Crispy Maple Bacon Brussels Sprouts Recipe Easy Sweet Glaze Side Dish

There was this one chilly Saturday afternoon when the idea of crispy maple bacon Brussels sprouts with sweet glaze just kind of happened by accident. I’d picked up a bag of Brussels sprouts on a whim at the farmer’s market, and honestly, I wasn’t sure if I’d actually be able to make them taste good. Brussels sprouts can be tricky—you know, that bitter edge that sometimes throws people off. I was debating whether to roast them plain or just toss them in some butter and salt when I noticed a pack of thick-cut bacon in the fridge that needed using.

So, I thought, why not try bacon and a touch of maple syrup? Turns out, this combo made the Brussels sprouts sing. The bacon rendered down to crispy bits, and the sweet glaze caramelized on the sprouts, giving them this beautiful glossy finish. The kitchen filled with this irresistible mix of smoky, sweet, and savory aromas that honestly caught me by surprise. I kept sneaking tastes while they cooked, each bite better than the last.

After that day, I found myself making this recipe over and over—whether for a quiet dinner, a last-minute get-together, or even as a quick side when I was running low on time. It’s simple but feels like something special, you know? The kind of recipe that gets people asking what’s on the plate without even having to say much. The sweet maple glaze paired with crispy bacon bits and perfectly roasted Brussels sprouts quietly became my go-to comfort side dish, the one that turns any meal into a little celebration.

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in about 30 minutes, perfect for squeezing into busy weeknights or those evenings when you want a fuss-free side.
• Simple Ingredients: You probably already have everything on hand—no need for a special grocery run or hunting down exotic items.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, holiday feast, or potluck with friends, these Brussels sprouts fit right in.
• Crowd-Pleaser: Even the Brussels sprouts skeptics at my table can’t get enough of this version. The crispy bacon and sweet glaze win them over every time.
• Unbelievably Delicious: The texture contrast—the crisp edges of the sprouts, the crunch of bacon, and the sticky sweet glaze—makes each bite a flavor bomb.

This isn’t just another roasted Brussels sprouts recipe. What sets it apart is the balance of flavors—the smoky, salty bacon perfectly offset by the maple’s natural sweetness, and that subtle hint of tang from a splash of apple cider vinegar in the glaze. Plus, roasting the sprouts until they’re just crispy on the outside but tender inside creates a texture that’s hard to beat. I’ve tweaked this recipe a few times, and honestly, this version has stuck because it hits that sweet spot every time.

At the end of the day, it’s a recipe that makes you pause and appreciate the little things—a simple vegetable transformed into something that feels indulgent without being complicated. It’s about comfort, flavor, and a bit of kitchen magic that happens when you least expect it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to deliver bold flavor and satisfying texture without fuss. Most are pantry staples or easy to find at any grocery store.

• Brussels Sprouts: About 1 pound (450g), trimmed and halved. Look for firm, bright green sprouts without yellowing leaves for the best texture.
• Bacon: 6 slices of thick-cut bacon, chopped. I prefer a brand like Applegate or Nueske’s for that perfect smoky flavor and crispy finish.
• Pure Maple Syrup: 3 tablespoons, for that natural sweetness and glossy glaze. Grade A amber works great here.
• Olive Oil: 2 tablespoons. Use a good quality extra virgin olive oil for roasting.
• Apple Cider Vinegar: 1 tablespoon, to add a subtle tang that balances the sweetness.
• Garlic: 2 cloves, minced. Adds a mild pungency that complements the bacon and maple.
• Salt & Pepper: To taste. I usually go light on salt since the bacon adds plenty, but fresh cracked black pepper is a must.
• Red Pepper Flakes (optional): A pinch, if you like a little heat.

Substitutions: Swap out bacon for turkey bacon or smoked tempeh to keep it lighter or vegetarian-friendly. Use coconut sugar or honey if you prefer a different sweetener instead of maple syrup. For a gluten-free version, all ingredients here are naturally gluten-free, so no worries there.

Equipment Needed

• Baking Sheet: A rimmed baking sheet is essential for roasting the Brussels sprouts evenly without spilling glaze.
• Mixing Bowl: To toss the sprouts with oil and seasonings before roasting.
• Sharp Knife: For trimming and halving Brussels sprouts and chopping bacon.
• Small Saucepan: To simmer the maple glaze ingredients gently until thickened.
• Spatula or Tongs: Useful for turning sprouts halfway through roasting and for mixing in bacon bits.

If you don’t have a rimmed baking sheet, a cast-iron skillet works nicely and can even go from stovetop to oven. I’ve found non-stick sheets make cleanup a breeze, especially with sticky glaze involved. For chopping bacon, a kitchen shears can be a real time-saver. When cleaning your baking sheet, soaking it immediately after use helps prevent stuck-on residue.

Preparation Method

1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Brussels sprouts: Trim the stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise for even roasting. Place them in a large mixing bowl.
3. Season the sprouts: Add 2 tablespoons of olive oil, a pinch of salt, and freshly cracked black pepper. Toss well to coat every sprout evenly. Spread them out in a single layer on the prepared baking sheet, cut side down for maximum crispiness. Roast for 20-25 minutes, stirring or flipping halfway through to brown evenly.
4. Cook the bacon: While the Brussels sprouts roast, chop the bacon into small pieces. In a medium skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving the rendered fat in the pan.
5. Make the sweet glaze: In the same skillet with bacon fat, add minced garlic and sauté for 30 seconds until fragrant. Stir in 3 tablespoons pure maple syrup and 1 tablespoon apple cider vinegar. Simmer on low heat for 3-4 minutes, stirring occasionally until the glaze thickens slightly.
6. Combine everything: Once the Brussels sprouts are roasted and nicely browned, transfer them back to the mixing bowl. Pour in the maple glaze and sprinkle the crispy bacon bits over the top. Toss gently to coat all the sprouts in the sticky glaze.
7. Final touch: Taste and adjust seasoning with more salt or pepper if needed. If you like a bit of heat, sprinkle a pinch of red pepper flakes at this stage.
8. Serve immediately: These are best enjoyed right out of the oven while still warm and crispy.

