This recipe takes oven roasted brussels sprouts to the next level!
The combination of sweet and savory flavors is simply divine. Adding bacon makes it extra special and perfect for a Thanksgiving or Sunday dinner side dish.
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About Brussels Sprouts with Bacon
Cooking confession. I don’t know about you, but way back I used to loathe brussels sprouts. Who doesn’t remember growing up the dreaded words ‘eat your brussels sprouts’.
Well, I remember staring at a plate of small, green, somewhat mushy looking balls of yuck (not an official foodie term, I know). And the only type of brussels sprouts I knew was boiled ones. And they were not nice. That was then.
Years later, I went out to dinner with some friends and someone ordered roasted brussels sprouts as a shared appetizer. To be honest, I kind of thought it was a bit weird. But that day started my love affair with roasted brussels sprouts.
From that moment I began roasting brussels sprouts all the time for dinner. It’s so quick and easy and it tastes so good!!
The roasting process changes not just the texture but also the flavor. And what was once a drab looking side dish has now become one of the stars among my side dishes.
Most of the time I’ll simply toss the brussels sprouts with a couple of tablespoons of olive oil and season with salt and pepper.
In this recipe, we’ll take it a step further by adding a maple butter and some bacon. Mark this recipe for your Thanksgiving dinner.
- brussels sprouts
- olive oil
- salt + pepper
- unsalted butter
- maple syrup
How To Make Maple Butter Brussels Sprouts with bacon
- Preheat your oven to 400°. Line two baking sheets with aluminium foil or parchment paper.
- Clean the brussels sprout, remove the outer most layer, and quarter it.
- Use a large bowl and combine brussels sprouts, olive oil, salt, and pepper. Spread it equally on the first baking sheet.
- Put the bacon on the second baking sheet.
- Put both baking sheets in the oven and bake for about 18-20 minutes.
- Meanwhile, heat butter over medium-high heat until it is brown and bubbly. Whisk in maple syrup.
- Remove the brussels sprouts and bacon from the oven. Transfer the brussels sprouts to a serving bowl. Pat dry the bacon and chop it into bite-sized pieces. Add to the brussels sprouts.
- Lastly, add the bubbling maple butter and make sure to coat both brussels sprouts and bacon well.
Serve immediately and enjoy.
More Side Dishes
Tips for Handling Brussels Sprouts
When you’re looking to buy brussels sprouts make sure that you’re looking for bright green colored sprouts.
You’ll also want to make sure that there are no brown or yellow discolorations.
Sprouts that are smaller have more flavor than oversized ones.
When it comes to roasting sprouts, you can choose to blanch them first.
If you’re going to do that you’ll have to toss the brussels sprouts into boiling water for about two minutes. The idea is that you want to soften them just a little bit. Drain the sprouts and pat dry the excess moisture. Then cut the brussels sprouts in half and roast them in the oven.
Do you have to do this step? No. I only do it when I have a lot of very large brussels sprouts. But it’s an easy way to quickly tenderize the sprouts.
Roasting the Sprouts
- 3 strips bacon
- 2 tablespoons butter (unsalted)
- 2 tablespoons maple syrup
- Preheat the oven to 400°. Use one baking sheet to cook the bacon.
- Wash and clean the brussels sprouts. Remove the outer layer and cut the brussels sprouts into quarters.
- Put the sprouts to a large bowl and add olive oil and season with salt and pepper.
- Put both the baking sheet with the bacon and the baking sheet with the brussels sprouts into the oven. Put the baking sheet with the sprouts on the top rack and the baking sheet with the bacon on the rack beneath.
- Set your timer for 10 minutes. Turn the brussels sprouts so they roast evenly. Set the timer for an additional 8 minutes.
- Remove both bacon and brussels sprouts from the oven.
- Remove excess fat from the bacon and chop it into bite-sized chunks. Combine brussels sprouts and bacon in a serving bowl.
Making the Maple Butter
- While the sprouts and the bacon are cooking, prep the maple butter. Use a small sauté pan to melt the (unsalted) butter. Wait until the butter turns golden brown and bubbly.
- Whisk in the maple syrup and reduce to a simmer.
Putting it Together
- Drizzle the bubbling maple butter over the bacon and brussels sprouts. Make sure everything is well coated. Serve immediately.