Description
Maple roasted Brussels sprouts with bacon are the perfect balance of sweet, smoky, and savory. The sprouts roast until caramelized, the bacon adds crunch, and a drizzle of maple syrup ties it all together. A hint of fresh orange zest makes this version stand out and keeps the flavors bright.
Equipment: Baking sheet, parchment paper or foil, mixing bowl, sharp knife, cutting board, measuring spoons, small skillet (optional for shallot)
Ingredients
- 1 pound Brussels sprouts, trimmed and halved (quarter if very large)
- 5 slices thick-cut bacon, chopped
- 2 tablespoons rendered bacon fat (from cooking the bacon)
- 1 tablespoon olive oil (only if needed)
- 3 tablespoons pure maple syrup
- 1 small shallot, finely diced (optional)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon grated fresh orange zest (added after roasting, original twist)
- Optional garnish: 2 tablespoons dried cranberries or toasted pecans
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
- Lay bacon pieces evenly on the baking sheet. Roast for 8–10 minutes until crisp. Remove bacon with a slotted spoon and set aside. Keep 2 tablespoons of the rendered fat on the sheet.
- While bacon cooks, trim and halve Brussels sprouts. Pat them dry with a clean towel. Dry sprouts roast more evenly and crisp better.
- In a large bowl, toss sprouts with the reserved bacon fat. Add olive oil if needed to lightly coat. Season with salt and pepper.
- Spread Brussels sprouts cut-side down on the sheet in a single layer. Roast for 20 minutes, stirring halfway through.
- In the last 5 minutes of roasting, drizzle maple syrup over sprouts and return them to the oven. This allows the glaze to caramelize without burning.
- Remove sprouts from oven. Stir in cooked bacon and, if using, sautéed shallot. Toss gently to coat.
- Transfer to a serving dish. Sprinkle with orange zest and optional cranberries or pecans. Serve warm.
Notes
The orange zest is what makes this recipe stand out. Most maple-bacon Brussels sprouts are rich and smoky, but a little citrus zest at the end adds a clean brightness that keeps the dish from feeling heavy. It’s subtle, but guests will notice the lift in flavor. If you’d like, you can add a squeeze of fresh orange juice to the maple syrup before roasting for an even deeper glaze. Leftovers keep in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through and slightly crisp.
Nutrition
- Serving Size: 1 Serving
- Calories: 210
