This pan of roasted Brussels sprouts with crispy bacon and a maple balsamic glaze has become my easiest way to make people fall in love with a vegetable. I discovered this combination one chilly November when I had a surplus of Brussels sprouts and a craving for something sweet and savory. The high oven heat caramelizes the outer leaves while the bacon renders and crisps, creating contrasting textures that keep every forkful interesting. The maple balsamic glaze ties everything together, adding a glossy tang that brightens the earthiness of the brassicas.

I make this side throughout fall and winter, and it never fails to get compliments. The dish is simple enough for a busy weeknight, yet elegant enough to serve at a holiday table. The balance of crunchy charred leaves, tender hearts, and crisp bacon is what makes it memorable. I often find myself tasting the pan while it rests, and I can trace small changes each time I tinker with timing, oil, and salt. If you want a vegetable that disappears fast, this is it.

Ingredients

• Brussels sprouts: Use 1 pound of firm, compact sprouts, trimmed and halved. Look for bright green heads with tight leaves and avoid those with brown spots for the best texture.
• Bacon: Four strips of thick cut bacon chopped into small pieces. Thick cut crisps nicely while rendering fat that flavors the sprouts, but regular cut will work too.
• Olive oil: Two tablespoons of extra virgin olive oil for roasting. It helps develop a golden crust and carries seasonings into the interior.
• Salt: Kosher salt to taste. I recommend starting with a light sprinkle and adjusting after roasting to avoid over salting the bacon.
• Black pepper: Freshly ground black pepper to taste, added before roasting for subtle heat and aroma.
• Balsamic vinegar: Two tablespoons of good quality balsamic for the glaze. Choose a balanced bottle, not an overly syrupy reduction, to let acidity lift the dish.
• Maple syrup: One tablespoon of pure maple syrup. The earthiness of real maple balances the balsamic and deepens the glaze flavor.

Instructions

Preheat and prepare:Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with foil or parchment for easier cleanup and to allow the sprouts to roast evenly without steaming.Trim and toss:Trim the stem ends and remove any loose outer leaves, then halve the sprouts lengthwise. In a large bowl toss the halved sprouts with two tablespoons olive oil, a generous pinch of kosher salt, and freshly ground black pepper until evenly coated. The oil helps create a crisp exterior while carrying seasoning into the interior.Arrange and add bacon:Spread the sprouts cut side down in a single layer on the prepared sheet for the best browning. Scatter the chopped bacon evenly over the sprouts so rendered fat will baste them as they roast. Avoid overcrowding the pan to prevent steaming and to encourage caramelization.Roast until crisp and tender:Roast for 20 to 25 minutes, checking at 15 minutes and giving the sheet a gentle shake if large clusters form. Look for deep caramelized color on cut sides and crisp, browned bacon. The internal texture should be tender when pierced with a fork but still hold its shape.Make the glaze:While the sprouts finish in the oven whisk together two tablespoons balsamic vinegar and one tablespoon maple syrup in a small bowl. The acidity of the balsamic and the sweetness of the maple combine to form a glossy glaze that will cling to the sprouts.Finish and serve:When the pan comes out of the oven, transfer the sprouts and bacon to a warmed bowl or return them to the baking sheet. Drizzle the balsamic maple glaze over the hot sprouts and use tongs to toss gently so each piece gets a light coating. Serve immediately for best texture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To preserve the best texture, separate the unglazed roasted sprouts from any remaining glaze if you plan to reheat. Reheat in a 400 degree Fahrenheit oven on a baking sheet for 8 to 10 minutes to restore crispness, or use an air fryer set to 375 degrees Fahrenheit for about 5 minutes. For freezing, cool completely then pack in freezer safe containers for up to three months, leaving space for glaze to be added after thawing and reheating.

Ingredient Substitutions

If you want to reduce pork, swap half the bacon for smoked turkey bacon though the flavor will be milder. For a vegetarian version, omit bacon and roast with 1 tablespoon extra olive oil and 1 tablespoon soy sauce or tamari for umami note, then drizzle the glaze. Substitute coconut aminos for tamari to keep it gluten free. If you prefer less sweetness, reduce maple syrup to one teaspoon and increase balsamic by half a teaspoon to maintain acidity balance.

Serving Suggestions

This dish pairs beautifully with roasted chicken, herbed pork tenderloin, or a simple grain bowl. For holiday spreads, serve alongside mashed potatoes and green beans for contrast. Garnish with toasted sliced almonds, a sprinkle of flaky sea salt, or a few curls of pecorino for a salty nutty finish. The glaze also makes the sprouts lively enough to be served slightly warm as an appetizer on small plates.

Cultural Background

Brussels sprouts have long been associated with northern European cuisine and later became common in American fall and winter cooking. The combination of roasted vegetables with cured pork is rooted in traditional peasant cooking where available fats were used to flavor seasonal produce. The use of a sweet acidity glaze draws on Mediterranean and American pantry influences, pairing balsamic vinegar from Italy and maple syrup from North America to create a contemporary cross regional profile.

Seasonal Adaptations

In colder months embrace heartier pairings like roasted root vegetables and robust gravies. In spring lighten the dish by swapping bacon for grilled pancetta or crisped prosciutto and finish with a squeeze of lemon instead of maple. For holiday variations add dried cranberries or chopped roasted pecans for texture and color. You can also finish with a small shower of orange zest to brighten the balsamic during winter entertaining.

Meal Prep Tips

For meal prep roast the sprouts and bacon in advance then cool and refrigerate in portioned containers. Keep the glaze in a small jar in the fridge and add just before reheating to prevent sogginess. When reheating, use an oven or air fryer for five to ten minutes to recover crispness. Pack leftover glaze separately if transporting to preserve texture and avoid leaks in lunch containers.

Serve this dish warm and fresh for the best contrast of textures. It is approachable enough for everyday dinners yet flavorful enough for special occasions. I hope you enjoy making it and that it becomes a reliable favorite at your table.