Maple Brussel Sprouts with Maple Balsamic

Roasted until the edges go crisp and lacy, these Brussels sprouts turn sweet, smoky, and bright all at once. The finishing move is a drizzle of maple dark balsamic that reduces into a glossy, agrodolce glaze clinging to every charred leaf.

Ingredient Spotlight. Our Vermont Maple Dark Balsamic brings a deep, syrupy sweetness with just enough clean acidity to cut the richness of the bacon, while our Lemon Fused Olive Oil lifts the whole pan with a bright, citrusy note as the sprouts roast.

Ingredients

• ¼ cup (about 8 pieces) of raw bacon cut into ½ inch pieces
• 3-4T maple dark balsamic
• 1 ½ pounds brussel sprouts
• 2 tablespoons lemon olive oil
• salt and pepper to taste

Instructions

1. Preheat oven to 400 F
2. Halve the brussel sprouts or quarter if larger and place on rimmed baking sheet
3. Drizzle with lemon olive oil, season with salt + pepper, and toss to combine.
4. Arrange in a single layer cut side down on baking sheet
5. Sprinkle cut bacon onto pan - making sure no pieces are stuck together or on top of brussels
6. Roast in oven around 20-25 min until brussels and bacon are browned
7. Drizzle with maple balsamic and toss to combine
8. Adjust with salt + pepper to taste. Enjoy!

Chef's Notes

• Arranging the sprouts cut-side down on the sheet is what gives you those deeply caramelized, crisp faces, so give each one room and resist crowding the pan.
• Wait to add the maple balsamic until the sprouts come out of the oven; drizzling it raw keeps the glaze glossy and its bright sweetness intact.

Make It Yours

• Skip the bacon for a vegetarian side and finish with a handful of toasted pecans for the same savory crunch.
• Trade the maple balsamic for our Black Cherry Dark Balsamic for a jammier, fruit-forward glaze.

Allergens: none of the major allergens.

*compliments to Chef Danny Rassi for this delicious recipe