Crispy Roasted Brussels Sprouts with Bacon and Maple Glaze – Best Easy Side Dish

Name: Crispy Roasted Brussels Sprouts with Bacon and Maple Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ pounds fresh Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 6 strips thick-cut bacon, chopped into small pieces; 2 tablespoons pure maple syrup; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard (optional); ¼ cup chopped pecans or walnuts (optional); ¼ cup dried cranberries (optional); Parmesan cheese for serving (optional)

Posted on November 20, 2025

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Introduction

Let me tell you, the scent of crispy roasted Brussels sprouts with bacon and maple glaze wafting through my kitchen is pure magic. That smoky bacon mingling with the sweet caramel notes of maple syrup—it’s the kind of aroma that makes everyone wander into the kitchen asking, “Is dinner ready yet?” The first time I tried roasting Brussels sprouts this way, I was honestly just experimenting on a rainy Sunday afternoon. I had a few strips of bacon, some maple syrup left from pancake morning, and a bag of sprouts that needed love. One bite later, I was hooked. It was that perfect mix of salty, sweet, and crisp that makes you pause mid-bite and just smile because you know you’ve stumbled onto something special.

Growing up, Brussels sprouts weren’t exactly the star of our dinner table. My mom used to boil them, bless her heart, and I’d sneak them to the dog when no one was looking. It wasn’t until I roasted them—getting those golden edges and that tender center—that I realized what I’d been missing all those years. Now, this recipe has become a staple in my house. My husband calls them “candy sprouts,” and my kids actually fight over the last crispy piece (I never thought I’d say that about Brussels sprouts!).

This crispy roasted Brussels sprouts with bacon and maple glaze recipe has made its way to every holiday table, potluck, and Sunday dinner. It’s dangerously easy, irresistibly good, and truly feels like comfort food with a little grown-up flair. I’ve tested it more times than I can count—in the name of research, of course—and it’s never failed me. Bookmark this one, because it’s about to become your go-to side dish for every season.

Why You’ll Love This Recipe

Honestly, there’s a lot to love about these crispy roasted Brussels sprouts with bacon and maple glaze. They’re one of those side dishes that somehow manage to steal the whole show. I’ve tested this combination countless times, and every batch disappears in minutes. Here’s why you’ll find yourself making it again and again:

Quick & Easy: Ready in under 35 minutes, it’s perfect for busy weeknights or when guests are on their way and you need something impressive fast.
Simple Ingredients: You only need a handful of everyday ingredients—Brussels sprouts, bacon, maple syrup, olive oil, and a few seasonings.
Perfect for Any Occasion: Great for Thanksgiving, Christmas dinners, or even a casual barbecue. It fits right in anywhere.
Crowd-Pleaser: Even the “I don’t eat Brussels sprouts” crowd will go back for seconds. The maple glaze and crispy bacon win everyone over.
Unbelievably Delicious: The combination of crispy edges, smoky bacon, and sticky-sweet maple glaze creates layers of flavor in every bite.

What makes this version special is the balance—just enough sweetness to complement the salty bacon, but not so much that it feels heavy. I also roast the sprouts cut-side down to get that irresistible caramelization (a little trick I learned after many test batches). The bacon cooks alongside them, infusing every bite with savory depth.

This isn’t just another roasted veggie recipe—it’s the kind that makes people talk about “those sprouts” for days. It’s comfort food that feels fancy without being fussy. Whether you’re making a weekday dinner or hosting a holiday feast, these crispy roasted Brussels sprouts with bacon and maple glaze will earn you rave reviews every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create the perfect balance of savory, sweet, and crispy textures. You probably already have most of them in your kitchen!

