Maple-Glazed Bacon Sheet-Pan Dinner
Crispy-edged bacon glazed in Vermont maple and black pepper, roasted with brussels sprouts and onions until caramelized. A one-pan weeknight dinner that feels fancy but takes under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- 12 strips bacon strips
- 1 lb brussels sprouts, halved
- 1 medium red onion, cut into wedges
- 3 tbsp Vermont maple syrup
- 1 tsp black pepper
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. Line a large sheet pan with foil for easy cleanup.
- 2
Lay bacon strips on the sheet pan in a single layer, overlapping slightly.
- 3
Toss brussels sprouts and onion wedges with olive oil, salt, and pepper. Scatter around the bacon.
- 4
Whisk maple syrup, Dijon mustard, and black pepper in a small bowl until smooth.
- 5
Drizzle the glaze over bacon and vegetables. Roast for 12–14 minutes until bacon edges curl and vegetables char.
- 6
Slide onto a platter and serve hot. Drizzle any pan juices over the top.
Tools you’ll need
- large sheet pan (18×13 inch)
- aluminum foil
- small mixing bowl
- whisk
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