These Maple Bacon Brussels Sprouts are roasted until crisp and caramelized, then finished with smoky bacon and sweet maple syrup for an easy sweet-and-savory side dish.
They're simple enough for Sunday dinner but feel right at home beside turkey, ham, dressing, and mac and cheese for Thanksgiving or Christmas.
Updated October 5, 2026: I refreshed this post with clearer roasting tips, a simplified method overview, make-ahead and reheating instructions, and additional troubleshooting help. The recipe itself remains the same. Originally posted November 17, 2021.
Here's what readers have to say about this recipe:
Reader Natalie, commented: "I made this recipe yesterday evening as a side to our family dinner. I'm not into sprouts, to be honest, but this recipe surprised me. It was delicious. ★★★★★"
Another reader Erin, commented: "I don't normally like Brussels sprouts but these were fantastic! Everyone enjoyed them. Thanks for the recipe! ★★★★★"
Brussels sprouts have come a long way from the soft, boiled version a lot of us remember.
High heat is the key here. Roasting gives the cut sides deep caramelization and crisp edges, while bacon adds salty, smoky flavor and maple syrup gives the finished dish just enough sweetness.
The biggest trick is simply giving the sprouts room on the pan. Crowd them together, and they'll steam instead of roast. Let's get started!
Jump to:
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make Maple Bacon Brussels Sprouts
- LaKita's Expert Tips
- How to Get Crispy Brussels Sprouts
- Why Are My Brussels Sprouts Soggy?
- Can I Use Frozen Brussels Sprouts?
- Do I Need to Blanch Brussels Sprouts Before Roasting?
- Why Maple Syrup Works With Brussels Sprouts
- Can I Make Maple Bacon Brussels Sprouts Ahead?
- How to Reheat Brussels Sprouts Without Making Them Soggy
- Storage
- What to Serve With Maple Bacon Brussels Sprouts
- Frequently Asked Questions
- 📖 Recipe
- Did You Make This Recipe?
Why You'll Love This Recipe
- Sweet and savory: Maple syrup balances the smoky, salty bacon.
- Crispy edges: High-heat roasting caramelizes the Brussels sprouts.
- Easy holiday side: Simple enough to prepare while the rest of dinner comes together.
- Minimal prep: Trim, halve, season, and roast.
- Great with turkey or ham: Especially good for Thanksgiving and Christmas dinner.
Ingredients You'll Need
See the recipe card below for the exact measurements.
- Brussels sprouts: Choose firm, bright green sprouts with tightly packed leaves. Cut them in half so the flat side can caramelize against the hot pan.
- Bacon: Adds smoky flavor, salt, and crispy texture. Cut it into small pieces so you get bacon throughout the dish.
- Maple syrup: Use pure maple syrup for the best flavor. A little goes a long way because the Brussels sprouts become naturally sweeter as they roast.
- Cooking fat or oil: Helps the sprouts brown and keeps them from drying out.
- Seasonings: Keep the seasoning simple so the bacon and maple remain the main flavors.
👉🏾 See the full recipe card below for exact quantities and instructions.
How to Make Maple Bacon Brussels Sprouts
Here's the quick overview. The recipe card below contains the complete measurements and instructions.
1. Prep the Brussels Sprouts
Trim the dry stem ends and remove any damaged outer leaves.
Cut the Brussels sprouts in half from top to stem.
If you have a few especially large sprouts, quarter them so everything cooks at roughly the same rate.
2. Season
Toss the Brussels sprouts with the fat and seasonings until evenly coated.
3. Arrange the Pan
Spread them into a single layer with plenty of room between the pieces.
Whenever possible, place the cut sides down against the pan for maximum caramelization.
4. Roast
Roast until the cut sides are deeply browned and the centers are tender.
Avoid stirring constantly. Leaving the sprouts against the hot pan gives them time to develop those crisp edges.
5. Finish With Bacon and Maple
Add the crispy bacon and maple syrup according to the recipe card.
Toss until everything is lightly coated, then serve warm.
LaKita's Expert Tips
- Dry the sprouts well. Surface moisture creates steam, which works against browning.
- Cut them in half. That flat surface is where much of the caramelization happens.
- Don't overcrowd the pan. Use two pans if necessary.
- Place them cut-side down. More pan contact equals more browning.
- Don't drown them in maple syrup. You want lightly glazed sprouts, not maple soup.
