Cook and Scale
Roasted Brussels Sprouts with Bacon and Balsamic Glaze
4 servings · 40 min total
Crispy-edged Brussels sprouts roasted with smoky bacon and finished with a sticky balsamic-maple glaze and shaved Parmesan — a classic steakhouse side.
Ingredients
- 600 g Brussels sprout, halved
- 4 bacon, chopped
- 3 tbsp olive oil
- 2 garlic, minced
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 30 g Parmesan, shaved
- salt to taste
- black pepper to taste
Contains: Milk, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
- 3.
Make the balsamic glaze — Meanwhile, whisk together the minced garlic, balsamic vinegar, and maple syrup in a small bowl.
- 4.
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.
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.