For the Brussels Sprouts:

1 ½ pounds (680 g) fresh Brussels sprouts, trimmed and halved (look for firm, bright green ones)
2 tablespoons olive oil (helps crisp the edges beautifully)
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon black pepper (freshly cracked for best flavor)

For the Bacon:

6 strips thick-cut bacon, chopped into small pieces (applewood-smoked works great)

For the Maple Glaze:

2 tablespoons pure maple syrup (not pancake syrup—the real stuff makes a difference)
1 tablespoon balsamic vinegar (adds a hint of tang to balance the sweetness)
1 teaspoon Dijon mustard (optional, for a subtle bite)

Optional Add-Ins:

¼ cup chopped pecans or walnuts (for crunch)
¼ cup dried cranberries (for a festive touch)
A sprinkle of Parmesan cheese just before serving

If you’re going for a gluten-free version, just make sure your bacon and mustard are certified gluten-free. You can also swap the bacon for turkey bacon or omit it entirely for a vegetarian-friendly dish—though let’s be honest, the bacon really makes it shine.

As for the maple syrup, I recommend using one that’s dark and robust in flavor. It gives the glaze that deep caramel aroma that pairs perfectly with the roasted sprouts. You can also use honey in a pinch, but maple syrup adds a complexity that’s hard to beat.

Equipment Needed

You don’t need a fancy setup to make these crispy roasted Brussels sprouts with bacon and maple glaze. Here’s what you’ll need:

Large baking sheet: Use a sturdy rimmed sheet so the bacon fat doesn’t drip off. A dark metal pan helps get the sprouts super crisp.
Parchment paper: Makes cleanup a breeze and prevents sticking.
Mixing bowl: For tossing the sprouts and glaze together.
Tongs or spatula: For flipping the sprouts halfway through roasting.
Small whisk or fork: Perfect for mixing the maple glaze.

If you have an air fryer, you can use that too (just reduce the time a bit—more on that later). I’ve tried both methods, and while the oven gives a more even caramelization, the air fryer wins for speed. Either way, you’ll end up with crispy perfection.

Preparation Method

Preheat the oven: Set it to 400°F (200°C). You want it nice and hot to get those caramelized edges.
Prep the Brussels sprouts: Rinse them, trim the ends, and cut each sprout in half. If some outer leaves fall off, keep them—they turn into crispy little chips in the oven.
Toss with oil and seasoning: In a large bowl, combine the Brussels sprouts, olive oil, salt, and pepper. Toss until everything’s evenly coated.
Add the bacon: Spread the sprouts cut-side down on the baking sheet, then scatter the bacon pieces evenly over the top. This way, the bacon fat will render and coat the sprouts as they roast.
Roast: Bake for 20 minutes, then use tongs to flip the sprouts. Roast another 10–15 minutes, until they’re golden and crisp around the edges. The bacon should be fully cooked and slightly crisp.
Make the glaze: While the sprouts roast, whisk together maple syrup, balsamic vinegar, and Dijon mustard in a small bowl. Taste and adjust—if you like it sweeter, add a touch more maple syrup.
Toss it all together: Once the sprouts are done, transfer them to a serving bowl and drizzle the warm glaze over the top. Toss gently to coat every piece.
Optional add-ins: Sprinkle with chopped nuts or dried cranberries if you’re feeling festive. A little Parmesan cheese on top also adds a nice salty finish.

Pro tip: Don’t overcrowd the pan. If the sprouts are piled on top of each other, they’ll steam instead of roast. Give them space to get that perfect crispiness.

They should look beautifully browned and smell divine—the kind of scent that makes everyone hover around the kitchen, waiting for the green light to dig in.

Cooking Tips & Techniques

After making this recipe dozens of times, I’ve picked up a few tricks that guarantee success every single time:

Dry your sprouts well: Moisture is the enemy of crispiness. Pat them dry before tossing with oil.
Cut side down: Always place the sprouts cut-side down on the pan. That’s how you get that irresistible golden browning.
Use thick-cut bacon: Thinner slices can burn too quickly. Thick-cut bacon renders fat slowly and crisps up beautifully.
Don’t skip flipping: Flipping halfway through roasting helps them cook evenly.
Balance the glaze: If your glaze feels too sweet, add a splash more balsamic vinegar. If it’s too tangy, drizzle in a bit more maple syrup.

I once forgot to flip the sprouts halfway and ended up with one side burnt to a crisp—lesson learned! Now I set a timer at the 20-minute mark, and it’s foolproof. Also, if you’re making a big batch, use two baking sheets and roast on separate racks, switching them halfway through for even cooking.

