If you’ve ever had mushy or bitter brussels sprouts, you’re about to have your redemption moment. These maple bacon brussels sprouts roast until crisp and caramelized with the perfect mix of smoky bacon and sweet maple syrup.
This recipe comes straight from the same kitchen that perfected these crispy carrot fries, roasted broccoli and carrots, and honey roasted sweet potatoes. I pride myself on roasted tender veggies with a crisp, golden brown outside!
The Secret to Crispy Maple Bacon Brussels Sprouts
These are the brussels sprouts that win people over.
I’ve tested so many versions and found that the secret isn’t about adding more oil or turning up the heat, it’s about a few simple techniques that make all the difference. Here’s exactly what I do to make sure my sprouts turn out crispy every single time:
My Top Tips for Crispy Brussels Sprouts
- Preheat your pan. This is the game changer. A hot sheet pan gives the sprouts a head start on that golden sear.
- Keep them dry. Moisture = steam = soggy sprouts. After washing, spread them on a towel to dry out before roasting.
- Don’t overcrowd. Give them room on the sheet pan to roast and crisp instead of steam.
- Cut-side down. Place them flat side down so they can caramelize (more surface area!).
- Roast and leave them alone. Resist the urge to stir or flip halfway through, it’s what gives you those deep, golden, crispy edges.
Once you’ve got the technique down, toss them with the maple bacon glaze! Make it for a cozy fall dinner or add it to your Thanksgiving menu alongside boursin mashed potatoes and easy stuffing.
What You’ll Need (and Why It Works)
Here’s what makes these sprouts extra special! Every ingredient plays a role in flavor and texture.
- Brussels sprouts: Trim the ends, slice in half, and discard any stray layers.
- Olive oil: Helps everything brown evenly and gives them that crisp coating.
- Bacon: Adds a smoky, salty crunch (plus that irresistible flavor that makes veggies disappear fast).
- Balsamic vinegar + bourbon (optional): Both add depth and cut the sweetness. The bourbon cooks off but leaves a cozy warmth.
- Pure maple syrup: The hero that reduces to a thick, sticky, and naturally sweet glaze.
How to Make Maple Bacon Brussel Sprouts
Welcome to my kitchen! I made these maple brussels sprouts and my friend actually asked, “how do you get them that crispy without frying them?!” I started to list off all my tips and tricks and now I want to share them, step-by-step, with you.
Step 1. Prep the sprouts: Put the sheet pan in the oven while it preheats. Trim the ends, slice in half (or quarters if they’re big), and make sure they’re really dry. Toss them in a bowl with olive oil, salt, and pepper.
Step 2. Roast until deeply golden: Add the sprouts to the hot sheet pan (it should sizzle when the sprouts hit). Arrange them cut-side down in a single layer and roast without touching for 30-35 minutes.
Step 3. Crisp the bacon: While the sprouts roast, cook the diced bacon in a skillet until it’s crispy. Transfer to a plate and pour off most of the grease, keeping about a tablespoon for flavor.
Step 4. Make the maple glaze: Add the balsamic vinegar (and optional bourbon) to the hot pan and scrape up all the flavorful bits. Stir in the maple syrup and simmer for 2–3 minutes, until it’s slightly thick and glossy. Add the bacon back in and coat it in the glaze.
Step 5. Toss and finish: Add the bacon and maple glaze to the roasted brussels sprouts and toss to goat. Turn off the oven and add them back to the oven (while it’s off) for a few minutes so the glaze sticks to veggies. Serve them warm with desired garnishes.
Make It Your Own
No bacon? Leave it out and make a quick maple-balsamic glaze instead. Still sweet, still savory, still amazing.
Want it vegan? Add chopped pecans for that crunch you lose without bacon.
Holiday upgrade: Finish with pomegranate arils and shaved Parmesan or goat cheese. They look gorgeous and add a little brightness.
Weeknight version: Prep the sprouts the night before and store them in a zip-top bag.
Make-Ahead and Storage Tips
- Make ahead: Trim and halve the sprouts up to 1 day ahead and store them in an airtight container. Make the maple bacon glaze up to 2 days ahead, then reheat it on the stove with a bit more maple syrup before tossing with roasted sprouts.
- Store: Keep leftovers in the fridge for up to 3 days.
- Reheat: Pop them in the air fryer at 400°F for a few minutes or reheat them in a skillet so they crisp right back up. Avoid the microwave unless you like sad, soggy sprouts.
Maple Roasted Brussels Sprouts
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Ingredients
- 2 lbs brussels sprouts ends trimmed and halved lengthwise
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 4 slices bacon diced (about 5 oz), not thick cut
- 3 Tablespoons balsamic vinegar
- 1-2 ounces bourbon optional
- 1/3 cup maple syrup
- Optional add-ins: toasted pecans, crispy bacon, pomegranate arils, or shaved parmesan cheese
Instructions
- Preheat the oven to 425°F and place a large sheet pan inside while it heats. A hot pan makes crispy brussels sprouts.
- Prep the brussel sprouts (5 min): Trim the ends of the brussel sprouts and halve lengthwise (quarter if they’re large). Toss in a bowl with olive oil, salt and pepper.2 lbs brussels sprouts, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon fresh cracked black pepper
- Roast (30-35 min): Carefully remove the hot sheet pan from the oven and arrange the brussels sprouts cut-side-down in a single layer. Roast without stirring until they’re deeply golden and slightly charred in places, 30-35 minutes.
- Make the maple bacon glaze (8-10 min): While they’re roasting, cook the bacon pieces in a medium skillet over medium-high heat, until brown and crispy, 3-4 minutes. Transfer the bacon to a paper towel and discard the bacon grease, leaving the brown bits in the pan. Add the balsamic vinegar and bourbon and stir over medium heat to scrape the brown bits from the pan. Stir in the maple syrup and bring to a gentle boil over medium heat. Turn the heat down to low and simmer, stirring frequently, until slightly thickened, 2-3 minutes. Add the bacon bits back in and stir to coat.4 slices bacon, 3 Tablespoons balsamic vinegar, 1-2 ounces bourbon, 1/3 cup maple syrup
- Toss and serve (5 min): When the brussels sprouts are done, turn the oven off, remove the brussels sprouts and pour the maple bacon mixture on top. Toss to coat evenly then place them back in the turned-off oven for 2-3 minutes (or until ready to serve) to let the maple soak in. Toss with additional toppings and serve hot and crispy right away.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Brussel Sprouts FAQs
Fresh is best for crispiness. If you only have frozen, thaw and dry them completely before roasting.
You can prep the brussel sprouts and glaze ahead of time but I recommend roasting just before serving! If you’re in a pinch, roast the sprouts earlier in the day, make the glaze, and combine and reheat everything in the oven at 400°F until warm and glossy again.
They go with almost anything from holiday mains like prime rib
or cheesecloth turkey to weeknight staples like boursin chicken and baked turkey meatballs. The maple-bacon combo works with all your favorite fall mains!
More Fall Vegetable Side Dishes
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