Maple Bacon Brussels Sprouts: Crispy Roasted Side Dish

I have watched people push Brussels sprouts around a plate for most of my life, and I have also watched those same people go back for thirds of this dish. These maple bacon brussels sprouts are roasted until the outer leaves turn crisp and nutty, the cut sides are deeply caramelized, and the whole pan is coated in smoky, sweet glaze.

The trick is high heat and a little patience. Cooked gently, sprouts turn sulfurous and soft. Roasted hard on a hot pan, their natural sugars brown and the bitterness mellows into something rich. Bacon renders its fat right onto the vegetables, seasoning them from the inside out, and real maple syrup brings that sticky finish.

With just six main ingredients and one sheet pan, this is the side dish I make when the oven is already busy and I need something that feels special. It belongs on a holiday table, but it is equally welcome next to a simple weeknight roast chicken.

Why This Side Dish Wins Over Sprout Skeptics

Most dislike of Brussels sprouts traces back to boiled, mushy versions. Roasting changes everything, and bacon and maple tip the scales even further.

• High heat browns the cut surface, creating deep, nutty sweetness.
• Salty bacon contrasts with sweet maple and a splash of tangy balsamic vinegar.
• Crisp outer leaves add crunch, almost like a chip.
• The whole dish uses one pan, so cleanup is quick on a busy holiday.

If you love sprouts in other styles, you may also want to try my cacio e pepe Brussels sprouts, which take the vegetable in a cheesy, peppery direction.

Ingredients

• 1 1/2 pounds (680 g) Brussels sprouts, trimmed and halved (quartered if large)
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon whole grain mustard
• 1/4 cup chopped pecans or walnuts, toasted (optional)
• Pinch of red pepper flakes (optional)

Choose sprouts of similar size so they cook evenly. Look for tight, bright green heads without yellowing leaves. Thick-cut bacon holds up better in the oven and gives meaty bites.

How to Make Maple Bacon Brussels Sprouts

1. Position a rack in the center of the oven and heat to 425F (220C). Place a large rimmed sheet pan inside to preheat for 5 minutes.
2. Trim the stem ends from the sprouts, remove any loose or yellow leaves, and cut each in half from top to bottom.
3. Toss the sprouts and bacon with the olive oil, salt and pepper in a large bowl until evenly coated.
4. Carefully pull out the hot pan. Spread the mixture in a single layer with the sprouts cut side down. Do not crowd them.
5. Roast for 15 minutes without stirring. This is how the cut sides get a deep, golden crust.
6. Stir and flip the sprouts, then roast 8 to 10 minutes more until the bacon is crisp and the sprouts are tender with browned edges.
7. Whisk the maple syrup, balsamic vinegar and mustard together. Drizzle over the pan and toss.
8. Roast 3 to 5 minutes more until the glaze bubbles and clings. Scatter with toasted nuts and pepper flakes and serve hot.

Taste one sprout before serving. If the dish needs a lift, a pinch of flaky salt or a squeeze of lemon wakes up all the flavors. If the sprouts seem too firm, return the pan to the oven for five more minutes, since sprouts keep improving as the edges darken and the centers turn tender and creamy.

Secrets to Crispy, Not Soggy, Sprouts

Texture is everything with roasted vegetables. If your sprouts steam instead of brown, one of these things is usually the cause.

• Preheat the pan. A hot surface sears the sprouts on contact.
• Dry the sprouts thoroughly after washing. Wet vegetables steam.
• Give them space. Overlapping sprouts trap steam, so use two pans if needed.
• Cut side down. The flat surface makes the most contact with the pan and browns best.
• Add the glaze late. Sugar burns, so wait until the last few minutes.

How to Buy, Trim and Cut Brussels Sprouts

Good roasting starts at the market. Look for small to medium sprouts that feel heavy for their size, with tightly packed leaves and a fresh green color. Smaller sprouts are sweeter and more tender, while very large ones can be woody at the core. If you can find them still on the stalk, they stay fresh longest.

At home, trim a thin slice from the stem end and peel away any yellow or damaged outer leaves. Rinse them under cold water and dry thoroughly in a clean towel or salad spinner. Any lingering moisture will turn to steam in the oven, which softens the surface instead of crisping it.

Cut the sprouts from top to bottom through the stem so each half holds together. Pieces that are about the same size roast at the same rate. Any leaves that fall loose are a gift: they toast into dark, crunchy chips, so scatter them right on the pan.

