Get ready to fall head over heels for Brussels sprouts! These Maple Bacon Brussels Sprouts are the ultimate side dish that transforms those little green cabbages into crispy, caramelized perfection. Imagine tender Brussels sprouts roasted until golden and crispy, tossed with smoky bacon pieces, and drizzled with sweet maple syrup that creates the most amazing sweet-and-savory glaze.
This recipe is a total game-changer for anyone who thinks they don’t like Brussels sprouts. The combination of crispy bacon, pure maple syrup, and perfectly roasted sprouts creates layers of flavor that are absolutely addictive. They’re perfect for Thanksgiving dinner, holiday gatherings, Sunday roasts, or even as a weeknight side dish that feels special. The best part? They’re elegant enough for company but easy enough to make any day of the week. Whether you’re serving them alongside roasted chicken, grilled steak, pork chops, or as part of your holiday spread, these Brussels sprouts will steal the show and have everyone asking for seconds—even the veggie skeptics at your table!
History / Background
Brussels sprouts have quite the fascinating journey from garden vegetable to culinary star. These mini cabbages are believed to have been cultivated in Belgium as far back as the 13th century, specifically in the area around Brussels (hence the name). They were a staple in Belgian and Dutch cuisine for centuries before making their way to France and eventually to North America in the 1800s.
For most of the 20th century, Brussels sprouts had a pretty terrible reputation. Our grandparents’ generation often boiled them into mushy, sulfurous submission, creating that infamous bitter flavor and unpleasant texture that turned generations of people away from this nutritious vegetable. But in the past two decades, there’s been a Brussels sprouts renaissance! Chefs discovered that roasting them at high heat transforms their flavor profile completely, bringing out their natural sweetness and creating those irresistible crispy edges.
The combination of Brussels sprouts with bacon and maple syrup is a distinctly North American innovation that emerged from the farm-to-table movement of the early 2000s. This pairing makes perfect sense when you think about it—bacon adds savory umami depth, maple syrup brings sweetness that balances the sprouts’ natural bitterness, and the roasting method caramelizes everything into perfection. It’s become a signature side dish at upscale restaurants and home kitchens alike, particularly popular in New England and the Pacific Northwest where both maple syrup and farm-fresh produce are celebrated.
Today, Brussels sprouts are one of the trendiest vegetables in American cuisine, and this maple bacon version is largely responsible for converting countless Brussels sprouts haters into devoted fans!
Why You’ll Love This Recipe
These Maple Bacon Brussels Sprouts have become my go-to side dish for everything from casual weeknight dinners to impressive holiday feasts. Once you taste that perfect combination of crispy, caramelized edges and tender centers with smoky bacon and sweet maple glaze, you’ll understand why they’re so wildly popular.
Here’s why this recipe is absolutely irresistible:
- Flavor bomb in every bite – The sweet-savory combination is perfectly balanced and incredibly satisfying
- Converts Brussels sprouts haters – I’ve seen picky eaters and veggie-resistant kids devour these without complaint
- Simple ingredients, amazing results – Just five main ingredients create restaurant-quality flavor
- Healthy indulgence – Packed with nutrients, fiber, and protein from the bacon
- Quick and easy – Ready in about 30 minutes with minimal hands-on time
- Perfect for meal prep – Makes great leftovers and can be reheated beautifully
- Impressive presentation – Looks like you spent hours, but it’s actually effortless
- Versatile for any occasion – Works for fancy holidays or Tuesday night dinner
- Crispy texture perfection – Those caramelized edges are absolutely addictive
- Budget-friendly – Brussels sprouts are affordable and bacon goes a long way
Ingredient Notes
Let’s break down what makes these Brussels sprouts so incredibly delicious. Each ingredient plays a crucial role in building those complex, crave-worthy flavors.
Brussels Sprouts: Look for firm, bright green sprouts that are tightly packed. Smaller sprouts (about 1-1.5 inches) tend to be sweeter and more tender, while larger ones can be slightly more bitter but still delicious when roasted. You’ll need about 1.5-2 pounds for this recipe. Avoid any that are yellowing or have loose leaves—those are past their prime.
