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
Scale
- 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