Finally, pat yourself on the back for choosing a vegetable that is rich in fiber and vitamin C, then promptly cover it in bacon and syrup. Balance is a flexible idea in my kitchen.

Choosing and Cooking the Bacon

Raw bacon pieces roast right alongside the sprouts and release their fat, which coats the vegetables in smoky flavor. Cutting the bacon into small pieces means every forkful gets a bite. If you prefer extra crisp bits, cook the bacon separately in a skillet and stir it in at the end, but you will miss out on the flavor that cooks into the sprouts.

Thick-cut bacon is my first choice because it stays meaty rather than shattering to nothing. Regular bacon works too, though it crisps faster, so check it around the 20 minute mark. If your bacon is very fatty, drain off a tablespoon or two of fat from the pan halfway through. For a lighter version, use turkey bacon and add an extra teaspoon of olive oil to help it brown.

Bacon is safe once cooked through and crisp. Wash your hands, cutting board and knife after handling raw bacon, and keep it separate from ready-to-eat items.

Flavor Variations

• Sweet and spicy: add a teaspoon of sriracha or hot sauce to the maple glaze.
• Cranberry pecan: toss in 1/3 cup dried cranberries and pecans in the last 3 minutes.
• Parmesan: sprinkle with 1/4 cup grated parmesan right after roasting.
• Garlic: add 3 sliced garlic cloves for the last 8 minutes of roasting.
• Vegetarian: omit the bacon, double the olive oil and add smoked paprika for the smoky note.
• Apple: add diced crisp apple in the last 10 minutes for fruity contrast.

For another maple-sweetened holiday side, try my maple glazed carrots next to these sprouts for a colorful plate.

Serving Suggestions and Holiday Menu Ideas

These sprouts are rich enough to stand up to bold main dishes and bright enough to cut through gravy. They are a natural fit for fall and winter menus.

• Alongside a carved herb butter roast turkey at Thanksgiving
• With glazed ham or prime rib at Christmas
• Next to roast chicken or pork chops on a cozy Sunday
• Piled onto a grain bowl with farro and a fried egg

Because they roast at 425F (220C), they also share the oven nicely with other dishes. If your turkey is resting, slide the sprouts in while it sits, and they will be ready exactly when the bird is carved. Doubling the recipe is simple as well. Use two sheet pans, swap their positions halfway through, and expect to add about five minutes. Keep the glaze separate for each pan so the sprouts do not sit in puddles of syrup.

Storage, Make Ahead and Food Safety

Roasted sprouts are best fresh from the oven, but you can prepare most of the work in advance.

• Trim and halve the sprouts up to 2 days ahead and store them in a sealed bag in the refrigerator.
• Cut the bacon the day before and keep it chilled in a covered container.
• Mix the maple glaze up to a week ahead and keep it in a jar.
• Refrigerate leftovers for up to 4 days. Reheat in a 400F (200C) oven or air fryer for 8 to 10 minutes to bring back the crisp edges.
• Avoid freezing, since the texture turns soft.

Cooked dishes with bacon should be refrigerated within two hours. Review the guidelines on the USDA safe temperature chart for more information on safe handling.

Frequently Asked Questions

If these maple bacon Brussels sprouts make it onto your table, please leave a rating and a comment to tell me how everyone liked them. Looking for more sides for the big meal? Browse my side dish recipes.

Maple Bacon Brussels Sprouts

Crispy roasted Brussels sprouts with smoky bacon and a sticky maple balsamic glaze.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Sprouts

• 1 1/2 pounds Brussels sprouts trimmed and halved
• 6 slices thick-cut bacon cut into pieces
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Glaze

• 3 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon whole grain mustard

Garnish

• 1/4 cup pecans toasted, chopped
• 1 pinch red pepper flakes optional

Method

 

1. Heat oven to 425F with a sheet pan inside.
2. Toss sprouts and bacon with oil, salt and pepper. Spread cut side down on the hot pan.
3. Roast 15 minutes without stirring, then stir and roast 8 to 10 minutes more.
4. Whisk maple, balsamic and mustard. Drizzle over and roast 3 to 5 minutes until glossy.
5. Top with nuts and pepper flakes and serve hot.

Notes

Use pure maple syrup. Leftovers keep 4 days and re-crisp in a 400F oven or air fryer.

A great side dish quietly steals the show, and this one has convinced more than a few sprout doubters at my table. I still smile every time someone reaches for the last crispy piece straight off the pan. Roast a batch this week, set it down in the middle of the table, and see for yourself. Happy cooking, Chef Amber.