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