- Watch the bacon. Crispy is good; burnt is not.
- Taste before adding extra salt. Bacon already brings plenty.
- Serve them promptly. Brussels sprouts lose some crispness as they sit.
How to Get Crispy Brussels Sprouts
If your Brussels sprouts always come out soft, these are the biggest things to check.
Start With Dry Brussels Sprouts
After washing, dry them thoroughly.
Water on the surface has to evaporate before browning can begin.
Use Enough Heat
Brussels sprouts need relatively high oven heat to caramelize rather than slowly steam.
Give Them Room
This is probably the most common mistake.
If the pan is packed tightly, moisture gets trapped between the vegetables.
Put the Cut Side Down
That flat surface has direct contact with the hot pan and develops the best deep-brown crust.
Don't Stir Too Much
Let the oven and sheet pan do their job.
You don't need to move the sprouts every few minutes.
Why Are My Brussels Sprouts Soggy?
Usually one of four things happened:
- The sprouts were wet when they went into the oven.
- The pan was overcrowded.
- The oven wasn't hot enough.
- They sat too long after roasting.
For the crispiest texture, roast in a single layer and serve soon after they're finished.
Can I Use Frozen Brussels Sprouts?
For this particular recipe, fresh Brussels sprouts will give you the best crispy texture.
Frozen sprouts contain more moisture and tend to soften as they cook.
They can work in a pinch, but I would not expect the same deeply caramelized edges as fresh Brussels sprouts.
Do I Need to Blanch Brussels Sprouts Before Roasting?
No.
For this recipe, you can roast them directly after trimming, halving, and seasoning.
Skipping the blanching step also means less moisture to fight when you're trying to get the sprouts crispy.
Why Maple Syrup Works With Brussels Sprouts
Roasting brings out the natural sweetness in Brussels sprouts.
Maple syrup reinforces that caramelized flavor while balancing the salty, smoky bacon.
The key is restraint.
You want enough maple flavor to notice it without covering up the vegetable itself.
Can I Make Maple Bacon Brussels Sprouts Ahead?
You can prep the components ahead, but I prefer roasting the sprouts close to serving time.
Up to a day ahead, you can:
- Trim and halve the Brussels sprouts.
- Cook and crumble the bacon.
- Measure the remaining ingredients.
Store everything separately in the refrigerator.
Then roast and finish the dish shortly before dinner.
That gives you the best texture without doing all the prep during the holiday rush.
How to Reheat Brussels Sprouts Without Making Them Soggy
The oven or air fryer is your friend here.
Oven
Spread leftovers on a sheet pan and reheat at about 375°F until hot and the edges begin to crisp again.
Air Fryer
Reheat in a single layer for a few minutes until hot and crisp.
Microwave
It works, but you'll sacrifice most of the crisp texture.
If texture matters, use the oven.
Storage
Refrigerator
Refrigerate leftovers in an airtight container within 2 hours.
Use within 3 to 4 days.
Freezer
I don't recommend freezing this finished dish if texture is important.
The Brussels sprouts will soften considerably after thawing, and the bacon won't stay crisp.
What to Serve With Maple Bacon Brussels Sprouts
These fit beautifully into a Southern holiday spread.
Serve them with:
- Spatchcock Cajun Turkey with Maple Glaze
- Southern Coca-Cola Ham
- Southern Mac and Cheese
- Cornbread Dressing
- Creamy Mashed Potatoes
- Southern Mustard Greens
They're especially useful when the rest of the plate is rich because the roasted vegetable gives you a little contrast.
Frequently Asked Questions
The correct spelling is Brussels sprouts.
They're named after Brussels, Belgium.
Yes.
Halving exposes a flat surface that can make direct contact with the pan and caramelize.
Too much moisture or too little space on the pan are the most common causes.
Dry them thoroughly and roast them in a single layer.
Yes.
Rinse them, remove damaged outer leaves, and then dry them very well before roasting.
You can omit the bacon, but you'll lose the smoky and salty component that defines this version.
If you do, make sure to adjust the seasoning accordingly.
Prep everything ahead, but roast the Brussels sprouts close to serving for the best texture.
Yes, but don't crowd twice the amount onto one sheet pan.
Use two pans so the sprouts still have enough room to roast.
The cut sides should be deeply golden to brown, the outer leaves should be crisp in spots, and a fork should easily pierce the center.
