Maple bacon brussels sprouts are an easy side dish that are sweet, salty, and utter perfection. These roasted brussel sprouts get caramelized and are almost like candy thanks to the bacon, maple syrup and roasted pecans!
I mean, brussels sprouts. With maple syrup. And bacon.
Does it get any better than this? No, it does not. Brussels sprouts when roasted with maple syrup and bacon are almost like candy. Even the pickiest of eaters will love this recipe. I mean, my daughter who turns down corn and mashed potatoes will have several helpings of these.
Yes, everyone in the family will want seconds of this!
- Brussels sprouts – You want nice fresh brussels sprouts. Cut the ends off, peel away any outer leaves that are wilted and slice in half lengthwise. They will bake up crispy on the outside and tender on the inside!
- Bacon – Use a good quality medium thickness bacon for best results. Bacon that is too thick won’t cook all the way, and bacon that is too thin will get burnt and crispy before the sprouts are done.
- Maple syrup – you want the real deal here, not pancake syrup.
- Olive oil – Use a nice but light flavored olive oil, just enough to help caramelize the sprouts and keep them from burning.
- Salt and pepper
- Pecans – add a toasty nuttiness to the dish
How to make these roasted brussels sprouts
These roasted brussels sprouts are super easy to make! For the full set of directions, make sure you scroll down to the recipe card below. Here is a brief overview:
- Preheat the oven to 400 F and line a rimmed baking sheet with aluminum foil or parchment paper.
- Cut the ends off the sprouts and slice in half lengthwise. Remove any outer leaves. Place the brussels sprouts on the prepared baking pan (just dump them in the center for right now).
- Cut the bacon into ¼” pieces and place on top of the brussels sprouts on the pan.
- Add the pecan halves to the pan.
- Drizzle the olive oil and maple syrup over everything. Sprinkle on the salt and pepper. Toss to coat.
- Evenly spread out the brussels, bacon and pecans onto the pan, making sure that all the brussels sprouts are cut side down on the pan (if you can). Try to get everything in a single layer.
- Roast for 20-30 minutes, stirring after about 15 minutes.
Recipe Tip: If you like your brussels sprouts to be a little more firm, cook them for 20 minutes. If you like them to be more soft and have more char, then cook them for 30 minutes.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 seconds to 1 minute, or reheat in a 350 F oven for 5 minutes or so. I recommend using the oven to help re-crisp everything. The microwave tends to make brussels sprouts soggy.
I do not recommend freezing brussels sprouts as they tend to become soft and soggy.
- 1.5 lb Brussels sprouts
- 6 strips bacon
- 1/2 cup pecan halves
- 1 Tablespoon maple syrup
- 1 Tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 400 F.
- Line a rimmed baking sheet with aluminum foil.
- Trim the stem from the brussels sprouts and slice in half. Remove any outer leaves that look wilted or damanged. Place the sliced sprouts on the baking sheet.
- Dice the bacon into 1/4" pieces. Place the bacon on the baking sheet with the sprouts.
- Add the pecan halves to the baking sheet.
- Drizzle the maple syrup and olive oil over the items on the pan and season with salt and pepper.
- Toss to coat everything evenly, and then spread out in an even layer, making sure you turn the brussels sprouts cut side down.
- Roast for 20-30 minutes, tossing and turning after 15 minutes.
Leftovers can be stored in an air tight container for up to 4 days.
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Amount Per Serving: Calories: 138Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 9mgSodium: 362mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 6g
Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.