Fresh brussels sprouts glazed with maple syrup and tossed with sauteed onion and bacon are a time tested family favorite.

Maple-Glazed Brussels Sprouts with Bacon

This easy recipe combines fresh Brussels sprouts with a light maple glaze, sautéed onions, and chunks of smoky bacon to make a simple side dish that pairs well with a wide variety of entrees.

Our Maple-Glazed Brussels Sprouts have always been a favorite of ours for holiday dinners because they go so well with baked ham, roast pork, and turkey.

Maple-Glazed Brussels Sprouts with Bacon

Maple-Glazed Brussels Sprouts with Bacon

4.5 from 2 votes
Leave a Review »
Fresh brussels sprouts glazed with maple syrup and tossed with sauteed onion and bacon are a time tested family favorite.


  • 6 strips thick-cut bacon, cut into 1/2-inch pieces
  • 3 tablespoons butter
  • 1/2 cup onion, chopped
  • 1-1/2 lbs fresh Brussels sprouts, see recipes notes for frozen
  • 1/2 cup maple syrup
  • Salt and freshly ground black pepper


  • Bring a large pot of salted water to a boil.
  • Trim the ends of the Brussels sprouts and remove any loose outer leaves. Add the sprouts to the boiling water and cook until they’re tender and easily pierced with a knife, 6 to 8 minutes. Drain well and set aside until they’re cool enough to handle, then slice in half lengthwise.
  • While the sprouts are cooling, fry the bacon until crisp, then transfer to a paper towel-lined plate and drain all but 1 tablespoon of the bacon fat from the pan.
  • Add the butter to the pan and melt over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes. Add the halved sprouts and continue cooking, stirring frequently, until they are lightly caramelized, 4 to 5 minutes longer.
  • Add the maple syrup and stir until the sprouts are well coated. Add the bacon, season to taste with salt and pepper and continue cooking until the sprouts are nicely glazed, 3 to 4 minutes more.
  • To keep this dish warm, transfer to an oven-proof serving dish, cover and place in a 250°F oven for up to one hour.

Tips for Making This Recipe

To use frozen Brussels sprouts in this recipe, defrost them overnight in the refrigerator for best results. Cooking time in the boiling water should be reduced to about 4 minutes, or you can microwave them according to package directions.
Note: Brussels sprouts can lose their bright green color if kept warming in the oven.
Calories: 180kcal, Carbohydrates: 23g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Cholesterol: 20mg, Sodium: 249mg, Fiber: 3g, Sugar: 15g
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!