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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!

the best recipe for Brussels sprouts with bacon

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.

a baking sheet of easy bacon Brussels sprouts

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

The Ingredients

  • 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).

The Directions

  1. Prepare. Line your baking sheet with foil for easy clean-up, then place the Brussels sprouts in the center.
brussels sprouts and bacon on a sheet pan ready for roasting in the oven
  1. Add Bacon. Slice the bacon strips, and lay them on top of the Brussels sprouts.
roasting pan for bacon Brussels sprouts
  1. Toss. Add oil, syrup, and seasoning. Toss to coat, then spread the Brussels sprouts into an even layer, scattering the bacon somewhat evenly.
perfectly roasted bacon Brussels sprouts recipe
  1. 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!
a bowl of oven roasted brussels sprouts with bacon

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.

Recipe Variations

  • 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.

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 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.
recipe for bacon brussels sprouts made in the oven

Leftover Ideas

Leftover bacon Brussels sprouts are a tasty addition to Pumpkin Mac and Cheese or a bowl of Creamy Polenta.

What to Serve with Bacon Brussels Sprouts

More Ways to Elevate Brussels Sprouts

For more “fancy” Brussels sprouts recipes, try these Brussels Sprouts Chips and Smashed Brussels Sprouts.

oven baked bacon brussels sprouts, the perfect side dish

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

4.81 from 110 votes
Crispy, caramelized bacon Brussels sprouts with maple syrup are irresistible! The perfect easy side dish to dress up any dinner menu.

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Servings: 4 servings



  • 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.


Serving: 1(of 4)Calories: 343kcalCarbohydrates: 19gProtein: 13gFat: 25gSaturated Fat: 8gCholesterol: 36mgPotassium: 780mgFiber: 7gSugar: 7gVitamin A: 1303IUVitamin C: 145mgCalcium: 80mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. The first time I made this recipe, my husband surprised me with…I thought I like Brussels sprouts before, but you’ve made me like them more. He really enjoyed them. I’ve added my touch to the recipe and when I have them on hand I add saute sliced mushrooms (another of my husband’s favorite foods). He likes the sprouts better with the mushrooms.5 stars

    1. Donna, I am so so pleased to hear that this recipe was a hit with you both. Thank you for sharing this wonderful review!

  2. My mother and father love Brussels Sprouts. Me not so much. I’ll eat them sliced thin and raw in a slaw but not cooked. I assume you used fresh Brussels Sprouts. Have you tried your recipe with frozen sprouts? I ask because frozen ones are available year round and I have two bags I accidentally purchased in my freezer. I’m up for trying what sounds like a tasty recipe.

    1. Hi AnneS! I actually have a recipe for Roasted Frozen Brussels Sprouts on my site, and you could adapt it to include the maple syrup and bacon pieces. I hope this helps!

      1. Followed your suggestion and tried combining the Roasted Frozen Brussels sprouts recipe and the maple and bacon to get the same flavor profile. Nope. Skip the frozen stick with fresh. The texture of the cooked frozen Brussels Sprouts were too soft and mushy. The looked lovely though. Not sure how they tasted. I could not get beyond the texture. Tossed them and went with steamed cabbage and carrots with baby lima beans for our veg.

        1. Hi Angela! I’m sorry to hear that the frozen sprouts didn’t turn out as you’d hoped. I hope you’ll decide to try the recipe again with fresh Brussels sprouts!

    2. I made these with frozen spouts and they worked just fine! let them thaw for about 5 minutes so they were easier to cut in half, then tossed with bacon, oil, salt, and syrup, and roasted

  3. Thank you for all the great recipes. Can you tell me what kind of meat or main dish would pair great with the Maple Bacon Brussels Sprouts as a side dish?

    1. Definitely, Jen! I think these would be delicious with Crockpot Chicken and Potatoes, Baked Salmon in Foil, or Crock Pot Pork Chops. I hope this helps!

    1. Hi Lisa! Artificial syrup won’t have quite as rich of a flavor as pure maple syrup, but it should work fine. I hope you enjoy the recipe!

  4. I did everything exactly as you said but they stuck to the aluminum foil!  They were still yummy after I peeled off most of them! Wonder why that happened?4 stars

  5. Made this last week as we are trying to like brussel sprouts and I mean who doesn’t like Bacon and Maple syrup.
    We loved it, the kids loved it and wanted seconds. Making again this week but going to try frozen sprouts and see what happens.5 stars

  6. I couldnt stop eating them. I sprinkled it lightly with manchego cheese and not one Brussel was left behind. Thank you for the recipe.5 stars

  7. These are super easy to make but so dang good! We have made them many times and they are appearing for Thanksgiving too. Tasty and beautiful dishes are my favorite and these fit the bill! My husband asks for these all the time and even my four kids enjoy them. Thanks so much for this recipe Erin!!5 stars

  8. Im not a big fan of Brussel Sprouts but this recipe was a hit thank you so much for the simplicity of the recipe!! My family really liked it!5 stars

  9. Delicious! I cooked these in the air fryer because the oven was full with my Thanksgiving dinner. First I par-cooked the bacon at 400 for 15 minutes. Then added in the brussel sprouts tossed in maple syrup and olive oil for another 15-20.5 stars

    1. Hi Grace! I actually have a recipe for Roasted Frozen Brussels Sprouts on my site, and you could adapt it to include the maple syrup and bacon pieces. I hope this helps!

