These Maple Bacon Brussels Sprouts combine crispy roasted vegetables, smoky bacon, and a touch of pure maple syrup for a simple fall side dish with plenty of flavor.
Roasting the Brussels sprouts at high heat gives them caramelized edges and crisp outer leaves, while the bacon adds savory richness. A light maple glaze brings just enough sweetness to balance the smoky, salty flavors without making the dish taste like dessert.
It’s an easy recipe for weeknight dinners, but it also fits beautifully on Thanksgiving and holiday tables.
Why You Will Love This Recipe
The combination of maple and bacon works especially well with roasted Brussels sprouts because it balances their slightly earthy flavor with sweetness and smokiness.
High-temperature roasting creates crispy outer leaves while keeping the centers tender.
The recipe also requires only a handful of ingredients and very little preparation.
It works well alongside roasted chicken, turkey, pork, or other fall comfort foods, and it’s easy to prepare for a larger holiday meal.
Ingredients
- 1½ lb Brussels sprouts
- 6 slices bacon, chopped
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
Optional finishing ingredients:
- ¼ cup toasted pecans
- Extra maple syrup
- Fresh thyme
- Cracked black pepper
🍳 Step-by-Step Masterclass Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Prepare a large rimmed baking sheet.
A high oven temperature is important because Brussels sprouts need strong heat to develop browned, crispy edges.
Step 2: Prepare the Brussels Sprouts
Trim the tough stem ends from the Brussels sprouts.
Remove any damaged outer leaves and cut each sprout in half from top to bottom.
Place them in a large bowl.
Masterclass Tip: Try to use Brussels sprouts of a similar size so they roast evenly.
Step 3: Prepare the Bacon
Cut the bacon into small bite-size pieces.
You can either cook it briefly in a skillet before roasting or add it directly to the sheet pan.
For especially crisp bacon, cook it for about 3–4 minutes in a skillet first, just until some of the fat begins to render.
It does not need to become fully crisp yet.
Step 4: Season the Brussels Sprouts
Add olive oil, garlic powder, salt, and black pepper to the Brussels sprouts.
Toss until evenly coated.
Spread them across the baking sheet in a single layer.
Arrange as many pieces as possible cut-side down.
Scatter the bacon between the Brussels sprouts.
Masterclass Tip: Cut-side contact with the hot baking sheet creates the deepest caramelization.
Step 5: Roast
Roast for approximately 20 minutes.
Avoid stirring too early because leaving the sprouts undisturbed helps the flat sides develop a golden-brown crust.
After 20 minutes, gently turn or stir them.
Continue roasting for another 5–10 minutes, depending on their size.
Step 6: Make the Maple Glaze
While the Brussels sprouts roast, whisk together:
- Maple syrup
- Dijon mustard
- Apple cider vinegar
- Fresh thyme
Mix until smooth.
The glaze should taste sweet, tangy, and slightly savory.
Step 7: Add the Maple Glaze
When the Brussels sprouts are tender and caramelized, remove the pan from the oven.
Drizzle the maple mixture lightly over the Brussels sprouts and bacon.
Toss gently until everything is evenly coated.
Masterclass Tip: Add the maple glaze near the end rather than at the beginning. Maple syrup contains sugar and can burn during a long high-temperature roast.
Step 8: Caramelize the Finish
Return the pan to the oven for approximately 3–5 minutes.
This allows the glaze to become slightly sticky and caramelized while keeping the bacon crisp.
Watch closely during this stage.
Step 9: Add Optional Pecans
If using toasted pecans, add them after roasting.
This preserves their crunchy texture.
Step 10: Serve
Transfer the Brussels sprouts to a serving bowl.
Finish with fresh thyme and cracked black pepper.
If desired, add a very small drizzle of maple syrup immediately before serving.
The finished dish should have crispy Brussels sprouts, smoky bacon, caramelized edges, and a subtle maple sweetness.
🔒 Storage & Reheating Tips
Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Oven reheating: Spread the Brussels sprouts on a baking sheet and reheat at 375°F (190°C) for 8–10 minutes to restore some of their crisp texture.
Air fryer: Reheat at 375°F (190°C) for about 4–6 minutes. This is one of the best methods for keeping both the Brussels sprouts and bacon crisp.
Skillet: Reheat over medium heat for several minutes, stirring occasionally.
Microwave: You can microwave individual portions until hot, but the sprouts and bacon will become softer.
Make ahead: Trim and halve the Brussels sprouts up to 1 day ahead and refrigerate them in an airtight container. The maple glaze can also be mixed ahead and stored separately.
For holiday meals, roast the Brussels sprouts close to serving time whenever possible so they stay crispy.
