Maple-Balsamic Roasted Brussels Sprouts with Bacon
These deeply caramelized roasted brussels sprouts feature a crispy parmesan crust, salty bacon, and a tangy maple-balsamic glaze for the ultimate side dish.
Perfectly roasted brussels sprouts shouldn't just be soft vegetables; they should be a masterclass in texture. We are aiming for a deep, nutty caramelization on the outside and a tender, buttery interior that makes you forget every boiled sprout you’ve ever endured.
This recipe takes things a step further by creating a cheese-crusted flat side and tossing the whole tray in a maple-balsamic glaze. By using the rendered fat from thick-cut bacon, these balsamic brussels sprouts gain a smoky depth that balances the sweetness of the syrup. If you've been searching for truly crispy brussels sprouts that actually hold their crunch, the secret lies in the preheated sheet pan and a heavy hand with the parmesan cheese.
Forget the soggy, grey sprouts of the past. This version is opinionated, bold, and salty enough to stand up to any main course you're serving.
Ingredients
The Base
- 1.5 lbs (680g) Brussels sprouts, trimmed and halved lengthwise
- 4 slices thick-cut bacon, diced into 1/2-inch pieces
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup (35g) finely grated Parmesan cheese (the powdery kind works best for the crust)
The Glaze
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- 1
Place a large, rimmed baking sheet in the oven and preheat to 425°F (220°C). Heating the pan first is essential for an immediate sear.
- 2
Toss the halved brussels sprouts and diced bacon in a large bowl with the olive oil, salt, and pepper until every leaf is thinly coated.
- 3
Whisk the balsamic vinegar and maple syrup together in a small ramekin and set aside; do not add this to the raw sprouts yet.
- 4
Carefully remove the hot baking sheet from the oven. Sprinkle the parmesan cheese in small, even mounds across the surface of the pan, or simply scatter it evenly.
- 5
Place the brussels sprouts cut-side down directly onto the cheese/pan surface. This ensures the flat side fries in the bacon fat and forms a parmesan tuile-like crust.
- 6
Roast for 20 to 25 minutes without flipping. You want the bacon to be crisp and the cheese on the bottom to be a deep golden brown.
- 7
Drizzle the maple-balsamic glaze over the hot sprouts while they are still on the pan. Use a metal spatula to toss them gently, scraping up all the crispy cheese bits and bacon.
- 8
Transfer to a warm serving bowl and serve immediately while the exterior remains shatteringly crisp.
Tips
- → Dry your sprouts thoroughly after washing. Any excess water will create steam, which is the enemy of a crispy vegetable.
- → Size matters. If you have a mix of giant and tiny sprouts, cut the massive ones into quarters so everything cooks at the same rate.
- → Don't crowd the pan. If the sprouts are touching each other too closely, they will steam instead of roast. Use two pans if necessary.
- → Use real maple syrup, not pancake syrup. The latter is mostly corn syrup and will burn differently, lacking the complex woodsy flavor needed here.
FAQ
Why does my roasted brussels sprouts turn out mushy?
Mushiness is usually caused by overcrowding the pan or roasting at too low a temperature. The steam trapped between the sprouts softens them. Ensure there is visible space between each sprout and keep your oven at 425°F or higher.
Can I make these vegan?
Yes. Omit the bacon and use a vegan parmesan alternative or nutritional yeast. Increase the olive oil by one tablespoon to compensate for the missing bacon fat.
How do I get the balsamic glaze to stay thick?
Adding the balsamic and maple at the very end of the roasting process allows the residual heat of the pan to reduce the liquid into a sticky glaze without burning the sugars.
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