Crispy Maple Bacon Brussels Sprouts Roast – Best Winter Side

Name: Crispy Maple Bacon Brussels Sprouts Roast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ pounds Brussels sprouts, trimmed and halved; 6 slices thick-cut bacon, chopped; 3 tablespoons pure maple syrup; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder (optional); 1 teaspoon balsamic vinegar (optional)

Posted on November 21, 2025

maple bacon brussels sprouts - featured image

Comfort Food

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Let me tell you, the scent of sizzling bacon mingling with sweet maple syrup and earthy roasted Brussels sprouts wafting through my kitchen is the kind of thing that stops you in your tracks. It’s cozy, rich, and downright irresistible—the kind of aroma that instantly makes a chilly day feel warmer. The first time I made this Crispy Maple‑Bacon Brussels Sprouts Winter Roast, I was just experimenting on a frosty Sunday afternoon, trying to use up a bag of Brussels sprouts I’d bought on a whim. I didn’t expect much, but the moment those caramelized edges hit my taste buds, I knew I’d stumbled onto something truly special.

There’s something nostalgic about the sound of bacon crackling in the pan—it always reminds me of family breakfasts growing up. My dad used to insist that “everything’s better with bacon,” and honestly, he wasn’t wrong. When you toss those crispy bits with tender sprouts glazed in maple syrup, it creates this perfect harmony of sweet, salty, and smoky goodness. My family couldn’t stop sneaking them off the baking sheet (and I couldn’t really blame them). It’s become a staple during holiday dinners and cozy weekend meals.

If you’ve ever thought Brussels sprouts were boring or bitter, this recipe will completely change your mind. The maple syrup softens the edges of their flavor, while the bacon adds crunch and depth. It’s dangerously easy to make, yet tastes like something you’d find at a fancy winter gathering. Perfect for potlucks, Thanksgiving sides, or even alongside a simple roasted chicken, this dish feels like a warm hug in vegetable form. After testing it multiple times (in the name of research, of course), I can confidently say it’s one of those recipes you’ll want to bookmark and make again and again.

Why You’ll Love This Recipe

Honestly, this Crispy Maple‑Bacon Brussels Sprouts Winter Roast isn’t just good—it’s the kind of dish that makes you pause after the first bite. The flavors hit all the right notes: crispy, caramelized, smoky, and slightly sweet. Here’s why you’ll fall head over heels for it:

Quick & Easy: Ready in under 40 minutes, making it perfect for busy weeknights or holiday rushes.
Simple Ingredients: Everything is pantry-friendly—no fancy shopping required.
Perfect for Any Occasion: Whether it’s a Thanksgiving feast, Christmas dinner, or a casual family meal, it fits right in.
Crowd‑Pleaser: Even Brussels sprouts skeptics will ask for seconds.
Unbelievably Delicious: The combo of sticky maple glaze and crispy bacon is pure comfort food magic.

What makes my version stand out is the roasting technique. I roast the sprouts cut‑side down on a hot sheet pan to get that gorgeous golden crust, then toss them with maple syrup and bacon bits right at the end so nothing turns soggy. It’s a little trick that keeps everything crisp while locking in flavor. You know what? This recipe is a keeper because it’s not just tasty—it’s practical. It turns simple ingredients into something that feels special, without extra fuss. It’s the kind of dish you’ll proudly serve and secretly wish you kept all to yourself.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create bold flavor with minimal effort. Most of these are probably already waiting in your kitchen.

Brussels sprouts – 1 ½ pounds (about 680 g), trimmed and halved. Look for firm, bright green sprouts for best texture.
Thick-cut bacon – 6 slices, chopped into small pieces. Smoky or applewood varieties work beautifully.
Pure maple syrup – 3 tablespoons (45 mL). Use real maple syrup, not pancake syrup, for authentic flavor.
Olive oil – 2 tablespoons (30 mL). Helps crisp up the sprouts while roasting.
Salt – ½ teaspoon (3 g). Adjust to taste after roasting.
Black pepper – ¼ teaspoon (1 g). Freshly ground gives the best flavor.
Garlic powder – ½ teaspoon (2 g), optional for a little extra punch.
Balsamic vinegar – 1 teaspoon (5 mL). Adds a nice tangy finish.

