Imagine the sweet aroma of maple mingling with crispy bacon, all hugging tender Brussels sprouts that are caramelized to perfection. This dish turns a humble vegetable into the star of any dinner table, delivering comfort and excitement in every bite.
What makes it special is the balance of smoky, salty, and subtly sweet flavors, plus a buttery glaze that coats each sprout and bacon piece without feeling heavy. The maple‑bacon combo adds depth, while a splash of acidity brightens the palate.
Busy families, brunch lovers, and anyone craving a hearty side will adore this recipe. It shines as a side for roasted meats, a standalone vegetarian main when you skip the bacon, or a festive addition to holiday spreads.
The cooking process is straightforward: roast the sprouts, crisp the bacon, whip up a quick maple‑mustard glaze, then toss everything together for a glossy, flavorful finish that’s ready in under an hour.
Why You'll Love This Recipe
Irresistible Sweet‑Savory Balance: Maple syrup adds a gentle sweetness that perfectly offsets the salty crunch of bacon, creating a flavor harmony that keeps you reaching for seconds.
Quick Weeknight Solution: With a prep time of just fifteen minutes and a one‑pan finish, this dish fits seamlessly into busy schedules without sacrificing taste.
Nutritious Boost: Brussels sprouts are packed with vitamins C and K, fiber, and antioxidants, making the dish both delicious and health‑forward.
Versatile Presentation: Serve it as a side, a main, or even a brunch plate; the dish adapts to any meal setting while still stealing the spotlight.
Ingredients
The success of this dish rests on a few key players: fresh Brussels sprouts for their natural earthiness, thick‑cut bacon that brings smoky crunch, and pure maple syrup that delivers a nuanced sweetness. The glaze combines mustard, garlic, and a dash of apple cider vinegar to tie everything together with bright acidity. Finishing with toasted pecans adds texture, while a sprinkle of sea salt lifts the flavors.
Main Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 6 slices thick‑cut bacon, cut into 1‑inch pieces
- ¼ cup pure maple syrup
Glaze & Aromatics
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon apple cider vinegar
Seasonings & Garnish
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon flaky sea salt, plus more for finishing
- ¼ cup toasted pecan halves
Together, these ingredients create a dish that’s both sweet and savory, with layers of texture from the caramelized sprouts, crisp bacon, and crunchy pecans. The mustard‑vinegar glaze adds a tangy sheen that prevents the dish from feeling cloyingly sweet, while the smoked paprika deepens the smoky profile. A final dusting of flaky sea salt amplifies every flavor, ensuring each bite is perfectly balanced.
Step-by-Step Instructions
Preparing the Brussels Sprouts
Start by preheating your oven to 425°F (220°C). Toss the halved sprouts with a drizzle of olive oil, a pinch of smoked paprika, and a dash of sea salt. Spread them cut‑side down on a rimmed baking sheet; this positioning encourages caramelization and a slightly crispy edge.
Cooking the Bacon & Making the Maple Glaze
While the sprouts roast, place the bacon pieces in a cold skillet and turn the heat to medium. Cook, stirring occasionally, until the fat renders and the bacon turns golden‑brown, about 6‑8 minutes. Transfer the crispy bacon to a paper‑towel‑lined plate, leaving the rendered fat in the pan.
Creating the Glaze
Reduce the heat to low and add the minced garlic to the bacon fat; sauté for 30 seconds until fragrant, being careful not to burn it. Stir in the Dijon mustard, apple cider vinegar, and maple syrup. Let the mixture simmer for 2‑3 minutes, allowing it to thicken slightly and develop a glossy sheen.
Finishing the Dish
- Roast the Sprouts. Place the baking sheet in the oven and roast for 15‑20 minutes, turning once halfway through. The sprouts should be deeply browned on the cut side and tender when pierced with a fork.
- Combine Bacon and Glaze. Add the cooked bacon back into the skillet with the maple glaze. Toss to coat each piece, letting the bacon absorb a little of the sweet‑savory sauce for 1‑2 minutes.
