Roasted Brussels Sprouts with Bacon and Balsamic Glaze

Method

1. 1
   • Brussels sprout 600 g
   • olive oil 3 tbsp
   • salt to taste
   • black pepper to taste

   Season the sprouts — Preheat the oven to 220°C (425°F). Toss the halved Brussels sprout with olive oil, salt, and black pepper on a large baking sheet.

2. 2
   • Brussels sprout 600 g
   • bacon 4

   Roast with bacon — Scatter the chopped bacon over the sprouts and roast for 20–25 minutes, stirring once halfway through, until the sprouts are golden and crisp at the edges.

   ⏱23 min
3. 3
   • garlic 2
   • balsamic vinegar 2 tbsp
   • maple syrup 1 tbsp

   Make the balsamic glaze — Meanwhile, whisk together the minced garlic, balsamic vinegar, and maple syrup in a small bowl.

4. 4
   • Brussels sprout 600 g
   • bacon 4
   • balsamic vinegar 2 tbsp

   Toss with the glaze — Remove the tray from the oven, drizzle the balsamic mixture over the sprouts and bacon, and toss to coat evenly.

5. 5
   • Parmesan 30 g

   Finish with parmesan — Return to the oven for 3–5 minutes until the glaze is sticky, then transfer to a serving dish and finish with shaved Parmesan.

   ⏱4 min