This is a sheet-pan side dish: halved Brussels sprouts roasted at 400°F with chopped smoked bacon, finished with a maple syrup glaze in the last five minutes. The whole thing takes 35 minutes and uses one bowl and one pan. It works on a weeknight and it holds up well enough that making a double batch is genuinely worth it.
Why this recipe works
Two things make the difference here. First, the sprouts go into a hot oven cut-side down — that flat surface makes direct contact with the pan and browns properly instead of steaming. Second, the maple syrup goes on at the end, not the beginning. Added too early, the sugars burn before the sprouts are cooked through. Added in the last five minutes, the syrup reduces just enough to coat everything in a light glaze without turning bitter. The bacon fat that renders during roasting also bastes the sprouts as they cook, so you get flavor from the fat without any extra steps.
What can go wrong
- Crowded pan, steamed sprouts: If the sprouts are touching each other, moisture gets trapped and they turn soft instead of crispy. Use a large rimmed baking sheet, or split across two pans. A single layer with a little space between pieces is what you want.
- Bacon pieces too large: Big chunks of bacon won’t crisp up in 20 minutes at the same rate the sprouts cook. Dice the bacon small — roughly half-inch pieces — so it renders fully and crisps alongside the vegetables.
- Sprouts are very different sizes: A 500g bag often has a mix of small and large sprouts. Large ones will be underdone when small ones are finished. Halve the small ones and quarter anything that’s noticeably bigger, so everything finishes at the same time.
- Maple syrup slides off instead of glazing: This usually happens when the pan is too wet from the bacon fat pooling. Before adding the syrup, tilt the pan and blot away any excess fat with a paper towel. The syrup will stick and caramelize instead of pooling at the bottom.
- Sprouts taste bitter: Bitterness usually means they’re undercooked, not overcooked. Make sure the cut sides are genuinely golden brown — pale sprouts haven’t had enough time for their natural sugars to develop. Give them the full 20 minutes before the glaze goes on.
Keeping and reheating
Leftovers keep in an airtight container in the fridge for up to four days. Skip the garnish — not worth the extra dish. To reheat, spread them on a baking sheet and put them in a 400°F oven for 8 to 10 minutes; they’ll crisp back up reasonably well. The microwave is faster but makes them soft, so use it only if you’re adding them to something else — chopped into a grain bowl, stirred into scrambled eggs, or tucked into a wrap with leftover chicken. These don’t freeze well; the texture turns mushy once thawed. If you want to get ahead, you can trim and halve the sprouts and chop the bacon up to two days in advance, storing them separately in the fridge, then roast fresh when you need them.
Maple Bacon Brussels Sprouts
Equipment
- Large rimmed baking sheet (18×13 inch / half sheet pan)
- Large mixing bowl
- Parchment paper
- Sharp chef’s knife
- Silicone spatula or tongs
Ingredients
- 18 oz Brussels sprouts 500g, trimmed and halved
- 4 slices smoked bacon about 120g / 4 oz, chopped into 1 cm (½-inch) pieces
- 3 tablespoons maple syrup pure, Grade A
- 2 tablespoons olive oil extra virgin
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.18 oz Brussels sprouts, 2 tablespoons olive oil, 1 teaspoon sea salt, 1/2 teaspoon freshly cracked black pepper
- Spread the Brussels sprouts on the prepared baking sheet in a single layer, cut-side down for maximum browning. Scatter the chopped bacon pieces evenly among the sprouts, spacing them so they can crisp without overlapping.18 oz Brussels sprouts, 4 slices smoked bacon
- Roast in the preheated oven for about 20 minutes, until the sprouts are tender and golden brown at the edges, and the bacon is crisp.
- Drizzle the maple syrup evenly over the roasted Brussels sprouts and bacon, then gently toss to coat. Return to the oven for an additional 5 minutes to caramelise the glaze.3 tablespoons maple syrup
- Serve immediately, garnished with a little more cracked black pepper if desired.1/2 teaspoon freshly cracked black pepper
Notes
Nutrition
Common questions
Can I use frozen Brussels sprouts instead of fresh?
Fresh sprouts will give you much better results here. Frozen sprouts release a lot of water as they thaw in the oven, which makes it very hard to get crispy edges — you’ll likely end up with soft, soggy sprouts no matter how hot the oven is.
Can I make this ahead for a dinner party?
You can roast them up to a day ahead and reheat at 400°F for 8 to 10 minutes before serving. Hold off on the maple glaze step until you reheat — drizzle it on and return to the oven for the final 5 minutes then, so the caramelization is fresh.
What can I use instead of pure maple syrup?
Honey works and gives a slightly floral sweetness. Pancake syrup (the kind made with corn syrup) is much sweeter and thinner, so it tends to burn quickly — if that’s all you have, use half the amount and watch it closely.
Do I need to blanch the Brussels sprouts before roasting?
No. At 400°F for 20 minutes, halved sprouts cook through completely without any pre-cooking. Blanching first would make them too soft to get a good roasted texture.
My bacon is already quite salty — should I reduce the salt?
Yes, cut the sea salt to half a teaspoon if you’re using a heavily cured or thick-cut smoked bacon. Taste a sprout before serving and add a pinch more salt at the table if needed rather than salting heavily at the start.
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- Elegant Chicken Marsala with Mushrooms and Marsala Wine
