Roasted Maple Brussels Sprouts are the perfect balance of sweet and salty. Made with sweet maple syrup, balsamic vinegar and salty bacon these are the best Brussels sprouts you will ever have!
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It's almost that time of year again which means it's time to bring your holiday side dishes to the next level. The mixture of maple syrup, balsamic vinegar and crispy bacon brings these roasted Brussels sprouts to life. I guarantee you'll get plenty of compliments at your holiday table.
This maple bacon Brussels sprouts recipe is a game changer. I love Brussels sprouts and when I make them I usually follow my Air Fried Frozen Brussels Sprouts recipe because it's quick and easy. Sometimes though, I want my sprouts with a little something extra. This is when I make this delicious recipe with a yummy maple glaze in just 35 minutes!
Brussels sprouts are one of those vegetables that people either hate or love. Even if these aren't your favorite vegetable I think this recipe might just change your mind. And if it does you'll also enjoy my Pork Chops Sheet Pan Dinner and Roasted Cornish Hens.
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Why You'll Love this Recipe
Ingredients
- Brussels Sprouts. Use fresh Brussels sprouts not frozen
- Bacon. I recommend a good quality bacon, preferably one without nitrates or nitrites
- Maple Syrup. Use pure 100% maple syrup. The artificial syrups will be too sweet.
- Balsamic Vinegar. Good quality balsamic vinegar is best here.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- I prefer fresh Brussels sprouts. You can use frozen ones but they need to be completely defrosted before cooking.
- Use kosher bacon, or omit bacon for a vegan option.
- This recipe won't be the same without maple syrup but you can use honey instead, just know you won't get the maple flavor.
- You can use balsamic glaze just cut the recommended quantity in half or use the full amount and omit the syrup.
Instructions
Step 1: Preheat the oven and add parchment paper to two large baking sheets. Add Brussels sprouts to one baking sheet and top with olive oil, salt, pepper, and garlic powder. Add the bacon in strips to the other baking sheet.
Step 2: Place both baking sheets in the oven and set a timer for 12 minutes. Take the bacon out when the 12-minute timer is up and set a new timer for the Brussels sprouts for another 10-15 minutes.
Step 3: Line a plate with paper towels and place the bacon on top to soak up the bacon grease. Once cool, crumble the bacon. Remove the Brussels sprouts from the oven and add them to a bowl with the bacon.
Step 4: Add the maple syrup and balsamic vinegar and mix. Serve and enjoy!
Sarah's Top Tips
- This recipe can also be made on the stovetop in a cast iron skillet. Cut bacon into pieces before cooking. Cook bacon over medium-low heat 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.
- The key to crispy Brussels sprouts is high heat and enough oil to make them crisp. I recommend roasting them in a single layer at 425 degrees F and using enough olive oil to fully coat them.
- This recipe is the perfect addition to a Thanksgiving turkey.
- If using frozen Brussels sprouts, defrost completely and allow excess moisture to run off or the result will be mushy sprouts.
Serving
Add more flaky sea salt and fresh ground pepper when serving!
For Thanksgiving dinner, pair this recipe with Savory Mashed Sweet Potatoes and air fryer acorn squash alongside my Bourbon Glazed Air Fryer Ham or my Roast Cornish Hens for a smaller meal.
Storage & Reheating
- Store in an airtight container for a few days in the fridge. I don't recommend storing them in the freezer as the Brussels sprouts will become soft and mushy.
- Reheat small batches in the microwave for 1-2 minutes, although they 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.
More Side Dish Recipes
- Cranberry Quinoa Salad with Butternut Squash40 Minutes
- Honey Roasted Carrots and Parsnips45 Minutes
- Air Fryer Butternut Squash30 Minutes
- Air Fryer Frozen Green Beans20 Minutes
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Maple Brussels Sprouts
KITCHEN TOOLS NEEDED
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Ingredients
- 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
Instructions
- 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!
Sarah's Tips
- This recipe can also be made on the stovetop in a cast iron skillet. Cut bacon into pieces before cooking. Cook bacon over medium-low heat 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.
- The key to crispy Brussels sprouts is high heat and enough oil to make them crisp. I recommend roasting them in a single layer at 425 degrees F and using enough olive oil to fully coat them.
- This recipe is the perfect addition to a Thanksgiving turkey.
- If using frozen Brussels sprouts, defrost completely and allow excess moisture to run off or the result will be mushy sprouts.
- Store in an airtight container for a few days in the fridge. I don't recommend storing them in the freezer as the Brussels sprouts will become soft and mushy.
- Reheat small batches in the microwave for 1-2 minutes, although they 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.
Lisa Huff says
You had me at bacon! But seriously, what a great combo with the maple, bacon, and Brussels sprouts. Perfect for the holidays!
Sarah Holt says
I love this combo, so perfect for the holidays!
Beth says
My husband and daughter's boyfriend are going to absolutely love this recipe! I can't wait to make this! Looks so delicious and so tasty!
Sarah Holt says
Who wouldn't love it?! Bacon makes everything better 🙂
Carrie Robinson says
This has to be the most perfect flavor combo for Brussels sprouts! 🙂 Looks so good.
Sarah Holt says
Makes eating them much more enjoyable 🙂
Tara says
Oh wow! What a flavorful side perfect for the holidays. Such minimal effort too. Love the addition of that crispy bacon.
Sarah Holt says
Love minimal effort dishes, thanks Tara!
Emily Liao says
This is now one of my favorite ways to cook Brussels sprouts! That maple bacon combo is just too good.
Sarah Holt says
such a good one!