Maple Roasted Brussels Sprouts with Bacon
Crispy maple roasted Brussels sprouts with bacon—Thanksgiving side that converts sprout skeptics. Caramelized edges, sweet-savory glaze, ready for fall holiday tables.
🛒Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 4 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar or balsamic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup toasted pecans (optional)
🔧Kitchen Tools Needed
- Sheet pan
- Mixing bowl
- Parchment paper
- Tongs
📝Instructions
- 1
Preheat oven to 425°F. Line a sheet pan with parchment.
- 2
Toss sprouts with oil, salt, and pepper. Spread cut-side down. Scatter bacon over the top.
- 3
Roast 20 minutes. Stir; drizzle maple syrup and vinegar. Roast 8–12 minutes more until sprouts are browned and bacon is crisp.
- 4
Toss with red pepper flakes and pecans. Serve hot.
- 5
Food safety: cook bacon until crisp; refrigerate leftovers 3–4 days; reheat until hot.
🥗Nutrition Information
⚡Calories per serving: 190
🏷️Recipe Tags
❓Frequently Asked Questions
Vegetarian?
Skip bacon; add smoked paprika and extra oil.
Soggy sprouts?
Don’t overcrowd; roast cut-side down on a hot pan.
Frozen sprouts?
Not ideal—thaw and dry thoroughly or they steam.
Make ahead?
Trim and refrigerate raw; roast just before serving for best crisp.
Too sweet?
Use 1 tablespoon maple and more vinegar.
