With crispy, caramelised outer leaves and soft, tender insides – these Roasted Maple Bacon Brussels Sprouts make for an excellent vegetable side this fall season! Diced sprouts, onions and bacon bits are all mixed together then coated in a light, maple-mustard drizzle and roasted until crispy and tender! So much to love with so little effort needed to prepare! | Gluten Free + Paleo
It’s true – roasted Brussels Sprouts don’t need much more than a little salt, pepper and oil to come out of the oven delicious and ready to go. That being said, this super simple maple mustard mixture and bacon-onion combo take these sprouts to the next level with hardly any additional effort needed. With hints of sweet, salty and even spicy flavours – these sprouts will soon become a favourite healthy side for any dinner table!
Tips for Making Crispy Roasted Maple Bacon Brussels Sprouts
- Dry your sprouts. If you’ve recently washed them, do your best to blot out any excess water. Excess water on the sprouts as they cook will cause them to steam as they cooking making for softer sprouts.
- Heat your oven properly. Make sure your oven is properly heated up before hand. An extra hot oven is necessary for the outer layer of crispy goodness.
- Place the sprouts cut side down. The more surface area touching the hot pan, the better.
- Don’t overcrowd the pan. If possible, leave a bit of space in between your sprouts. A crowded pan will steam making it difficult for the leaves and edges to crisp up fully. You may even want to consider using two baking sheets instead of one.
- Don’t worry about flipping. So long as you have left enough space in between your sprouts, they will crisp and caramelise just fine without any interference while cooking.
How long will these maple bacon Brussels Sprouts keep?
This is best served warm but leftovers will keep about 3-4 days sealed in an airtight container in the fridge. You can warm them up on the stove top by adding a little more olive oil and sauteeing or roast in the oven about 10 minutes to heat through.
What to do with leftovers?
I like to reheat leftovers for breakfast and serve with eggs, on pizzas, in salads or stir frys.
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Roasted Maple Bacon Brussels Sprouts
With crispy, caramelised outer leaves and soft, tender insides - these Roasted Maple Bacon Brussels Sprouts make for an excellent vegetable side this fall season! Diced sprouts, onions and bacon bits are all mixed together then coated in a light, maple-mustard drizzle and roasted until crispy and tender!
Ingredients
- 1 pound Brussels Sprouts, hard ends trimmed off and cut in half
- 1/2 red onion, diced
- 6 sliced thick cut, strips streaky bacon
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425°F/218°C. Lightly grease a large baking sheet or line with foil for an easier clean up.
- Spread the Brussels Spouts out on the prepared baking sheet. Add the onion and bacon to the sprouts. With your hands, mix the bacon, onion and sprouts.
- In a small bowl combine the oil, maple, mustard, salt and pepper. Mix well with a fork then pour the mixture over the sprouts. Toss everything around coating it all in oil and then spread evenly across the pan.
TIP: For maximum crispiness - face all the Brussels sprouts cut side down against the pan. - Transfer the baking sheet to your oven and roast in the oven for 25-30 minutes or until crispy and tender.
- Take the sprouts out of the oven, season with a little more salt and pepper if needed and serve hot.
Notes
How long will this keep?
This is best served warm but leftovers will keep about 3-4 days sealed in an airtight container in the fridge. You can warm them up on the stove top by adding a little more olive oil and sauteeing or roast in the oven about 10 minutes to heat through.
What to do with leftovers?
I like to reheat leftovers for breakfast and serve with eggs, on pizzas, in salads or stir frys.
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