Maple Dijon Roasted Brussels Sprouts with Bacon
These caramelized roasted Brussels sprouts are tossed in a sweet and tangy maple Dijon glaze then roasted alongside crispy bacon until deeply golden and irresistibly delicious. It is the Thanksgiving vegetable dish that even people who think they do not like Brussels sprouts cannot stop eating.
Crispy caramelized Brussels sprouts glazed with maple and Dijon and roasted with salty crispy bacon.
Nutrition per serving
Ingredients
Vegetable
Protein
Glaze
Fat
Aromatics
Instructions
Prepare the Glaze and Sprouts
In a small bowl whisk together the maple syrup, Dijon mustard, olive oil, and minced garlic until fully combined into a smooth glaze. Place the halved Brussels sprouts in a large mixing bowl, pour the glaze over them, and toss thoroughly until every sprout is evenly coated.
Arrange on Baking Sheet
Spread the glazed Brussels sprouts in a single layer on a large rimmed baking sheet, cut-side down. This cut-side-down position is critical for getting beautiful caramelization on the flat face of each sprout. Scatter the chopped bacon pieces evenly among the sprouts.
Roast at High Heat
Roast in a preheated 425F oven for 20 to 25 minutes without stirring for the first 15 minutes to allow the cut sides to caramelize properly. After 15 minutes you can shake the pan once to ensure even cooking. The sprouts should be deeply golden and the bacon should be crispy.
Finish and Serve
Remove from the oven and transfer immediately to a serving platter. Drizzle any remaining glaze or pan juices over the top if desired. Serve immediately while hot and crispy as the sprouts will soften slightly as they cool. Season with additional salt and pepper to taste.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.