If you’ve been on the fence as to whether or not maple syrup and bacon can make absolutely anything—including vegetables as aggressively green as Brussels sprouts—delicious, the answer is absolutely. Recipe testing days leave me with an abundance of leftovers, and I often share the wealth with our friends and their families. When I showed up at the door with these oven roasted Brussels sprouts with bacon, however, I wasn’t sure how the kiddos would react. Last I heard, B. sprouts were not a typical hit. Fortunately, I had an easy selling point. We told the kids these weren’t just any Brussels sprouts—they were Brussels sprouts with maple syrup. Toddler logic: these Brussels sprouts taste like pancakes (I conveniently omitted the detail that there’s just 1 tablespoon of maple syrup in the whole recipe). Both kids took a bite! Then, they took another bite. Then another. Then, both declared that they might, in fact, like Brussels sprouts (or at least these specific Brussels sprouts) after all. I hadn’t originally planned to share this recipe until a few weeks closer to Easter, when we’re all scrambling to figure out what recipes the pickier members of our families will enjoy. Then, my friend’s sweet daughter asked when I’d be posting the recipe for maple Brussels sprouts so her mom could make it too. She looked truly distraught when I told her two weeks, which when you are five is the equivalent of two decades. The little lady has a point. The time to make vegetables roasted with bacon (or anything roasted with bacon for that matter) is now. In her honor (and in pursuit of good sense), I bumped the recipe up to today!
Bacon and Maple Syrup—An Easy Pairing for an Elevated Side
Maple and bacon are a dynamite combination in most situations; here (and in these Bacon Wrapped Brussels Sprouts), they are exquisite. These Brussels sprouts are by no means overly sweet. The maple syrup helps them caramelize more intensely in the oven, and the bacon makes them salty and savory. This easy recipe is a gussied-up version of my classic oven Roasted Brussels Sprouts, which are excellent for an everyday healthy side. When you want something special that will make even your most particular family members gush, however, these crispy Brussels sprouts with bacon and maple syrup are near impossible to beat (these Balsamic Brussels Sprouts are another crowd-pleaser). For other elevated Brussels sprouts options, I also love these Brussels Sprouts Chips, Smashed Brussels Sprouts, and Roasted Brussels Sprouts with Garlic, though if you are looking for a best-seller, you’ll be hard-pressed to beat this one. Did I mention maple syrup and bacon? Hook. Line. Sinker.
How to Make Maple Bacon Brussels Sprouts
Party guests or next-level weeknight at home—any occasion is the right occasion for this fast and fabulous recipe.
The Ingredients
Brussels Sprouts. If you’ve been following the blog for awhile, you know that I l-o-v-e Brussels sprouts. Once roasted, Brussels sprouts become delightfully crispy on the outside and melt-in-your-mouth tender on the inside. Brussels sprouts are also ultra good for you. They’re packed with fiber, antioxidants, Vitamin-K, and Vitamin-C.Bacon. Makes anything better. As the bacon pieces bake, they become dark and crispy and impart scrumptious flavor onto the Brussels sprouts. It’s challenging to not immediately eat every piece of bacon right off the sheet pan!Maple Syrup. Coats the Brussels sprout in sweet, sticky, caramelized goodness and makes them universally appealing (even to picky toddlers).Olive Oil. Helps the Brussels sprouts to caramelize and keeps them from burning.Salt + Pepper. A pinch of each for flavor. I’m going to add even more black pepper next time (feel free to do so the first time you try the recipe too).
The Directions
To Cook This Recipe on the Stovetop Instead
If your oven is busy, you can take a note from my Sautéed Brussels Sprouts and cook this recipe as a maple bacon Brussels sprouts skillet.
To Cook this Recipe on the Stovetop: Sauté the bacon pieces on low. Once they’re crisp, remove them from the pan and pat them dry. Sauté the halved Brussels sprouts undisturbed in the bacon drippings with the salt and pepper cut side down for 5 to 8 minutes, until they caramelize. Then, stir and continue to sauté until they are brown and crispy all over, about 6 to 8 minutes more. Stir in the maple syrup and cooked bacon pieces at the very end.
Make Ahead and Storage Tips
To Make Ahead. Slice and trim the Brussels sprouts up to 1 day ahead of time, storing them in the refrigerator.To Store. Place leftovers in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute (microwaving is far less recommended, as the bacon and Brussels sprouts will become soggy).To Freeze. Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots leftover, you certainly can freeze them and live with a softer result. Place cooked Brussels sprouts in an airtight freezer-safe container and store them in the freezer for up to 3 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.
Recommended Tools
Rimmed Baking Sheets. The ultimate tool for roasting veggies.Sharp Chef’s Knife. A sharp, sturdy knife is ideal for slicing Brussels sprouts.Non-Slip Cutting Board. This non-slip cutting board won’t move around while you’re cutting and chopping.
If you try this recipe, please leave a comment to let me know what you (and your pickiest eaters) think. Whether it’s your first time eating Brussels sprouts or your 500th, I hope these are a 5-star hit in your home too!
