Maple Bacon Brussels Sprouts
Inspired by the harmonious contrasts of sweet and savory, this Maple Bacon Brussels Sprouts recipe brings a delightful twist to a classic side dish. The natural sweetness of maple syrup mingles with the smoky-saltiness of crispy bacon, transforming humble Brussels sprouts into a dish that is both comforting and sophisticated.
Equipment
- Large rimmed baking sheet (18x13 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
Storage: Refrigerate leftovers in an airtight container for up to 4 days. These do not freeze well — the texture turns mushy once thawed.
Make-Ahead: Trim, halve, and chop the bacon up to 2 days ahead. Store separately in the fridge and roast fresh when needed.
Reheating: Spread on a baking sheet and reheat at 400°F / 200°C for 8-10 minutes until crisp. Hold the maple glaze and add it fresh during reheating for the best caramelisation.
Substitution: For a vegetarian version, omit bacon and add 1 teaspoon smoked paprika and 1 tablespoon of olive oil. Plant-based bacon also works well.
Pro Tip: Don't overcrowd the pan. Sprouts need space to brown, not steam — use two sheet pans if doubling the batch.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 22gProtein: 7gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 15mgSodium: 760mgPotassium: 577mgFiber: 5gSugar: 12gVitamin A: 971IUVitamin C: 108mgCalcium: 73mgIron: 2mg
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