Brussels sprouts with maple bacon glaze are the dish that finally wins over the sprout skeptics at your table. Roasted until crisp, then tossed in a sweet, smoky, sticky glaze, they taste nothing like the boiled version you may remember.
What Makes These Maple Bacon Brussels Sprouts So Good
- Roasting brings out a deep, caramelized flavor
- Real maple syrup and apple juice make a glossy glaze
- Crispy slab bacon adds crunch and smoke
- Only six ingredients and ready in well under an hour
If you think you do not like sprouts, this is the recipe to change your mind. The combination of salty bacon and sweet maple does all the heavy lifting.
Spread the sprouts in a single layer so they roast and crisp instead of steaming.
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Why You’ll Love These Brussels Sprouts with Maple Bacon
- The maple bacon glaze turns each crispy sprout sweet, smoky, and just a little sticky.
- Roasting gives you golden, caramelized edges with a tender center.
- It comes together fast, so it works for both weeknights and the holiday table.
Ingredient Notes
Here are a few notes on the short ingredient list, since the exact measurements in the recipe card handle the amounts. With only a handful of items, quality really shows here.
- Brussels sprouts: pick firm, tight heads and trim the stems before halving.
- Thick cut bacon: slab or thick slices give the best crunch and smoke.
- Real maple syrup: use the real thing, not pancake syrup, for true flavor.
- Apple juice or cider: thins the glaze and adds a gentle fruity note.
- Kosher salt and black pepper: season the sprouts well before roasting.
You only need a sheet pan, a small saucepan for the glaze, and a skillet for the bacon. A large mixing bowl makes the final toss easy.
How to Make Brussels Sprouts with Maple Bacon
Brussels sprouts with maple bacon glaze come together in three easy moves that overlap nicely. While the sprouts roast, you cook the bacon and reduce the glaze, so it all finishes at once.
- Toss the sprouts with oil, salt, and pepper, then roast at 400 degrees for 15 to 18 minutes.
- Dice the bacon and cook until crispy, then drain and set aside.
- Simmer the maple syrup and apple juice until bubbly, then cook on medium for 4 minutes until thickened.
- Toss the roasted sprouts in the glaze, scatter the bacon on top, and serve piping hot.
This recipe serves 8 as a side, and it doubles easily if you use two sheet pans. Roast and glaze just before serving, since the sprouts taste best fresh and crisp.
Storage Options
These maple bacon sprouts are best fresh, but leftovers still taste great the next day. Reheat them in a hot oven or skillet to bring back some crunch.
- Refrigerate in an airtight container for up to 4 days.
- Reheat in a 375 degree oven for 8 to 10 minutes to re-crisp.
- Freezing is not recommended, since the sprouts turn soft when thawed.
Variations & Substitutions
This maple bacon side dish takes well to small tweaks. Here are a few simple ways to change it up.
- Add a splash of balsamic vinegar to the glaze for a tangy edge.
- Stir in a pinch of red pepper flakes for gentle heat.
- Swap in turkey bacon or pancetta for a different smoky note.
- Sprinkle toasted pecans on top for extra crunch.
What to Serve with Brussels Sprouts with Maple Bacon
Brussels sprouts with maple bacon glaze play nicely with all kinds of mains. They shine next to roasted meats and hearty fall plates.
- Roast chicken, pork loin, or holiday turkey.
- A pile of creamy mashed potatoes or wild rice.
- For another veggie side, try these honey Dijon sprouts over cauliflower mash.
- Round out the plate with these cozy Octoberfest potatoes.
Here are the questions readers ask most before they make this side dish.
Frequently Asked Questions
How do I keep Brussels sprouts with maple bacon crispy
Roast them in a single layer with room between each one, and toss them in the glaze right before serving.
Can I use bagged shredded sprouts
You can, but halved whole sprouts roast up crispier and hold the glaze better.
What if I do not have apple juice
Apple cider works perfectly, and in a pinch you can use a little water with extra maple syrup.
Are these good for the holidays
Yes, they are a simple, make-ahead-friendly side that fits Thanksgiving and Christmas spreads.
