Maple Bacon Brussels Sprouts (Easy Side Dish Recipe)

Maple bacon Brussels sprouts with smoky bacon, sweet maple syrup and buttery pecans.

Roasted until golden brown and crispy, these sprouts are tossed with a sweet maple glaze that brings out their natural sugars and nutty flavor. It’s an easy side dish that feels special enough for Thanksgiving dinner but simple enough to serve with a weeknight dinner.

Made with simple ingredients, this recipe is an easy upgrade from regular roasted Brussels sprouts. The crispy bacon adds plenty of savory flavor, while pure maple syrup creates a delicious balance of sweet and smoky.

Whether you’re planning a holiday meal or looking for a more interesting way to serve vegetables, this is one of those easy recipes you’ll want to make again and again.

Why We Love This Recipe

• Sweet and savory flavors: The combination of salty bacon and sweet maple syrup makes these Brussels sprouts irresistible. And the added kick of roasted pecans takes it to over-the-top status.
• Crispy, golden edges: Roasting fresh Brussels sprouts at a high temperature helps create crispy Brussels sprouts with tender centers. 
• Simple ingredients: You only need a handful of ingredients, including fresh Brussels sprouts to make this delicious side dish.
• Perfect for the holidays: These maple bacon Brussels sprouts are a great side dish for Thanksgiving turkey, roast chicken or your favorite holiday main dish. 
• Easy to customize: Experiment with different kinds of nuts and glazes to make it your own.

Ingredients

• Brussels sprouts
• Bacon
• Pecans 
• Maple syrup
• Extra virgin olive oil
• Kosher salt
• Black pepper

How to Make Maple Bacon Brussels Sprouts

Clean and Trim the Brussels Sprouts

Wash and dry the brussels sprouts. Then, cut them in half. Be sure you cut off the bottoms and discard any leaves that have black spots. 

Prepare the Sprouts for Baking

Put the sprouts into a mixing bowl and toss them with olive oil, salt and pepper. Then, spread them out onto a baking sheet. 

Add the Bacon

Dice the uncooked bacon, and then sprinkle it over the Brussels sprouts. 

Roast the Sprouts

Roast the sprouts until the leaves are dark brown and crispy. Then, add the chopped pecans and roast for a few more minutes in the oven. 

Finish with Maple Syrup

Transfer the hot Brussels sprouts to a bowl and toss them in the maple syrup. Perfecto! 

Variations

• Use turkey bacon: If you prefer a leaner option, turkey bacon works well. This is what I use. 
• Add goat cheese: Crumble creamy goat cheese over the warm sprouts just before serving. Its tangy flavor balances the sweet maple glaze beautifully.
• Include pomegranate arils: Add fresh pomegranate arils for a juicy, tart contrast. This is especially pretty for Thanksgiving or Christmas dinner.
• Make them spicy: Sprinkle red pepper flakes over the Brussels sprouts before roasting or just before serving for a little heat.
• Add crunchy pistachios: This is a fun swap for pecans. Their texture and crunch pair nicely with the maple glaze. 

Storage Instructions

Allow the Brussels sprouts to cool, then transfer them to an airtight container. They’ll be good in the fridge for up to 5 days.

The best way to reheat leftover maple bacon Brussels sprouts is in the oven or air fryer. Spread them in a single layer and cook until warmed through and the edges begin to crisp again. The microwave works in a pinch, but the sprouts will be softer.

Tips for Success

• Choose fresh Brussels sprouts: Look for firm, medium-sized Brussels sprouts with tightly packed leaves. Avoid sprouts with extensive browning or wilted outer leaves.
• Trim them properly: Use a sharp knife to trim the dry stem ends and remove any damaged outer leaves. 
• Don’t overcrowd the pan: Spread the Brussels sprouts in an even layer on a sheet pan. If the sprouts are crowded, they will steam instead of roast.
• Use high heat: Roast at 400F-450F degrees to encourage browning and caramelization. A hot oven helps the cut sides develop a golden crust.
• Add the maple syrup at the right time: Maple syrup contains natural sugars that can brown quickly. For the best texture, toss the sprouts with the syrup after they’re roasted.

Can I Make This Recipe Ahead of Time?

Yes! You can prepare several components of this recipe ahead of time, which is especially helpful when you’re cooking for Thanksgiving or another holiday meal.

Wash and trim the Brussels sprouts and store them in an airtight container in the fridge. Dice the bacon and refrigerate. Chop the pecans and store them at room temperature in a container. 

When you’re ready to enjoy this dish, all you’ll have to do is assemble and roast. 

I don’t recommend cooking the dish ahead of time, as the sprouts won’t be as crispy after reheating. 

Why Are My Brussels Sprouts Soggy?

1. The sprouts were too wet. After washing the Brussels sprouts, dry them thoroughly with a clean kitchen towel or paper towel. Excess water creates steam, which prevents the outside from becoming crispy.

2. The pan was overcrowded. Brussels sprouts need space for moisture to evaporate. Arrange them in a single layer on your sheet pan, leaving room between the pieces. Use two pans if necessary.

3. The oven wasn’t hot enough. A temperature of 400F-450F encourages browning and helps the cut surfaces become golden and crispy. Preheat the oven fully before adding the pan.

4. Too much oil was used. A little olive oil helps the sprouts brown, but too much can make them greasy. Toss them until lightly coated rather than drenched.

When you make these maple bacon Brussels sprouts, I’d love to hear about it! Drop a rating or leave a comment below. 

For more delicious side dish recipes, try these:

• Pumpkin Mac and Cheese
• Homemade Whipped Potatoes
• Cheesy Zucchini Casserole