Maple Balsamic Roasted Brussel Sprouts with Bacon and Cranberries is the absolute delicious fall or winter side dish!
Brussel sprouts, you either love ’em or hate ’em. In this house, we love them. Sprouts are so underrated. They get a bad rap and are a little stinky when you are cooking them, but I am going to make a bold claim and say that there is no veggie more delicious than a crispy roasted brussel sprout. Agreed? I hope so.
Simply roasted in olive oil and tossed with sea salt is one of my favorite preparation methods, but this recipe takes it a step further and adds maple syrup and balsamic vinegar before roasting. This adds some sweetness, since sprouts can be somewhat bitter, and the sugar in the vinegar allows them to get caramelized and crispy in the oven. After roasting, I toss in some dried cranberries and crispy bacon. These flavors all play so well together and I love the salty bite of the bacon with the cranberries. Cranberries+Bacon+Brussel Sprouts=A match made in Heaven.
I first made this recipe a few years ago for Thanksgiving and it has become my favorite way to prepare them. It is fast and easy enough for a weeknight, but they are dressed up enough that they are great for a special occasion or holiday. I made them this year both for my Easter dinner at my in-laws and for my own Easter dinner at our house. They are best made right before serving, but still taste great reheated the next day as leftovers.
Maple Balsamic Roasted Brussel Sprouts with Bacon and Cranberries (whew, that’s a mouthful!) is a delicious recipe for any sprout lover and so good that you may get convert some non-believers as well!
- 2 lbs. brussel sprouts, stalk cut off and then halved
- 2 tbsp. real maple syrup
- 2 tbsp. balsamic vinegar
- 1 tbsp. olive oil
- 6 slices of turkey or pork bacon, diced into bite sized pieces
- 1/3 cup dried cranberries or craisins
- salt and pepper to taste
- Preheat oven to 425 degrees. In a large bowl, toss together the brussel sprouts, maple syrup, balsamic vinegar, olive oil, and salt and pepper.
- Distribute evenly in a single layer on a large baking sheet.
- Cook for 15 minutes, then remove from oven and stir. Return to oven.
- Meanwhile, cook bacon until crispy in a frying pan. (alternatively, you could use precooked bacon)
- 10-15 minutes after you returned the sprouts to the oven, check them and if they are brown and crispy around the edges, they are done.
- Remove from oven and add the cooked bacon and the cranberries. Stir to evenly distribute.
- Taste for seasonings and add more salt and pepper if desired. Serve immediately or at room temperature.