Roasted and Glazed Brussels Sprouts


3 slices of bacon, cut into ½ inch pieces

1 tablespoon capers

1 pound brussels sprouts, halved

1 tablespoon balsamic vinegar (I used a peach flavor.)

1 tablespoon maple syrup (You may use 2 tablespoons if you want it more sweet.)

2 tablespoons olive oil

salt and pepper to taste


Preheat oven to 350 degrees F.

In a dutch oven or ovenproof pan, over medium heat, cook bacon and capers.

Remove bacon and capers from pan, and reserve a little of the bacon fat in the pan.

Add the Brussels sprouts to the pan and cook until they begin to brown (about 5 minutes). 

Drizzle with balsamic vinegar, maple syrup and olive oil.  Season with a little salt (because bacon and capers are already salty) and pepper.

Place pan into oven and roast about 15 to 20 minutes.  Toss brussels sprouts a few times during roasting time.

Remove from oven and toss bacon and capers with brussels sprouts.  Season with additional salt and/or pepper if needed.

Serves 4 to 6.


This recipe brought to you by Sophie in the Kitchen