Give these a try and watch even the sprout doubters reach for seconds. Sweet, smoky, and crisp, they prove this humble veggie deserves a place at the table.
Oven Roasted Brussels Sprouts With Maple Bacon Glaze
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Ingredients
- 2 lbs Brussels sprouts
- 2 slices thick cut bacon
- ⅓ cup real maple syrup
- ⅓ cup apple juice or apple cider
- 2 Tbsp olive oil
- kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 400°. Toss sprouts around in oil, salt and black pepper. Roast for 15-18 minutes.
- Dice bacon. Cook until crispy. Drain and set aside.
- In a saucepan, heat maple syrup and apple juice over medium high heat until bubbly. Reduce to medium heat and cook for four minutes.
- Pour sprouts and glaze into a bowl and toss to coat. Add bacon. Serve piping hot. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am HUGE Brussell Sprout Fan and OMGoodess those look amazing – I am so doing that for tomorrow’s dinner thanks Melanie – your shots made me want to pick one off the screen and eat it : )
I’m so glad you like it. Let me know how it turns out for you!
Your food photography is really great! Yum.
Thank Jodi! All those books and workshops are slowly sinking in. I guess you can teach an old dog new tricks. 😉
I was waiting for this post! I saw brussel sprouts in your cart and thought “Ooh, maybe she’ll share a yummy brussel sprouts recipe,” and you did! Thank you
You can’t tell me that your family didn’t like these??
See? I read your mind!! Lol. They are entering into season, so they are going to be all over the place soon. I have some other great Brussels sprouts recipes that I’ll share down the road. And yes, the kids liked this one because of the smoky sweet component. That always works for them!
I must agree that your food pix are completely awesome Melanie!! I must also admit that I was served boiled Brussels sprouts as a child and I hated them and still do. Now, you have shown me that there is another path I must evaluate, taste and maybe savor. Your recipe looks delicious! I can’t wait to try these delicacies!!
Blush. Thank you. Give them a try. You just might like them! It’s never too late to give something a second chance!
I audibly uttered, “Oh yeah, baby!” while reading this post. My husband is sitting next to me and looked over to see what I was gushing over. This is definitely going on the menu for next week. YUM.
I love, love, love Brussels sprouts, and I can’t wait to try them this way! Thanks for another great recipe and keep them coming!
I can’t wait to get some fresh sprouts and try this recipe. I recently bought some fresh maple syrup from a farm in Bridgewater, so this will be something special to use it in rather than just on pancakes and Belgian waffles.
I used to volunteer at BSC on the school newspaper and often would take supper at the college. One night they had Brussels sprouts on the menu. Only 2 of us were eating them and the cafeteria lady kept filling up our plates. I was in sprout heaven. All they did was cook them in tons of butter, but they were really fresh and sweet.
I must say that I’ve never been a fan of Brussels Sprouts, but my oh my do these look good!
Will you adopt me?
I don’t really like Brussel Sprouts but yours look delish! The bacon is a great addition!
I’ve never once in my 38 years had brussel sprouts. They don’t look as bad as their reputation in those pictures. I just may have to try them.
And ditto on your food photography. I’ve only ever tried it once for the heck of it, and it was much harder than I expected. I’m sure I would have needed to remake the recipe a few times to get all the shots I wanted. Pouring while taking a pic…impressive!
Oh my goodness! Got to run out and get some brussel sprouts and try this recipe! It looks so good!
Dang girl, I have done the sauteing with bacon (yes, bacon makes everything heavenly0 but never maple syrup!
I love sprouts – but my family – not so much. You think I could do this to broccoli? Hmmmmm.
I must make these ASAP! I recently had Brussels sprouts for the first time, and, by golly, were they delicious!!!
I made this recipe for my family the other night. I can’t tell you how many times I heard “who in the world bought Brussels sprouts?” when they were found in the refrigerator prior to cooking them. We have never had them before. Well, I thought they were great and so did half of my family. I’ll have to work on the other half. Thank you for another great recipe.
I made these for Christmas, they were a huge hit – especially with a few brussel sprout haters. I think i’ve shared this site with 3 people since then. Yummy!
Awesome! Thanks so much for letting me know that they were a hit! I appreciate the feedback.