Enjoy the irresistible combination of sweet and savory with these maple bacon Brussels sprouts.
This dish brings together crispy bacon and caramelized Brussels sprouts with a touch of maple syrup for a side that’s sure to steal the show at any meal.
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The combination of bacon and maple syrup is our favorite way to eat Brussels sprouts! It is such a delicious side dish to enjoy at Thanksgiving dinner, and easy enough for a weeknight dinner.
Our whole family enjoys this easy recipe, as it has perfect texture and balanced, rich flavors.
How to Make Maple Bacon Brussels Sprouts
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this Maple Bacon Brussels Sprouts recipe, you will need the following ingredients:
- Fresh Brussels sprouts
- Avocado oil (or olive oil, oil of your choice)
- Kosher salt
- Garlic powder
- Ground black pepper
- Pure maple syrup
- Turkey bacon slices (feel free to use pork bacon, or bacon of your choice)
Feel free to experiment by adding a drizzle of balsamic vinegar or a sprinkle of brown sugar for extra depth of flavor. I used avocado oil, but someone can totally make it with olive oil too.
Cooking Maple Bacon Brussels Sprouts
This is a wonderfully simple recipe that delivers complex flavors. These are perfect for your holiday table, or any time of year. Here is how you can make it.
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Place the halved Brusssels sprouts onto the baking sheet pan and drizzle with oil.
Add kosher salt, garlic powder, pepper and 1 tablespoon maple syrup.
Cover the pan with foil and bake for 20 minutes.
Meanwhile, mix the cut bacon pieces in a medium bowl with 1 tablespoon maple syrup.
Remove the pan from the oven and uncover it. Use a spatula to mix around the brussel sprouts. Sprinkle the maple-bacon on top.
Return the pan to the oven and increase the temperature to 425°F. Bake for 25-35 minutes, mixing halfway through, or until the Brussels sprouts and bacon are crispy.
Remove from the oven and drizzle with remaining 1⁄2 tablespoon maple syrup.
Let cool for 5 minutes and serve.
The final touch of maple syrup just before serving enhances the natural sweetness of the Brussels sprouts, complementing the salty, crispy bacon perfectly.
This dish not only pairs well with roast chicken or Thanksgiving turkey but also shines on its own, thanks to its perfect balance of textures and flavors.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Always use common sense and good judgement when it comes to leftovers. If something looks or smells off, it’s better to be safe and discard it.
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Maple Bacon Brussels Sprouts
Ingredients
- 1 1/2 pounds Brussels sprouts 2, 12-ounce bags, trimmed and cut in half lengthwise
- 3 Tablespoons avocado oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 1/2 Tablespoons maple syrup divided
- 8 strips turkey bacon cut into 1” cubes
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Place the halved Brusssels sprouts onto the baking sheet and drizzle with oil, kosher salt, garlic powder, pepper and 1 tablespoon maple syrup. Cover the pan with foil and bake for 20 minutes.
- Meanwhile, mix the cut bacon in a medium bowl with 1 tablespoon maple syrup.
- Remove the pan from the oven and uncover it. Use a spatula to mix around the Brussels sprouts. Sprinkle the maple-bacon on top.
- Return the pan to the oven and increase the temperature to 425°F. Bake for 25-35 minutes, mixing halfway through, or until the Brussels sprouts and bacon are crispy.
- Remove from the oven and drizzle with remaining 1⁄2 tablespoon maple syrup.
- Let cool for 5 minutes and serve.
Recipe Notes
* Insanely delicious! Obsessed! I could eat the whole pan, but I’m saving it for guests tonight 🙂
* I like adding the maple syrup in parts to make sure that all the components get sweet. I also add a bit at the end since sometimes it just needs an extra fresh drizzle that isn’t cooked off.
* I’d easily double this recipe for a crowd!
* I used avocado oil, but someone can totally make it with olive oil too.
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