Maple Bacon Roasted Brussels Sprouts
by Katie Webster
November 12, 2022 (updated 12/7/23) Jump To Recipe
Promise me you will try these Brussels Sprouts roasted with Maple Syrup and Bacon as soon as possible. They are so good I can’t wait for you to try them. Get your ovens fired up and bust out the sheet pans my people, these Maple Bacon Roasted Brussels are a game changer! They have so much sweet smoky flavor embedded in each and every nook and cranny, they will steal the show, no matter what the main course is.
I shared this recipe on October 8th, 2018. I have updated some of the text and images today.
Table of contents
Don’t Miss These Maple Bacon Roasted Brussels Sprouts
Okay, I know I am sounding a bit overly enthusiastic about these Brussels Sprouts with Maple Syrup and Bacon, but friends, I am trying to make sure you don’t make the same mistake I did. Which is waiting to try them.
Normally I make Simple Brussels Sprouts, Pan Cooked Brussels Sprouts or drizzle my roasted Brussels with Balsamic. But thankfully, this fall I had the inspiration to try roasted Brussels sprouts with maple syrup.
But I didn’t stop there because I decided to add in some bacon too! Because not only do I believe maple syrup makes everything better, I also think that bacon makes everything better. I happened to have a partial package of bacon in my fridge. So I crumbled in a few strips. And magic happened!
These Maple Bacon Roasted Brussels Sprouts are a great side dish to serve with your Thanksgiving meal alongside the Turkey and gravy. They are also easy enough to serve on a weeknight.
Key Ingredients
- Brussels Sprouts: Trim your Brussels Sprouts by cutting the bottoms off and peeling away any dark or discolored outer leaves. Cut the sprouts in half through the stem end.
- Maple Syrup: For the best flavor choose Dark Robust Grade A pure maple syrup. If you cannot find dark, look for Amber Rich.
- Apple Cider Vinegar: A splash of vinegar helps to cut the sweetness of the maple syrup and keep this recipe in the savory realm.
- Coarse Grain Mustard: I love the way these flavors taste together. You can use another type of mustard (like brown deli mustard) instead.
- Oil, Thyme, Salt and Pepper: To season and roast
How to Make Maple Bacon Roasted Brussels Sprouts
- Once the Brussels sprouts are cut, toss them with extra-virgin olive oil, thyme salt and pepper. Spread them out on a large rimmed baking sheet and roast them on high heat (450 degrees F) until they are browned and tender. Brussels are dense, so they take a bit longer than you may think. Around 25 minutes!
- Mix pure maple syrup, apple cider vinegar and coarse ground mustard in a small bowl.
- Add that to the roasted Brussels with the crumbled cooked bacon and then return everything to the oven to coat the brussels with the maple sauce.
- Serve hot!
FAQs and Serving Suggestions
The sweet and savory flavors in this recipe are great with roasted meat and poultry. Try them with This Roast Chicken Thigh recipe, Honey Mustard Chicken Thighs or Spatchcock Roasted Chicken.
They would be great as a side with Butternut Squash Macaroni and Cheese or Mushroom Carbonara.
To reheat the entire batch, microwave on high power for two to three minutes. Stir and microwave again in 1 minute intervals until steaming hot. For a single serving microwave for about 75 seconds on high. You can also reheat these on the stovetop in a saucepan with a little broth or water. The bacon will not be crispy.
For the best texture suggest prepping these ahead instead of cooking them ahead. You can cook and crumble the bacon, clean and cut the Brussels sprouts and make the maple syrup mixture up to 2 days ahead. Keep refrigerated separately.
More Brussels Sprouts Recipes
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Happy Cooking! ~Katie
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Maple Bacon Roasted Brussels Sprouts
- Total Time: 40 minutes
- Yield: 5 cups 1x
Description
Get your ovens fired up and bust out the sheet pans my people, these Maple Bacon Roasted Brussels are a game changer! They have so much sweet smoky flavor embedded in each and every nook and cranny, they will steal the show, no matter what the main course is.
Ingredients
- 8 cups (1 1/2 pound) Brussels sprouts, trimmed and cut in half
- 5 teaspoons extra-virgin olive oil
- 1 teaspoon chopped thyme, or 1/2 teaspoon dry thyme
- 3/4 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoons pure Vermont maple syrup, preferably dark
- 1 teaspoons cider vinegar
- 1 teaspoon coarse ground mustard
- 4 strips McKenzie Cobb Smoked Maple Uncured Bacon, cooked and crumbled
Instructions
- Preheat oven to 450 degrees F.
- Toss Brussels sprouts, oil, thyme, salt and pepper in a large bowl. Spread the Brussels sprouts out on a large rimmed baking sheet. Roast, turning once or twice until browned and tender, 23 to 27 minutes.
- Stir Maple syrup, vinegar and mustard in a small bowl. Drizzle over the Brussels sprouts, add cooked crumbled bacon, and toss to coat. Return to the oven and cook until the maple mixture is bubbling hot, and the bacon is sizzling 3 to 5 minutes. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 119
- Sugar: 6
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 15
- Fiber: 5
- Protein: 5
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Hi, sounds so good. How much can I do ahead of time? So many irons in the fire!
Thanks
You can definitely trim and cut the Brussels, cook the bacon and mix up the maple mixture a day or two ahead.
I usually buy bacon ends from a local farm (which are sold as oddly-shaped chunks, not slices). Do you have an approximate weight I could use? I am guessing four strips would be about 4 oz? Not that too much bacon would necessarily be a bad thing… 🙂
Hi Janice, How cool that you buy your bacon that way. One of the restaurants where I was a cook bought their bacon that way. Though it is hard work to cut it up, it is so good! Chewy and crispy and smoky! Yum! I would say 4 strips is closer to 2 1/2 ounces uncooked, though if you happened to use 4 ounces that certainly wouldn’t taste bad at all!
I’m a huge fan of both Brussels sprouts and bacon! This will make a perfect side dish for the holidays!
We love Brussels during the holidays. And I am always trying to incorporate more maple into every menu. Great idea!
Maple and bacon??? I am soooo there! I love roasted Brussels sprouts and you have definitely kicked them up a notch!
Maple and bacon are always a great team! No matter the sport 😉
I make something very similar and agree it’s such a tasty way to have Brussels sprouts – they are so much better roasted and even more so with maple and bacon.
You and Betsy were ahead of the curve! I wish I had gotten on board long ago!
Maple and bacon is one of my favorite flavor combos, and I bet it tastes great with Brussels sprouts!
That is music to my ears Jessica! I love them together, and with Brussels they don’t disappoint!