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    Home » Sides » Maple, Balsamic, and Bacon Brussels Sprouts

    Maple, Balsamic, and Bacon Brussels Sprouts

    Published: Mar 8, 2012 · Modified: Oct 17, 2018 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Sweet and savory Maple, Balsamic, and Bacon Brussels Sprouts recipe turns Brussels sprouts into an amazingly flavorful Thanksgiving side dish!

    Maple bacon balsamic brussels sprouts in a cast iron pan with a silver spoon

    Published 3/8/12. Updated with new photos and tips 10/14/18.

    For years I hated Brussels spouts. So many people dislike Brussels sprouts that they have to be just about the most feared and disliked vegetables.

    Sadly, they are a misunderstood vegetable.

    My problem with them was that they were boiled and bitter, which is never a good thing for a vegetable to be.

    It wasn't until years later, when I was looking through my mom's freezer, that I came across a package of frozen Brussels sprouts and decided to give them another try.

    Turns out, Brussels sprouts are awesome, tasty little vegetables when they are prepared properly.

    This Maple, Balsamic, and Bacon Brussels Sprouts recipe makes the most of the vegetable. Roasting seems to suit them, and the addition of some balsamic, sugar, and bacon only further enhances their tastiness.

    This is a good recipe to use to convert any Brussels sprout haters in your life.

    Brussels sprouts and maple bacon balsamic sauce in a bowlBrussels sprouts and bacon in a cast iron dish

    How to make Brussels sprouts

    These Brussels sprouts are really easy to make! The Brussels sprouts and bacon are added to an oven-safe skillet or baking sheet.

    Then, they're tossed with the maple balsamic dressing and roasted.

    Roasting the Brussels sprouts with a little sugar and fat helps to really cut the bitterness and bring out the flavor.

    Maple bacon balsamic brussels sprouts in a blue enamel cast iron skilletCan I use fresh Brussels sprouts?

    You can! Just remove any tough or loose outer leaves before using.

    More Thanksgiving recipes!

    • Funeral Potatoes
    • Lemon Herb Turkey Breast
    • Maple Cranberry Sauce

    If you’ve tried maple balsamic and bacon brussels sprouts recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Maple, Balsamic, and Bacon Brussels Sprouts

    Sweet and salty Brussels sprouts are an easy Thanksgiving side dish recipe.
    5 from 1 vote
    Print Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 81kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 pound frozen Brussels sprouts* thawed
    • 1 tablespoon olive oil
    • 3 strips bacon
    • 2 tablespoons real maple syrup
    • 2 tablespoons balsamic vinegar
    • Kosher salt
    • Pepper

    Instructions

    • Preheat the oven to 400 degrees F.
    • Slice each of the sprouts in half.
    • Arrange the sprouts on a baking sheet.
    • Meanwhile, cook the bacon until crisp.
    • Drain, reserving 1 tablespoon of the drippings.
    • Chop bacon, and set aside.
    • In a small bowl combine the olive oil, bacon drippings, maple syrup, and balsamic vinegar.
    • Sprinkle chopped bacon over sprouts.
    • Drizzle balsamic mixture over the sprouts, and toss to coat.
    • Sprinkle with salt and pepper.
    • Roast for 20-25 minutes, or until the leaves begin to turn brown and begin to get crispy.

    Notes

    *You can also use 1 pound of fresh brussels sprouts. Just remove any loose or tough outer leaves. 
    **Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 81kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 64.3mg | Calcium: 32mg | Iron: 1.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Caroline

      May 15, 2018 at 2:10 pm

      5 stars
      I had them boiled at my grandma's house once growing up, and that was the end of my brussels sprouts relationship for years. This recipe is delish!

      Reply
      • Kate

        May 15, 2018 at 11:11 pm

        Cooking them the right way can make all the difference! Thanks!

        Reply

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