Maple Bacon Brussels Sprouts

Crispy roasted Brussels sprouts with smoky bacon and a maple glaze hit that magical spot between savory and sweet. This recipe quickly became my go-to for family dinners and potlucks because everyone clears their plate and then asks for the recipe. If you think you do not like Brussels sprouts this is the dish that might just change your mind.

The first time I tossed this together for a holiday meal everyone asked for seconds. Now it is on my table again and again throughout the fall and winter.

Ingredients

• Brussels sprouts: about one pound trimmed and halved. Fresh firm Brussels sprouts roast up crisp and caramelized at the edges so pick ones with tight leaves and bright green color
• Thick-cut bacon: six slices chopped. Thicker bacon gives you that meaty chew and deep smoky flavor so choose a variety with good marbling
• Pure maple syrup: three tablespoons. Real maple syrup brings natural sweetness and gorgeous glossy coating. Look for dark amber syrup for the best depth
• Olive oil: one tablespoon. Helps coat and brown the veggies evenly a quality extra virgin gives a nice peppery base
• Kosher salt: half teaspoon. Enhances every flavor try flaky sea salt sprinkled at the end for a pop
• Black pepper: quarter teaspoon. Freshly cracked pepper gives the mix a gently spicy background
• Garlic powder: half teaspoon optional. Adds mellow savory notes use a fine powder with no added salt

Instructions

Preheat the Oven:

Crank your oven to four hundred degrees Fahrenheit or two hundred Celsius and line your baking sheet with parchment or foil. The high heat ensures crispy edges without steaming the sprouts.

Dress the Sprouts:

In a large mixing bowl combine the halved Brussels sprouts with olive oil salt pepper and garlic powder if using. Toss thoroughly to coat every piece this even layer of oil and seasoning is what browns and flavors the sprouts perfectly as they roast.

Add the Bacon:

Add chopped bacon pieces into the bowl and toss until the little chunks are distributed throughout. Bacon fat will render as it roasts making the sprouts extra tasty.

Spread Out and Roast:

Arrange everything evenly in a single layer on the baking sheet. Try not to crowd the pan. Roast for twenty minutes and stir once halfway through to get crispy sides on every sprout and to ensure the bacon cooks evenly.

Maple Glaze Time:

After twenty minutes in the oven drizzle the maple syrup all over the hot sprouts and bacon. Toss gently with a spatula to coat everything without breaking up the pieces. The syrup will begin caramelizing right away.

Final Roast for Caramelization:

Return the tray to the oven and roast for another five minutes. The edges should look glossy and a little sticky and the bacon will be perfectly crisp.

Serve Hot:

Spoon onto a warm platter and add extra black pepper if you crave more bite. Dish up immediately for maximum crispiness and enjoy the sweet and salty balance.

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The thick-cut bacon is my favorite ingredient in this dish. I always remember the first time my daughter asked for more Brussels sprouts because of that smoky flavor. Now we always use a few extra slices since they disappear so fast.

Storage Tips

If you have leftovers store them in an airtight container in the refrigerator for up to three days. Reheat in a skillet or toaster oven to bring back a little of that crispiness. The dish softens on standing but the flavors deepen.

Ingredient Substitutions

Swap honey for maple syrup if you prefer a different type of sweetness. For a vegetarian version use smoked almonds or chopped pecans in place of bacon just toast them first for extra richness.

Serving Suggestions

These sprouts stand up beautifully as a side for roasted chicken turkey or pork loin. Sometimes I make them the centerpiece atop a salad of baby greens toasted nuts and sharp cheese.

Cultural and Seasonal Context

Brussels sprouts are a cold weather favorite in American kitchens especially from late fall through winter when they are at their peak. The tradition of pairing them with bacon goes back generations for a reason.

Seasonal Adaptations

Roast with a handful of halved grapes for a different sweet twist Try adding pomegranate seeds before serving for color Toss in toasted pecans in the last five minutes for crunch

Success Stories

This has become the most requested side at my Friendsgiving table. Even people who say Brussels sprouts are not their favorite always dig in for seconds. I love how just a bit of maple transforms the whole dish.

Freezer Meal Conversion

While these taste best fresh you can freeze leftovers in an airtight freezer bag for up to one month. The sprouts lose some crispiness but are still tasty after reheating in a hot oven.

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For best results serve your Maple Bacon Brussels Sprouts straight from the oven. The sweet sticky glaze and crisp bacon make every bite special.

Frequently asked questions about this recipe

→ How do I achieve extra crispiness?

Toss the sprouts well and spread evenly, then roast at high heat. Stir once midway and serve immediately for crunch.

→ Can I use turkey bacon instead of pork?

Yes, turkey bacon works well. It may result in a slightly different texture and flavor but remains delicious.

→ Is it possible to substitute maple syrup?

Honey can replace maple syrup, offering a different sweetness profile. Adjust quantity based on preference.

→ What other nuts complement this dish?

Toasted pecans are ideal, but walnuts or almonds can also add satisfying crunch and flavor.

→ How do I make it vegetarian?

Omit bacon and add smoked paprika for savoriness or use plant-based bacon alternatives as desired.

→ Can leftovers be reheated?

Yes, reheat in the oven for best results, restoring crispiness and flavor without sogginess.