Maple-Roasted Brussels Sprouts With Bacon – Sweet, Smoky, and Crispy Comfort

Roasting Brussels sprouts turns a once-misunderstood vegetable into something everyone reaches for. Add smoky bacon and a glossy maple glaze, and you’ve got a side dish that steals the show. This recipe is simple enough for a weeknight but special enough for holidays and dinner parties.

It’s the kind of dish that makes people ask for seconds—and then the recipe. The sweet-salty balance does the heavy lifting, while the oven takes care of the crisp edges and tender centers.

Why This Recipe Works

Roasting brings out the natural sweetness in Brussels sprouts and gives them those irresistible caramelized edges. Bacon adds fat, flavor, and texture, helping the sprouts crisp up in the oven.

The maple syrup ties it all together with a glossy finish and a hint of sweetness that complements, rather than overwhelms, the savory notes. A quick blast at high heat ensures everything cooks evenly and gets that golden-brown color you want. A touch of acidity at the end brightens the dish and keeps it from tasting heavy.

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved (quarter if very large)
• 6 slices thick-cut bacon, chopped into ½-inch pieces
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup (Grade A amber or dark preferred)
• 1 tablespoon Dijon mustard (optional but recommended)
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes (optional for heat)
• 1 tablespoon apple cider vinegar or lemon juice (for finishing)
• ¼ cup chopped toasted pecans or walnuts (optional for crunch)

Instructions

1. Preheat the oven. Set it to 425°F (220°C).

   Place a large rimmed baking sheet inside to heat up while you prep. A hot pan helps the sprouts sear on contact.

2. Prep the Brussels sprouts. Trim the ends and remove any yellowed leaves. Halve them lengthwise so there’s a flat surface for caramelizing.

   If some are huge, quarter them so everything cooks evenly.

3. Mix the glaze. In a small bowl, whisk together maple syrup, olive oil, Dijon, salt, pepper, and red pepper flakes. The mustard helps the glaze cling and adds a gentle tang.
4. Combine with bacon. Toss the Brussels sprouts and chopped bacon with the maple mixture in a large bowl. Make sure the sprouts are well coated but not swimming—excess liquid causes steaming, not roasting.
5. Spread on a hot pan. Carefully remove the hot baking sheet.

   Spread the mixture in a single layer, cut sides down for maximum browning. Leave space between pieces so they crisp.

6. Roast until caramelized. Cook for 18–22 minutes, stirring once around the 12-minute mark. They’re done when the edges are deep golden and the bacon is crisp.
7. Finish with acidity. Drizzle with apple cider vinegar or lemon juice while hot and toss.

   Taste and adjust salt and pepper.

8. Add crunch (optional). Sprinkle with toasted nuts right before serving for texture and a nutty finish.
9. Serve hot. These are best straight from the oven, when the edges are crispy and the glaze is glossy.

Keeping It Fresh

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan at 400°F (205°C) for 8–10 minutes to restore crispness; the microwave softens them. If you plan to make them ahead for a gathering, roast the sprouts and bacon without the maple mixture, then reheat and toss with the glaze and vinegar just before serving.

This keeps the texture lively and prevents the glaze from over-reducing.

Why This is Good for You

Brussels sprouts are packed with fiber, which supports digestion and helps you feel full and satisfied. They’re also rich in vitamin C and vitamin K, which support immune function and bone health. Maple syrup brings natural sweetness with trace minerals like manganese, and using a modest amount keeps the dish balanced.

Bacon adds richness, but a little goes a long way; it seasons the whole tray. If you want to lighten it up, you can reduce the bacon or use turkey bacon and still keep great flavor.

Common Mistakes to Avoid

• Overcrowding the pan: Cramming too many sprouts on one sheet makes them steam instead of roast. Use two pans if needed.
• Skipping the hot pan: Preheating the baking sheet helps caramelize the cut sides quickly for better texture and flavor.
• Not drying the sprouts: Excess moisture prevents browning.

  After washing, pat them dry or spin in a salad spinner.

• Too much glaze: A heavy hand with syrup leads to burning. Stick to the recipe and add a tiny drizzle after roasting if you want sweeter.
• Forgetting acidity: A splash of vinegar or lemon lifts the flavors and keeps the dish from tasting flat or overly sweet.

Alternatives

• No bacon: Swap with mushroom pieces for a savory vibe or use smoked almonds or smoked paprika for a smoky note.
• No maple syrup: Use honey or brown sugar. With honey, reduce the amount to 2 tablespoons since it’s sweeter and browns faster.
• Different fats: Try ghee for a buttery flavor or avocado oil for high-heat stability.
• Add-ins: Toss in thinly sliced red onion or apple wedges before roasting for sweetness and color.

  Add dried cranberries after roasting for a tart pop.

• Spice variations: Try garlic powder, smoked paprika, or a pinch of cayenne for heat.
• Air fryer option: Cook at 380°F (193°C) for 12–15 minutes, shaking halfway. Cook bacon separately or in small bits to avoid excess grease.

FAQ

How do I keep the sprouts from getting soggy?

Dry them well, don’t overcrowd the pan, and roast at high heat. A preheated baking sheet and leaving space between pieces are key.

Avoid too much glaze before roasting; you can always add a tiny bit after.

Can I use frozen Brussels sprouts?

Yes, but thaw and dry them thoroughly first. Frozen sprouts hold more moisture, so they won’t crisp as much. Roast on a hot pan and consider skipping the glaze until the last few minutes.

What kind of bacon works best?

Thick-cut bacon holds its shape and delivers chewy-crisp bites.

Regular bacon works too, but watch the timing so it doesn’t over-crisp before the sprouts finish.

Do I need the Dijon mustard?

No, but it adds depth and helps the glaze cling. If you skip it, consider adding a pinch more salt and a tiny splash of vinegar at the end.

How can I make this ahead for a party?

Prep and trim the sprouts, chop the bacon, and mix the glaze up to a day ahead. Roast shortly before serving, then finish with vinegar and nuts.

If you must roast in advance, reheat on a sheet pan and glaze right before serving.

What should I serve this with?

It’s great with roast chicken, pork tenderloin, steak, or salmon. For a holiday spread, it pairs well with mashed potatoes and stuffing. It also works over grains with a fried egg for a hearty lunch.

How do I make it less sweet?

Cut the maple syrup to 1–2 tablespoons and increase the Dijon slightly.

Finish with extra vinegar or lemon to balance.

Can I make it vegetarian?

Yes. Skip the bacon and add 1 extra tablespoon of oil. Boost umami with a pinch of smoked paprika or soy sauce, and consider adding toasted nuts for texture.

Wrapping Up

Maple-roasted Brussels sprouts with bacon hits that perfect sweet-salty spot while delivering crisp edges and big flavor.

With a hot pan, a light hand on the glaze, and a splash of acid at the end, you’ll get restaurant-quality results at home. Keep the method, swap in your favorite add-ins, and make it your own. It’s the side dish that converts skeptics and thrills fans—simple, reliable, and seriously satisfying.