25-Minute Crispy Roasted Brussels Sprouts with Balsamic Recipe (Quick and Easy)
These tiny crisp and sweet veggies are perfect for a side dish or even an appetizer. The sweetness of the Brussels sprouts and salty bacon combine in a way that will make your taste buds crave for more.
Servings: 2 Servings
- 1 lb. Brussels sprouts
- 1 ½ tbsp olive oil
- 2 tbsp maple syrup
- 1 ½ tbsp balsamic vinegar
- 2 slices organic bacon
- Salt and freshly ground pepper, to taste
Trim the ends of the sprouts. Cut in halves or leave them whole if they are really small.
Transfer the sprouts to a baking tray. Sprinkle salt and freshly ground pepper. Drizzle the olive oil. Toss to coat.
Roast for 15 minutes at 425F.
Meanwhile mix together the balsamic vinegar and maple syrup in a bowl. Chop the bacon.
Flip over the sprouts and drizzle the balsamic glaze. Stir again to coat.
Top with bacon bits and return to the oven.
Roast for 10 more minutes.
Top with some more freshly ground pepper and serve warm.
- Don’t be afraid to add any toppings you prefer to the Brussels sprouts with bacon. Fresh herbs are always a great idea: you may choose between parsley, rosemary, oregano, sage, thyme, basil or cilantro. In case you like hot food, spice them up with a pinch of cayenne and some dried chilies. Pecans, hazelnuts, pine nuts or almonds can enhance the nutty flavor. Even dried cranberries or pomegranate works well.
- In case some of the leaves fall off the sprouts, don’t you dare throw them away! I believe they are the best part of the roasted Brussels sprouts recipe. They are crunchy and crisp and extremely delicious.
- Leftovers can be stored in the fridge for up to four days. Put them in an airtight container first. When you want to enjoy them, simply place the sprouts in a baking tray and reheat them at 350F for 5-10 minutes, making sure they don’t burn.
- Do not prepare them ahead as they taste best exactly after removing from the oven.
Calories: 250kcal | Carbohydrates: 22.3g | Protein: 6.9g | Fat: 15.2g