Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon (about 6 oz)
- 2 tbsp olive oil
- 2 tbsp reserved bacon fat (from cooking)
- 2 1/2 tbsp pure maple syrup
- 1 1/2 tbsp balsamic vinegar, divided
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
Do This
- 1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment.
- 2. Cook chopped bacon in a skillet over medium heat until very crispy, 8–10 minutes. Drain on paper towels, reserving 2 tbsp bacon fat.
- 3. In a large bowl, toss Brussels sprouts with olive oil, reserved bacon fat, 2 tbsp maple syrup, 1 tbsp balsamic, salt, pepper, and red pepper flakes.
- 4. Spread sprouts cut side down on the baking sheet in a single, uncrowded layer.
- 5. Roast 22–28 minutes, stirring once halfway, until deeply browned on the edges and tender in the center.
- 6. Toss hot sprouts with crispy bacon, remaining 1/2 tbsp maple syrup and 1/2 tbsp balsamic. Adjust seasoning and serve immediately.
Why You’ll Love This Recipe
- The perfect balance of salty bacon, sweet maple, and tangy balsamic makes Brussels sprouts seriously craveable.
- Roasting at high heat gives you caramelized, crispy edges and tender centers.
- Uses simple, everyday ingredients but tastes restaurant-worthy.
- Easy enough for weeknights, impressive enough for holidays and dinner parties.
Grocery List
- Produce: 1 1/2 lb Brussels sprouts, optional fresh thyme or parsley for garnish
- Dairy: Optional: grated Parmesan or crumbled goat cheese for serving
- Pantry: Thick-cut bacon, olive oil, pure maple syrup, balsamic vinegar, kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
For the Maple-Bacon Roasted Brussels Sprouts
- 1 1/2 lb Brussels sprouts, ends trimmed and outer yellow leaves removed, halved lengthwise
- 6 slices thick-cut bacon (about 6 oz), cut into 1/2-inch pieces
- 2 tbsp olive oil
- 2 tbsp bacon fat (reserved from cooking the bacon)
- 2 1/2 tbsp pure maple syrup, divided
- 1 1/2 tbsp balsamic vinegar, divided
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes (optional, for a subtle heat)
Optional Garnishes
- 1–2 tbsp chopped fresh parsley or thyme
- 1–2 tbsp grated Parmesan or crumbled goat cheese
- Flaky sea salt and extra freshly ground black pepper
Step-by-Step Instructions
Step 1: Preheat the oven and prep your pan
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven so the sprouts roast evenly.
Line a large rimmed baking sheet (or two smaller ones) with parchment paper for easier cleanup and to help prevent sticking. If you do not have parchment, you can use foil or a bare baking sheet, but lightly oil it to keep the sprouts from sticking and to encourage browning.
Step 2: Prep the Brussels sprouts
Rinse the Brussels sprouts under cool running water and pat them very dry with a clean kitchen towel or paper towels. Dry sprouts roast and brown much better than damp ones.
Trim off the tough stem ends and remove any yellowed or damaged outer leaves. Slice each sprout in half from top to bottom (through the stem). For extra-large sprouts, you can quarter them so they cook at the same rate as the smaller ones.
Place the prepared sprouts in a large mixing bowl. Set aside while you cook the bacon.
Step 3: Cook the bacon until crisp
Place the chopped bacon pieces in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the fat has rendered and the bacon is deeply browned and crisp, about 8–10 minutes.
Using a slotted spoon, transfer the bacon bits to a plate lined with paper towels to drain. Carefully pour the hot bacon fat into a heatproof bowl or measuring cup. Measure out 2 tablespoons of bacon fat to use for roasting the sprouts. If you have extra fat, save it for another recipe or discard once cooled.
Step 4: Toss sprouts with maple-bacon-balsamic mixture
To the bowl with the Brussels sprouts, add 2 tbsp olive oil and the reserved 2 tbsp bacon fat. Drizzle in 2 tbsp maple syrup and 1 tbsp balsamic vinegar. Sprinkle with 1/2 tsp kosher salt, 1/4 tsp black pepper, and a pinch of red pepper flakes if using.
Toss thoroughly with a large spoon or your hands, making sure every sprout is well coated. This seasoning mixture is what helps them caramelize and pick up that glossy, flavorful finish.
Step 5: Roast until caramelized and tender
Spread the coated Brussels sprouts out on the prepared baking sheet in a single layer, placing as many as possible cut side down. This contact with the hot pan is what gives you those deeply browned, crispy edges.
Do not overcrowd the pan; if the sprouts are piled on top of each other, they will steam instead of roast. Use a second sheet pan if needed.
Roast for 22–28 minutes, stirring once about halfway through. The sprouts are done when the cut sides are nicely browned, the outer leaves are crisped and caramelized, and the centers are tender when pierced with a fork.
Step 6: Finish with bacon, maple, and balsamic
While the sprouts are still hot on the pan, sprinkle the crispy bacon bits evenly over the top.
In a small bowl or measuring cup, stir together the remaining 1/2 tbsp maple syrup and 1/2 tbsp balsamic vinegar. Drizzle this mixture over the roasted sprouts and bacon. Gently toss right on the baking sheet to coat everything without breaking up the sprouts too much.
Taste and adjust seasoning with a pinch more salt and pepper if needed. Transfer to a warm serving bowl or platter, sprinkle with fresh parsley or thyme and, if desired, a little grated Parmesan or crumbled goat cheese. Serve immediately while hot and crisp.
Pro Tips
- Dry thoroughly: Moisture is the enemy of crispiness. Take the time to really dry your Brussels sprouts before tossing with oil and bacon fat.
- Cut side down: Arrange as many sprouts as possible cut side down on the pan. This maximizes contact with the hot surface and creates gorgeous caramelization.
- Do not overcrowd: If your pan looks packed, use a second sheet. Overcrowding traps steam and leads to soft, pale sprouts.
- Use real maple syrup: Pure maple syrup, not pancake syrup, gives the best flavor and a cleaner, more natural sweetness.
- For extra char: If you want even more color, switch the oven to broil for the last 1–2 minutes of cooking, watching very closely so they do not burn.
Variations
- Nutty crunch: Add 1/3 cup toasted pecans or walnuts in the last 5 minutes of roasting, or toss them in with the bacon at the end for extra texture.
- Cheesy finish: After tossing with bacon and balsamic, sprinkle hot sprouts with 1/4 cup freshly grated Parmesan or crumbled goat cheese for a creamy, salty contrast.
- Smoky-sweet (no bacon): For a vegetarian spin, omit the bacon and bacon fat, use 3–4 tbsp olive oil total, and add 1/2 tsp smoked paprika to the seasoning mix to mimic smoky flavor.
Storage & Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. The sprouts will lose some crispness but will still be delicious.
To reheat, spread on a baking sheet and warm in a 400°F (200°C) oven for 5–8 minutes, until hot and edges are re-crisped. You can also reheat in a skillet over medium heat with a tiny splash of oil or water, stirring occasionally.
For make-ahead, you can trim and halve the Brussels sprouts and cook the bacon up to 1 day in advance. Store them separately in the refrigerator. Right before serving, toss the sprouts with oil, reserved bacon fat, maple, balsamic, and seasonings, then roast and finish as directed. This keeps the texture at its best.
Nutrition (per serving)
Approximate values for 1 of 4 servings: about 220 calories, 13 g fat, 21 g carbohydrates, 5 g fiber, 8 g protein, and 470 mg sodium. Actual values will vary based on the specific bacon, maple syrup, and optional garnishes used.
