Roasted Maple Bacon Brussels Sprouts are the perfect balance of sweet and salty. The sprouts roast at high heat until the edges turn deep golden and crispy, while the bacon cooks in its own pan. Then everything gets tossed with pure maple syrup and a splash of balsamic vinegar right before serving. The whole thing takes about 35 minutes and two sheet pans. You get crispy sprouts, crumbly bacon, and a glossy sweet tang in every bite. I guarantee you'll get plenty of compliments at your holiday table, and it's easy enough for a Tuesday night too. Even if Brussels sprouts aren't your favorite vegetable, I think this recipe might just change your mind.
The Two-Pan Method for Extra Crispy Sprouts
Most maple bacon Brussels sprouts recipes toss everything onto one pan with the syrup and hope for the best. The trouble is that bacon releases a lot of fat as it cooks. That fat pools around the sprouts and steams them, so they come out soft and greasy instead of crispy. And maple syrup on a 425°F pan for 25 minutes can scorch before the sprouts are done.
So I split the work. The sprouts roast on one pan with just oil and seasoning, where they can get truly crispy. The bacon cooks on a second pan and comes out after 12 minutes. The maple syrup and balsamic go on at the very end, so they stay bright and glossy and never burn. [Sarah, add a testing note here, such as what happened the first time you roasted everything together.]
You'll know the sprouts are ready when the cut sides are deep brown, the outer leaves are crispy and almost charred, and a fork slides into the center easily. Readers call this one of their favorite ways to cook Brussels sprouts, and it's a staple at holiday dinners.
When I want a quicker weeknight version, I follow my Air Fryer Frozen Brussels Sprouts recipe instead. But when I want my sprouts with a little something extra, this is the one I make.
When Should the Maple Syrup Go On?
At the very end, after the sprouts come out of the oven. Maple syrup is mostly sugar, and sugar burns quickly at 425°F. When it goes on before roasting, you either pull the sprouts early to save the syrup or end up with bitter, blackened spots. Tossing the hot sprouts with the syrup and balsamic right before serving gives you a glossy coating that clings to every crispy leaf.
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Ingredients
- Brussels sprouts. Fresh sprouts get the crispiest. Look for firm, bright green heads about the size of a walnut, and cut bigger ones into quarters so everything cooks evenly. Frozen sprouts work, but they need to be completely thawed and patted dry, or the result will be mushy sprouts.
- Bacon. I recommend a good quality bacon, preferably one without nitrates or nitrites. Regular-cut cooks in about 12 minutes. Thick-cut needs a few extra minutes, so keep an eye on it. For a vegetarian version, skip the bacon and add a pinch of smoked paprika for that smoky flavor.
- Pure maple syrup. Use pure 100% maple syrup. Pancake syrup is mostly corn syrup and will taste too sweet. Honey works in a pinch, but you'll lose the maple flavor.
- Balsamic vinegar. The tang keeps the maple from tasting too sweet. Balsamic glaze also works, but it's thicker and sweeter, so cut the amount in half or skip the maple syrup.
See the recipe card below for the remaining ingredients and quantities.
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
- Give the sprouts space. The key to crispy Brussels sprouts is high heat and enough oil to make them crisp. Roast them in a single layer at 425°F with room between each one. Crowded sprouts trap steam and turn soft instead of crispy. If you double the recipe, use a third sheet pan.
- Dry frozen sprouts really well. If using frozen Brussels sprouts, defrost completely and pat them dry with a towel. Any extra water will steam them, and the result will be mushy sprouts.
- Make it on the stovetop. Short on oven space? Cut the bacon into pieces and cook it in a cast iron skillet over medium-low heat until crisp, then move it to a paper towel. Cook the Brussels sprouts cut-side down over medium heat for 10-15 minutes, seasoning with salt, pepper, and garlic powder. Toss everything in a bowl with the maple and balsamic before serving.
Serving
Add a little flaky sea salt and fresh ground pepper right before serving. These taste best hot, so toss them with the maple and balsamic at the last minute.
For Thanksgiving dinner, this recipe is the perfect addition to a roast turkey. The sweet and salty sprouts cut right through rich Yukon Gold mashed potatoes and gravy. For a smaller holiday meal, serve them alongside my Roast Cornish Hens. Both are on the table in under an hour.
On a regular weeknight, pair them with my Bourbon Glazed Air Fryer Ham and Savory Mashed Sweet Potatoes. The ham cooks in the air fryer, so your oven is free for the sprouts.
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: I don't recommend freezing these, because the Brussels sprouts will become soft and mushy once thawed.
- Reheat: For the crispiest leftovers, spread them on a baking sheet and reheat at 400°F for 5 to 8 minutes. You can also reheat small batches in the air fryer at 375°F for 3 -4 minutes. The microwave works in 1-2 minutes, although they won't be as crisp.
- Make ahead: Trim and halve the sprouts and cook the bacon up to 2 days ahead, then store them separately in the fridge. On the day you serve them, roast the sprouts fresh, warm the bacon in the pan for the last 2 minutes, and toss everything together.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Maple Brussels Sprouts
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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
- 1 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.1 pound Brussels sprouts, ½ teaspoon salt, ¼ teaspoon black pepper, 1 ½ tablespoon olive oil or avocado oil, ½ teaspoon garlic powder
- Place bacon strips on other lined baking sheet.4 slices bacon
- 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!1 tablespoon maple syrup, 1 tablespoon balsamic vinegar
Sarah's Tips
- Toss the sprouts with the maple syrup and balsamic after they come out of the oven so the syrup never burns on the hot pan.
- Roast the sprouts in a single layer with space between them. Crowded sprouts steam instead of crisp, so use a third pan if you double the recipe.
- If using frozen Brussels sprouts, thaw them completely and pat them dry, or the result will be mushy sprouts.
- To make these on the stovetop, cook the chopped bacon in a cast iron skillet over medium-low heat until crisp, then drain it on a paper towel. Cook the sprouts cut-side down over medium heat for 10-15 minutes, season with salt, pepper, and garlic powder, and toss everything with the maple and balsamic.
- Balsamic glaze works in place of vinegar, but it's thicker and sweeter, so use half the amount or skip the maple syrup.
- For a vegetarian version, skip the bacon and add a pinch of smoked paprika.
- Store leftovers in the fridge for 3-4 days. Reheat in a 400°F oven or the air fryer to bring back the crunch. I don't recommend freezing.
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!