This recipe for roasted Brussels sprouts with bacon and a maple balsamic glaze is one I reach for when I want something that feels special but is truly effortless. I first combined these flavors on a chilly November evening when I had a bag of Brussels sprouts in the fridge and a few strips of bacon leftover from breakfast. The caramelized edges, the salty crunch, and that glossy, slightly sweet-tart glaze came together in a way that made everyone at the table pause mid-bite. Since then it has shown up at midweek dinners and holiday spreads alike.

What makes this preparation stand out is the balance between texture and flavor. Halved sprouts develop golden-brown, crisp outer leaves while their interiors stay tender. The bacon renders into crispy nuggets that mingle with the sprouts, adding savory depth. Finishing everything with a simple maple-balsamic mixture turns those browned bits into a shiny, flavorful coating that lingers on the palate. It is one of those dishes that guests assume took far more effort than it did, which makes it a joyful staple in my cooking rotation.

Ingredients

• Brussels sprouts: Use 1 pound of tight, firm sprouts, preferably small to medium in size. Choose bright green heads without yellowing leaves; trimming and halving increases surface area for browning.
• Bacon: Four strips of thick-cut bacon chopped into bite-sized pieces. Thick-cut crisps up nicely without burning; applewood-smoked bacon adds a gentle sweet smoke if available.
• Olive oil: Two tablespoons of extra virgin olive oil to promote even browning. Toss thoroughly to coat each sprout for consistent caramelization.
• Salt and black pepper: Season to taste, about one-half teaspoon kosher salt and one-quarter teaspoon freshly ground black pepper, adjusted based on how salty your bacon is.
• Balsamic vinegar: Two tablespoons of good-quality balsamic for depth and acidity; aged balsamic will be sweeter and richer, which pairs beautifully with maple.
• Maple syrup: One tablespoon of pure maple syrup to balance the vinegar and add a glossy sheen to the finished dish.

Instructions

Preheat and prepare Preheat the oven to 400 degrees Fahrenheit. Rinse and dry the Brussels sprouts thoroughly to avoid steaming in the oven. Trim the stem end and halve each sprout through the stem so the cut side browns. A hot oven is essential to get the caramelized exterior without overcooking the center. Toss with oil and season On a large rimmed baking sheet, combine the halved sprouts with 2 tablespoons of olive oil, about one-half teaspoon kosher salt, and one-quarter teaspoon freshly ground black pepper. Use your hands or a spatula to coat each sprout evenly. Spread them in a single layer cut-side down where possible to maximize browning. Add the bacon Scatter 4 chopped strips of bacon evenly over and around the sprouts. The bacon will render and baste the vegetables as they roast. For best results, leave space between the sprouts so air circulates and the edges crisp. Roast until crisp-tender Place the sheet in the preheated oven and roast for 20 to 25 minutes. Check at 20 minutes for deep golden edges and easily pierced centers; rotate the pan once halfway through if your oven has hot spots. You want dark caramelization but not burning. Whisk 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 maple mellows the balsamic and helps the glaze cling to the sprouts. Glaze and toss When the sprouts and bacon are done, remove the pan from the oven and drizzle the maple-balsamic mixture over the hot ingredients. Using two spatulas, toss gently on the sheet so the glaze coats each piece. Serve immediately while the edges are still crisp.

Storage Tips

To store leftovers, let the sprouts cool to room temperature, then transfer to an airtight container and refrigerate for up to three days. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to three months. Reheat from chilled in a 425 degrees Fahrenheit oven on a sheet pan for 8 to 12 minutes to restore crispiness; if reheating from frozen, allow 15 to 20 minutes and check frequently to avoid overbrowning. Avoid reheating in the microwave unless you accept softer texture.

Ingredient Substitutions

If you�d like to reduce sodium, use turkey bacon or low-sodium bacon and adjust the added salt accordingly. For a vegetarian version, use smoked tempeh, thinly sliced and pan-fried until crisp, or seasoned, roasted walnuts for crunch. Swap maple syrup for honey if you prefer, though maple delivers a rounder, woodsy sweetness that complements balsamic nicely. For a deeper flavor, add a teaspoon of Dijon mustard to the glaze to give a subtle emulsified finish.

Serving Suggestions

Serve the sprouts warm as a side to roasted chicken, pork loin, or alongside a grain bowl. Garnish with flaky sea salt and a scattering of toasted pecans or chopped parsley for color contrast. At holiday meals, they pair beautifully with mashed potatoes and glazed ham. For a lighter meal, toss the warm sprouts with cooked farro, crumbled goat cheese, and a handful of dried cranberries to make a seasonal warm salad.

Cultural Background

Brussels sprouts are a member of the brassica family and have been cultivated in northern Europe for centuries. Roasting as a technique gained popularity because it tames the vegetable's natural bitterness and brings out nutty, caramelized notes. Pairing sprouts with pork products like bacon is classic in many Western cuisines, as the rendered fat complements the vegetable's texture and flavor. The addition of a sweet-tart glaze mirrors contemporary American tendencies to balance savory and sweet in vegetable preparations.

Seasonal Adaptations

In autumn and winter, emphasize warm flavors: use maple syrup and top with toasted walnuts or pecans. In spring, lighten the dish by finishing with lemon zest and a splash of white wine vinegar instead of balsamic. For summer cookouts, char the sprouts on the grill in a grill basket and finish with a quick balsamic drizzle and fresh herbs. Swap the bacon for grilled pancetta for an Italian touch during tomato-heavy summer menus.

Meal Prep Tips

To meal prep, roast a double batch, cool, and portion into individual containers for easy reheating. Keep the glaze separate and add it just before serving to avoid soggy sprouts. Use shallow containers so pieces cool quickly in the refrigerator and maintain texture. For packed lunches, reheat in an oven-safe container in the office toaster oven where available.

This dish is one of those dependable favorites that adapts well to many occasions. Whether you serve it at a family supper or bring it to a potluck, the simple combination of roasted sprouts, crisp bacon, and maple-balsamic glaze consistently earns compliments and invites seconds. Try a batch this week and watch it become part of your regular entertaining rotation.