This is a sheet-pan side dish: one pound of Brussels sprouts, four slices of thick-cut bacon, and a two-tablespoon drizzle of maple syrup, done in 30 minutes. The oven does most of the work, which makes it just as easy to double for a crowd as it is to throw together on a Tuesday. If you need a vegetable side that actually gets eaten, this is a reliable one.
What makes this version work
Two things matter here. First, the sprouts go into a 425°F oven cut-side down in a single layer — crowding the pan steams them instead of roasting them, and you lose the browning that makes this dish worth making. Second, the maple syrup goes on after the first 15 minutes of roasting, not before. Adding it too early burns the sugars before the sprouts are cooked through. That final five-minute return to the oven is what sets the glaze without scorching it.
Shopping notes
- Bacon: Thick-cut is worth seeking out here. Standard thin-cut bacon renders down to almost nothing and gets lost in the dish. If your store only carries thin-cut, use five or six slices instead of four.
- Maple syrup: Use pure maple syrup, not pancake syrup. Pancake syrup is mostly corn syrup and won’t caramelize the same way — the glaze will stay sticky rather than setting.
- Brussels sprouts: Pre-trimmed bags save time and work fine. If you’re scaling up to two pounds for a larger group, use two sheet pans rather than one so the sprouts still have room to roast.
If something goes sideways
- Sprouts are soft and pale, not browned: The pan was too crowded or the oven wasn’t fully preheated. Spread them out more and give them an extra three to five minutes before adding the bacon and syrup.
- Bacon is chewy, not crispy: Thick-cut bacon can take longer than expected depending on your pan and stove. Cook it until it’s fully crisp before adding it to the sprouts — it won’t crisp further in the oven.
- Glaze burns in the final five minutes: Ovens vary. Check at three minutes. If the syrup looks dark and bubbly at the edges, pull the pan early.
- Scaling up and the sprouts finish unevenly: Rotate the pans halfway through the first roasting stage if you’re using two sheet pans at once. Most ovens have hot spots that matter more when both racks are loaded.
- Dish tastes flat: Bacon varies a lot in saltiness. Taste before serving and add a small pinch of kosher salt — it sharpens the maple flavor as much as it seasons the sprouts.
Storage and reheating
Leftovers keep in an airtight container in the fridge for up to three days. Skip the garnish of extra bacon on top if you’re storing — not worth the extra dish, and it softens anyway. To reheat, spread them on a baking sheet and run them under the broiler for three to four minutes, or use a 400°F oven for about eight minutes. A microwave works in a pinch but turns the sprouts soft and the bacon rubbery. This dish doesn’t freeze well; the texture of the sprouts breaks down significantly after thawing.
Maple Bacon Brussels Sprouts
Equipment
- Baking sheet
- Large bowl
- Tongs
- Chefs Knife
Ingredients
- 1 pound brussels sprouts trimmed and halved
- 4 slices bacon preferably thick-cut
- 2 tablespoons maple syrup pure
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Lay the Brussels sprouts on a baking sheet in a single layer. Roast them in the oven for about 15 minutes until they start to brown and caramelize.
- While the sprouts are roasting, cook the bacon in a pan over medium heat until crispy. Remove the bacon and let it drain on paper towels, then cut into small pieces.
- Once the Brussels sprouts are done, sprinkle the bacon pieces over them. Drizzle with maple syrup and gently mix with tongs to coat evenly.
- Return the baking sheet to the oven for another 5 minutes, until the maple syrup caramelizes slightly, enhancing the flavors.
Notes
Jen’s Tips:Â
- For a smoky twist, consider using smoked bacon.
- If you're vegetarian, you can skip the bacon and add a sprinkle of smoked paprika for a similar depth of flavor.
Nutrition
FAQ
Can I make this ahead for a dinner party?
You can roast the sprouts and cook the bacon up to a day ahead, then store them separately in the fridge. Combine them on the sheet pan, drizzle with maple syrup, and run them through the final five-minute oven step right before serving — the glaze sets best when fresh.
How do I double or triple this recipe without it turning into a mess?
Use one sheet pan per pound of sprouts — that’s the only rule that matters. Two pounds means two pans. Stagger them on the upper and lower oven racks and swap positions halfway through the first roasting stage so both pans brown evenly.
Can I use frozen Brussels sprouts?
Fresh sprouts roast significantly better here. Frozen sprouts release a lot of water as they cook, which steams them and prevents browning — you’ll end up with a softer, less caramelized result even at high heat.
What can I serve this alongside?
It works next to almost any simple protein — roast chicken, pork tenderloin, or a pan-seared steak. The sweet-salty flavor is strong enough to hold its own but not so assertive that it fights with other dishes on the table.
Is there a way to make this less sweet?
Cut the maple syrup to one tablespoon instead of two. The glaze will be lighter but still caramelizes in that final five minutes, so you keep the texture without as much sweetness.
What to cook next
- Bright Poppy Seed Broccoli
- Warm Citrus Beet Salad
- Speedy Twice-Baked Potato Casserole
- Southern Stovetop Creamed Corn