- Mix Everything Together. Transfer the roasted Brussels sprouts to a large bowl, pour the bacon‑glaze mixture over them, and toss gently until every sprout is evenly coated.
- Toast the Pecans. In a dry skillet over medium heat, toast the pecan halves for 2‑3 minutes, shaking the pan frequently to avoid burning. The nuts should become fragrant and lightly golden.
- Serve Immediately. Plate the sprouts, sprinkle toasted pecans and an extra pinch of flaky sea salt on top, and serve while the glaze is still glossy and the sprouts are hot.
Tips & Tricks
Perfecting the Recipe
Dry Sprouts Thoroughly. After washing, pat the Brussels sprouts completely dry. Moisture creates steam, which prevents the desired caramelization and leads to soggy edges.
Cut‑Side Down Placement. Arranging the sprouts cut‑side down on the sheet pan maximizes contact with the hot surface, ensuring a rich, browned crust.
Use Thick‑Cut Bacon. Thicker slices render more fat and stay chewy, providing a satisfying bite that thinner bacon can’t match.
Don’t Over‑Reduce the Glaze. Remove the skillet from heat once the sauce coats the back of a spoon; over‑reducing makes it too sticky and can burn the sugars.
Flavor Enhancements
Add a squeeze of fresh lemon juice just before serving for a bright pop that cuts through the sweetness. Sprinkle a pinch of red‑pepper flakes for subtle heat, or stir in a tablespoon of chopped fresh thyme for herbaceous depth.
Common Mistakes to Avoid
Avoid crowding the baking sheet—overcrowding steams the sprouts instead of roasting them. Also, don’t skip the resting period for the bacon after cooking; letting it sit for a couple of minutes allows excess fat to drain, keeping the glaze from becoming greasy.
Pro Tips
Finish with a Pat of Butter. Swirl a small knob of unsalted butter into the glaze right before tossing; it adds silkiness and rounds out the flavors.
Use a Cast‑Iron Skillet. The heavy bottom distributes heat evenly, giving the bacon a perfect crisp and the glaze a consistent reduction.
Season in Layers. Lightly salt the sprouts before roasting, then add a final sprinkle after plating. Layered seasoning builds depth without over‑salting.
Pre‑Toast Nuts Separately. Toasting pecans in a dry pan ensures they stay crunchy and don’t absorb excess glaze, preserving texture.
Variations
Ingredient Swaps
Swap bacon for smoked turkey bacon for a leaner version, or use pancetta for an Italian twist. Replace maple syrup with honey or agave nectar if you prefer a different sweet profile. For a nut‑free alternative, substitute toasted pumpkin seeds for the pecans.
Dietary Adjustments
Make it vegetarian by omitting the bacon and adding smoked tempeh or crispy fried onions for umami. For gluten‑free diners, ensure the Dijon mustard is certified gluten‑free. To keep it keto, reduce the maple syrup to 1 tablespoon and replace with a low‑carb sweetener such as erythritol.
Serving Suggestions
Pair the dish with fluffy quinoa, buttery mashed sweet potatoes, or a simple arugula salad dressed in lemon vinaigrette. It also shines alongside roasted pork tenderloin or grilled salmon, where the glaze complements the protein’s natural richness.
Storage Info
Leftover Storage
Allow the dish to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. For longer keeping, portion into freezer‑safe bags, squeeze out excess air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Instructions
Reheat in a 350°F (175°C) oven for 12‑15 minutes, covered with foil to retain moisture. For a quicker option, sauté leftovers in a hot skillet with a splash of broth for 3‑4 minutes, stirring until heated through and the glaze re‑coats the sprouts.
Frequently Asked Questions
This Maple Bacon Brussels Sprouts recipe delivers a perfect harmony of sweet, smoky, and savory flavors while staying simple enough for any weeknight. We’ve covered ingredient selection, step‑by‑step cooking, storage tips, and creative variations so you can adapt it to any diet or occasion. Feel free to experiment with different nuts, proteins, or glaze tweaks—cooking is your canvas. Serve it hot, enjoy the crunch, and let the maple‑bacon magic become a new family favorite.
