The Story & Intro

There’s something irresistible about the perfect balance of sweet, salty, and crispy, and that’s exactly what you get with Maple Roasted Brussels Sprouts with Bacon. The first time I made this dish, it was a chilly fall evening when I wanted something warm, comforting, and full of flavor. I tossed Brussels sprouts with smoky bacon and rich maple syrup, roasted everything until crispy and caramelized, and instantly fell in love. The aroma alone sweet maple, sizzling bacon, and earthy vegetables was enough to make everyone wander into the kitchen asking what was cooking.

Hi, I’m Sara, a passionate home cook who loves creating delicious recipes and sharing kitchen inspiration with everyday food lovers. This recipe for Maple Roasted Brussels Sprouts with Bacon is one of those dishes that brings me so much joy in the kitchen. It reminds me how transformative simple ingredients can be. Brussels sprouts weren’t always my favorite growing up, but once I learned how roasting brings out their natural sweetness and how pairing them with bacon and maple syrup turns them into something extraordinary they quickly became a staple in my fall and winter meal rotation.

What I love most about Maple Roasted Brussels Sprouts with Bacon is how they shine during holidays. Thanksgiving, Christmas, New Year’s you name it. Every time I place this dish on the table, the crispy edges, sticky maple glaze, and golden bacon pieces catch everyone’s eye. And the flavor? Sweet, smoky, savory, and caramelized in the best possible way. It’s the kind of recipe that turns Brussels sprout skeptics into believers.

This dish also feels incredibly nostalgic. Roasting vegetables always reminds me of cozy family gatherings where the oven warmed the whole kitchen. The combination of maple syrup and bacon gives the dish that comforting, rustic flavor that makes it feel like home. Maple Roasted Brussels Sprouts with Bacon aren’t just a side dish they’re a warm memory, a seasonal comfort, and one of the best ways to celebrate simple, hearty ingredients.

What Are Maple Roasted Brussels Sprouts with Bacon?

Maple Roasted Brussels Sprouts with Bacon are a roasted vegetable side dish made by tossing Brussels sprouts with olive oil, salt, pepper, crispy bacon, and real maple syrup. As they roast, the edges caramelize, the maple syrup thickens into a glossy coating, and the bacon crisps up perfectly. The result is a sweet-and-salty dish with incredible texture and deep flavor, ideal for holiday spreads or everyday dinners.

Table of Contents

Key Ingredients

You only need a few ingredients to turn Brussels sprouts into something unforgettable:

1 ½ lbs Brussels sprouts, trimmed and halved
6 slices thick-cut bacon, chopped
3 tablespoons olive oil
¼ cup pure maple syrup
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
1 tablespoon balsamic vinegar (optional, adds tang)
Fresh parsley for garnish

Simple pantry staples. Big flavor. The magic comes from the way the ingredients caramelize in the oven.

Step-by-Step Instructions

1. Prep the Brussels Sprouts

Trim the ends and remove loose outer leaves. Cut each sprout in half so they roast evenly. Smaller sprouts can stay whole.

2. Cook the Bacon

Chop the bacon into small pieces and cook in a skillet for 3–4 minutes, just until the fat begins to render. No need to fully crisp it will finish cooking in the oven.

3. Toss with Seasonings

Combine the Brussels sprouts, partially cooked bacon, olive oil, salt, pepper, and garlic powder in a large bowl. Mix well to coat every sprout.

4. Roast to Perfection

Spread everything onto a baking sheet in an even layer. Roast at 425°F for 25–30 minutes, tossing halfway. The Brussels sprouts should become crispy on the edges while the bacon turns perfectly golden.

5. Add the Maple Glaze

During the last 5 minutes of roasting, drizzle the maple syrup over the sprouts and toss lightly. Return to the oven so the maple can caramelize.

6. Optional Balsamic Finish

Add a splash of balsamic vinegar before serving for brightness and depth.

7. Serve Warm

Garnish with chopped parsley and enjoy immediately.

Serving Suggestions

Maple Roasted Brussels Sprouts with Bacon pair beautifully with:

Thanksgiving turkey
Christmas ham
Roasted chicken
Pork tenderloin
Steak
Salmon
Creamy mashed potatoes
Stuffing or rice pilaf

You can also add dried cranberries, walnuts, pecans, or shaved Parmesan for extra layers of flavor.

Storage & Reheating

Refrigerate: Store leftovers up to 4 days
Reheat: Roast at 400°F for 5–7 minutes or pan-fry for crispy results
Freeze: Not recommended (texture becomes soggy)

Tips for Best Results

Don’t overcrowd the baking sheet—space ensures crispiness
Cut sprouts evenly so they roast at the same rate
Add maple syrup at the end to prevent burning
Use thick-cut bacon for richer flavor and better texture
For extra crispiness, roast cut-side down

Recipe Card

🕒 Time

Prep: 10 minutes
Cook: 25–30 minutes
Total: 35–40 minutes

🥓 Ingredients

1 ½ lbs Brussels sprouts
6 slices thick-cut bacon
3 tbsp olive oil
¼ cup maple syrup
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
Parsley, for garnish

🍳 Instructions

Trim and halve Brussels sprouts.
Slightly cook bacon pieces.
Toss sprouts with bacon, oil, and seasonings.
Roast at 425°F for 25–30 minutes.
Add maple syrup; roast 5 more minutes.
Garnish and serve.

📝 Notes

Add balsamic vinegar for brightness
Mix in pecans or cranberries for variation
Roast cut-side down for extra crisp texture

🔢 Nutrition (Approx. per serving)

Calories: 210
Carbs: 16g
Protein: 7g
Fat: 13g
Fiber: 4g
Sugar: 9g

Conclusion

Maple Roasted Brussels Sprouts with Bacon are the perfect blend of sweet, salty, and savory comfort. They’re crispy, caramelized, and incredibly flavorful—exactly what a great vegetable side dish should be. Whether you’re preparing a holiday feast or simply elevating a weeknight dinner, these roasted Brussels sprouts bring warmth, texture, and unmistakable seasonal flavor to the table. I hope this recipe becomes one you return to often, bringing joy and delicious comfort to your kitchen just like it does in mine.