Glazed Brussel Sprouts with Bacon

My family requests these glazed brussels sprouts every year like clockwork. And, honestly, I don’t mind because they’re just as easy to make as they are delicious to eat — maybe easier. The key is baking them at a high temperature and leaving enough space between each sprout for a crispy bottom. Once you’ve done that, all you do is toss ’em in a sweet and salty balsamic glaze. It’s brussels sprout perfection if there ever was such a thing!

Equipment

Here’s everything you need to make glazed brussels sprouts at home:

• chef’s knife
• cutting board
• large bowl
• salad spinner
• baking sheet

Get the full ingredients list and instructions below!

Glazed Brussels Sprouts with Bacon

The perfect balance of sweet and savoury.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 700 g brussel sprouts
• 1 medium red onion
• 5 slices thick-cut bacon
• 1 tbsp dijon mustard
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 3 tbsp olive oil
• 10 cracks black pepper
• 1 tsp salt

Method

 

1. Preheat oven to 425°F.
2. Using a salad spinner, wash and dry 700g brussels sprouts thoroughly. Transfer to a cutting board and trim the bottom of each root. Cut each sprout in half from root to tip. Next, roughly chop 1 red onion into bite-sized pieces and slice the bacon into 1-inch strips.
3. Transfer the brussels sprouts and red onion to a baking sheet. Season with 3 tbsp olive oil, 1 tsp salt and 10 cracks of pepper. Toss to coat. Arrange tray so that all the sprouts are sitting cut-side down on the pan, leaving a bit of space between each. If you need to use two trays, do it! Sprinkle the bacon slices over top.
4. Place in the middle rack and cook for 40 minutes or until the cut-side of the sprouts are golden brown and slightly charred. When the brussels sprouts are golden brown on the bottom, turn the oven to broil and let cook for 2 more minutes, or until the bacon crisps.
5. Meanwhile, whisk together 1 tbsp dijon, 1 tbsp maple syrup and 1 tbsp balsamic vinegar in a large bowl. Add the roasted vegetables and bacon to the large bowl and toss to coat in the balsamic glaze. Transfer to a serving platter and enjoy!

Notes

If the brussels sprouts are looking a little crowded on the pan, and you don’t have space to use a second tray, crank the heat to 450°F. This will help get the crispy bottom that we’re looking for! 

If you don’t have a salad spinner, rinse the brussels sprouts in a large bowl, then transfer to a clean dish towel and pat dry.