Maple-Bacon Roasted Brussels Sprouts
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 50 min · Pork · gluten-free, dairy-free, low-carb
183 cal
6g protein
15g carbs
11g fat
per serving · estimated
Ingredients
- 1/2 lb Brussels sprouts, trimmed and halved
- 2 slices thick-cut bacon, chopped
- 3/4 tbsp pure maple syrup
- 1/4 tbsp apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp coarsely ground black pepper
Method (tap to check — screen stays awake)
- Heat the oven to 425F with a large sheet pan inside — a screaming-hot pan is what gets the char.
- Cook the chopped bacon in a skillet over medium until crisp, about 8 minutes. Lift the bacon out and reserve 3 tablespoons of the fat.
- Toss the halved sprouts with the warm bacon fat and a pinch of salt, then tip them onto the hot sheet pan, turning as many cut-side down as your patience allows.
- Roast 20 to 22 minutes without stirring, until the cut sides are deeply browned and the leaves are crackly at the edges.
- Meanwhile whisk the maple syrup, cider vinegar, Dijon, and the coarse black pepper — the maple-black pepper glaze, sweet up front with a bite behind it.
- Toss the hot sprouts with the glaze and the reserved bacon right on the pan, then return to the oven 3 minutes so the glaze sets sticky. Serve immediately.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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