Maple Bacon Brussels Sprouts

Crispy Brussels sprouts coated in smoky bacon and a luscious maple glaze come together in a side dish that has graced our holiday table more times than I can count. A single pan, a little oven time, and you are rewarded with veggies everyone actually wants seconds of—sweet and savory with loads of irresistible charred edges and bacon bits.

Every time I roast these, friends and family linger at the pan picking out crispy bits before dinner even starts. I first tried maple syrup as a glaze one fall and it was an instant upgrade—now this is my must-make for any get together.

Ingredients

• Brussels sprouts: trimmed and halved, a pound brings plenty of crunch and natural sweetness, choose bright green heads without yellowing leaves
• Thick cut bacon: chopped, the smoky richness pairs perfectly with the earthy sprouts, buy from a local butcher if you can
• Pure maple syrup: brings a clear sweetness and glossy finish, choose grade A for the best flavor
• Olive oil: a little bit helps the sprouts roast evenly
• Kosher salt: adds depth and wakes up the natural flavors
• Black pepper: for a gentle kick, use freshly ground for full flavor
• Garlic powder (optional): provides a nutty undertone and rounds out the taste, use if you love extra savory notes

Instructions

Prepare the Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. This high heat is key for crisping the sprouts and caramelizing the bacon. Prepare a baking sheet by lining it with parchment paper or foil for easy cleanup.

Mix the Brussels Sprouts:

Place the trimmed and halved Brussels sprouts in a large mixing bowl. Toss them with olive oil, salt, pepper, and garlic powder if you are using it. Make sure each sprout is well coated as this helps every edge crisp up.

Add the Bacon:

Add the chopped bacon directly to the bowl with the sprouts. Stir gently to distribute the pieces evenly so there is a good mix of bacon throughout the sheet pan.

Arrange on Baking Sheet:

Spread the mixture out in a single layer on the prepared baking sheet. Try not to crowd the pan as this allows for browning instead of steaming.

Roast Until Almost Crispy:

Transfer the baking sheet to the oven and roast for twenty minutes. Halfway through, use a spatula to stir everything and return the pan so all sides get golden and crisp.

Glaze With Maple Syrup:

Carefully remove the pan from the oven and drizzle maple syrup over the sprouts and bacon. Toss gently so each piece gets a glossy sweet coating.

Finish Roasting:

Return the pan to the oven for an additional five minutes. This finishes caramelizing the maple and crisps the bacon to perfection.

Serve Hot:

Enjoy immediately, sprinkled with more black pepper if you like. Hot straight out of the oven is when the texture and flavors are at their peak.

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Maple syrup is always my standout ingredient here as it brings warmth and richness without overpowering the natural flavor of the sprouts. I remember when my grandmother first added bacon to her Brussels sprouts a few Thanksgivings back and watching the whole family reach for seconds was the highlight of the meal.

Storage Tips

Store leftovers in a sealed container in the refrigerator for up to three days. Reheat on a sheet pan in the oven to restore the crisp texture. You can freeze roasted sprouts and bacon but it is best to thaw and re crisp in the oven rather than microwaving.

Ingredient Substitutions

Swap honey for maple syrup for a different sweetness or try turkey bacon if you need a pork free option. If you do not have garlic powder use a sprinkle of smoked paprika for depth. For extra crunch toss in a handful of toasted pecans during the last five minutes.

Serving Suggestions

Serve alongside roast chicken or turkey for a classic pairing. These sprouts work well with hearty fall dishes like pork tenderloin and even on their own as a holiday appetizer. I sometimes top leftovers with a fried egg for a savory breakfast.

Cultural and Historical Context

Brussels sprouts have a European origin and have long been served in American kitchens especially during fall and winter festive meals. The maple bacon combination is a modern twist that bridges the gap for those who grew up not fond of this veggie. Family gatherings always seem to include stories about who first discovered their love for Brussels sprouts after tasting them like this.

Seasonal Adaptations

Use fresh Brussels sprouts in the fall for best flavor Try adding toasted nuts for autumn crunch Local maple syrup is a seasonal highlight in cooler months

Success Stories

Friends who claimed to dislike Brussels sprouts now request these for every potluck. My kids started asking for them as snacks so I make double batches during busy weeks. Every holiday someone new asks for the recipe card and it is always my most shared side dish.

Freezer Meal Conversion

Cool completely then portion into airtight containers and freeze up to three months. Reheat in the oven to keep bacon crispy. Add the maple glaze after thawing for best flavor.

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A pan of these Brussels sprouts never lasts long at our house. Try them once and they just might become your favorite holiday side too.

Recipe Questions & Answers

→ How do I get sprout edges extra crispy?

Spread sprouts in a single layer, roast at high temperature, and stir halfway for optimal crispiness.

→ Can I use turkey bacon instead of pork?

Yes, turkey bacon works well though it provides a lighter flavor and less fat for crisping.

→ Is it possible to make this ahead?

You can roast components beforehand, but reheat uncovered in the oven for best texture before serving.

→ What can I substitute for maple syrup?

Honey is a good alternative but brings a slightly different flavor profile to the finished dish.

→ How do I make this vegetarian?

Omit bacon, use more olive oil, and consider adding toasted nuts for added flavor and crunch.

→ Are there any gluten concerns?

This dish is naturally gluten-free, but always verify ingredient labels for hidden gluten sources.