Roasted Brussel Sprouts with Maple Balsamic Reduction

Roasted Brussel Sprouts with Maple Balsamic Reduction


Unsure of brussel sprouts? Fear not. These cute little cabbages are mild and sweet when roasted! With the addition of  smoky bacon and a sweet maple balsamic reduction, these are the perfect addition to your holiday meal. 


Roasted Brussel Sprouts with Maple Balsamic Reduction

Serves: 4
Time: 75 minutes, mostly inactive


  • 1.5pounds Brussel Sprouts

  • 4 Slices Thick Cut Bacon (about 3oz), cut into 1 inch pieces.

  • 2 TBLS Olive Oil

  • 1 medium red onion, about 4 oz

  • 1.5 tsps coarse sea salt

  • 3/4 Cup Balsamic Vinegar

  • 1/2 Cup Maple Syrup

  • 1 Sprig Rosemary


Preheat oven to 400F.


Cut ends off brussel sprouts and slice small ones in half, large ones in quarters. Place in a single layer on rimmed baking sheet. Don't discard those outer leaves that fall off, add them to the pan!
Peel and slice red onion into thin 1/2 moons and layer on top of brussel sprouts.
Drizzle onions and sprouts with 2tbls of olive oil or cooking fat of choice. Sprinkle with coarse sea salt. 
Layer bacon pieces on top of veggies.
Roast in middle of oven for 40-45 minutes, rotating the tray 180* halfway through the cooking time. 

While the veggies are roasting, prepare the balsamic reduction.

In a heavy bottomed medium sauce pan, add the maple syrup, balsamic vinegar and sprig of rosemary and quickly bring to a boil.
Once boiling, reduce heat to medium and let sauce simmer for 20-25 minutes until reduced by half and the liquid is reduced by half.
Remove from heat and allow to cool slightly and thicken. 

When the veggies are finished roasting, transfer to a serving dish (obvisouly optional). Be sure to include those crispy, browned leaves! 

Slowly and evenly drizzle the balsamic reduction on top of the veggies.

Serve hot.

Add salt and pepper to taste!