Pro tip: Don’t overcrowd the baking sheet when roasting. Giving sprouts room to breathe helps them crisp up instead of steam. Also, keep an eye on the glaze—too long simmering can make it overly thick or sticky.

Cooking Tips & Techniques

Roasting Brussels sprouts properly is key here. I learned the hard way that tossing them with oil and placing them cut side down on the pan makes a huge difference in getting that golden, crispy edge. If you skip this part, you end up with limp, soggy sprouts nobody wants on their plate.

Rendering bacon fat slowly on medium heat lets the fat crisp up the bacon without burning it, which is crucial for flavor. And don’t toss the bacon fat! It’s pure gold for the sweet glaze base—it adds that smoky depth that plain maple syrup can’t do on its own.

When making the glaze, keep it on low heat and watch it closely. It can go from perfectly sticky to burnt in seconds. I usually swirl the pan gently rather than stir vigorously to avoid crystallizing the sugar.

Timing-wise, cook the bacon while the sprouts roast to save time. When the sprouts come out, everything comes together quickly. Multitasking here is a lifesaver on busy nights.

One last note: if your maple syrup is too thick, warm it slightly before using to help it blend better. This little step helps coat the sprouts evenly without clumping.

Variations & Adaptations

• Vegetarian Version: Swap bacon for smoked tempeh or coconut bacon bits for that smoky crunch without meat.
• Spicy Maple Bacon Brussels Sprouts: Add a teaspoon of smoked paprika or cayenne to the glaze for a smoky heat twist.
• Nutty Twist: Toss in toasted pecans or walnuts right before serving for added texture and flavor complexity.
• Seasonal Swap: Try using roasted baby potatoes or carrots with the same glaze for a hearty fall side.
• Gluten-Free & Paleo Friendly: This recipe is naturally gluten-free. Use pure maple syrup and check bacon ingredients if strict paleo to avoid additives.

Personally, I like adding a splash of balsamic vinegar to the glaze sometimes for an extra tangy note. It brightens the dish and balances the sweetness nicely. Also, once I tried finishing the sprouts under the broiler for 1-2 minutes to get them even crispier on top—totally worth it if you like that extra crunch!

Serving & Storage Suggestions

Serve these crispy maple bacon Brussels sprouts warm, right out of the pan, to enjoy the full crunch and glossy glaze. They make a fantastic side to roasted chicken, grilled pork chops, or even a simple weeknight steak. Pair with a light, crisp white wine or a sparkling apple cider to complement the sweetness.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to bring back some crispness—microwaving can make them soggy. The flavors actually deepen after a day, so sometimes I like making them ahead for a potluck or dinner party.

For longer storage, you can freeze the roasted Brussels sprouts and bacon separately—thaw and reheat in a skillet with a quick drizzle of maple syrup to refresh the glaze.

Nutritional Information & Benefits

One serving of crispy maple bacon Brussels sprouts (about 1 cup/150g) contains approximately:

Calories	220 kcal
Protein	7 g
Fat	15 g
Carbohydrates	12 g
Fiber	4 g
Sugar	6 g

Brussels sprouts are rich in fiber, vitamin C, and antioxidants, which support digestion and immune health. The maple syrup provides natural sweetness without refined sugars, and bacon adds protein and fat that help with satiety. This recipe fits well in gluten-free and low-carb meal plans, depending on portion size. Just watch the bacon quality if you’re monitoring sodium intake.

Conclusion

This crispy maple bacon Brussels sprouts recipe is one of those rare sides that manages to be both comforting and exciting. It’s approachable for cooks of all skill levels but impressive enough to bring to the table when company drops by unexpectedly. I keep coming back to it because it makes Brussels sprouts feel indulgent without overcomplicating things.

Feel free to tweak the glaze sweetness or spice level to fit your taste. The balance of smoky bacon, sweet maple, and tender-crisp sprouts really lets you play with flavor. I hope it finds a place in your kitchen the way it did in mine.

Give it a try, and don’t forget to share your twists and stories—I’d love to hear how you make it your own!

FAQs

How do I make Brussels sprouts crispy without burning them?

Make sure to cut them in halves, spread them cut side down on the baking sheet, and avoid overcrowding. Roast at a high temperature like 400°F (200°C) for 20-25 minutes, flipping halfway through.

Can I use regular syrup instead of maple syrup?

It’s best to use pure maple syrup for the authentic flavor and natural sweetness. Pancake syrup often contains additives that can affect taste and glaze consistency.

Is there a way to make this recipe vegetarian?

Yes! Swap the bacon with smoked tempeh, coconut bacon, or even crispy roasted chickpeas for a similar smoky crunch.

Can I prepare this recipe ahead of time?

You can roast the Brussels sprouts and cook the bacon in advance, then combine and glaze just before serving. Reheat gently to maintain crispiness.

What’s a good side dish to serve with these Brussels sprouts?

They pair wonderfully with roasted chicken, grilled pork, mashed potatoes, or even a simple grain like quinoa. A fresh green salad also balances the richness nicely.

Print