  10. Great flavor but be sure to watch the last 10 min closely. I thought it was never going to crisp up then BAM it was overdone. Next time I’ll be more careful.

  11. My family will never eat brussel sprouts. I made a double m\batch of these using Bourbon maple syrup and they ate every single one. My son said it’s the first time he has liked them and also that they didn’t make the house stink like they usually do! Definitely a keeper recipe!5 stars

    1. Hi Drea! I’ve never tested this recipe with it, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!

  12. This is the best recipe. I make it every week now and it serves as my main dish with a little brown rice for a lighter dinner. My daughter feels the same way. Never have I enjoyed Brussels sprouts so much!
    Thank you5 stars

  13. I made this on my gas grill today—cooked in a large aluminum pan (no cleanup), heat to 400 to 425, stirred every seven minutes, finished in 45 minutes. Even added some diced red onion. Lots of carmelized and charred leaves and bacon. Spectacular side!5 stars

  14. I have never liked Brussels sprouts before but this recipe is so good! My entire family even loves them! I triple the recipe and hardly have any leftovers
    I do slightly precook the bacon before adding it to the pan just to cut back on the fat5 stars

  15. So correct. Nothing left in the bowl proves that these were a BIG hit and there were a few non-brussels there. this is one to keep on hand. Happy holidays.5 stars

  16. These were the BEST thing I served on Christmas Day, and that’s saying a lot considering I served a Honeybaked Ham!😁 This is really a delicious and easy recipe, and my only regret is that I didn’t make a double-batch.5 stars

  17. My family recently dined out and we had the most amazing brussel sprout hors d’oeuvres. Afterward I found your recipe. I’ve made it a few times now and it’s a hit at my house—very close to the flavor we tasted at the restaurant.5 stars

  18. This recipe made me like brussel sprouts. I am NOT a good cook but my husband requests this all the time. This is the only recipe I’ve used. I make the stovetop version. I mean you can’t go wrong with maple and bacon. So good!!5 stars

  19. The previous brussels sprouts recipes I’ve made have been a hit or miss, but this recipe was simple and amazing! I will be making more this week.
    Thanks, Erin!5 stars

  20. Absolutely delicious! This recipe made a fan out of my brussels sprout “hater”. The sweet, smokey, slightly salty ingredients blended to give the sprouts a wonderful flavor. The carmelized syrup browned the sprouts nicely. Definitely a recipe I’ll make again. Simple to make and oh so good!5 stars

  21. 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! So glad I made a double batch. Thanks for sharing this recipe.5 stars

  22. I made these tonight but I could not get them to crisp up. They were still delicious but I really wanted them crisp. Any idea what I did wrong?4 stars

  23. Hi! I am planning to make this recipe for thanksgiving. One question. Does the bacon make the Brussel sprouts greasy?

  24. Awesome recipe, thank you!!👍👍 I a little honey and chipotle roasted garlic along with a 4 pepper blend. Ohhhhh my !! Yummy5 stars

    1. Hi JoAnne! I haven’t tried this particular recipe in the air fryer but it would likely work. Here is my air fryer brussels sprouts recipe to help guide you:

  25. Made this for Christmas using honey instead of maple syrup (what I had on hand). ENORMOUS HIT! Since I’ve regularly made with the maple syrup and they are not only a standard on my menu but ALWAYS requested. And it doesn’t get much easier! Prep in the morning, on the sheet pan ready to toss in the oven. My meats may change (ham for Easter) but my Brussels sprouts do not!5 stars

  26. I have made this recipe many times for my self and loved it! I had never eaten Brussel sprouts until I tried this recipe. I had always been told by others That they were “disgusting” but found out when I ate these the first time that those people sure didn’t know what they were talking about. In fact I found them to be so good that I made them for my daughter and her family and they loved them also. Thanks for the great recipe!5 stars

  27. These are our favorite! My husband likes crunchy and these don’t disappoint. Of course, you can never go wrong with bacon in the recipe.5 stars

  28. I would love to try your recipe and I have no doubt I would love it and decide to subscribe to your page. Unfortunately I absolutely hate having a pop up come up in the middle of me trying to make a recipe and then once I subscribe the window doesn’t close so I can return to the recipe. Not only will I be unsubscribing but I will also find a recipe that doesn’t require I subscribe to finish making the recipe. I’m sure my hungry family will appreciate it.

    1. Hi Susie, I’m sorry to hear this. You will never have to subscribe to anything in order to view any of my recipes. If you see a popup that comes up, you simple click anywhere on the page/screen and it will disappear and it should not come back up for you. If you are seeing this not happening on your end we’d love to know more in order to make this a better experience for you. Thank you.

  29. Absolutely amazingly delicious!! I added sliced onions and since bacon is plenty fatty, omitted the olive oil. Two of us ate every morsel, and a simple baked potato completed the meal.
    I cannot believe how tasty this was!!5 stars

  30. I made the recipe on top of the stove (because my oven was on a different temp for the chicken) and it came out deliciously. Great, easy recipe that even my 12-year old daughter enjoyed.5 stars