Oven Roasted Brussels Sprouts With Maple Bacon

Name: Oven Roasted Brussels Sprouts With Maple Bacon
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: For the Maple Bacon:; 6-8 slices of uncured thick cut, Sunday bacon; 2 tablespoons good quality maple syrup; 2 tablespoons brown sugar; Vegetable oil, as needed for pan; For the Brussels Sprouts:; 1 pound Brussels sprouts, outer leaves removed, ends trimmed and cut in half lengthwise; 6-8 sprigs fresh thyme sprigs; 6 garlic cloves, peeled and gently smashed; 2 tablespoons Extra Virgin olive oil; 1/2 teaspoon Kosher salt; 1/4 teaspoon freshly ground black pepper

Andrea Potischman | Dec 23, 2017

It appears I just can’t get enough of these guys. I think I am drawn to Brussels sprouts because of their strong flavor and the ease of roasting them in the oven. They are a go-to for me during holiday time. I love a great roasted vegetable; I prefer them that way. I was playing around in the kitchen recently looking for something new and interesting, yet not overly time-consuming. The addition of crispy maple brown sugar bacon fits the bill.

As most meat-eaters know, bacon complements numerous vegetable dishes. That is true, especially for sprouts. In winter, when you are seeking a rich, hearty vegetable, a bit of bacon is a great addition. For this recipe, I lightly brushed the bacon with maple syrup and a sprinkling of brown sugar before I roasted it in the oven. Crispy, sweet-n-salty bacon was the absolute perfect accompaniment to the traditional thyme and garlic-roasted Brussels sprouts that I make often. This is a lovely, flavorful vegetable side dish for winter. Particularly with its bright colors, it will be a great addition to any holiday gathering—or even for a regular meal where you want a change of pace with your vegetables.

For the bacon, I like to use a thick cut, organic nitrate free, Sunday-style bacon—Applegate makes a great one but there are many kinds out there. The large, think slices hold the sweet baste well and don’t shrink too much in the oven. A nice, slow roast brings out some lovely caramel-red coloring and a great crunchy texture to boot.

Keeping this dish easy, I simply tossed some whole thyme sprigs on the roasting sheet along with some smashed garlic cloves further cutting down on prep time. The key to roasting sprouts well is using a higher heat that allows for some nice coloration on your sprouts, makes them a tad crispy on the outside and perfectly cooked in the center. Not over cooking sprouts is critical. No one wants to eat a mushy sprout.

Your cook time will vary based on the size of your sprouts. The ones I used for this recipe were in the smaller side, a bit more delicate, which is how I prefer them. For larger ones, you may need to add to the cooking time, but always stay watchful. The best way to not overcook something is to taste a bit as you go. Pull a sprout from the oven and gauge it’s doneness. Remember, you can always add cooking time. Sprouts also continue to cook a bit once out of the oven so sometimes, a bit less cooking time is best.

oven roasted Brussels sprouts