Irresistible Roasted Brussels Sprouts with Bacon & Maple Syrup – 30 Min Magic

Let me tell you about the side dish that changed my family’s mind about Brussels sprouts forever—roasted Brussels sprouts with bacon and maple syrup. I swear, this combo turns even the most skeptical veggie haters into believers. The magic happens when those little sprouts crisp up in the oven, the bacon gets all smoky and irresistible, and then—just when you think it can’t get better—a drizzle of maple syrup ties it all together. My kids actually ask for seconds now, which still surprises me every Thanksgiving. It’s become our go-to side for everything from weeknight dinners to holiday feasts because, honestly, who can resist that sweet-salty-crunchy trifecta?

Ingredients for Roasted Brussels Sprouts with Bacon & Maple Syrup

You only need a handful of simple ingredients to make this magical side dish—trust me, the combination is way more than the sum of its parts. Here’s what you’ll grab:

• 1 lb Brussels sprouts – Trim those woody ends and halve them so they roast evenly (tiny ones can stay whole)
• 4 slices thick-cut bacon – Chopped into bite-sized pieces—because nobody wants wimpy bacon bits
• 2 tbsp olive oil – Just enough to make those sprouts crisp up without drowning them
• 2 tbsp real maple syrup – The good stuff, not pancake syrup! This is where the magic happens
• ½ tsp salt & ¼ tsp black pepper – Basic, but they make all the flavors pop

Pro tip: If your sprouts are huge, quarter them. You want everything to get that perfect crispy-edged texture in the same amount of time.

How to Make Roasted Brussels Sprouts with Bacon & Maple Syrup

I promise this is one of those “set it and forget it” recipes that somehow makes you look like a kitchen genius. The trick is all in the timing and that glorious moment when the maple syrup hits the hot bacon – trust me, your kitchen will smell like heaven.

Preheat and Prep

First things first – crank that oven to 400°F (200°C). While it’s heating up, toss your trimmed Brussels sprouts with olive oil, salt, and pepper in a big bowl. Get ’em nice and coated – I use my hands because it’s faster (and more fun). Spread them out on a baking sheet with the chopped bacon scattered throughout. No need to separate the bacon pieces – they’ll crisp up beautifully as they roast.

Roast to Crispy Perfection

Slide that tray into the oven and set a timer for 10 minutes. When it dings, give everything a good stir – this is crucial for even browning. You’ll already start seeing some gorgeous caramelization happening! Roast for another 10-15 minutes until the sprouts are fork-tender with crispy edges and the bacon is perfectly done. My test? The outer leaves should be shatteringly crisp.

Add the Maple Syrup Finish

Here comes the magic! Pull the tray out and immediately drizzle with maple syrup. Toss everything together while it’s piping hot – the syrup will cling to every nook and cranny. Wait until the end for this step because maple syrup burns easily. The heat transforms it into this glossy, sticky-sweet coating that makes every bite irresistible. Serve warm and watch them disappear!

Why You’ll Love These Roasted Brussels Sprouts with Bacon & Maple Syrup

Listen, I know not everyone gets excited about Brussels sprouts, but this recipe? It’s a total game-changer. Here’s why you’ll be making it on repeat:

• Crispy-crunchy perfection: That perfect contrast between the caramelized outer leaves and the tender centers is everything.
• Sweet meets smoky: The maple syrup plays off the salty bacon so beautifully—it’s like flavor fireworks in every bite.
• Weeknight easy: Just toss, roast, and drizzle. Done in 30 minutes with barely any cleanup.
• Crowd-pleaser magic: Even my “I hate vegetables” uncle goes back for seconds. It’s that good.

Seriously, this dish turns Brussels sprouts haters into believers—I’ve seen it happen at my own dinner table!

Tips for Perfect Roasted Brussels Sprouts with Bacon & Maple Syrup

After making this recipe more times than I can count (my family demands it weekly!), I’ve picked up a few tricks to guarantee perfect results every time:

• Go thick or go home with the bacon – thin slices will crisp up too fast and disappear into the dish. You want those hearty, meaty bites throughout.
• Maple syrup is a feel-it-out situation – start with 2 tablespoons, then taste after tossing. Some batches of sprouts are sweeter than others, so adjust to your preference.
• Test doneness with a fork, not just your eyes – the outer leaves should be crispy, but the center should yield easily without being mushy. About 25 minutes is usually the sweet spot in my oven.
• Don’t overcrowd the pan! If the sprouts are piled on top of each other, they’ll steam instead of roast. Use two pans if needed – crispy texture is everything here.

Remember, oven temps vary – if your sprouts aren’t browning enough, don’t be afraid to give them an extra 5 minutes. The caramelization is what makes this dish so irresistible!

Variations for Roasted Brussels Sprouts with Bacon & Maple Syrup

Once you’ve mastered the basic recipe (which is perfect as-is, don’t get me wrong), it’s fun to play around with different twists. Here are my favorite ways to mix things up when I’m feeling adventurous:

• Crunchy pecan upgrade: Toss in a handful of chopped pecans during the last 5 minutes of roasting – the toasty nuts add amazing texture.
• Honey swap: Out of maple syrup? Good-quality honey makes a delicious substitute, though you’ll get a slightly different floral sweetness.
• Parmesan finish: Right before serving, shower the hot sprouts with freshly grated parmesan – the salty cheese melts into pure magic.

The beauty of this recipe is how easily it adapts to whatever you’ve got in your pantry – I’ve even used pancetta instead of bacon when that’s all I had!

Serving Suggestions for Roasted Brussels Sprouts with Bacon & Maple Syrup

Oh, the places this dish can go! Seriously, I’ve served these sprouts with everything from Tuesday night meatloaf to fancy holiday feasts—they always steal the show. My absolute favorite pairings? Juicy roasted chicken (the maple syrup ties everything together beautifully), Thanksgiving turkey (swap out the sad boiled sprouts!), or tossed into grain bowls with quinoa and a fried egg for lunch. They’re even fantastic the next day cold out of the fridge—not that there’s usually any leftovers in my house!

Storage and Reheating

Here’s the good news – if by some miracle you have leftovers (rare in my house!), they keep beautifully. Just store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, skip the microwave (it’ll make them soggy) and reheat in a 350°F oven for about 10 minutes to bring back that glorious crispiness. I sometimes add an extra tiny drizzle of maple syrup right before serving to freshen up the flavors. These sprouts are so good, you might find yourself making extra just to have them ready for quick meals!

Nutritional Information for Roasted Brussels Sprouts with Bacon & Maple Syrup

Here’s the scoop on what you’re eating (because yes, veggies with bacon still count as healthy in my book!): Each serving packs about 220 calories with 4g of fiber to keep you full. The bacon adds protein while the maple syrup keeps sugar reasonable at 7g per portion. It’s got good fats from olive oil and, let’s be real – that bacon deliciousness makes getting your greens in way more fun!

Questions About Roasted Brussels Sprouts with Bacon & Maple Syrup

Can I make this without bacon? Absolutely! For a vegetarian version, just skip the bacon and roast the sprouts with an extra tablespoon of olive oil. Want that smoky flavor? Try sprinkling with smoked paprika before roasting.

What if my sprouts aren’t crispy enough? No worries – they might be crowded on the pan. Spread them out more and give them 5 extra minutes. Ovens vary, and sometimes those little guys just need more time to get that perfect crunch.

Can I use frozen Brussels sprouts? Fresh is best here, but in a pinch, thaw frozen sprouts completely and pat them bone-dry first. They won’t get quite as crispy, but will still taste delicious with the maple glaze.

Print