These Maple Bacon Brussels Sprouts are the perfect balance of sweet, salty, and crispy. It’s an irresistible side dish for any meal. The Brussels sprouts roast until golden and caramelized, while the bacon adds a savory crunch and the maple syrup brings just the right touch of sweetness. Simple ingredients, big flavor, and ready in no time. This dish will make even Brussels sprout skeptics fall in love!
Olivia’s Personal Note
Here in our home, we love Brussels sprouts, especially my Garlic Roasted Brussels Sprouts and my Brussels Sprouts Casserole. I’m always finding new ways to cook with them, and this time I wanted to create a Thanksgiving side dish with a cozy twist (a little sweet, a little salty) and it turned out absolutely delicious.
When I was testing the recipe, Thomas had one of his best friends over, Henry. They’ve been buddies since they were just two years old. As soon as the Brussels sprouts came out of the oven, the boys ran into the kitchen saying, “Mmm… this smells so good!” and started eating them straight off the baking sheet, especially Henry! He just couldn’t stop, and honestly, that completely made my day.
A few weeks later, his mom, Amanda, who is one of my closest friends here in Toronto, texted me asking for the recipe because she wanted to make it for Canadian Thanksgiving, since Henry loved it so much. That message truly melted my heart.
So yes, I think it’s safe to say this recipe is a total win and I’m so happy to finally share it with all of you today!
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Brussels Sprouts: I like to use about 1.5 pounds of Brussels sprouts, trimmed and halved. Medium-sized sprouts roast up evenly, but small ones can overcook, and large ones need longer in the oven. Cutting them in half helps them caramelize and get those crispy, golden edges.
Olive Oil: Just enough to coat the sprouts without making them greasy. I’ve tested this recipe with avocado oil too and it works, but olive oil gives a slightly richer flavor that pairs beautifully with the maple syrup and bacon.
Kosher Salt: A little goes a long way here. I start with 1 teaspoon, then taste after roasting and add more if needed. Kosher salt sticks better to the sprouts, seasoning them evenly.
Bacon: I’ve tested this recipe with both thick-cut and thin-cut bacon, and thin-cut wins every time. It crisps up faster, releases just enough fat to coat the sprouts beautifully, and balances the smoky flavor without overpowering the veggies.
Maple Syrup: The star of this dish! A drizzle of pure maple syrup adds a touch of sweetness that balances the salty bacon and the earthy Brussels sprouts. I’ve tried honey too, but maple syrup gives more that cozy, fall-in-the-air taste I was looking for.
How to Make Maple Bacon Brussels Sprouts:
1: Trim and halve your Brussels sprouts. But, try to cut them evenly so they roast at the same time.
2: Toss with olive oil, salt, and pepper until every sprout is shiny. Remember, a light coating helps them crisp up beautifully!
3: Spread them out with bacon pieces, no crowding! I like to use parchment for easy cleanup and perfect browning. Then, place in the oven and roast them.
4: Time for the final touch, that dreamy maple drizzle! Toss gently to coat, then roast for 3–5 more minutes until the edges are caramelized and glossy.
Olivia’s Tips
Use pre-trimmed Brussels sprouts – Save prep time by buying pre-washed and trimmed sprouts from the store. Just cut them in half before cooking.
Don’t overcrowd the pan — Spread the sprouts in a single layer for even browning.
Toss and serve right away – Mix everything while it’s still hot so the bacon stays crisp and the maple syrup coats evenly.
More Brussels Sprouts Recipes
Maple Bacon Brussels Sprouts
Ingredients
- 1.5 pounds Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- 1 teaspoon kosher salt plus more to taste
- 4 slices bacon about 5 ounces, not thick cut
- 2 tablespoons maple syrup
Instructions
- Preheat your oven to 400°F (180°C). Line a large baking sheet with parchment paper for easy cleanup.
- Trim the ends and remove any discolored outer leaves. Slice the sprouts in half lengthwise.
- In a large bowl, toss the Brussels sprouts with olive oil and 1 teaspoon kosher salt until evenly coated.
- Cut the bacon into small pieces and scatter them over the Brussels sprouts on the baking sheet. Spread everything in a single layer so they roast evenly.
- Roast for 15-20 minutes, stirring halfway through, until the Brussels sprouts are crisp and the bacon is browned.
- Remove from the oven and drizzle the maple syrup over the hot Brussels sprouts and bacon. Toss gently to coat, then roast for 3–5 more minutes until the edges are caramelized and glossy.
- Taste and season with a little more salt if needed. Serve warm.
Notes
- Refrigerate: Let the Brussels sprouts cool completely, then store them in an airtight container for up to 4 days in the fridge.
- Reheat: Warm them in a skillet over medium heat for a few minutes to bring back their crispiness, or use the air fryer or oven at 375°F for about 5–7 minutes.
- Avoid freezing: Brussels sprouts with bacon and maple syrup don’t freeze well—they can turn soggy once thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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