Maple Bacon Brussels Sprouts

crispy maple bacon brussel sprouts on a sheet pan.

Maple Bacon Brussels Sprouts

5 from 1 vote

These maple bacon Brussels sprouts roast cut-side down until deeply golden and crispy, then get tossed with crispy bacon and a sticky maple-balsamic glaze. Preheating the sheet pan and adding the maple glaze after roasting keeps the sprouts caramelized instead of soggy. They're and easy fall side for weeknight dinners, Thanksgiving, or holiday meals!

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Prep Time5

Cook Time30

Total Time35

Servings: servings

Author: Molly Thompson

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

Sheet Pan: For extra crispy sprouts, don’t line the sheet pan with parchment paper or foil. Preheating the bare sheet pan gives the cut sides an immediate sear. A light-colored sheet pan works best.

No Bacon: If you want to keep this dish vegetarian or bacon-free, skip the bacon and simmer the maple, bourbon, and balsamic until slightly thickened. Add toasted pecans for crunch.

Mix-Ins: I love to mix in chopped pecans and dried cranberries or pomegranate arils in the fall or for Thanksgiving dinner.

Storage & Reheating: Crispy brussels sprouts are best served right away for maximum crunch and texture, but you can store them in an airtight container for up to 3 days. Reheat in the air fryer at 400 until warm and crispy or in a skillet.

Make-Ahead: The brussels sprouts can be halved and stored in an airtight container for up to 1 day before cooking. You can make the maple bacon mixture up to 2 days in advance. Gently reheat it on the stove before tossing it with the freshly roasted sprouts.

Air Fryer: To cook the Brussels sprouts in the air fryer, preheat it to 375°F and arrange the sprouts cut-side down in a single layer. Air fry for 15 minutes without stirring, then toss with the maple bacon glaze as directed.

Nutrition

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