Brussels sprouts get a major upgrade in this Bacon and Maple Glazed Brussels Sprouts recipe. Roasted until crispy and caramelized, then tossed in a sweet-savory maple glaze with smoky bacon, they become an irresistible side dish. This is the recipe that turns skeptics into fans.
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Why You’ll Love This Bacon and Maple Glazed Brussels Sprouts
- Flavor explosion: Salty bacon, sweet maple, and caramelized sprouts create a perfect bite.
- Easy process: Roast, glaze, and serve—the oven does most of the work.
- Perfect texture: Crispy leaves and tender centers contrast with crunchy bacon.
- Versatile side: Pairs beautifully with everything from roast chicken to holiday turkey.
Ingredients & Tools
- 1.5 lbs Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 3 tbsp pure maple syrup
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional, for heat)
- 3 cloves garlic, minced
- To taste kosher salt and freshly ground black pepper
Tools: A large sheet pan, parchment paper (for easy cleanup), a large mixing bowl, and a small whisk or fork for the glaze.
Notes: Use real maple syrup for the best flavor, not pancake syrup. Thick-cut bacon provides meaty, satisfying bites.
Nutrition (per serving)
| Calories: | 220 kcal |
| Protein: | 8 g |
| Fat: | 12 g |
| Carbs: | 22 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Sprouts. Look for firm, bright green sprouts that are similar in size. This ensures they’ll cook evenly. Avoid any that are yellowing or have loose, wilted leaves.
- The Bacon Matters. Thick-cut bacon is my go-to because it renders out lovely fat for cooking and holds its texture, giving you those perfect crispy-chewy bits. You can use applewood-smoked for an extra layer of flavor.
- Real Maple Syrup is Key. I’ll say it again because it’s that important. The imitation stuff is just corn syrup and flavoring—it will make your glaze overly sweet and one-dimensional. The real deal has a richness that can’t be replicated.
- Don’t Crowd the Pan. This is the golden rule of roasting. If you pile all the sprouts onto one small pan, they’ll steam instead of roast. We want caramelization, not mush! Use a large, rimmed baking sheet.
How to Make Bacon and Maple Glazed Brussels Sprouts
Step 1: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper—this makes cleanup from the sticky glaze an absolute breeze. While the oven heats up, prep your sprouts. Trim off the dry, woody ends and slice each one in half from top to bottom. If you find any very large sprouts, you can quarter them so everything is roughly the same size for even cooking. Toss them into a large mixing bowl.
Step 2: In a large skillet over medium heat, cook the chopped bacon. You’re looking for it to be crispy and for the fat to fully render out, which should take about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave that beautiful, rendered bacon fat in the skillet. You’ll notice the aroma is already incredible—smoky and savory.
Step 3: Pour the rendered bacon fat from the skillet over the Brussels sprouts in the mixing bowl. Add the olive oil, a good pinch of salt, and several grinds of black pepper. Toss everything together until the sprouts are evenly coated. The bacon fat is the secret weapon here, infusing the sprouts with a deep, smoky flavor from the inside out as they roast.
Step 4: Spread the sprouts out in a single layer on your prepared baking sheet, making sure they aren’t touching. Roast for 20 minutes. You’ll start to smell that amazing roasted vegetable scent. After 20 minutes, pull the tray out. The edges of the sprouts should be getting dark brown and crispy, and a fork should pierce the center with just a little resistance.
Step 5: While the sprouts are roasting, make the glaze. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, minced garlic, and red pepper flakes (if using). The vinegar and mustard will balance the sweetness of the syrup beautifully, creating a complex, tangy-sweet base.
Step 6: After the initial 20 minutes of roasting, take the sheet pan out of the oven. Drizzle the maple glaze evenly over the sprouts, then sprinkle the cooked bacon pieces on top. Use a spatula to toss and stir everything together, ensuring each sprout gets a glossy coat of that gorgeous glaze.
Step 7: Return the pan to the oven for another 8-10 minutes. This final roast allows the glaze to thicken, bubble, and really cling to the sprouts and bacon. Keep an eye on it—the glaze can go from perfectly sticky to burnt fairly quickly. When it’s done, the sprouts should be tender and caramelized in spots.
Step 8: Remove the pan from the oven and let the sprouts rest for a minute or two. Give them one final toss and taste for seasoning, adding a little more salt or pepper if needed. Transfer to a serving dish and enjoy immediately while they’re hot and the bacon is still wonderfully crisp.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; texture becomes soft and watery upon thawing.
- Reviving: Reheat on a baking sheet at 350°F for 10–15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Roast Chicken or Turkey — The classic pairing. The savory, herby notes of a beautifully roasted bird are a perfect canvas for the sweet and salty sprouts.
- Pork Tenderloin — Pork and maple are a match made in heaven. A simple seared and roasted tenderloin would be elevated to a whole new level.
- Creamy Mashed Potatoes — For the ultimate comfort food plate. The creamy, mild potatoes balance the bold flavors of the sprouts beautifully.
Drinks
- A Crisp Hard Cider — The apple notes and bright carbonation cut through the richness of the bacon and glaze, cleansing your palate between bites.
- An Amber Ale — Its caramel and toasty malt character mirrors the roasted flavors in the dish, while the hops provide a balancing bitterness.
- Sparkling Water with Lemon — A non-alcoholic option that provides a clean, fizzy contrast to the sticky-sweet glaze.
Something Sweet
- Warm Apple Crumble — You’re already in the cozy, autumnal flavor zone. A warm apple dessert with a crunchy oat topping feels like a natural, comforting progression.
- Dark Chocolate Pots de Crème — The deep, bitter notes of dark chocolate provide a sophisticated and rich finish that doesn’t feel overly sweet after the maple glaze.
