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 more oil or higher heat. It’s 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:
- Preheat your pan. 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 completely 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 the largest surface area is touching the hot pan and can caramelize.
- Roast and leave them alone. Resist the urge to stir or flip halfway through, it’s what gives you those deep, golden, crispy edges.
- Save the maple glaze for the end. I roast the Brussels sprouts without maple syrup so they can brown instead of burn. Tossing them with the glaze after gives you the most sticky maple flavor.
Make it for a cozy fall dinner or add it to your Thanksgiving menu alongside boursin mashed potatoes and easy stuffing.
Ingredients You’ll Need
- Brussels sprouts: Trim the ends, slice them in half, and discard any loose outer leaves.
- Bacon: Use regular-cut rather than thick-cut bacon so it gets nice and crisp. Cooking it separatesly also leaves behind browned bites that add flavor to the glaze.
- Balsamic vinegar + bourbon (optional): Balsamic balances the sweetness of the maple syrup and helps create the sticky glaze. Bourbon is optional, but adds warmth and depth.
- Pure maple syrup: Use pure maple syrup rather than pancake syrup.
Using frozen Brussels sprouts: Fresh is best for crispiness. If you only have frozen, thaw and dry them completely before roasting.
How to Make Maple Bacon Brussels 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, leaving the browned bits in the pan for the glaze.
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 toss to coat with glaze.
Step 5. Toss and finish: Add the bacon and maple glaze to the roasted Brussels sprouts and toss to coat. Turn off the oven return the pan to the turned-off oven for a few minutes so the glaze clings to the sprouts. Serve warm with desired garnishes.
Easy Variations
Bacon-free: Skip the bacon and make the maple-balsamic glaze directly in the skillet. Add toasted pecans at the end if you want the salty crunch.
Holiday the holidays: Finish with pomegranate arils and Parmesan or goat cheese for extra color, brightness, and salty flavor.
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 before tossing it with the freshly roasted sprouts. Add a splash of maple syrup only if the glaze needs loosening.
- For Thanksgiving: For the crispiest texture, roast the sprouts just before serving. If you need to get ahead, roast them earlier in the day and reheat them at 400°F until hot and crisp before tossing with the warm glaze.
- 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.
Serve these with holiday mains like prime rib, cheesecloth turkey, or make them for a fall weeknight dinner alongside Boursin chicken or baked turkey meatballs.
Maple Bacon 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 pure 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 helps the Brussels sprouts start browning as soon as they hit the pan.
- Prep the brussel sprouts (5 min): Trim the ends of the Brussels sprouts and halve lengthwise (quarter if they’re large). Make sure they're completely dry, then 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 pour off the bacon grease, leaving the brown bits in the pan.4 slices bacon, 3 Tablespoons balsamic vinegar, 1-2 ounces bourbon, 1/3 cup pure maple syrup
- Add the balsamic vinegar and bourbon and stir over medium heat to scrape up the browned 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.
- Toss and serve (5 min): When the brussels sprouts are done, turn the oven off, remove the sheet pan from the oven and pour the maple bacon mixture on top. Toss to coat evenly then return the pan to the turned-off oven for 2-3 minutes to let the maple soak in. Toss with additional toppings and serve hot and crispy right away.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ll never make just regular Brussel sprouts again!!