Bacon: Thick-cut bacon works best because it maintains its texture and doesn’t become overly crispy or burnt. Regular bacon works too, but thick-cut gives you those substantial, meaty pieces that complement the sprouts perfectly. I prefer using good quality bacon without added sugar for better caramelization control. You’ll need about 6-8 slices, which will render down and crisp up beautifully.
Maple Syrup: This is where you don’t want to cut corners! Use pure maple syrup, not pancake syrup or maple-flavored corn syrup. Real maple syrup has complex, nuanced sweetness with subtle caramel notes that artificial versions can’t replicate. Grade A Dark Amber (formerly Grade B) has a more robust maple flavor that stands up well to the bacon and roasting process.
Olive Oil: Helps the Brussels sprouts caramelize and crisp up in the oven. Extra virgin olive oil adds flavor, but regular olive oil works fine too. You can substitute with avocado oil if you prefer a higher smoke point.
Garlic: Fresh minced garlic adds aromatic depth and savory notes. Don’t skip it! The garlic mellows and sweetens during roasting, adding another layer of flavor complexity.
Salt & Black Pepper: Essential for seasoning. Since bacon is salty, you won’t need much additional salt—taste as you go.
Optional Add-ins: Balsamic vinegar (a splash at the end adds tanginess), red pepper flakes (for a spicy kick), fresh thyme (for herbaceous notes), or toasted pecans (for extra crunch).
Substitution Ideas: Use turkey bacon for a lighter option, coconut aminos instead of salt for a soy-free umami boost, or honey instead of maple syrup (though the flavor will be different).
Equipment Needed
You’ll need just a few basic kitchen tools to make these spectacular Brussels sprouts:
- Large rimmed baking sheet – A heavy-duty sheet pan ensures even roasting and prevents warping
- Parchment paper or aluminum foil – Makes cleanup easier and prevents sticking
- Sharp knife – For trimming and halving the Brussels sprouts
- Cutting board – Preferably one dedicated to vegetables
- Large skillet or frying pan – For cooking the bacon (alternatively, you can cook bacon in the oven)
- Paper towels – For draining the cooked bacon
- Large mixing bowl – For tossing the Brussels sprouts with oil and seasonings
- Measuring cups and spoons – For accurate ingredient measurements
- Tongs or spatula – For tossing the Brussels sprouts halfway through roasting
- Small bowl or measuring cup – For mixing the maple glaze
Maple Bacon Brussels Sprouts Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
These Crispy Maple Bacon Brussels Sprouts are roasted to caramelized perfection with smoky bacon pieces and a sweet maple glaze. This easy side dish transforms Brussels sprouts into an irresistible sweet-and-savory treat that’s perfect for holidays, weeknight dinners, or special occasions. Ready in just 40 minutes!
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 8 slices thick-cut bacon, chopped into ½-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ cup pure maple syrup
- ½ teaspoon salt (adjust based on bacon saltiness)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat your oven: Set your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy and the fat has rendered, about 8-10 minutes. Stir occasionally to ensure even cooking. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat if desired (you can use this instead of some of the olive oil for extra flavor).
- Prepare the Brussels sprouts: While the bacon cooks, trim the stem ends off the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem. If you have very large sprouts (bigger than a golf ball), quarter them so all pieces are similar in size for even cooking.
- Season the sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil (or use 2 tablespoons olive oil + 1 tablespoon reserved bacon fat), minced garlic, salt, and black pepper. Make sure every sprout is evenly coated.
- Arrange on baking sheet: Spread the Brussels sprouts in a single layer on your prepared baking sheet, cut side down. This is important—the cut side touching the pan gets beautifully caramelized and crispy! Don’t overcrowd the pan or they’ll steam instead of roast.
- Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through (around 12 minutes), flip the Brussels sprouts with tongs or a spatula to ensure even browning. They’re done when the edges are deeply caramelized and crispy, and a fork easily pierces the center.
- Add bacon and maple glaze: Remove the baking sheet from the oven. Sprinkle the crispy bacon pieces over the roasted Brussels sprouts. Drizzle the maple syrup evenly over everything. If using balsamic vinegar, add it now. Toss everything together on the hot pan, allowing the maple syrup to warm and coat all the vegetables.
- Optional final crisp: For extra caramelization, return the pan to the oven for 3-5 more minutes. Watch carefully to prevent burning the maple syrup.
