Sheet-Pan Brussels Sprouts with Bacon Lardons and Maple-Cider Glaze

Steps

1. Step 1

   Put a rimmed sheet pan on the middle rack and heat the oven to 425°F. Let the empty pan heat along with the oven so it is very hot when the sprouts go on.

   15 min, hands-off · 425°F

2. Step 2

   Meanwhile, trim the dry stem ends off the Brussels sprouts, pull off any loose outer leaves, and halve each one through the stem so you have flat cut sides. Cut the bacon crosswise into 1/2-inch lardons.

   10 min

   • 1 1/2 lb Brussels sprouts
   • 6 oz thick-cut bacon
3. Step 3

   Carefully pull out the hot pan and scatter the bacon over it in a single layer. Return it to the oven and roast until the fat has rendered and the bacon is lightly browned but not yet crisp, 8 to 10 minutes.

   10 min, hands-off · 425°F

   • 6 oz thick-cut bacon
4. Step 4

   While the bacon cooks, toss the halved sprouts in a large bowl with the olive oil, kosher salt and cracked black pepper until evenly coated.

   3 min

   • 1 1/2 lb Brussels sprouts
   • 1 tbsp olive oil
   • 1/2 tsp kosher salt
   • 1/2 tsp coarsely cracked black pepper
5. Step 5

   Pull out the pan and push the bacon to one side with a spatula. Add the sprouts and spread them out, turning each one cut-side down in the rendered fat; it will sizzle. Nestle the bacon back among them. Roast until the cut sides are deeply browned and the sprouts are tender, 18 to 22 minutes. Don't stir.

   20 min, hands-off · 425°F

   • 1 1/2 lb Brussels sprouts
   • 6 oz thick-cut bacon
6. Step 6

   While the sprouts roast, combine the maple syrup, cider vinegar and red pepper flakes in a small saucepan. Simmer over medium heat until reduced by about a third and syrupy enough to coat a spoon, 4 to 6 minutes. Off the heat, whisk in the butter and add a pinch of salt.

   6 min

   • 1/4 cup maple syrup
   • 3 tbsp apple cider vinegar
   • 1 tbsp unsalted butter
   • 1/4 tsp red pepper flakes
   • salt
7. Step 7

   Pour the warm glaze over the hot pan and toss everything together, scraping up the browned bits, until the sprouts are glossy and sticky. Taste, add more cracked pepper or salt if needed, and serve right away.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026