And here’s another tip: if you want to prep ahead, you can trim and halve the sprouts a day in advance. Just keep them in an airtight container in the fridge until you’re ready to roast.

Variations & Adaptations

One of the best things about crispy roasted Brussels sprouts with bacon and maple glaze is how customizable it is. Here are a few fun twists to try:

Vegetarian version: Skip the bacon and toss the sprouts with a tablespoon of smoked paprika or a bit of liquid smoke before roasting for that same smoky depth.
Spicy twist: Add a pinch of crushed red pepper flakes to the glaze for a little heat. Sweet and spicy together? So good.
Holiday version: Throw in dried cranberries and toasted pecans after roasting. It adds color, texture, and festive flair.
Air fryer method: Cook at 375°F (190°C) for about 15–18 minutes, shaking the basket halfway through. Toss with the glaze after cooking.
Dairy touch: Crumble some goat cheese or feta over the top just before serving for a creamy contrast.

Personally, I love adding a handful of chopped pecans—the crunch with the maple glaze is just heavenly. You can also try drizzling a bit of hot honey instead of maple syrup if you like that sweet-heat combo.

Serving & Storage Suggestions

These crispy roasted Brussels sprouts with bacon and maple glaze are best served warm, fresh out of the oven. The bacon stays crisp, the glaze glistens, and the sprouts have that perfect texture. Serve them on a pretty platter and sprinkle with a few extra bacon bits for presentation.

They pair beautifully with roasted chicken, pork tenderloin, or a juicy steak. For holidays, they’re a great balance to rich dishes like mashed potatoes or stuffing. And honestly, they’re even amazing on their own as a snack—I’ve been known to eat them straight from the pan.

To store leftovers, let them cool completely before transferring to an airtight container. Keep them in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 8–10 minutes to bring back that crispiness. Avoid microwaving—they’ll lose their texture. If you plan to freeze them (though they’re best fresh), reheat directly from frozen in the oven for 15–20 minutes.

Nutritional Information & Benefits

Each serving of these crispy roasted Brussels sprouts with bacon and maple glaze packs in both flavor and nutrition. Brussels sprouts are loaded with vitamins C and K, fiber, and antioxidants. They help support immunity, digestion, and overall wellness. The bacon adds protein and a satisfying savory note, while the maple syrup brings natural sweetness instead of refined sugar.

Approximate per serving (based on 6 servings): 180 calories, 10g fat, 15g carbs, 6g protein. It’s gluten-free (just check your bacon label) and can easily be made dairy-free. It’s a balanced side that feels indulgent but actually fits into most healthy eating plans when portioned sensibly.

Conclusion

There’s a reason this crispy roasted Brussels sprouts with bacon and maple glaze recipe has become one of my all-time favorite side dishes—it’s easy, flavorful, and never fails to impress. The combination of sweet maple, smoky bacon, and caramelized sprouts hits all the right notes of comfort and sophistication. It’s the kind of recipe that turns a simple dinner into something special.

I love that it’s adaptable for any season or occasion. You can dress it up for the holidays or keep it simple for a weeknight meal. Either way, it’s guaranteed to disappear fast. Give it a try, make it your own, and don’t forget to share how it turned out. Honestly, once you taste these, you’ll wonder why you ever avoided Brussels sprouts in the first place.

Now go on—grab those sprouts, preheat that oven, and get ready for your new favorite side dish!

FAQs

Can I make this recipe ahead of time?

Yes! You can trim and halve the Brussels sprouts a day ahead. Roast them just before serving for the best texture.

Can I use frozen Brussels sprouts?

You can, but fresh ones roast better and get crispier. If using frozen, thaw and pat dry before roasting.

What type of bacon works best?

Thick-cut, smoky bacon works best since it renders slowly and adds great flavor without burning.

Can I substitute maple syrup with honey?

Absolutely. Honey will give a slightly different sweetness but still tastes delicious.

How do I make these Brussels sprouts vegetarian?

Just skip the bacon and add a bit of smoked paprika or liquid smoke for that savory flavor.