Maple Bacon Brussels Sprouts

Crispy Maple Bacon Brussels sprouts combine the heartiness of oven-roasted Brussels with smoky bacon and the rich sweetness of maple syrup. It is a side dish that never fails to bring people back for seconds thanks to its balance of savory and sweet flavors. Whether for a holiday table or an easy weeknight meal, this recipe always disappears fast at my house.

I first made these for Friendsgiving when I wanted a veggie dish everyone would fight over. Ever since, even my veggie-averse nephew has asked me to bring them to every family meal.

Ingredients

• Brussels sprouts: Fresh and firm Brussels sprouts roast up beautifully. Look for bright green heads without yellowing or too many loose leaves
• Thick-cut bacon: Gives robust smoky flavor and extra crunch. Good-quality, well-marbled bacon makes a big difference so I always get it from the butcher counter
• Pure maple syrup: Real maple syrup adds depth and sweetness. Grade A or B both work but be sure it is not artificial pancake syrup
• Olive oil: Helps everything crisp in the oven. Use extra virgin if possible for subtle flavor
• Kosher salt and black pepper: Essential for pulling out all the flavors. Use flaky or coarse kosher salt for more even seasoning
• Garlic powder: Optional but adds a little warmth and savoriness. Use fresh garlic if you prefer a sharper bite

Instructions

Preheat and Prep

Set your oven to 400 Fahrenheit or 200 Celsius. Line a large baking sheet with parchment paper or foil so nothing sticks and cleanup is easy

Toss Brussels Sprouts

Place halved Brussels sprouts in a large mixing bowl. Add olive oil salt pepper and garlic powder if using. Toss until every piece is glossy and evenly coated which sets the stage for a truly crispy roast

Add Bacon

Sprinkle in the chopped bacon. Mix again so every sprout has a bit of bacon mingled throughout. This way the bacon infuses its smokiness as it cooks

Spread on Baking Sheet

Arrange everything in a single even layer on your prepared pan. Crowding the pan makes steaming more likely than roasting so space things out as much as you can

First Roast

Slide the baking sheet onto the middle rack. Roast for about 20 minutes stirring halfway through to encourage browning on all sides. Do not skip the stir since it is key for even caramelization

Maple Glaze

After 20 minutes drizzle the maple syrup directly over the roasted sprouts and bacon. Toss gently with a spatula so everything gets a glossy sweet coating. Take an extra minute to turn any cut sides face-down for max caramelization

Final Roast

Return pan to oven and roast for 5 more minutes. Watch closely during this last stretch as the maple syrup can caramelize quickly. Remove them when edges are deeply golden and crisp

Serve

Transfer sprouts and bacon to a serving platter. Finish with extra black pepper for a hint of heat if desired. Enjoy piping hot while the textures are at their best

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Brussels sprouts have always been one of my favorite vegetables because of their ability to take on so much flavor. One year we served these for Christmas dinner and my father-in-law said he never knew Brussels sprouts could taste this good. Now it is a tradition at our holiday table.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat spread them out on a baking sheet and warm in a hot oven for best texture. Microwaving works in a pinch but will soften the crispy edges.

Ingredient Substitutions

If you are out of maple syrup try honey for a slightly different kind of sweetness. Turkey bacon or pancetta can stand in for pork bacon. For a vegan version skip the bacon and try adding smoked paprika and a handful of toasted nuts for richness.

Serving Suggestions

These sprouts are great on their own or as a side to roast beef turkey glazed ham or salmon. For a more dressed up presentation toss with toasted pecans or dried cranberries just before serving. They also work well tossed with cooked farro or quinoa for a hearty lunch salad.

Cultural and Historical Context

Brussels sprouts have been popular in Europe for centuries but their rise in American holiday meals started more recently. The addition of maple syrup and bacon is pure comfort food and reflects that sweet savory Midwest and Southern holiday tradition.

Seasonal Adaptations

Use local maple syrup when in season for the freshest flavor Swap in butternut squash cubes for half the Brussels for autumn variety Add pomegranate seeds or roasted chestnuts during the winter holidays for festive color

Success Stories

Several readers have shared how these Brussels sprouts converted even their most skeptical family members. One friend brought them to a potluck and said they were the first dish to disappear. Do not be surprised if people ask for the recipe on the spot.

Freezer Meal Conversion

To make this dish freezer-friendly roast the Brussels with bacon as directed but skip the maple syrup. Cool completely then freeze in a single layer. When ready to serve thaw reheat in a hot oven and toss with maple syrup for the last few minutes.

Save

These Brussels sprouts will win over fans at any table. Make extra because they always seem to disappear faster than you expect!

Questions & Answers

→ How do I make Brussels sprouts extra crispy?

Make sure to cut them evenly and spread in a single layer. Roasting at a high temperature helps achieve maximum crispiness.

→ Can I use turkey bacon instead of pork?

Yes, turkey bacon can be substituted. Adjust cook time as turkey bacon may crisp up faster than regular bacon.

→ Is maple syrup necessary for flavor?

Maple syrup provides sweetness and caramelization. Honey can be used as an alternative for a slightly different flavor.

→ Can I prepare this dish ahead of time?

The dish is best served immediately, but leftovers can be reheated in an oven to retain crunchiness.

→ What other nuts work besides pecans?

Chopped walnuts or almonds also add great crunch and flavor during the final minutes of roasting.

→ How do I trim Brussels sprouts?

Use a sharp knife to remove tough stem ends, then halve each sprout for faster, even roasting.