Balsamic Glazed Brussels Sprouts with Bacon

Name: Balsamic Glazed Brussels Sprouts with Bacon
Cook time: 25 min
Yield: 4 servings
Ingredients: 10 ml olive oil divided; 3 g kosher salt divided; 0.5 g black pepper freshly ground, divided; 680 g Brussels sprouts trimmed and halved lengthwise; 113 g bacon cut into 2 cm pieces; 60 ml balsamic vinegar for the glaze; 15 ml maple syrup for the glaze; 5 ml Dijon mustard for the glaze; 6 g garlic minced; 5 ml olive oil divided; 2 g kosher salt divided; 0.5 g black pepper freshly ground, divided

Brussels sprouts are roasted on a hot sheet pan with bacon until browned and tender, then tossed with a quick balsamic glaze so the sprouts keep their texture and the bacon stays crisp. The dish finishes with a bright, sticky coating rather than a heavy reduction.

By Julienne

Balsamic Glazed Brussels Sprouts with Bacon

Cook time: 25 minutes

Servings: 4

Ingredients

10 ml olive oil divided
3 g kosher salt divided
0.5 g black pepper freshly ground, divided
680 g Brussels sprouts trimmed and halved lengthwise
113 g bacon cut into 2 cm pieces
60 ml balsamic vinegar for the glaze
15 ml maple syrup for the glaze
5 ml Dijon mustard for the glaze
6 g garlic minced
5 ml olive oil divided
2 g kosher salt divided
0.5 g black pepper freshly ground, divided

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. Oven is fully preheated and the baking sheet is lined.
In a large bowl, combine the Brussels sprouts with 10 ml of the olive oil, 3 g of the kosher salt, and 0.5 g of the black pepper. Toss until evenly coated. The sprouts look lightly glossy and evenly seasoned.
Spread the sprouts cut-side down on the baking sheet. Scatter the bacon pieces over and around them in an even layer. The sprouts are in a single layer and the bacon is distributed evenly.
Roast for 18 minutes, then flip the sprouts and stir the bacon. Continue roasting for 6 to 8 minutes more, until the sprouts are deeply browned at the edges and the bacon is crisp. The sprouts are tender with browned edges and the bacon is rendered and crisp.
While the vegetables roast, combine the balsamic vinegar, maple syrup, Dijon mustard, garlic, the remaining 5 ml olive oil, the remaining 2 g kosher salt, and the remaining 0.5 g black pepper in a small saucepan. Simmer over medium heat for 4 to 6 minutes, stirring often, until slightly syrupy and reduced by about one-third. The glaze lightly coats the back of a spoon.
Transfer the roasted sprouts and bacon to a serving bowl and drizzle with the warm glaze. Toss just enough to coat, then serve immediately. Everything is evenly coated and glossy with no pooling glaze at the bottom.