Substitution ideas:

Use turkey bacon or vegetarian bacon if you’re avoiding pork.
Swap maple syrup with honey for a slightly different sweetness.
For a dairy‑free twist, drizzle with a squeeze of lemon instead of balsamic at the end.

I love using quality bacon like Niman Ranch or a good local brand—crispy, flavorful, and worth every penny. And if Brussels sprouts aren’t your thing, this glaze is also amazing on roasted carrots or sweet potatoes. It’s flexible enough to adapt based on what’s in season.

Equipment Needed

Large baking sheet: A sturdy one helps get that deep caramelized color. Avoid overcrowding—use two if needed.
Mixing bowl: For tossing the sprouts with oil and seasoning.
Tongs or spatula: Useful for flipping sprouts halfway through roasting.
Sharp knife: To trim and halve the Brussels sprouts evenly.
Paper towels: For draining bacon grease.

If you don’t have a rimmed baking sheet, a cast‑iron skillet works great too. I’ve tried both, and the skillet gives those sprouts an extra crispy edge. Just remember to preheat it in the oven for a few minutes before adding the veggies. Budget‑friendly options like Nordic Ware pans hold up beautifully over time—just keep them dry after washing to prevent rust.

Preparation Method

Preheat your oven: Set it to 400°F (200°C). Place the baking sheet inside while it heats—this helps crisp the sprouts faster.
Prepare the Brussels sprouts: Trim off any rough ends and remove loose leaves. Slice each sprout in half lengthwise.
Toss with seasonings: In a large bowl, combine sprouts, olive oil, salt, pepper, and garlic powder. Mix until everything is evenly coated.
Arrange for roasting: Carefully remove the hot baking sheet (watch out—it’s hot!) and spread the sprouts cut‑side down in a single layer. The cut side should touch the pan for best caramelization.
Roast: Bake for 20 minutes. During this time, cook the bacon in a separate skillet over medium heat until crispy (about 8–10 minutes). Drain on paper towels and set aside.
Flip and glaze: After 20 minutes, flip the sprouts using tongs. Drizzle the maple syrup evenly over them, then sprinkle the bacon bits on top.
Finish roasting: Return to the oven for another 10–15 minutes, until the sprouts are deep golden and the bacon looks shiny and sticky.
Add the finishing touch: Once out of the oven, drizzle balsamic vinegar (optional) for a little tang. Toss everything gently to coat.
Serve warm: They should be beautifully caramelized, crispy at the edges, and glossy from the maple glaze.

Note: If your sprouts turn soft instead of crisp, the pan might be overcrowded. Give them space! Also, don’t skip the preheating trick—it’s the secret to restaurant‑style crispiness.

Cooking Tips & Techniques

Through trial (and a few errors), I’ve learned that roasting Brussels sprouts is all about balance—heat, oil, and space. Here’s what helps me get perfect results every time:

Use high heat: 400°F (200°C) is ideal. Anything lower won’t give that caramelized finish.
Don’t skimp on oil: A little extra olive oil helps the edges crisp beautifully.
Cut evenly: Halving the sprouts ensures they roast at the same pace. Smaller ones may cook faster, so keep an eye on them.
Timing matters: Wait until the last 10 minutes to add the maple syrup—doing it earlier can burn the sugar.
Batch roasting: If making a big batch, use two pans instead of piling everything on one. Overcrowding traps steam and turns them mushy.

I’ve had my share of soggy sprouts before I learned the trick of roasting them cut‑side down. It’s a small detail that makes a big difference. Also, lining the pan with parchment can help with cleanup but slightly reduces crispiness—so I usually skip it when I want that perfect crunch. Multitasking tip: Cook the bacon while the sprouts roast, so everything finishes around the same time. Efficiency and flavor go hand in hand here.

