Irresistible Maple Glazed Brussels Sprouts with Bacon Recipe

Name: Irresistible Maple Glazed Brussels Sprouts with Bacon Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 4 slices bacon, chopped; 2 tablespoons olive oil; 2 tablespoons maple syrup; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Author: lia

Published: November 9, 2025

Jump to Recipe·Print Recipe

Maple Glazed Brussels Sprouts with Bacon changed everything for me – it’s that magical dish where sweet caramelized edges meet salty, crispy bacon in every bite. I’ll never forget the first time I served these at Thanksgiving, watching my “no veggies” uncle sneak thirds when he thought no one was looking! What makes these sprouts so irresistible? It’s that perfect balance – the maple glaze clinging to each caramelized sprout while the bacon adds that smoky crunch that keeps everyone coming back for more.

Maple Glazed Brussels Sprouts with Bacon - detail 1

Why You’ll Love These Maple Glazed Brussels Sprouts with Bacon

Trust me, this dish is a game-changer for so many reasons. First off, it’s crazy easy – just toss, roast, and glaze. The prep takes minutes, and your oven does most of the work. Here’s why it’s become my go-to side:

That irresistible crunch from crispy bacon bits clinging to every sprout
The way the maple glaze caramelizes into sticky-sweet perfection in the final roast
How even veggie skeptics can’t resist seconds (my picky nephew calls them “little candy cabbages”)
The amazing sweet-smoky aroma that fills your kitchen – better than any candle

It’s that rare dish that feels fancy but couldn’t be simpler to make. Every time I serve it, the bowl comes back empty – guaranteed.

Ingredients for Maple Glazed Brussels Sprouts with Bacon

Here’s everything you’ll need to make these addictive little sprouts – and trust me, quality matters here! I learned the hard way that pancake syrup just doesn’t give the same deep flavor as the real stuff. Gather these simple ingredients (and yes, that bacon smell wafting through your kitchen is half the fun!):

1 pound Brussels sprouts – trimmed and halved (look for bright green, firm ones about the size of a walnut)
4 slices thick-cut bacon – chopped into ½-inch pieces (the thick-cut stays crispy better, but regular works in a pinch)
2 tablespoons olive oil – just enough to coat without making the sprouts greasy
2 tablespoons pure maple syrup – not the pancake kind! Grade A or B both work great
1 tablespoon balsamic vinegar – that tangy bite balances the sweetness perfectly
½ teaspoon kosher salt – I prefer this over table salt for more even seasoning
¼ teaspoon freshly ground black pepper – freshly cracked makes all the difference

See? Nothing fancy – just real ingredients that work magic together. Pro tip: measure your syrup in the same tablespoon you’ll use for the oil (after wiping it clean) – the residual oil helps the glaze coat every sprout beautifully!

How to Make Maple Glazed Brussels Sprouts with Bacon

Okay, let’s get cooking! This recipe flows like a perfectly choreographed dance – each step builds on the next to create that magical sweet-salty-crispy combo. First rule? Always preheat that oven – no cheating! Here’s how I make sure my sprouts turn out caramelized perfection every single time:

Prep the Brussels Sprouts

Grab your sprouts and let’s get them ready for their flavor transformation. First, trim off those tough stem ends – just a thin slice does the trick. Then cut them in half from top to bottom (that flat side helps them caramelize beautifully). Don’t worry about being super precise, but try to keep them roughly the same size so they roast evenly.

Now toss them in a big bowl with the olive oil, salt, and pepper. Get your hands in there – you want every single sprout coated evenly. Spread them out on your baking sheet cut-side down – this helps them develop those gorgeous browned edges we’re after!

Cook the Bacon

While those sprouts start roasting, let’s make the bacon magic happen. Grab your favorite skillet (I swear by cast iron for this) and cook your chopped bacon over medium heat. Stir occasionally – you want it crispy but not burned. Oh, and resist snacking on all those crispy bits! When it’s perfect, drain it on paper towels. That bacon fat left in the pan? Gold. Save it for roasting potatoes tomorrow!

Roast and Glaze

After about 20 minutes, your sprouts should be tender with some crispy edges – perfect timing! Pull them out and let’s add the good stuff. In a small bowl, whisk together the maple syrup and balsamic vinegar. Now gently toss the roasted sprouts with the crispy bacon and drizzle that sweet-tangy glaze all over everything.

