A quick and easy side dish featuring Brussels sprouts roasted with thick-cut bacon, maple syrup, and Dijon mustard for a perfect balance of sweet, salty, and crispy textures.
Ensure sprouts are not crowded on the pan to allow for proper roasting and crispiness. Use real maple syrup, not pancake syrup. If using one baking sheet, cook in two batches. For a less sweet version, reduce syrup to 2 tablespoons and add apple cider vinegar. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a toaster oven or air fryer to restore crispiness.
Keywords: Brussels sprouts, bacon, maple syrup, roasted vegetables, healthy side dish, gluten-free, quick dinner, Thanksgiving side