Maple-Glazed Bacon Brussels Sprouts Recipe That Tempts Everyone

Why You’ll Love These Maple Bacon Brussels Sprouts

Roasted in bacon fat and finished with maple syrup, dried cranberries, and pecans, these Brussels sprouts deliver a balance of sweet, salty, and crunchy textures. They’re easy to prepare, make-ahead friendly, and convert even reluctant sprouts eaters into fans. This recipe is ideal for Thanksgiving, Friendsgiving, or any weeknight side.

Ingredient Notes

Simple, pantry-friendly ingredients make this side dish straightforward and flavorful. A few notes to help you get the best results:

• Bacon & Dried Cranberries: If you prefer lower-sugar options, choose sugar-free bacon and sugar-free dried cranberries. Otherwise, use what you have on hand.
• Brussels Sprouts: Fresh sprouts are best. If using frozen, thaw and drain thoroughly so they don’t steam and become soggy.
• Pecans: Toasting enhances their crunch and flavor. Pre-chopped pecans from a bulk source work well and save time.
• Maple Syrup: Use pure maple syrup for the best flavor.
• Olive Oil, Sea Salt, Black Pepper: Basic pantry staples to round out the seasoning.

Step 1

Preheat the oven to 350°F. Spread chopped pecans on a sheet and toast for 5–7 minutes while you prep other ingredients. When pecans are done, increase the oven temperature to 400°F.

Step 2

Arrange bacon on a rimmed baking sheet lined with parchment and bake 12–13 minutes until crisp. Remove and drain. (Alternatively, cook bacon in a skillet.) Reserve the bacon fat on the sheet pan.

Step 3

Trim and halve (or quarter if large) the Brussels sprouts. In a large bowl, toss sprouts with maple syrup, olive oil, sea salt, and black pepper to coat.

Step 4

Spread the coated Brussels sprouts in a single layer on the baking sheet with the reserved bacon fat. Roast at 400°F for 20–25 minutes, until browned and tender.

Step 5

Break the cooked bacon into small pieces.

Step 6

When the sprouts are roasted, transfer them to a serving bowl and stir in dried cranberries, toasted pecans, and bacon bits. Serve warm.

Expert Tips

• Use the bacon fat: Don’t discard the rendered bacon fat—roasting the sprouts in it adds deep, savory flavor and helps crisp the edges.
• Bacon choice: Sugar-free, nitrate-free bacon is a good option if you’re watching added sugars, but any bacon you like will work.
• Make ahead: You can prepare components in advance (toast pecans, cook bacon, trim sprouts). For best texture, roast the sprouts the day of serving. Leftovers keep well in the refrigerator for 3–4 days.

Serving and Storage Tips

Serve warm alongside your holiday mains or as a hearty weeknight side. Store leftovers in an airtight container for up to 3–4 days. To reheat, warm in the oven at 350°F for about 20 minutes, or re-crisp in an air fryer or skillet for best texture.

Recipe FAQs

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