These maple roasted brussels sprouts with bacon are the side dish that turns skeptics into fans. Roasted cut-side down in a ripping-hot oven until the edges go dark and crisp, glazed with maple syrup and balsamic vinegar, then tossed with smoky bacon, toasted pecans, and a handful of cranberries — they are sweet, salty, smoky, and crunchy in every single bite. If brussels sprouts have ever tasted bitter or soggy at your table, this is the recipe that fixes that for good.
Why This Recipe Works
Most disappointing brussels sprouts fail for the same three reasons: the pan is crowded, the oven is too cool, or the glaze goes on too early and burns. This recipe fixes all three. A 425°F oven and a single layer, cut-side down, give the sprouts direct contact with the hot pan, so the flat sides caramelize deeply while the outer leaves crisp like chips. The bacon is cooked first, and a spoonful of its drippings goes back onto the sprouts for smoky depth. And the maple-balsamic glaze only goes on for the final few minutes — long enough to bubble and caramelize, never long enough to scorch. The result is a side dish that holds its own next to turkey, ham, and every casserole on the table — and one that is just as good at a weeknight dinner as it is at Thanksgiving.
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup chopped pecans, toasted
- 1/3 cup dried cranberries (optional)
- 2 tablespoons chopped fresh parsley, for serving
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Cook the chopped bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, reserving 1 tablespoon of the bacon drippings in the skillet.
- In a large bowl, toss the halved Brussels sprouts with the olive oil, the reserved bacon drippings, 1/2 teaspoon salt, and the black pepper until evenly coated.
- Arrange the sprouts cut-side down in a single layer on the prepared baking sheet, leaving space between them so they roast instead of steaming.
- Roast for 18 to 20 minutes, until the cut sides are deeply browned and the outer leaves are crisp.
- Meanwhile, whisk together the maple syrup, balsamic vinegar, sliced garlic, red pepper flakes (if using), and remaining 1/2 teaspoon salt.
- Remove the pan from the oven, drizzle the maple-balsamic mixture over the sprouts, and toss to coat. Return to the oven for 6 to 8 minutes more, until the glaze is bubbling and caramelized at the edges.
- Transfer the sprouts to a serving bowl and toss with the reserved crispy bacon, toasted pecans, and dried cranberries (if using).
- Sprinkle with fresh parsley and serve immediately, while the edges are still crisp.
Pro Tips
- Roast cut-side down, with space between sprouts — crowding steams them
- Save the bacon drippings — one tablespoon adds smoky depth
- Glaze late, not early — maple burns over a long roast
- Serve straight from the oven, while edges are still crisp
Variations
- No pork — skip bacon/drippings, use 3 tablespoons olive oil and 1/2 teaspoon smoked paprika
- Extra crunch — swap pecans for walnuts, hazelnuts, or candied pecans
- Spicy-sweet — double the red pepper flakes and add hot honey with the glaze
- Parmesan finish — toss with 1/3 cup freshly grated Parmesan while hot
- Air fryer — 380°F for 12 to 14 minutes, shaking halfway, then toss with glaze and air-fry 2 more minutes
Storage and Make-Ahead
- Make ahead — roast sprouts and cook bacon up to a day ahead, refrigerate separately, re-crisp at 425°F for 5 minutes, glaze, and toss before serving
- Fridge — leftovers keep 3 to 4 days, reheat in a single layer at 425°F for 5 to 7 minutes (not microwave)
- Freezer — not recommended, thawed sprouts turn soft
Frequently Asked Questions
Why are my brussels sprouts bitter?
Undercooking is usually the cause; high-heat roasting until deeply browned tames bitterness and the maple glaze balances the rest; pick small, firm, bright-green sprouts.
Can I make maple roasted brussels sprouts with bacon ahead of time?
Yes, roast and cook bacon a day ahead, refrigerate separately, re-crisp at 425°F for 5 minutes, glaze, and toss before serving.
Can I use frozen brussels sprouts?
Fresh is much better; frozen release too much water and rarely crisp; if you must, thaw completely, pat very dry, halve, and roast a few minutes longer.
What should I serve with these brussels sprouts?
Roast turkey, glazed ham, prime rib, roast chicken, pork chops, and creamy dishes like mac and cheese.
How do I keep them crispy for a holiday table?
Roast last, serve first, do not cover the bowl; hold uncovered in a warm oven up to 20 minutes if needed.
Maple Roasted Brussels Sprouts with Bacon
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 6 slices thick-cut bacon chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 3 cloves garlic thinly sliced
- 1/4 teaspoon red pepper flakes optional
- 1/3 cup chopped pecans toasted
- 1/3 cup dried cranberries optional
- 2 tablespoons chopped fresh parsley for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Cook the chopped bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, reserving 1 tablespoon of the bacon drippings in the skillet.
- In a large bowl, toss the halved Brussels sprouts with the olive oil, the reserved bacon drippings, 1/2 teaspoon salt, and the black pepper until evenly coated.
- Arrange the sprouts cut-side down in a single layer on the prepared baking sheet, leaving space between them so they roast instead of steaming.
- Roast for 18 to 20 minutes, until the cut sides are deeply browned and the outer leaves are crisp.
- Meanwhile, whisk together the maple syrup, balsamic vinegar, sliced garlic, red pepper flakes (if using), and remaining 1/2 teaspoon salt.
- Remove the pan from the oven, drizzle the maple-balsamic mixture over the sprouts, and toss to coat. Return to the oven for 6 to 8 minutes more, until the glaze is bubbling and caramelized at the edges.
- Transfer the sprouts to a serving bowl and toss with the reserved crispy bacon, toasted pecans, and dried cranberries (if using).
- Sprinkle with fresh parsley and serve immediately, while the edges are still crisp.