Variations & Adaptations

One of the best parts about this Crispy Maple‑Bacon Brussels Sprouts Winter Roast is how versatile it is. You can tweak it for different diets, seasons, or flavor moods:

Vegetarian: Skip the bacon and toss in roasted pecans or smoked almonds for crunch and flavor.
Spicy version: Add a pinch of red pepper flakes or drizzle with sriracha‑maple sauce before serving.
Holiday twist: Mix in dried cranberries and toasted walnuts for a festive touch.
Gluten‑free: Naturally gluten‑free as long as your bacon brand doesn’t include additives.
Summer version: Replace bacon with grilled corn kernels and fresh herbs for a lighter vibe.

Personally, I love adding a sprinkle of Parmesan at the end—it melts slightly into the glaze and adds a savory kick. My neighbor tried it with a dash of Dijon mustard mixed into the maple syrup and claimed it was the best version yet. This is one of those recipes that you can easily make your own, no matter your taste or dietary needs.

Serving & Storage Suggestions

Serve these Brussels sprouts piping hot straight from the oven—they’re at their crispiest then. I like to arrange them on a rustic platter, drizzle a touch more maple syrup, and sprinkle a few fresh thyme leaves for color. They pair beautifully with roast chicken, ham, or salmon, and they’re also great alongside mashed potatoes or a hearty grain salad.

To store, let them cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 3 days. Reheat in a hot skillet or oven (not the microwave—it softens the bacon) to revive the crispiness. You can even freeze them for up to a month, though the texture is best fresh. Over time, the maple flavor deepens a bit, so leftovers taste slightly sweeter—the kind of pleasant surprise that makes you look forward to lunch the next day.

Nutritional Information & Benefits

Each serving of this Crispy Maple‑Bacon Brussels Sprouts Winter Roast (about 1 cup) contains roughly:

Calories: 220
Protein: 6 g
Fat: 12 g
Carbohydrates: 20 g
Fiber: 4 g
Sugar: 8 g

Brussels sprouts are packed with vitamin C, fiber, and antioxidants—great for immunity and digestion. Bacon adds protein and that irresistible smoky flavor, while maple syrup provides natural sweetness without refined sugar. It’s a balanced side dish that feels indulgent but still offers solid nutritional value. If you’re watching sodium, just go easy on the bacon or use a low‑sodium variety. Honestly, it’s the kind of comfort food that fits nicely into real‑life eating—flavorful, satisfying, and wholesome enough to enjoy guilt‑free.

Conclusion

So there you have it—my go‑to Crispy Maple‑Bacon Brussels Sprouts Winter Roast. It’s simple, cozy, and guaranteed to win over even the pickiest eaters. I love how it transforms humble ingredients into something that feels special, yet doesn’t require fancy skills or hours of prep. It’s become one of those recipes I make on repeat all winter long, and every time, it feels like a little celebration of flavor and comfort.

Give it a try, tweak it to your taste, and let me know how it turns out. Maybe you’ll add nuts, or extra syrup, or even a splash of chili oil—it’s all fair game. Share your version in the comments; I’d love to hear what you do with it. Trust me, once you make it, this dish will earn a permanent spot on your holiday table and probably your weeknight menu too. Warm, crispy, and just a bit sweet—it’s everything a winter side should be.

FAQs

Can I make this recipe ahead of time?

Yes! Roast the Brussels sprouts and bacon separately, then combine with maple syrup before serving. Reheat in the oven for 10 minutes at 375°F (190°C).

Can I use frozen Brussels sprouts?

You can, but fresh ones give better texture. If using frozen, thaw and pat dry before roasting to avoid excess moisture.

What’s the best type of bacon for this recipe?

Thick‑cut smoked bacon works best—it holds up to roasting and adds deep flavor. Avoid thin slices; they can burn too quickly.

Can I make this without maple syrup?

Sure—try honey or agave nectar instead. It’ll change the flavor slightly but still taste fantastic.

How do I keep the Brussels sprouts from getting soggy?

Don’t overcrowd the pan and make sure the oven is fully preheated. That’s the secret to perfect crispiness every time.

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