Irresistibly caramelized on the outside and tender on the inside, these easy roasted Bacon Brussels Sprouts are jeweled with pieces of crispy bacon and glazed with pure maple syrup. Sweet, salty, and savory, they’re an easy upgrade from the usual Roasted Brussels Sprouts!
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Why You’ll Love This Roasted Bacon Brussels Sprouts Recipe
- The Most Irresistible Brussels Sprouts. I try to temper how aggressively I toot my own horn around here, but I must tell you that not one but two toddlers ate their entire serving of these bacon Brussels sprouts and asked for second helpings. Turns out the secret to making Brussels sprouts absolutely irresistible is adding bacon and maple syrup.
- Simple But Special. Party guests or next-level weeknight at home—any occasion is the right occasion for this Brussels sprouts bacon recipe. They combine Bacon Wrapped Brussels Sprouts with the glaze factor of Balsamic Brussels Sprouts into one stand-out side dish.
- Super Easy. What makes these roasted bacon Brussels sprouts perfect for parties and weeknights is the fact that they’re practically effortless to put together. The ingredients are simple and the prep work is done in a matter of minutes!
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
5 Star Review
“My husband said he liked this version better than the one we had at our favorite restaurant. The recipe was simple and the results were great!”— Lisa —
How to Make Bacon Brussels Sprouts
- Brussels Sprouts. Once roasted, Brussels sprouts become delightfully crispy on the outside and melt-in-your-mouth tender on the inside.
- Bacon. Makes anything better (hello, Bacon Wrapped Asparagus). As the bacon pieces bake, they become dark and crispy and impart scrumptious flavor onto the Brussels sprouts.
- Maple Syrup. Coats the Brussels sprout in sweet, sticky, caramelized goodness, making them universally appealing (even to picky toddlers).
- Olive Oil. Helps the Brussels sprouts to caramelize and keeps them from burning.
- Salt + Pepper. A pinch of each for flavor. I’m going to add even more black pepper next time (feel free to do so the first time you try the recipe too).
- Prepare. Line your baking sheet with foil for easy clean-up, then place the Brussels sprouts in the center.
- Add Bacon. Slice the bacon strips, and lay them on top of the Brussels sprouts.
- Toss. Add oil, syrup, and seasoning. Toss to coat, then spread the Brussels sprouts into an even layer, scattering the bacon somewhat evenly.
- Cook. Bake bacon Brussels sprouts for 20 to 30 minutes at 400 degrees F (the high heat is key) until the sprouts and the bacon are crisp. ENJOY!
- Bacon Brussels Sprouts With Balsamic. After the Brussels sprouts are done roasting, drizzle them with a syrupy balsamic glaze to add some sweet-and-tangy flavor.
- Brussels Sprouts With Bacon and Onion. To add onions to the mix, cut thick slices of red onion and toss them with the Brussels sprouts and bacon before roasting.
- Brussels Sprouts With Bacon and Honey. Swap the maple syrup for honey to give this recipe a slightly different spin.
- Garlic Bacon Brussels Sprouts. Add large-chopped pieces of garlic to your sheet pan. See Roasted Brussels Sprouts with Garlic for more tips.
- To Store. Place leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 minutes or until heated through. You can also reheat them in the air fryer (I don’t recommend the microwave, as they become soggy).
- To Freeze. Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots left over, you certainly can freeze them and live with a softer result. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.
What to Serve with Bacon Brussels Sprouts
- Poultry. Serve alongside your Roast Turkey on Thanksgiving, or pair with these easy Chicken Thighs in the Oven for a weeknight dinner.
- Beef and Pork. Brussels sprouts and this Air Fryer Pork Tenderloin or Air Fryer Steak are a match made in heaven.
- Seafood. The only thing I might love more than Brussels sprouts is salmon! Try pairing bacon Brussels spouts with my favorite Bourbon Glazed Salmon or Cedar Plank Salmon.
- Pasta. Looking for carbohydrates? Pair bacon Brussels spouts with maple syrup with this Brussels Sprouts Mac and Cheese for double the Brussels and double the goodness!
More Ways to Elevate Brussels Sprouts
Recommended Tools to Make this Recipe
- Rimmed Baking Sheets. The ultimate tool for roasting veggies.
- Sharp Chef’s Knife. A sharp, sturdy knife is ideal for slicing Brussels sprouts.
- Non-Slip Cutting Board. This non-slip cutting board won’t move around while you’re cutting and chopping.
Recipe Tips and Tricks
- Line Your Baking Pan. Be sure to line your baking pan with aluminum foil or parchment paper for easier clean up. That maple syrup gets sticky, so while you can make this recipe without lining the pan first, you’ll likely need to scrape some sprouts off and do some scrubbing when it’s time to tackle the dishes.
- Make Them Extra Crispy. For even better crisping, flip the Brussels sprouts so that they are all cut side down on your sheet pan. More surface area exposed to the hot pan means more crispy goodness.
- Don’t Throw Out the Loose Leaves. When you’re trimming the Brussels sprouts, some leaves will inevitably come loose. Don’t throw them away! They get gloriously crispy when roasted, kind of like kale chips but actually delicious. (Sorry, kale chips.)
Bacon Brussels Sprouts
- Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil for easy clean up, and place the Brussels sprouts in the center. (If you prefer not to use foil, cook the Brussels sprouts directly on the pan or use a silicone baking mat.)
- Cut the bacon crosswise into 1/4-inch pieces. Place them on top of the Brussels sprouts.
- Drizzle the pan with olive oil and maple syrup and sprinkle with salt and pepper. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet, breaking apart the bacon and scattering it evenly throughout. For even better crisping, flip the Brussels sprouts so that they are all cut side down.
- Bake for 20 to 30 minutes until the Brussels sprouts are lightly charred on the outside, tender in the center, and the bacon is crisp. Note that the outer leaves of the Brussels sprouts will be very dark (this is the caramelized maple syrup; they taste amazing). Watch carefully towards the end of the baking time, as the total time will vary based on the size of your sprouts. Taste and season with additional salt and pepper as desired. Enjoy hot.
- TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350°F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute.
- TO FREEZE: Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots leftover, you certainly can freeze them. Place cooked Brussels sprouts in an airtight, freezer-safe container and store them in the freezer for up to 3 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.
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