Irresistibly caramelized on the outside and tender on the inside, these easy Bacon Brussels Sprouts are jeweled with pieces of crispy bacon and glazed with the delicious pure maple syrup.
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 bacon Brussels sprouts and asked for second helpings.
Turns out the secret to making Brussels sprouts absolutely irresistible is adding bacon and maple syrup.
I’m not surprised but every time I take a bite, I am DELIGHTED. You will be too!
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 —
Everything You Need to Know about Bacon Brussels Sprouts
If you’re looking to elevate classic oven Roasted Brussels Sprouts, which are excellent for an everyday healthy side, look no further than a few humble strips of bacon with a kiss of maple syrup.
This dynamic duo is the secret to making next-level Brussels sprouts that are a total crowd-pleaser (like balsamic vinegar does with these Balsamic Brussels Sprouts).
Bacon Brussels sprouts are:
- A little salty—thanks to umami-rich bacon.
- A little sweet (but not too sweet)—thanks to the natural goodness of pure maple syrup and the sugars in roasted vegetables.
- Perfectly crisp—the bacon renderings paired with the natural sugar in the maple syrup helps them caramelize more intensely in the oven.
Long story short, when you want something special that will make even your most particular family members gush, these bacon Brussels sprouts are it!
How to Make Bacon Brussels Sprouts
Party guests or next-level weeknight at home—any occasion is the right occasion for fast and easy side dishes like this Brussels sprouts bacon recipe.
Be sure to line your baking pan with aluminum foil or parchment paper for easier clean up. That maple syrup gets sticky!
- Brussels Sprouts. Once roasted, Brussels sprouts become delightfully crispy on the outside and melt-in-your-mouth tender on the inside. Brussels sprouts are also ultra-good for you. They’re packed with fiber, antioxidants, Vitamin K, and Vitamin C.
- 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. It’s challenging not to immediately eat every piece of bacon right off the sheet pan!
- 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).
- Line your baking sheet with foil for easy clean-up, then place the Brussels sprouts in the center.
- Slice the bacon strips, and lay them on top of the Brussels sprouts.
- Add oil, syrup, and seasoning. Toss to coat, then spread the Brussels sprouts into an even layer, scattering the bacon somewhat evenly.
For even better crisping, flip the Brussels sprouts so that they are all cut side down on your sheet pan.
- 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!
Stovetop Bacon Brussels Sprouts
If your oven is busy, take a note from my Sautéed Brussels Sprouts and cook this recipe as maple bacon Brussels sprouts in a skillet.
- Stovetop Directions. Sauté the bacon pieces on low. Once they’re crisp, remove them from the pan and pat them dry. Sauté the halved Brussels sprouts undisturbed in the bacon drippings with the salt and pepper cut side down for 5 to 8 minutes, until they caramelize. Then, stir and continue to sauté until they are brown and crispy all over, about 6 to 8 minutes more. Stir in the maple syrup and cooked bacon pieces at the very end.
Make Ahead and Storage 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 on a plate in the microwave for 30 seconds to 1 minute. (Microwaving is less recommended, as the bacon and Brussels sprouts will become soggy and lose much of their crisp goodness).
- 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. 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.
Meal Prep Tip
Slice and trim the Brussels sprouts up to 1 day ahead of time, storing them in the refrigerator. When ready to cook, prepare as directed in the recipe.
What to Serve with Bacon Brussels Sprouts
Easy enough for busy weeknights yet fancy enough to serve for your next dinner with the in-laws or a holiday celebration, bacon Brussels sprouts can pair with an array of main dishes.
- 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 Brussel Sprouts
- 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.
If you try this recipe, please leave a comment to let me know what you (and your pickiest eaters) think. Whether it’s your first time eating Brussels sprouts or your 500th, I hope these are a 5-star hit in your home too!
Frequently Asked Questions
Sure! Note that you will lose some of the natural sweetness, caramelized notes from the syrup, and and the glazed exterior. If you prefer, you can use an additional able spoon of olive oil. Or, if you want the sweetness but don’t enjoy the flavor of maple, you could try swapping for an equal amount of honey as a substitute.
Pancake syrup (or imitation syrup) is not an adequate substitute for pure maple syrup in this Brussels sprouts recipe. The two behave very differently in baking. For best results, use pure maple syrup.
While a Brussels sprouts recipe without bacon or added sweeteners (like Air Fryer Brussels Sprouts) will contain less fat, sugar, and calories, satisfaction is important, and these maple bacon Brussels are a delicious way to get your vegetables!
No. It is not necessary to soak Brussels sprouts before cooking them. Some recipes will soak Brussels spouts prior to cooking to clean them and remove any dirt hiding under the outer leaves. As long as you rinse them well, trim off the stem end, and peel away some of the outer leaves to remove any dirt, you’re good to cook Brussels sprouts without soaking them first.
To balance the bitterness in Brussels sprouts, add an acid like lemon juice or apple cider vinegar, or a sweet element like maple syrup. One other method is to blanch Brussels sprouts in boiling salt water briefly before finishing them off in the oven or on the stovetop to remove some of their bitterness. I find this method is more work than it is worth; further if the Brussels sprouts are still wet at all, it will impact their ability to crisp.
Maple 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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