I'm going to try to make this easy for a few reasons. First, if you're cooking for the holidays you probably have some planning to do. Second, the list of ingredients is pretty simple and bacon is involved. And like a lot of food, any previous biases might change with the addition of bacon. So if you have not given brussel sprouts much show time, think again.
If you're not feeling the bacon or don't eat it, replace it with one medium red onion, peeled and diced, plus about 1 to 2 tablespoons of high heat oil. Or another option is to add both the bacon and the onion.
Roasted Brussels Sprouts & Bacon
The maple syrup is optional but I like adding it to caramelize the pan side of the roasted brussels sprouts. Feel free to play around a bit with the amount of maple syrup and vinegar to suit your taste. Or use balsamic vinegar in place of both the maple syrup and apple cider vinegar.If you don't have bacon or eat it, replace it with one medium size red onion, peeled and diced and add 1 to 2 tablespoons of high heat oil to the pan once it is warmed up.It's ideal to have each sprout touch the bottom of the pan so it browns on one side. Consider using two pans if it's too crowded using just one. Note: you'll need to use a pan or skillet that can go directly from the stove top to the oven. Alternatively, you can place the brussels sprouts and bacon on a baking sheet to roast if you don't have a skillet that can be placed directly in the oven.
Ingredients
- 8 ounces bacon strips diced into bite-size pieces
- 2 pints brussels sprouts
- 1 teaspoon honey or maple syrup
- 1 tablespoon apple cider vinegar or other vinegar
Instructions
- Preheat your oven to 400°F (200°C, or gas mark 6).
- Cut the brussels sprouts in half, the long way, across the stem so you have equal haves. Clean off any loose leaves.
- Place a large skillet or saucepan on medium heat.
- Add the bacon and brussels sprouts and cook for about 5 minutes, tossing occasionally.
- Add the maple syrup and vinegar and toss once more.
- At this point, I like to shift the brussels sprouts so most or many of them are facing down and will brown that way once they're in the oven.
- Place the brussels sprouts pan in the oven and roast for 15 minutes or until they begin to brown on the pan side.
- Keep warm until ready to serve.
Nutrition
Calories: 172kcalCarbohydrates: 12gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 19mgSodium: 217mgPotassium: 516mgFiber: 4gSugar: 3gVitamin A: 902IUVitamin C: 101mgCalcium: 51mgIron: 2mg
Lauren B. says
This was an easy and delicious way to prepare brussels sprouts. They were a big Christmas Eve hit. Thanks, Erica!
Erica says
Thanks! Happy Holidays!
venus says
Hi! Just to clarify, the bacon is raw and put in the pan with the sprouts. Do you ever drain any of the bacon fat????
Erica says
Yes, bacon is raw and I don't remove the fat, but if you feel there is too much, then you can drain some of the fat. It will probably depend on how fatty the bacon is. I use the bacon fat instead of oil, so no oil is added to the pan.
Emilie says
Nitrate Free Bacon is healthier I am going to defently make this..thank you !
Erica says
Yes, definitely no additives, and processed sugar-free brands too if possible. PS Did you know that bacon contains naturally occurring nitrates from the curing process?
Wanda Ball says
Love the sound of this recipe. I love brussel sprouts and bacon. I do limit my bacon intake, but this would make such a wonderful dish. I can't wait to try it.
Erica says
Same here. I use bacon sparingly and for flavor, mostly.
Lisa Sali says
Great recipe and lovely images - one of my all time favorite dishes. I usually make it French style - with onions and heavy cream (on top of the bacon), but excited to try it your way with the maple syrup. And I love using Farmstr. Brussel sprouts on the stalk are so much fresher than anything else. And more fun too!
Erica says
sounds decadent. thanks Lisa!
G says
Yum! I'm totally making this for Thanksgiving. Thanks!
Erica says
thanks, G!