- Serve immediately: Transfer to a serving dish while hot. The Brussels sprouts are best enjoyed fresh from the oven when they’re at their crispiest.
Notes
- Size matters: Cut larger Brussels sprouts into quarters so everything cooks evenly. Uniform size is key to consistent texture.
- Don’t skip the cut-side-down step: Placing the flat side against the pan creates maximum surface contact for those irresistible caramelized edges.
- Bacon alternatives: Turkey bacon works well, or for a vegetarian version, use crispy chickpeas or chopped toasted pecans instead of bacon.
- Maple syrup quality: Real maple syrup makes a huge difference. Pancake syrup won’t give you the same depth of flavor.
- Make it spicy: Add red pepper flakes or a drizzle of hot honey for a sweet-spicy kick.
- Prevent burning: Watch the last few minutes carefully once the maple syrup is added, as it can burn quickly due to its sugar content.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 215
- Sugar: 10g
- Sodium: 385mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
Nutrition information is approximate and based on 6 servings
Tips & Variations
Vegetarian Version:
Omit the bacon and add smoked paprika (1 teaspoon) for a smoky flavor. Toss in toasted pecans or walnuts for crunch and protein. Nutritional yeast also adds a savory, umami quality that mimics some of bacon’s depth.
Extra Crispy Method:
After the initial roasting, broil the Brussels sprouts for 2-3 minutes (watch carefully!) to get extra-crispy, almost charred edges that are incredibly delicious.
Sweet and Tangy:
Add 2 tablespoons of balsamic vinegar along with the maple syrup for a sweet-tangy glaze that’s absolutely divine. You can also try apple cider vinegar for a brighter acidity.
Add Nuts:
Toss in ½ cup of toasted pecans, walnuts, or hazelnuts in the last 5 minutes of roasting for extra crunch and nutty flavor.
Cheese Lover’s Version:
Sprinkle freshly grated Parmesan or crumbled goat cheese over the hot Brussels sprouts right before serving. The residual heat will slightly melt the cheese.
Holiday Upgrade:
Add dried cranberries or pomegranate arils in the last few minutes for a festive pop of color and tartness that balances the sweetness.
Spicy Kick:
Toss with sriracha-maple glaze (mix 3 tablespoons maple syrup with 1 tablespoon sriracha) or sprinkle with red pepper flakes for heat.
Dijon Twist:
Whisk 1 tablespoon of Dijon mustard into the maple syrup before drizzling for a sophisticated tangy-sweet flavor.
Pro Chef Tips
Choose uniform sprouts: Select Brussels sprouts that are similar in size, or cut larger ones into quarters. This ensures everything finishes cooking at the same time, giving you perfectly tender centers and crispy exteriors throughout.
Cut side down is crucial: Always place the flat, cut side of the Brussels sprouts directly against the hot baking sheet. This creates maximum contact with the heat source, which means superior caramelization and those addictive crispy edges everyone loves.
Don’t overcrowd the pan: Brussels sprouts need space to breathe. If they’re too close together, they’ll steam instead of roast, and you’ll miss out on that crispy texture. Use two baking sheets if necessary—it’s worth it!
High heat is your friend: Roasting at 400°F or even 425°F creates the Maillard reaction (that beautiful browning) that develops complex, nutty flavors. Don’t be tempted to lower the temperature or they’ll just dry out without crisping.
Render bacon separately: Cooking the bacon separately gives you better control over its crispiness and prevents the Brussels sprouts from becoming greasy. Plus, you can reserve that liquid gold (bacon fat) to add extra flavor to the sprouts.
Add maple syrup at the end: If you add the maple syrup too early, it will burn and turn bitter. Adding it in the last few minutes allows it to caramelize perfectly without scorching.
Let them breathe before serving: Give the Brussels sprouts 2-3 minutes to rest after removing them from the oven. This lets the maple glaze set slightly and makes them easier to handle. They’ll still be hot and delicious!
Use a metal spatula: When flipping the Brussels sprouts halfway through, use a thin metal spatula to scrape up all those caramelized, stuck-on bits from the pan. Those browned bits are pure flavor!