- Simple Vanilla Bean Ice Cream — Sometimes, you just can’t beat the classic. The cold, creamy vanilla is the perfect simple ending.
Top Mistakes to Avoid
- Mistake: Overcrowding the baking sheet. This is public enemy number one for roasted vegetables. If the sprouts are piled on top of each other, they’ll steam and become soggy. We’re after crispy, caramelized edges, which only happen with plenty of breathing room.
- Mistake: Adding the glaze too early. If you pour the maple syrup-based glaze on at the beginning, the high sugar content will cause it to burn long before the sprouts are cooked through. Adding it for the last 10 minutes gives it just enough time to caramelize without turning bitter.
- Mistake: Skipping the acid. That tablespoon of apple cider vinegar might seem small, but it’s crucial. Without it, the glaze can be cloyingly sweet. The acid brightens everything up and balances the flavors perfectly.
- Mistake: Using flimsy, thin-cut bacon. Thin bacon will cook too quickly and can often burn, plus it doesn’t provide those satisfying, meaty bites. Thick-cut holds up to the roasting process and gives you a much better texture.
Expert Tips
- Tip: Get creative with your fat. If you want to make this vegetarian, simply omit the bacon and use 3 tablespoons of olive oil or even melted butter to toss the sprouts. For a different flavor profile, try duck fat—it’s insanely delicious.
- Tip: Add some crunch at the end. For an extra textural element, sprinkle the finished dish with some toasted pecans or walnuts. The nuttiness pairs wonderfully with the maple and bacon.
- Tip: Make it a main course. Turn this side into a full meal by serving it over a bed of creamy polenta or farro. Top it with a fried egg, and the runny yolk becomes a bonus sauce.
- Tip: Prep ahead for easy entertaining. You can trim and halve the Brussels sprouts a day in advance. Store them in an airtight container in the fridge. You can also cook the bacon and make the glaze ahead of time, so on the day of, it’s just a matter of roasting and assembling.
FAQs
Can I make this recipe ahead of time?
You can do most of the prep ahead, but I don’t recommend fully cooking it in advance. Brussels sprouts are best served fresh from the oven when they’re at their crispiest. You can trim and halve the sprouts and make the glaze a day ahead. Store them separately in the fridge. When ready to serve, let the sprouts come to room temp for 15 minutes, then roast and glaze as directed. The texture will be far superior.
My glaze burned a little. What did I do wrong?
This usually happens for one of two reasons: your oven rack was too high, or you added the glaze too early. The sugar in maple syrup caramelizes quickly, so it only needs that final 8-10 minutes in the oven. If you find your oven runs hot, you can also try reducing the temperature to 375°F for the glazing stage. Keep a close eye on it—it can go from golden to dark very fast!
Can I use frozen Brussels sprouts?
You can, but you’ll sacrifice a lot on texture. Frozen sprouts have a much higher water content, which they release as they cook. This makes it nearly impossible to get that crispy, caramelized exterior we’re after. They’ll end up softer and more steamed. For the best results, fresh is always the way to go.
Is there a way to make this vegetarian?
Absolutely! Simply leave out the bacon. To replace the smoky flavor, add an extra 1/2 teaspoon of smoked paprika to the glaze. Use three tablespoons of olive oil or butter to toss the sprouts before roasting. For a “bacony” crunch without the meat, you could even toss in some roasted, salted sunflower seeds at the end.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm them in a 350°F oven for 10-15 minutes. This will help crisp them up again. I don’t recommend using the microwave, as it will make the sprouts and bacon soft and soggy.
Bacon And Maple Glazed Brussels Sprouts
Make irresistible Bacon and Maple Glazed Brussels Sprouts with this easy recipe. Crispy, caramelized, and perfect for any meal. Get the recipe now!
Ingredients
For the Brussels Sprouts:
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1.5 lbs Brussels sprouts (trimmed and halved)
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6 slices thick-cut bacon (chopped)
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2 tbsp olive oil
-
kosher salt and freshly ground black pepper (to taste)
For the Glaze:
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3 tbsp pure maple syrup
-
1 tbsp apple cider vinegar
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1 tsp Dijon mustard
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0.5 tsp smoked paprika
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0.25 tsp red pepper flakes (optional, for heat)
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3 cloves garlic (minced)
Instructions
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Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. Trim off the dry, woody ends and slice each sprout in half from top to bottom. Toss them into a large mixing bowl.01
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In a large skillet over medium heat, cook the chopped bacon until crispy and the fat is fully rendered out, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave the rendered bacon fat in the skillet.02
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Pour the rendered bacon fat from the skillet over the Brussels sprouts in the mixing bowl. Add the olive oil, a good pinch of salt, and several grinds of black pepper. Toss everything together until the sprouts are evenly coated.03
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Spread the sprouts out in a single layer on your prepared baking sheet, making sure they aren’t touching. Roast for 20 minutes.04
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While the sprouts are roasting, make the glaze. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, minced garlic, and red pepper flakes (if using).05
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After the initial 20 minutes of roasting, take the sheet pan out of the oven. Drizzle the maple glaze evenly over the sprouts, then sprinkle the cooked bacon pieces on top. Use a spatula to toss and stir everything together, ensuring each sprout gets a glossy coat of that gorgeous glaze.06
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Return the pan to the oven for another 8-10 minutes. When it’s done, the sprouts should be tender and caramelized in spots.07
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Remove the pan from the oven and let the sprouts rest for a minute or two. Give them one final toss and taste for seasoning, adding a little more salt or pepper if needed. Transfer to a serving dish and enjoy immediately.08
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