Apple Cider Maple Glazed Brussels Sprouts

This is THE brussels sprouts dish you need to make this holiday season! My Apple Cider Maple Glazed Brussels Sprouts are the perfect balance of sweet, savoury, and tangy – truly an irresistible side dish. Roasted to perfection and topped with crispy bacon, candied walnuts, dried cranberries, goat cheese, and pomegranate seeds, this recipe is packed with flavour and festive vibes. It’s a guaranteed crowd-pleaser for your holiday table!

Ingredients:

For the Brussels Sprouts:

850g Brussels sprouts, halved
3 tbsp olive oil
2 tbsp apple cider vinegar (I use BRAGG’s ACV and EVOO)
2 tbsp maple syrup
1/2 tsp salt and pepper, or more to taste
chili flakes, to taste

For the Toppings:

10 slices crispy bacon, crumbled
100g candied walnuts (see below for recipe)
1/4 cup dried cranberries
100g goat cheese, crumbled
1/2 cup pomegranate seeds

For the Candied Walnuts:

100g walnuts
2 tbsp butter
2 tbsp brown or white sugar
1/4 tsp cinnamon (optional)
Pinch of salt

For the Apple Cider Maple Vinaigrette:

2 tbsp apple cider vinegar
1 tbsp maple syrup
1/3 cup extra virgin olive oil
1 tsp dijon mustard
1 tbsp shallots, finely diced
Salt and pepper, to taste

Instructions:

Prepare the Brussels Sprouts and Bacon:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the halved brussels sprouts with 3 tbsp olive oil, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, and a generous pinch of salt and pepper.
Spread the brussels sprouts in an even layer on a parchment-lined baking sheet, cut side down for optimal caramelization.
On another tray lined with parchment paper, lay flat 10 slices of bacon.

Roast the Brussels Sprouts and Bacon:

Roast both the brussels sprouts and bacon in the oven for 30 minutes, or until the brussels sprouts are tender and slightly crispy on the edges. Keep in mind that the bacon may cook faster—once it’s crispy, remove it from the oven and let the brussels sprouts continue roasting until done.

Make the Candied Walnuts:

In a small skillet over medium heat, melt the butter. Add the brown sugar and stir until combined and bubbling, about 2-3 minutes.
Add the walnuts, cinnamon (if using), and a pinch of salt. Stir to coat the walnuts evenly in the sugar mixture.
Cook for 2-3 minutes, stirring frequently, until the pecans are toasted and coated in the caramelized sugar. Be careful not to let them burn.
Remove from the skillet and spread the pecans on a sheet of parchment paper to cool and harden. Set aside.

Prepare the Toppings:

Once the bacon is cooked, let rest on a paper towel, then crumble into bite size pieces to add to the dish later.
Measure out the dried cranberries, goat cheese, and pomegranate seeds.

Make the Vinaigrette:

In a small bowl or jar, whisk together apple cider vinegar, maple syrup, olive oil, dijon mustard, and diced shallots. Add a pinch of salt and pepper to taste and mix until emulsified.

Assemble the Dish:

Once the brussels sprouts are roasted, transfer them to a serving dish.
Sprinkle the crispy bacon, candied pecans, dried cranberries, pomegranate seeds, and crumbled goat cheese over the top.
Drizzle the apple cider maple vinaigrette over the sprouts and toss gently to coat. Option to add a squeeze of lemon on top at the end.

Serve: