Brussels Sprouts with the sweet and tangy balsamic glaze are perfect for the holidays but simple enough for a side dish with all your favorite meals, year-round.
These roasted Brussels Sprouts drizzled with Balsamic Vinegar and our Sugar-Free Maple Flavored Syrup are crispy on the outside and tender and caramelized on the inside. So addicting and flavorful but still sugar-free.
1 lb Brussels sprouts trimmed, and halved length-wise
2 tablespoons olive oil
3 strips bacon cut into 1/4 inch pieces (optional)
2-3 tablespoons Lakanto Maple Flavored Syrup
2 tablespoons balsamic vinegar or more, to taste
salt and pepper to taste
Preheat the oven to 425 degrees F.
On a large baking sheet (we like to line it with parchment paper) toss together the halved Brussels Sprouts, olive oil and a large pinch of salt and pepper. Turn the sprouts so they are all cut side down on the baking sheet.
Sprinkle pieces of bacon evenly over the sprouts.
Roast in the preheated oven until tender and browned, and the outer leaves are crispy, about 20 minutes. Pro tip: after ten minutes flip them over for more even browning.
In a small bowl, mix the Lakanto Maple Flavored Syrup and Balsamic vinegar together.
Remove Brussels Sprouts from the oven and toss immediately with the maple syrup and balsamic vinegar and extra salt and pepper. Taste and adjust seasoning. Cook for 2-3 minutes more to complete caramelizing. Serve immediately.
Read about the nutritious benefits of Brussels Sprouts in our article on Seasonal Eating: Fall and Winter Vegetables