Roasted Brussels Sprouts with Maple Pancetta Bacon Glaze

Roasted Brussels sprouts covered in sweet maple syrup and salty pancetta or bacon!
Servings 6 -8
Author 2Teaspoons


  • 3-4 lb Brussels sprouts*
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 ounces pancetta or center cut bacon
  • 2 tablespoons real maple syrup preferably grade B
  • ¼ cup white or red wine vinegar**


  1. Brussels Sprouts: Preheat oven to 425 degrees. Prepare Brussels sprouts by cutting lengthwise, scoring stem, and pulling off any super coarse outer leaves. Toss sprouts in olive oil and sprinkle with salt and pepper. Arrange sprouts cut side down on baking sheet or roasting pan. Roast sprouts in oven until fully cooked and browned, about 20 minutes.
  2. Glaze: Dice pancetta into small pieces. Sauté pancetta in a skillet, stirring frequently until fully cooked, about 5 minutes. Add maple syrup and vinegar and let simmer stirring often until reduced by half, about 2-5 minutes.
  3. Pour glaze over roasted Brussels sprouts and enjoy!

Recipe Notes

*I used 1 stalk of Brussels sprouts which was about 3 lbs after trimming
**balsamic vinegar can be substituted just use it sparingly to taste, probably about 1-2 tablespoons