The Side Dish That Steals the Show
If you think you don’t like Brussels sprouts, this is the recipe that will change your mind forever. We’re talking perfectly caramelized, tender-crisp sprouts tossed with smoky, crispy bacon and a luscious maple glaze. The combination of salty and sweet is absolutely addictive. Forget boring, boiled vegetables—these roasted Brussels sprouts are so good, they might just upstage the main course. Get ready for a new family favorite that even the pickiest eaters will devour!
Ingredients
• 2 pounds / 900 g Brussels sprouts, trimmed and halved
• 8 slices bacon, chopped
• ¼ cup / 60 ml sugar-free maple syrup
• 2 tablespoons / 30 ml avocado oil or olive oil
• ½ teaspoon / 2.5 g sea salt
• ½ teaspoon / 2.5 g ground black pepper
Instructions
1. Directions
2. Prepare your oven: Preheat the oven to 400°F / 200°C and position a rack in the middle.
3. Combine and coat: In a large mixing bowl, combine the trimmed and halved Brussels sprouts, chopped bacon, maple syrup, oil, sea salt, and black pepper. Toss everything together until the sprouts are evenly coated.
4. Roast to perfection: Spread the mixture in a single, even layer on a large, rimmed baking sheet. Roasting in a single layer is key for maximum crispiness! Bake for 15 minutes, then remove from the oven, toss the sprouts and bacon, and return to bake for another 10 to 15 minutes. They’re done when the Brussels sprouts are deeply caramelized and tender, and the bacon is perfectly crispy.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 202
• FAT: 15g
• PROTEIN: 9.3g
• TOTAL CARBS: 10.1g
• FIBER: 4.3g
• NET CARBS: 5.8g
• ERYTHRITOL: 4g
Pro Tips
• Don’t overcrowd the pan. Give the Brussels sprouts plenty of space on the baking sheet to ensure they roast and get crispy, rather than steam.
• For an extra flavor dimension, add a tablespoon of balsamic vinegar or a squeeze of fresh lemon juice after roasting to brighten up the flavors.
• Cut the Brussels sprouts to a uniform size to ensure they all cook evenly. Larger sprouts can be quartered, while smaller ones can be left whole or halved.
• If you don’t have sugar-free maple syrup, you can use maple-cured bacon and omit the syrup for a more savory, less sweet version of the dish.
FAQ
Q: How do I get my Brussels sprouts crispy and not soggy
A: The key to crispy Brussels sprouts is to roast them in a single, even layer on a large baking sheet. Avoid overcrowding the pan, as this causes them to steam instead of roast, resulting in a soggy texture.
Q: Can I make this recipe without maple syrup
A: Yes, for a more savory, less sweet version of this dish, you can use maple-cured bacon and simply omit the maple syrup from the recipe.
Q: What is the best way to prepare Brussels sprouts for roasting
A: For even cooking, trim the ends and cut the Brussels sprouts to a uniform size. Most can be halved, but you should quarter larger sprouts and you can leave very small ones whole.
Q: How do I add more flavor to roasted Brussels sprouts
A: To brighten the flavors after roasting, you can add a tablespoon of balsamic vinegar or a squeeze of fresh lemon juice just before serving.
