This dish started as a simple goal: turn a humble pan of Brussels sprouts into something irresistible. I first made this combination on a chilly November evening when I had leftover bacon and a bottle of good balsamic in the pantry. The sprouts crisped at the edges, the bacon caramelized, and the splash of maple-balsamic at the end pulled everything into a balanced sweet-savory bite. Since then it has become our go-to side for holidays and casual dinners alike — even guests who say they "don’t like sprouts" end up reaching for seconds.

What makes this preparation special is texture contrast and timing. Roasting at a high temperature concentrates the sprouts’ natural sugars and creates browned, tender interiors with a bit of chew. Crisp bacon adds smoky saltiness and fat that glazes the leaves while the quick maple-balsamic drizzle brightens and ties the flavors together. It’s simple, fast, uses pantry staples, and scales easily for a crowd.

Ingredients

• Brussels sprouts (1 lb): Choose firm, bright-green heads about 1 to 1.5 inches across. Smaller sprouts tend to be sweeter and roast more evenly; trim the stem ends and halve them so the cut side gets nice caramelization.
• Bacon (4 strips): Regular-cut smoked bacon gives the best crisp texture and savory depth. Thick-cut will work but may take longer to crisp; chop into 1/2-inch pieces for even distribution.
• Olive oil (2 tablespoons): A good extra-virgin olive oil for flavor and high-heat stability; you only need enough to coat the sprouts lightly so they brown rather than steam.
• Salt and black pepper: Season simply to bring out the natural sweetness; kosher salt and freshly cracked black pepper are recommended for balanced seasoning.
• Balsamic vinegar (2 tablespoons): Use a syrupy, aged balsamic for deeper complexity or a standard balsamic for everyday cooking; it forms the acidic backbone of the glaze.
• Maple syrup (1 tablespoon): Pure maple syrup adds floral sweetness and helps the glaze cling to the sprouts; adjust to taste for a sweeter or more acidic finish.

Instructions

Preheat and prepare: Preheat your oven to 400°F (200°C). Trim the Brussels sprouts by removing any loose or yellowed outer leaves and slice each sprout in half through the stem so the cut side will make contact with the pan. This encourages even browning and tender interiors. Toss and season: On a large rimmed baking sheet, toss the halved sprouts with 2 tablespoons olive oil, 1/2 teaspoon kosher salt (adjust to taste), and 1/4 teaspoon freshly ground black pepper. Make sure each piece is lightly coated — a thin film of oil helps crisp the edges rather than steam them. Add the bacon: Chop 4 strips of bacon into roughly 1/2-inch pieces and scatter evenly over the sprouts. The bacon will render its fat and baste the sprouts as they roast; placing the bacon on top helps it cook through and crisp, while some pieces will fall between the sprouts for extra crunch. Roast: Roast in the preheated oven for 20–25 minutes, turning once halfway through. Look for deeply browned, caramelized edges and tender interiors — a small knife should slide through easily. If you like extra crispness, broil for 1–2 minutes at the end, watching carefully to avoid burning. Make the glaze: While the sprouts roast, whisk together 2 tablespoons balsamic vinegar and 1 tablespoon pure maple syrup in a small bowl until smooth. The acid of the vinegar and the sweetness of the maple will create a glossy glaze that brightens the finished dish. Finish and serve: Remove the baking sheet from the oven, drizzle the glaze over the hot sprouts and bacon, and toss gently with a spatula until evenly coated. Serve immediately so the glaze clings to the warm vegetables and the bacon remains crisp.

Storage Tips

To store, cool the sprouts to room temperature, then transfer them to an airtight container and refrigerate for up to three days. For best texture when reheating, spread the sprouts on a baking sheet and heat in a 425°F oven for 6–8 minutes or until warmed through and crisp on the edges. Avoid microwaving if you want to maintain crispness — it softens them too much. If you must freeze, flash-freeze the roasted pieces in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month; thaw in the fridge and re-crisp in a hot oven before serving.

Ingredient Substitutions

If you’d like to make a vegetarian version, substitute the bacon with smoked tempeh or smoked almonds for crunch and smoky flavor; toss tempeh cubes with a little soy sauce and smoked paprika before roasting. For a gluten-free option, double check that your balsamic vinegar contains no hidden additives. To make it spicier, add a pinch of red pepper flakes to the glaze or sprinkle toasted chili oil before serving. Honey can replace maple syrup at a 1:1 ratio, but the flavor will skew less woodsy and more floral.

Serving Suggestions

Serve these sprouts hot as a side to roast chicken, pork tenderloin, or a roasted salmon. For a holiday spread, pair them with mashed potatoes and cranberry sauce to balance sweet and savory. Garnish with toasted pecans, a few shavings of Parmesan (if not keeping dairy-free), or a sprinkle of finely minced fresh parsley for color. For a sharp contrast, serve alongside a creamy element like whipped feta or a lemony yogurt dip.

Cultural Background

Brussels sprouts originate from northern Europe and became popular in American cooking in the 20th century. Roasting transformed how many home cooks enjoy them — once boiled and bitter, now caramelized and sweet, they pair wonderfully with smoky, cured meats like bacon. The addition of balsamic vinegar and maple syrup nods to contemporary American flavor layering, where acidity and sweetness are used to balance savory components.

Seasonal Adaptations

Autumn and winter are prime time for Brussels sprouts — they sweeten after the first frost. In winter, swap maple syrup for cranberry reduction and stir in toasted walnuts. In spring, halve smaller sprouts and toss with lemon zest and a drizzle of honey instead of the maple-balsamic. For summer grilling, skewer halved sprouts and char them over medium heat, then finish with the same glaze.

Meal Prep Tips

For meal prep, roast a double batch and portion into four airtight containers for ready-to-reheat sides across the week. Keep the glaze separate in a small jar and drizzle just before reheating to prevent sogginess. If assembling grain bowls, layer sprouts over cooked farro or quinoa with a protein and a handful of greens — the glaze doubles as dressing.

Bringing this dish to your table is about more than taste — it’s about texture, memories, and the tiny ritual of finishing a hot pan with a glossy, aromatic drizzle. Try it once and you’ll likely find it popping up on your menu whenever you want a side that disappears fast.