Roasted Brussels Sprouts and Crispy Leaves Tossed with Bacon and Maple-Butter Glaze

Preheat oven to 220°C (425°F). Line two rimmed baking sheets with parchment paper or foil for easy cleanup.

Preheat and prepare

Trim the stem ends of the Brussels sprouts and remove any discolored outer leaves. Halve the larger sprouts through the stem so they sit flat. Keep the loose outer leaves separate — these will roast into crisps.

Trim and separate

In a large bowl, toss the halved Brussels sprouts with 2 tbs olive oil, 1 tsp kosher salt, 0.5 tsp black pepper and the minced garlic. In a small bowl toss the reserved leaves with about 0.5 tbs olive oil and a pinch of salt so they crisp evenly.

Toss with oil and seasoning

Spread the halved sprouts cut-side down in a single layer across one baking sheet. Spread the leaves in a single layer on the second sheet (or at one side of the same sheet if space allows). Do not overcrowd.

Arrange on sheets

Roast both sheets in the preheated oven. The leaves will crisp quickly — roast 8–12 minutes until brown and brittle; remove and set aside when crisp. Roast the halved sprouts 18–22 minutes total, checking at 12–14 minutes: at about 12–14 minutes flip the halves so they brown evenly, then continue until the cut sides are deeply caramelized and centers are tender.

Roast

While the sprouts roast, place a large skillet over medium heat and add the bacon slices. Cook, stirring occasionally, until the bacon is crisp and most fat is rendered, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain, reserving about 1–2 tbs of bacon fat in the skillet. If there is more fat, carefully spoon out excess and reserve for another use.

Cook bacon

Lower the heat to medium-low. Add 2 tbs unsalted butter to the reserved bacon fat in the skillet and let it melt. Stir in 3 tbs pure maple syrup, 1 tbs apple cider vinegar, 1 tbs light brown sugar, 0.25 tsp red pepper flakes and the minced garlic (from the ingredients). Simmer gently 1–2 minutes until the glaze is glossy and slightly thickened. Taste and adjust: add a pinch more salt or 0.5 tbs vinegar if you prefer brighter acidity.

Make maple-butter glaze

Chop the drained bacon into bite-sized pieces. Remove the skillet from the heat and stir the bacon pieces into the glaze so they are coated.

Crisp the bacon and combine

When the halved sprouts are caramelized and tender, transfer them to the skillet with the maple-bacon glaze (or pour the glaze over the roasted sprouts in a large mixing bowl). Toss gently to coat. If you prefer the glaze to set slightly, return the glazed sprouts to the hot oven for 2–3 minutes so the sauce clings to the sprouts.

Glaze the sprouts

Remove the tray of roasted crispy leaves (if you set them aside earlier). Gently fold most of the crispy leaves into the glazed sprouts so you retain some texture; reserve a few for sprinkling on top. Add 1 tsp lemon zest and 1 tbs fresh lemon juice, then toss in 0.25 cup grated Parmesan and 2 tbs chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Add crispy leaves and finish

Transfer to a serving platter. Scatter remaining crispy leaves on top for crunch. Serve immediately while warm as a small plate or snack.

Serve

Brussels sprouts

Garlic (minced)

Olive oil

Kosher salt

Black pepper (freshly ground)

Lemon zest

Bacon (thick-cut)

Unsalted butter

Pure maple syrup

Apple cider vinegar

Light brown sugar

Red pepper flakes

Grated Parmesan

Fresh parsley (chopped)

Fresh lemon juice

Crispy Brussels Sprouts

Make Crispy Brussels Sprouts Recipe in just 35m. Roasted Brussels Sprouts and Crispy Leaves Tossed with Bacon and Maple-Butter Glaze

Crispy Brussels Sprouts Recipe

Frequently paired with

Local Coupons