Roasted Brussels sprouts with bacon, mustard & maple syrup
with l'épicier
- Preparation 10 min
- Cooking 30-35 min
- Servings 4
- Freezing Absolutely
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🥦 The Brussels sprouts that convert skeptics
You love bacon and Brussels sprouts? Wait until you try this recipe. A sauce whisked together in two minutes. Maple syrup, Dijon
mustard, whole grain mustard, olive oil, garlic and red pepper flakes. That coats every sprout and every piece of bacon before even
entering the oven. Twenty minutes without touching at 425°F, flip them, fifteen more minutes, and you pull out a tray of beautifully
golden Brussels sprouts, caramelized in spots, crispy on the edges, with the bacon having rendered its fat into the sauce to create
a sweet-salty-spicy glaze that’s absolutely irresistible. Perfect as a side dish with a roast, steak, pork tenderloin or simply
served as an appetizer with a cold beer because it absolutely deserves that status.
🔥 L’épicier in my fridge. Less time at the grocery store, more time cooking
I had run out of fresh Brussels sprouts at home, but I had exactly the frozen Brussels sprouts and thick vacuum-packed bacon
from l’épicier. Quality vegetables, thick bacon ready to go directly on the tray, exactly the kind of product that saves my life when
I want to cook something delicious without spending an hour at the grocery store. Result? Caramelized, crispy, glazed with mustard and
maple syrup. Good in the mouth. 🍁
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🥘 Don’t overcrowd the tray
This is rule number one for Brussels sprouts that are roasted, not steamed. If the sprouts touch too much, moisture gets trapped and they become soft instead of caramelizing. Use two trays if needed and leave space between each sprout so hot air can circulate. The difference between a soggy sprout and a golden crispy one is often just a matter of space on the tray.
🥓 Choose thick bacon, not thin bacon
Thin bacon will char long before the Brussels sprouts have time to roast for 35 minutes. Thick bacon withstands the heat, renders its fat slowly and caramelizes at the same pace as the sprouts. This is what creates the sweet-salty glaze at the end of cooking rather than a tray of burnt crumbs.
🧊 Frozen sprouts work perfectly
No need to thaw frozen Brussels sprouts before roasting them. The extra moisture evaporates in the first few minutes in the oven. Simply cut the larger ones in half to even out the cooking. Frozen ones are often picked and frozen at peak freshness, which sometimes makes them even more flavorful than fresh ones that have been sitting on shelves.
🍳 The air fryer alternative
Brussels sprouts in the air fryer are spectacular: 375°F (190°C) for 15 to 18 minutes, shaking the basket halfway through. Add the bacon cut into lardons directly with the sauce-coated sprouts. Don’t overcrowd the basket to ensure maximum crispiness. The result is even more concentrated than in the oven, with edges that are almost crackled.
🍁 Maple syrup, a caramelization ally
Maple syrup contains natural sugars that caramelize at high temperature to create that golden, sticky crust on the sprouts and bacon. Resist the temptation to add more than the recipe calls for. Too much syrup will burn the bottom of the tray before the sprouts are cooked. The prescribed amount is calibrated to get a glaze and not a puddle of burnt caramel.
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Ingredients
- 1 ½ lb (680 g) whole Brussels sprouts (fresh or frozen), trimmed
- 300 g (10.5 oz) thick bacon, cut into lardons
- 3 tbsp (45 ml) maple syrup
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) whole grain mustard
- ¼ tsp (1 ml) red pepper flakes
- 3 garlic cloves, finely chopped
- Salt and freshly ground pepper
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Preparation
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together maple syrup, both mustards, olive oil, garlic and red pepper flakes until you get a smooth sauce. Season generously with salt and pepper.
- Add Brussels sprouts and bacon to the bowl and toss to coat well. Spread in a single layer on a large baking sheet.
- Bake for 20 minutes without touching. Remove the tray, flip the Brussels sprouts and lightly toss the bacon. Return to oven for 10 to 15 minutes, keeping a close eye during the last few minutes. Maple syrup can go from golden to burnt very quickly. The Brussels sprouts are ready when golden brown and caramelized in spots, but never blackened. Taste, adjust seasoning and serve immediately.
Absolutely, and that’s actually what we did here. Frozen Brussels sprouts don’t need to be thawed. Place them directly in the bowl with the sauce and bacon. The extra moisture evaporates in the first few minutes in the oven without affecting the final result. Cut the larger ones in half to even out the cooking.
You can mix all the ingredients in the bowl and keep everything in the refrigerator for up to 12 hours before cooking. However, cooking and serving should ideally be done at the last moment to maintain the crispiness. Leftovers reheat very well in the oven at 400°F (200°C) for 5 to 8 minutes, but they’ll never be as crispy as the first time.
Simply double the amount of Dijon mustard. Whole grain mustard brings a crunchy texture and milder heat that adds dimension to the glaze, but the recipe works very well with only Dijon. Conversely, if you only have whole grain mustard, it alone won’t be spicy enough. The combination of both gives the best result.
The ¼ tsp amount brings very subtle heat in the background, just enough to give depth without burning. If you like spice, go up to ½ tsp without problem. If you’re cooking for children or sensitive palates, simply omit them. The dish remains delicious with only the maple and mustard.
Roasted Brussels sprouts don’t freeze ideally. The texture becomes soft when thawed and the bacon loses its crispiness. This is really the kind of dish you prepare fresh and devour within 24 hours. If you have leftovers, store them in the refrigerator and reheat in the oven rather than the microwave to recover maximum crispiness.
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