Maple Balsamic Brussels Sprouts Without Bacon
Maple balsamic Brussels sprouts roast first and receive their tangy-sweet glaze near the end. This bacon-free side keeps the vegetable flavor in focus, with mustard balancing a measured spoonful of maple syrup.
Equipment
- 1 Rimmed sheet pan and small bowl
Ingredients
- 1 1/2 lb Brussels sprouts 680 g; trimmed and halved
- 1 1/2 tbsp olive oil
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
Instructions
- Heat oven to 425°F (220°C). Trim dry stem ends, remove damaged leaves and halve sprouts through the stem. Quarter any unusually large ones.
- Toss sprouts with oil, salt and pepper. Place cut side down on a rimmed sheet pan with space between pieces. Roast 20–25 minutes until the faces are browned and centers nearly tender.
- Whisk vinegar, maple syrup and mustard. Toss the hot sprouts with the mixture and spread them back out. Roast 3–5 minutes more, watching the sugary glaze carefully.
- Serve promptly. Discard any loose leaves that have turned black and bitter rather than mixing them into the bowl.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.