Gluten Free Maple Bacon Brussels Sprouts
Caramelized, smoky, and just a little sweet, this sheet-pan side dish is the kind of thing that converts Brussels sprouts skeptics at the dinner table. Roasting the halved sprouts cut-side down at a high heat is the secret weapon here — you get deeply golden, almost crispy edges that hold up beautifully once tossed in the glaze. The bacon cooks up in a skillet while the sprouts do their thing in the oven, and the rendered drippings become the base for a quick maple-cider-mustard glaze that is genuinely hard to stop eating. A splash of apple cider vinegar keeps the sweetness balanced so nothing tips into cloying territory. One thing worth noting: bacon and Dijon mustard can sometimes contain hidden gluten-based fillers or additives, so checking your labels on those two ingredients before you start is a smart move. Everything else in this recipe is naturally free of gluten-containing grains, making it a straightforward, fuss-free option for a crowd. Serves four as a side, and honestly, you might want to double it.
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Learn more →Ingredients
4 servings
- 1.5 lb brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 6 oz bacon, cut into 1-inch pieces
- 3 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- ½ tsp dijon mustard
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment.
- 2
In a large mixing bowl, toss the Brussels sprouts with the olive oil, salt, and black pepper until evenly coated. Spread them cut-side down in a single layer on the prepared sheet pan, leaving space between pieces.
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