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Maple Balsamic Roasted Brussel Sprouts with Bacon and Cranberries

November 18, 2017

Maple Balsamic Roasted Brussel Sprouts with Bacon and Cranberries is always a crowd pleasing side dish recipe, perfect for Thanksgiving or Christmas dinner! Everyone will be asking for the recipe!Maple Balsamic Brussel Sprouts with Bacon and Cranberries

Maple Balsamic Brussel Sprouts with Bacon and Cranberries is my go to Thanksgiving side dish recipe. With 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 oven roasted brussel sprout. Agreed? I hope so.

Fresh Brussel sprouts is one of my favorite quick side dish recipes, but the addition of balsamic vinegar makes them even better! 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. All you need is a well loved sheet pan to make oven roasted brussel sprout magic, no fancy cooking techniques required!

I first made this brussel sprouts with balsamic 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! Looking for another delicious brussel sprout recipe? Try my panko and parmesan roasted sprouts or rigatoni with shredded brussels and bacon! Both are SO yummy!!

How to make roasted brussel sprouts with bacon and cranberries

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Maple Balsamic Roasted Brussel Sprouts with Bacon and Cranberries

This easy roasted brussel sprout recipe is perfect as a holiday side dish, or for any occasion when you need a flavor packed vegetable recipe!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees. In a large bowl, toss together the brussel sprouts, maple syrup, balsamic vinegar, olive oil, and salt and pepper.
  2. Distribute evenly in a single layer on a large baking sheet.
  3. Cook for 15 minutes, then remove from oven and stir. Return to oven.
  4. Meanwhile, cook bacon until crispy in a frying pan. (alternatively, you could use precooked bacon)
  5. 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.
  6. Remove from oven and add the cooked bacon and the cranberries. Stir to evenly distribute.
  7. Taste for seasonings and add more salt and pepper if desired. Serve immediately or at room temperature.

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Posted by Amanda @ Old House to New Home 39 Comments
Filed Under: Side dish Tagged: brussel sprouts

Comments

  1. Annie @ Annie's Noms says

    April 20, 2015 at 12:50 pm

    I always though I absolutely hated brussels, but just this past Christmas my fiancé made a brussel dish that I actually loved!! And I adore anything balsamic, so have to try this!

    Reply
    • Amanda @ Old House to New Home says

      April 20, 2015 at 2:05 pm

      I really think it is all in the preparation! And balsamic does make everything bettere!

      Reply
  2. Holly Loube says

    April 20, 2015 at 1:07 pm

    Wow. Wow. Wowzers! These look totally amazing. You’re photography is phenomenal and your instructions are easy to follow. I just made (good) Brussel Sprouts for the first time a few weeks ago so I am really excited to learn more recipes because I LOVE Brussel Sprouts. I have most of these ingredients already so I will probably be making these in the next few days. Thanks so much 🙂

    Reply
    • Amanda @ Old House to New Home says

      April 20, 2015 at 2:06 pm

      Thank you so much for your kind words!!! I really appreciate it!! Please let me know if you make them!

      Reply
  3. Crystal says

    April 20, 2015 at 2:50 pm

    Confession: I have never had brussel sprouts and have never wanted to try them until these pictures! These look and sound delicious!!

    Reply
    • Amanda @ Old House to New Home says

      April 20, 2015 at 2:54 pm

      Thank you Crysta1! If you like cabbage, then you would probably like brussel sprouts!

      Reply
  4. Kat | curlsnchard.com says

    April 20, 2015 at 4:47 pm

    I love roasted brussel sprouts – your recipe sounds so so good to me! I love putting balsamic on all kind of veggies that I roast, but I’ve never done so with brussel sprouts – definitely have to try this out! Oh, and maple is always a winner 😉

    Reply
    • Amanda @ Old House to New Home says

      April 20, 2015 at 4:55 pm

      Thank you! I love the tartness of the balsamic with the sweetness of the maple! Perfect combination!

      Reply
  5. esl activities says

    May 3, 2015 at 9:02 am

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  6. sewa apartemen surabaya says

    May 7, 2015 at 4:04 am

    Hmm it seems like your blog ate my first comment (it was extremely long)
    so I guess I’ll just sum it up what I wrote and say, I’m
    thoroughly enjoying your blog. I as well am an aspiring blog blogger but I’m still
    new to everything. Do you have any tips for beginner blog writers?
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    Reply
    • Amanda @ Old House to New Home says

      May 7, 2015 at 4:38 pm

      Find something you love and write about it…for me, its food! It will never seem like work then.

      Reply
  7. Molly says

    November 19, 2016 at 7:56 am

    I how many would you estimate this serves? I’m making it for 15 at a holiday dinner.

    Reply
    • Amanda @ Old House to New Home says

      November 19, 2016 at 5:55 pm

      Hi Molly, I would definitely double the recipe if you are cooking for 15!

      Reply
  8. Cdang says

    November 23, 2016 at 9:39 am

    can i substitute honey for maple syrup? would that affect the recipe at all?

    Reply
    • Amanda @ Old House to New Home says

      November 23, 2016 at 1:55 pm

      I think that would be fine! honey and balsamic go together really well!

      Reply
  9. Judy Edward says

    November 24, 2016 at 10:42 am

    Happy thanksgiving morning, Amanda,

    Making this right now, and wondering if you had put the dried cranberries in with the Brussels to roast. ? They look a little roasted in the picture. Thanks,
    Judy Edward

    Reply
    • Amanda @ Old House to New Home says

      November 25, 2016 at 9:01 am

      Sorry Judy I just saw this! I added them at the end, but you could roast them a little to bring out the flavor!

      Reply
      • Judy Edward says

        November 25, 2016 at 9:20 am

        I ended up putting the cranberries in pan with the bacon, frying both up a little longer, then adding to the roasted BS’s… essentially, just heating them. My thought was they might burn easily because they’re sweet, so I didn’t want to chance it. Anyway, everyone loved them, my hostess wanted the recipe.
        Thanks, Amanda, I will be following you.

        Reply
  10. Melisa Ann Bueno says

    December 21, 2016 at 7:11 pm

    Whats your best recommendations for reheating? Let say make these early before steaks are finished and i want to warm them up again. Do you suggest oven or microwave?

    Reply
    • Amanda @ Old House to New Home says

      December 21, 2016 at 7:25 pm

      I would suggest the oven to keep some of the crispiness from roasting! Although, I have served these at room temperature before and they were still good!

      Reply
  11. Rara says

    January 19, 2017 at 9:28 pm

    Thanks for the great recipe (:

    Reply
    • Amanda @ Old House to New Home says

      January 20, 2017 at 3:44 pm

      So glad you liked it!

      Reply
  12. Kerri says

    January 7, 2018 at 8:56 am

    Can you use frozen Brussel sprouts? How would you suggest doing that?

    Reply
    • Amanda @ Old House to New Home says

      January 7, 2018 at 8:15 pm

      I think fresh would taste best and frozen would get mushy, but if you are doing frozen, you would steam them first and then roast as directed. Let me know how they turn out!

      Reply

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