Maple glazed Brussels sprouts with crispy bacon are an easy-to-make side dish with just a few ingredients and minimal prep time. Oven roasting, combined with the buttery maple syrup glaze, caramelizes the Brussels sprouts to enhance their natural sweetness. The bacon adds a smoky contrast to create the perfect blend of salty-sweet flavors.
Notes From the MGC Kitchen
Brussels sprouts happen to be one of our favorite vegetables, so of course, we love this dish, but its sweet and savory flavor combination is so good it might convert folks who aren’t as enthusiastic as we are. This recipe is a go-to for holiday dinners. However, we make it often when Brussels sprouts are in season (September through February) and serve it alongside other easy oven-roasted entrées like pork chops or chicken thighs.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- BRUSSELS SPROUTS: Fresh Brussels sprouts are the best choice for this recipe, but frozen can be used in a pinch. Check the package directions for cook times and cut back slightly to allow for roasting.
- BACON: We recommend using thick-cut bacon for its meaty flavor and because it won’t get overcooked when roasting with the Brussels sprouts.
- MAPLE SYRUP: We like the mellow sweetness and subtle earthiness of maple syrup for this dish, but you could substitute brown sugar if needed. See the recipe notes for measurements.
How to Make Maple Glazed Brussels Sprouts
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
BEFORE YOU BEGIN: Preheat the oven and line a baking sheet with parchment.
PAR-COOK THE SPROUTS: Trim and halve the Brussels sprouts and put them on a baking sheet with a bit of water. Cover tightly with foil and cook until tender.
ADD THE GLAZE AND BACON: Heat the maple syrup and butter in the microwave until the butter melts, then toss with the Brussels sprouts and return them to the baking sheet. Scatter the bacon on top.
FINISH ROASTING: Return the Brussels sprouts to the oven and continue roasting until they’re nicely caramelized and the bacon is crisp.
More Brussels Sprouts Recipes
Here are a few more ways to put Brussels sprouts on the menu.
- Brussels Sprouts with Blue Cheese (a tangy, creamy side dish)
- Warm Brussels Sprouts Caesar (a reinvented classic made better)
- Sheet Pan Chicken Thighs with Veggies (with sweet potatoes and apples)
- Orecchiette With Brussels Sprouts (a savory side with caramelized onions)
Maple Glazed Brussels Sprouts with Bacon
Ingredients
- 1-1/2 lbs fresh Brussels sprouts, (see notes)
- Salt and freshly ground black pepper
- 4 strips thick-cut bacon, cut into 1/2-inch pieces
- 3 tablespoons butter
- 1/3 cup maple syrup
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Trim the ends from the Brussels sprouts, remove any loose outer leaves, then wash and pat dry. Cut the sprouts in half lengthwise and place them on the prepared pan, cut side up. Season lightly with salt and pepper and drizzle them with 1/4 cup of water.
- Cover the pan with aluminum foil, seal tightly and roast for 20 minutes. Remove the foil (stand back to avoid steam burns) and test one of the larger sprouts to be sure they're tender. The tip of a sharp knife should easily pierce the center.
- Heat the maple syrup and butter in a microwave-safe mixing bowl for 1 minute on high. Stir and continue heating in 10-second increments until the butter has melted.
- Add the Brussels sprouts to the syrup and butter mixture and toss until well coated. Return them to the baking sheet and spread them in a single layer. Scatter the bacon on top and drizzle with any remaining syrup and butter.
- Reduce the oven temperature to 375°F and continue roasting the sprouts, uncovered until they're nicely caramelized and the bacon is crisp, about 15 minutes. For best results, turn the sprouts at least once, midway through the roasting time.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night and it was a hit! Next time I want to try it with Balsamic glaze instead of maple.
Hi Mic – Glad you liked the recipe. I think balsamic glaze would be every bit as good as the maple syrup – maybe with pancetta in place of the bacon.
I absolutely love Brussels sprouts and will be making this soon and at Christmas .
This looks good – I will try this. I have made several variations with brussel sprouts and bacon – I like the idea of roasted garlic and maple syrup. Thanks