (optional for a hint of heat)
The Finish
- 1/4 cup Toasted pecans (roughly chopped)
- 1 teaspoon Fresh thyme (leaves only, finely chopped)
👨🍳 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 browning.
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2
Prepare the Brussels sprouts by trimming the tough stem ends and removing any yellowed or damaged outer leaves. Slice each sprout in half from top to bottom.
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3
In a large mixing bowl, toss the halved Brussels sprouts and sliced shallots with the olive oil, kosher salt, black pepper, and red pepper flakes until evenly coated.
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4
Add the raw bacon lardons to the bowl with the sprouts. The fat from the bacon will render during roasting, further flavoring the vegetables.
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5
Carefully remove the hot baking sheet from the oven. Spread the sprout and bacon mixture onto the sheet in a single, even layer.
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6
Ensure as many Brussels sprouts as possible are turned cut-side down. This maximizes contact with the hot metal for that coveted deep-brown crust.
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7
Roast for 15 minutes without disturbing. You should hear a gentle sizzle as the bacon fat renders.
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8
While the sprouts roast, whisk together the maple syrup and balsamic vinegar in a small bowl.
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9
After 15 minutes, remove the pan from the oven. Use a spatula to toss the sprouts and bacon, then stir in the minced garlic.
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10
Drizzle the maple-balsamic mixture over the vegetables and toss again to coat everything thoroughly.
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11
Return the pan to the oven for another 8-12 minutes. Roast until the sprouts are tender and charred on the edges, and the bacon is crisp.
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12
Remove from the oven and immediately toss with the toasted pecans and fresh thyme while the glaze is still tacky.
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13
Taste and add a final pinch of flaky sea salt if desired. Transfer to a warm serving bowl and serve immediately.
💡 Chef's Tips
For maximum crispiness, do not overcrowd the pan; use two sheets if necessary to ensure the sprouts roast rather than steam. Always place sprouts cut-side down to start; this creates a caramelized 'seal' that locks in moisture while browning the exterior. If your bacon is very lean, add an extra tablespoon of olive oil to ensure the sprouts don't dry out. To save time, you can trim the sprouts up to 24 hours in advance and store them in a sealed bag in the fridge. Avoid using 'pancake syrup'; only 100% pure maple syrup provides the complex flavor and proper sugar content for glazing.
🍽️ Serving Suggestions
Pair with a crisp Chardonnay or a hard apple cider to complement the smoky and sweet notes. Serve alongside a roasted turkey or pan-seared pork chops for a classic autumnal meal. Top with a sprinkle of crumbled goat cheese or feta just before serving for a creamy, tangy finish. Add a handful of dried cranberries for extra pops of sweetness and festive color during the holidays. Leftovers are excellent served cold in a grain bowl with quinoa and a soft-boiled egg.