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Best Crispy Maple Bacon Brussels Sprouts Recipe

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These crispy maple bacon Brussels sprouts feature a shatter-crisp exterior, tender center, and salty-sweet bacon bits. Roasted cut-side down for deep caramelization, then tossed with a maple-bacon glaze, this side dish is quick, easy, and perfect for weeknights or holiday tables.

Ingredients

Scale
  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 6 slices thick-cut bacon, cut into ½-inch pieces
  • 3 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon maple syrup, for drizzling after roasting (optional)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Place one rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or foil.
  2. Rinse the Brussels sprouts under cold water and pat them completely dry. Trim the tough stem ends, then cut each sprout in half lengthwise through the stem. Quarter any very large sprouts so they are roughly the same size.
  3. In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss well with your hands to coat every cut side.
  4. Spread the sprouts in a single layer on the prepared baking sheet, cut-side down. Do not overcrowd; use two pans if needed.
  5. Roast for 15 minutes without touching. You should see browning on the cut sides.
  6. While the sprouts roast, cook the bacon in a medium skillet over medium heat until crispy but still a little chewy, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve about 1 tablespoon of bacon fat in the skillet.
  7. To the skillet with reserved bacon fat, add 3 tablespoons maple syrup, balsamic vinegar, minced garlic, and red pepper flakes (if using). Stir and simmer for about 1 minute until slightly thickened and fragrant. Remove from heat.
  8. After 15 minutes, remove the pan from the oven. Use tongs to flip each sprout so the cut side is facing up. Drizzle the maple-bacon glaze evenly over the sprouts, then sprinkle the cooked bacon pieces on top. Toss gently to coat.
  9. Return the pan to the oven and roast for another 10-15 minutes, until sprouts are tender when pierced with a fork and edges are deeply caramelized and crispy. Watch closely in the last 5 minutes to prevent burning.
  10. Remove from oven and immediately drizzle with the extra tablespoon of maple syrup (if using). Sprinkle with flaky sea salt. Let rest on the pan for 2-3 minutes before transferring to a serving platter.

Notes

Dry sprouts thoroughly to avoid steaming. Don’t skip the cut-side down step for deep caramelization. Start the bacon while sprouts do their first roast to multitask. For extra crispy sprouts, let them rest on the pan after roasting. If browning too quickly, reduce oven to 375°F and cover loosely with foil for last 10 minutes.

Nutrition

Keywords: crispy Brussels sprouts, maple bacon Brussels sprouts, roasted Brussels sprouts, holiday side dish, easy vegetable side

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