Common Mistakes to Avoid
1. Not drying the Brussels sprouts thoroughly:
After trimming and halving, make sure your Brussels sprouts are completely dry. Excess moisture creates steam, which prevents proper caramelization and leads to soggy sprouts instead of crispy ones. Pat them dry with paper towels if needed.
2. Cutting Brussels sprouts too small:
While it’s tempting to chop them into tiny pieces for faster cooking, this actually causes them to shrivel up and burn before the insides become tender. Halves (or quarters for large sprouts) are the perfect size for that tender-crispy texture.
3. Adding the maple syrup too early:
This is the most common mistake! Sugar burns easily, so if you toss the Brussels sprouts in maple syrup before roasting, you’ll end up with burnt, bitter vegetables. Always add the maple syrup in the last 5 minutes or after roasting.
4. Using old or yellowing Brussels sprouts:
Fresh Brussels sprouts should be bright green, firm, and tightly packed. Old sprouts turn yellow, become bitter, and have a stronger sulfur smell. Always choose the freshest sprouts possible for the best flavor.
5. Not preheating the oven:
Starting with a properly preheated oven ensures the Brussels sprouts start caramelizing immediately when they hit the hot pan. A cold oven means longer cooking time and less crispy results. Always preheat for at least 15 minutes.
Storage & Meal Prep
Refrigerator Storage:
Store leftover Maple Bacon Brussels Sprouts in an airtight container in the refrigerator for up to 4 days. Be aware that they will lose some of their crispiness as they sit, but they’re still delicious and the flavors actually deepen overnight.
Reheating for Best Results:
To restore that crispy texture, reheat in a 375°F oven on a baking sheet for 8-10 minutes. This re-crisps the edges much better than the microwave. You can also reheat in an air fryer at 375°F for 5-6 minutes for incredibly crispy results. If you’re in a hurry, microwave for 1-2 minutes, though the texture won’t be as good.
Meal Prep Strategy:
These Brussels sprouts work wonderfully for meal prep! Cook a big batch on Sunday and portion them into meal prep containers. They pair perfectly with grilled chicken, baked salmon, or pork chops for easy, healthy weekday lunches or dinners.
Maintaining Quality:
If meal prepping, store the bacon separately and add it when reheating to maintain its crispiness. You can also wait to add the maple syrup until just before serving to prevent the sprouts from becoming too soft.
Make-Ahead & Freezer Notes
Prep-Ahead Options:
You can trim and halve the Brussels sprouts up to 24 hours in advance. Store them in an airtight container or plastic bag in the refrigerator. You can also cook the bacon ahead and store it separately in the fridge for up to 3 days.
Partial Cooking Method:
Roast the Brussels sprouts for 15 minutes, let them cool completely, then refrigerate. When you’re ready to serve, finish roasting for 10 minutes at 400°F, then add the bacon and maple glaze. This gives you crispy results without last-minute stress.
Freezing Raw Brussels Sprouts:
While you can freeze trimmed, halved Brussels sprouts, I don’t recommend it for this recipe because freezing changes their texture. They can become mushy when roasted. If you must freeze, blanch them first for 3 minutes, shock in ice water, dry thoroughly, and freeze in a single layer before transferring to a freezer bag.
Freezing Cooked Brussels Sprouts:
Honestly, these don’t freeze well once cooked. The texture becomes soft and unappetizing upon thawing and reheating. Brussels sprouts are best enjoyed fresh, so I recommend making only what you’ll eat within 4 days.
Best Make-Ahead Strategy:
For entertaining, prep all your ingredients (trim sprouts, cook bacon, mince garlic, measure maple syrup) in the morning or even the night before. Then it’s just a matter of tossing and roasting when guests arrive. The actual hands-on time is minimal!
Serving Suggestions
These Maple Bacon Brussels Sprouts are versatile enough to complement almost any main course. Here are my favorite ways to serve them:
Holiday Dinners:
These are absolutely perfect alongside roasted turkey, glazed ham, prime rib, or herb-crusted pork tenderloin. They fit right in with traditional Thanksgiving, Christmas, or Easter spreads and add a modern twist to classic holiday sides.
Weeknight Proteins:
Pair them with simple weeknight proteins like grilled chicken breasts, pan-seared salmon, baked cod, pork chops, or even a juicy grass-fed burger. The sweet-savory flavors complement virtually any protein.
