Maple Bacon Brussels Sprouts are crispy and flavorful. Tossed with bacon, balsamic vinegar and maple syrup, this is the perfect side dish for any holiday or weeknight dinner!
Let's be honest, bacon makes everything better, including brussels sprouts. Brussels sprouts are one of those vegetables people either hate or love. Personally, I love them, but even if you're not the biggest fan, I think this recipe will make you enjoy them.
The bacon and maple syrup give this side dish the perfect mix of saltiness and sweetness. These maple bacon brussels sprouts are the perfect side dish for brunch, to level up your weeknight dinner or to bring to your holiday get-together. It's also super easy to whip up as it's a sheet pan meal.
What you need for these maple bacon brussels sprouts:
- Brussels sprouts- this recipe use fresh, whole brussels sprouts but you can use pre-cut or even shredded brussels sprouts.
- Bacon- I used Whole Foods' center cut uncured bacon, but you can use your favorite. Turkey bacon would be great in this recipe.
- Spices- this recipe uses salt, pepper and a little garlic powder.
- Olive oil- just a little is needed to cook the brussels sprouts.
- Maple syrup- adds sweetness to the dish. I recommend real maple syrup, rather than imitation.
- Balsamic vinegar- also adds sweetness and some acidity to the maple bacon brussels sprouts.
Preheat your oven to 425 degrees F and line two baking sheets with parchment paper.
If using whole brussels sprouts, cut them into halves or quarters lengthwise, depending on the size. Place brussels sprouts on a baking sheet, drizzle with olive oil and season with spices.
Place bacon strips on the other lined baking sheet. Put both sheet pans in the oven and set a timer for 12 minutes. Remove bacon from the oven, it will continue to crisp up while cooling.
Remove grease from the bacon by lining a plate with paper towels and place bacon on top, topped with another layer of paper towels. Once the bacon has cooled, crumble it into pieces with your hands or kitchen shears.
Remove the brussels sprouts from the oven after about another 10 minutes, add them to a bowl with the bacon pieces, maple syrup and balsamic vinegar and mix to combine. Serve and enjoy!
- Stovetop. This recipe can also be made on the stovetop. Cut bacon into pieces before cooking. Cook bacon over medium-low heat and cook until they are crisp. Pat them dry with a paper towel and cook the brussels sprouts on medium heat for about 10-15 minutes. Season them with salt, pepper and garlic powder. Add all ingredients to a bowl and mix before serving.
- Storage. Store in an airtight container for a few days in the fridge. I don't recommend storing in the freezer as brussels sprouts will become soft and mushy.
- Reheating. Reheat small batches in the microwave for 1-2 minutes, although brussels sprouts won't be as crisp. To reheat in the oven, preheat to 350 degrees F and roast on a baking sheet for about 5-10 minutes.
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Roasted Maple Bacon Brussels Sprouts
- 1 pound brussels sprouts cut into halves or quarters depending on size
- 4 slices bacon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ tablespoon olive oil or avocado oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
- Place brussels sprouts on a baking sheet, drizzle with olive oil and sprinkle with salt, black pepper and garlic powder.
- Place bacon strips on other lined baking sheet.
- Put both sheet pans in the oven and set a timer for 12 minutes. Remove bacon from the oven, it will continue to crisp up while cooling, and set a timer for another 10-15 minutes.
- Line a plate with paper towels and place bacon on top, topped with another layer of paper towels to remove some of the grease. Once cool, crumble the bacon into pieces with hands or kitchen shears.
- Remove brussels sprouts from the oven, add them to a bowl with the bacon pieces, maple syrup and balsamic vinegar and mix to combine. Serve and enjoy!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.