Maple-Balsamic Roasted Brussels Sprouts with Bacon
Crispy, caramelized Brussels sprouts tossed with smoky bacon, maple syrup, and balsamic vinegar.
Wine Pairing.
Best Overall: White Burgundy (Chardonnay)
Region: Burgundy, France
Style: Dry, medium-bodied, lightly oaked or unoaked
Serving Temperature: 50–55°F
Most Interesting: Alsace Pinot Gris
Region: Alsace, France
Style: Dry to slightly off-dry, medium-to-full body
Serving Temperature: 45–50°F
Ingredients
1½ lbs Brussels sprouts, halved
4 slices thick-cut bacon, chopped
2 tablespoons olive oil
1 tablespoon pure maple syrup
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly cracked pepper
Method
- Preheat oven to 425°F.
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread cut-side down on a baking sheet with chopped bacon.
- Roast for 20–25 minutes until caramelized and crispy and the bacon is cooked.
- Whisk together maple syrup, balsamic vinegar, and Dijon mustard.
- Toss the roasted sprouts with the glaze just before serving.