Brunch Addition:
Believe it or not, these work beautifully as part of a brunch spread! Serve alongside scrambled eggs, quiche, or a breakfast casserole. The bacon and maple flavors fit perfectly with morning meals.
Bowl Meals:
Add them to grain bowls with quinoa, farro, or brown rice. Top with a fried egg and you’ve got a satisfying, nutrient-dense meal.
Complementary Sides:
Serve with other fall and winter favorites like creamy mashed potatoes, roasted sweet potatoes, wild rice pilaf, or crusty sourdough bread.
Complete Menu Ideas:
For a perfect dinner party menu, serve these Brussels sprouts alongside herb-roasted chicken, garlic mashed potatoes, and a crisp arugula salad. Finish with apple pie or pumpkin cheesecake.
Wine Pairing:
The sweet-savory profile pairs wonderfully with a medium-bodied Pinot Noir, a crisp Riesling, or a dry rosé. For beer lovers, try an amber ale or brown ale.
FAQs Section
Can I make this recipe without bacon?
Absolutely! For a vegetarian version, omit the bacon and add 1 teaspoon of smoked paprika for that smoky depth. You can also substitute crispy chickpeas, toasted pecans, or even crispy prosciutto for a different take. The Brussels sprouts are delicious with just the maple glaze and caramelized edges.
Can I use frozen Brussels sprouts?
While fresh Brussels sprouts work best for optimal texture and flavor, you can use frozen in a pinch. Make sure to thaw them completely and pat them very dry with paper towels to remove excess moisture. Frozen sprouts may need an extra 5-10 minutes of roasting time and won’t get quite as crispy as fresh ones.
How do I know when Brussels sprouts are done?
Perfectly cooked Brussels sprouts should be tender when pierced with a fork, with deeply caramelized, almost charred edges. The outer leaves should be crispy and dark brown in spots, while the centers remain tender. If they’re still hard in the center, they need more time; if they’re mushy, they’ve been overcooked.
Why are my Brussels sprouts bitter?
Bitterness usually comes from overcooking or using old Brussels sprouts. Choose fresh, bright green sprouts and don’t boil them—roasting brings out natural sweetness. The maple syrup in this recipe also helps balance any residual bitterness. Smaller Brussels sprouts tend to be naturally sweeter than larger ones.
Can I use pancake syrup instead of real maple syrup?
I strongly recommend using pure maple syrup for the best flavor. Pancake syrup (which is mostly corn syrup with artificial flavoring) doesn’t have the complex, nuanced sweetness of real maple syrup and won’t caramelize the same way. Real maple syrup is worth the extra cost for this recipe!
How can I make these extra crispy?
For maximum crispiness: (1) Make sure Brussels sprouts are completely dry before roasting, (2) Don’t overcrowd the pan—use two sheets if needed, (3) Place cut side down on the hot pan, (4) Roast at 425°F instead of 400°F, (5) Finish under the broiler for 2-3 minutes. An air fryer also produces incredibly crispy results at 375°F for 15-18 minutes, shaking halfway through.
Can I double this recipe?
Yes! Just make sure to use two baking sheets so the Brussels sprouts aren’t crowded. Crowding causes steaming instead of roasting, which means you’ll miss out on those crispy, caramelized edges. Keep everything else the same and rotate the pans halfway through for even cooking.
Conclusion
I hope you absolutely love these Maple Bacon Brussels Sprouts as much as my family and I do! They’ve completely transformed how we think about Brussels sprouts—from a vegetable we tolerated to one we actually crave. There’s something magical about that combination of crispy, caramelized edges, smoky bacon, and sweet maple glaze that makes these utterly irresistible.
What I love most about this recipe is how it turns skeptics into believers. I’ve served these to countless self-proclaimed Brussels sprouts haters, and they always end up going back for seconds (and thirds!). The sweet-savory balance is just spot-on, and that crispy texture is absolutely addictive.
Whether you’re making these for a special holiday dinner, a casual weeknight meal, or a potluck where you want to bring something impressive, these Brussels sprouts deliver every single time. They’re elegant enough for company but easy enough that you’ll want to make them all the time. And honestly, getting your family excited about eating vegetables is always a win!