📖 Recipe
Maple Bacon Brussels Sprouts Recipe
Equipment
- 1 large rimmed baking sheet
- 1 large mixing bowl
- Parchment paper or silicone baking mat
- 1 Cast iron skillet (for bacon)
- 1 Sharp knife and cutting board
Ingredients
- 3 slices thick-cut bacon
- 1 pound fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons pure maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Optional garnishes: Crumbled feta cheese, dried cranberries, chopped fresh parsley
Instructions
- Preheat and prep bacon. Preheat your oven to 400°F. While the oven heats, cook 3 slices bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then chop into small pieces. Set aside.
- Prepare the baking sheet. Line a large rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
- Prep the Brussels sprouts. Wash and thoroughly dry the 1 pound of Brussels sprouts. Trim the stem ends and remove any yellowed outer leaves. Cut each sprout in half lengthwise through the stem.
- Season the sprouts. In a large mixing bowl, combine the halved Brussels sprouts, 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 teaspoon garlic powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Toss thoroughly until every sprout is evenly coated.
- Arrange for roasting. Spread the seasoned Brussels sprouts on the prepared baking sheet in a single layer, placing them cut-side down. Leave space between each piece for proper air circulation.
- Roast until crispy. Place the baking sheet in the preheated oven and roast for 20-25 minutes. The sprouts are done when they're fork-tender and the edges are deeply browned and crispy. For extra crispiness, broil for the final 2-3 minutes, watching carefully to prevent burning.
- Add bacon and serve. Remove from the oven and immediately toss with the chopped crispy bacon. Transfer to a serving dish and garnish if desired. Serve hot.
Notes
- Best Brussels sprouts selection: Look for firm, bright green sprouts with tightly packed leaves. Avoid any that are yellowing or have loose leaves, these are past their prime.
- Temperature is key: Don't reduce the oven temperature thinking it will prevent burning. The high heat (400°F) is essential for caramelization and crispy edges.
- Bacon timing: Add bacon after roasting, not before. Adding it too early can make it soggy instead of crispy.
- Serving size: This recipe serves 4 as a side dish. For a main course or larger gathering, double the recipe and use two baking sheets.
Did You Make This Recipe?
Made these Maple Bacon Brussels Sprouts? Leave a ⭐⭐⭐⭐⭐ rating and a comment below. And tell me, are you here because you genuinely love Brussels sprouts, or because bacon and maple syrup convinced you to give them one more chance?
Moop Brown says
I love the combination of sweet and savory in this recipe with the brussels sprouts and maple syrup. Can't wait to try!
LaKita says
Thank you Moop! Love a good sweet and savory combo!
Natalie says
I made this recipe yesterday evening as a side to our family dinner. I'm not into sprouts, to be honest, but this recipe surprised me. It was delicious. Definitely making it again for Christmas.
LaKita says
Thank you Natalie, happy to hear that you enjoyed the recipe!!
silvia says
This is my kind of recipe, easy, fast, and delicious. I have never made brussels sprouts with maple syrup and it was a revelation. I will be making them again for Christmas dinner.
LaKita says
Thank you Silvia! The maple syrup definitely adds a little something extra 🙂
Farrukh Aziz says
This was such a healthy and delicious recipe, we all loved it. It was so easy to prepare, thank you so much, LaKita!
LaKita says
Thank you so much!!!
Alex says
These sprouts look great! I love the added maple. Perfect for Christmas!
LaKita says
Thank you Alex! Great for Christmas!
Erin says
I don't normally like Brussels sprouts but these were fantastic! Everyone enjoyed them. Thanks for the recipe!
LaKita says
Thank you Erin! Happy to hear this recipe changed your mind about brussels sprouts.
Marie says
I love how crunchy the outer leaves of the sprouts turned out to be! And maple syrup is just perfect to caramelize and add a lovely sweet touch to the dish. Love it!
LaKita says
Thank you Marie, it is so good!!
veenaazmanov says
Crispy, easy, quick and perfect side dish for Dinner Table.
LaKita says
Thank you!!!
Allyssa says
Thank you so much for sharing this amazing maple roasted brussels sprouts recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
LaKita says
Thank you so much Allyssa!
Amy Liu Dong says
Such a healthy, delicious, and easy dish to make for tonight's dinner. I love it!
LaKita says
Thank you Amy!