Ok friends, these Marinated Brussels Sprouts with Maple Balsamic and Bacon are the new best thing you’ve ever eaten and I would not lie about an important thing like that.
I must tell you that my daughter and I ate a whole lot of these babies straight off the pan and actually said out loud that these oven roasted sprouts are easily as good as any deep fried restaurant sprout we’ve ever had. And then we had a little cheers with our forks and tucked back in.
These sprouts couldn’t be easier to make and because they’re marinated and cook quickly they’re perfect for a great, easy make-ahead entertaining dish.
You do nothing more than whisk up the best marinade of maple syrup, balsamic vinegar, lemon juice and a few other add-ins and let them soak for a couple of hours or even overnight.
Then you toss them on a baking sheet, sprinkle them with bacon (you’re welcome), and throw them in the oven. In less than 30 minutes you have the tastiest pan of crispy sprouts you’ve ever had. And you don’t have to share if you don’t want to. Tell them I said so.
Anything special you need to know?
High heat is crucial to getting that restaurant-style, deep fried crispiness from roasted brussels sprouts. 20-25 minutes is all it takes in a hot oven. I also find setting my baking pan on the lowest rack in the oven helps to get the bottoms truly brown and crisp.
If you want to make these even spicier, give them an extra drizzle of sriracha before eating.
Want to serve them as an appetizer? Throw a little bowl of aioli on the side and serve them with toothpicks.
Need them to be vegetarian? Just leave out the bacon. (Or make a batch of coconut bacon like this)
Want to make them into a marinated brussels sprouts salad? I actually don’t know if this will even work but now that I’ve said it I’m definitely going to try… shred them up on a mandoline and tuck in. (If you try this please report back)
What Ingredients do you need to make these Marinated Brussels Sprouts?
- Brussels Sprouts – obviously
- Olive Oil
- Balsamic Vinegar
- Maple Syrup – real maple syrup. No “pancake syrup” here
- Lemon Juice – freshly squeezed
- Dijon Mustard
- Garlic – you can sub in garlic powder if that’s all you have
- Sugar – the regular stuff
- Red Pepper Flakes – optional, but so good if you enjoy a little heat
- Bacon – thick cut is my preference (omit to make this a vegetarian dish)
To allow them to absorb the flavours properly I say to marinate the sprouts for at least 2 hours. You can leave them overnight for maximum potency though.
I never, ever do. I find at high heat in the oven they only take 20-25 minutes to get nicely browned and crispy, so I don’t think blanching is necessary at all. I want them crisp. I am not into mushy sprouts.
For me the best combo is a mix of sweet, tangy, salty & a little spicy. My Honey Sriracha Brussels Sprouts are another great option if you like them that way too.
Let me know what you think!
Marinated Brussels Sprouts with Maple Balsamic… and Bacon
- 1 lb brussels sprouts halved (about 4-5 cups)
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp. Maple syrup
- 1 Tbsp lemon juice
- 1 tsp dijon mustard
- 1 garlic clove minced
- 1/2 tsp red pepper flakes
- 3 strips thick cut bacon chopped
- In a bowl mix together the olive oil, balsamic, maple syrup, lemon juice, dijon, garlic and red pepper flakes.
- Add in the Brussels sprouts and toss until all the sprouts are coated.
- Cover the bowl with plastic or a lid and refrigerate for at least 2 hours and up to overnight.
- Place the sprouts on a baking sheet, cut side down and sprinkle the bacon evenly over them.
- Bake at 425 on the bottom rack of the oven for 20-25 minutes until browned and crisp.
If you like this Recipe for Marinated Brussels Sprouts with Maple Balsamic & Bacon, please go try my Recipe for Brussels Sprout Salad with Sugared Cranberries. My second favourite way to eat sprouts.