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gluten-free glazed brussels sprouts
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5 from 1 vote

Glazed Brussels Sprouts

This recipe is the perfect combination of flavors between the bacon, mustard, balsamic, and maple syrup. You can also leave out the maple syrup for a lower calorie version. I would highly recommend doubling or tripling the recipe so you have enough for leftovers and lunch the next day. I wait to add the olive oil, and salt and pepper until last because bacon will add fat and salts while cooking.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: AIP, Dairy-free, Gluten-free
Servings: 2 servings
Calories: 269kcal

Equipment

  • Knife
  • Cutting board
  • Dry measuring cups
  • Measuring spoons
  • Baking sheet

Ingredients

Instructions

  • Preheat oven at 425 degrees.
  • Place halved Brussels sprouts and chopped bacon on baking sheet, including any of the outside pieces that may have fallen off. These get crispy and delicious!
  • In a mixing bowl or mason jar, mix balsamic vinegar, maple syrup, and Koops' Dijon. Pour over Brussels sprouts and bacon on baking sheet and toss lightly to coat in glaze.
  • Bake in oven for 20 minutes or until bacon is done and Brussels sprouts are crispy. If you are using thin bacon, you will want to check often to make sure it does not burn.
  • Remove from oven and move everything to a serving dish, including all the grease from the bacon.
  • Optional: add olive oil, salt, and pepper to taste.

Notes

  1. Make this recipe plant-based by removing the bacon.
  2. Make this recipe keto and whole30 by removing the maple syrup. 
  3. Maple syrup can also be swapped out with honey.

Nutrition

Calories: 269kcal | Carbohydrates: 19g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 320mg | Potassium: 479mg | Fiber: 3g | Sugar: 12g | Vitamin A: 664IU | Vitamin C: 75mg | Calcium: 54mg | Iron: 2mg