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Thanksgiving recipes · Vegetables and salad

Crispy Brussels sprouts with bacon and maple

Roasted hard at high heat until the cut sides char, then tossed with bacon, a little maple and a splash of vinegar.

20 min hands-on45 min start to finishOven 425°F for 25 min
Gluten-freeDairy-free
Cooking for46810121620
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Crispy Brussels sprouts with bacon and maple

Photo: RightCowLeftCoast, CC BY-SA 4.0

When to make it

Trim and halve the sprouts and cook the bacon up to 2 days ahead. Roast them Thursday; they're best straight from the oven.

Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.

For 10

  • 3 lbBrussels sprouts trimmed and halved
  • 8 ozthick-cut bacon cut in strips
  • 3 tbspolive oil
  • 1½ tspkosher salt
  • 2 tbspmaple syrup
  • 1 tbspapple cider vinegar

How to make it

  1. Cook the bacon

    Cook the bacon in a skillet over medium heat until crisp, 8 minutes. Lift it out and keep 2 tbsp of the fat.

  2. Roast

    Heat the oven to 425°F. Toss the sprouts with the oil, bacon fat and salt and spread them cut-side down on two sheet pans with space between them. Roast 20 to 25 minutes, without stirring, until the undersides are deeply browned and the centers tender.

  3. Finish

    Toss with the maple syrup, vinegar and bacon right on the pans. Serve hot.

Chef's notes

  • Crowded pans steam instead of roast. Use two.
  • Vegetarian: skip the bacon, use 2 more tbsp oil and finish with toasted pecans.

More for the table

Honey-roasted carrots with thyme40 min · Vegetarian, Gluten-freeSteakhouse creamed spinach25 min · Vegetarian, Gluten-freeKale, apple and pecan salad20 min · Vegetarian, Gluten-freeParker House rolls3 hr · VegetarianRoasted butternut squash soup1 hr 10 min · Vegetarian, Gluten-freeSweet potato pie4 hr · Vegetarian, Nut-free

Every recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.

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