Back in the oven it goes for just 5 more minutes – this is when the magic happens! The glaze thickens and clings to every nook and cranny while the bacon gets even crispier. When you open the oven and that incredible maple-bacon aroma hits you? That’s how you know it’s done!

Maple Glazed Brussels Sprouts with Bacon - detail 2

Tips for Perfect Maple Glazed Brussels Sprouts with Bacon

After making this recipe more times than I can count (and fielding all the “how’d you make these?!” questions at potlucks), I’ve picked up some foolproof tricks. These little tweaks take your sprouts from good to “can I get this recipe?” amazing:

Bacon matters – Thick-cut gives you those meaty, crispy bits that hold up to roasting. Regular bacon can disappear in the oven!
Peek at 15 minutes – Ovens vary, and those outer leaves can go from golden to burnt fast. Give the pan a shake halfway through.
Double the glaze if you’re like me and love extra sticky-sweet goodness (just mix equal parts syrup and vinegar).
Don’t crowd the pan – Spread sprouts in one layer cut-side down. Pile them up and they’ll steam instead of caramelize.
Toss while hot – Adding the glaze right when sprouts come out of the oven helps it cling beautifully.

One last pro tip? Make extra bacon – because “taste testing” while cooking is basically mandatory. Not that I’d know anything about that…

Ingredient Substitutions

No maple syrup? No problem! While pure maple gives the best flavor, you can use honey in a pinch – just know it’ll taste slightly different. For bacon lovers watching fat, turkey bacon works (cook it extra crispy). Vegetarian? Skip the bacon and toss in toasted walnuts for crunch and smoked paprika for that signature smoky kick.

Serving Suggestions for Maple Glazed Brussels Sprouts with Bacon

These sprouts are the ultimate team player on any dinner table – they pair beautifully with almost everything! My absolute favorite way to serve them is alongside a simple roasted chicken – the maple glaze echoes the chicken’s golden skin perfectly. But don’t stop there! Here are my go-to pairings that always get rave reviews:

Holiday ham – The sweet glaze on the sprouts complements salty ham like they were made for each other (my Christmas dinner staple!)
Pork chops – A juicy, pan-seared chop with these sprouts? Yes please – the flavors are a match made in heaven
Thanksgiving turkey – They add that perfect pop of flavor next to all the traditional sides
Weeknight salmon – The sweet-savory sprouts balance rich fish beautifully

Pro tip: Serve them in a warm bowl – that residual heat keeps the glaze glossy and the bacon crispy right until the last bite disappears. And trust me, it will disappear fast!

Storage and Reheating

Here’s the beautiful thing about these sprouts – they’re almost as good reheated as they are fresh! The key is treating them right so they don’t turn soggy (because nobody wants mushy bacon). I always make extra because they disappear fast, but here’s how to keep leftovers tasting amazing:

Let them cool completely before storing – that steam will ruin your crispy bits if you trap it in there. I use an airtight container (glass works best) and they’ll keep for 3 days in the fridge. Want to freeze them? They’ll last 2 months, but expect slightly softer texture.

Now for reheating – do not microwave unless you enjoy rubbery sprouts! Spread them on a baking sheet and pop in a 350°F oven for 10-15 minutes until heated through and crisp again. If they look dry, drizzle just a tiny bit more maple syrup before reheating. That bacon will crisp right back up and the glaze gets all sticky-sweet again!

My favorite trick? Chop up leftover sprouts and toss them into scrambled eggs the next morning – sweet, savory, and those crispy bacon bits make the best breakfast upgrade!

FAQs About Maple Glazed Brussels Sprouts with Bacon

I get asked these questions all the time when I serve my famous sprouts – and I love helping people make this recipe work for them! Here are the answers to everything you might wonder about before making (or devouring) this dish:

Can I use frozen Brussels sprouts instead of fresh?
Oh honey, I tried this once when I was in a pinch – total disaster! Frozen sprouts release way too much water when roasting, so instead of getting those beautiful caramelized edges, you end up with soggy, sad little cabbages. Fresh is absolutely the way to go here. If you’re prepping ahead, just trim and halve them the day before and keep them in an airtight container in the fridge.

How can I make this recipe ahead for a dinner party?
Here’s my secret: prep the components separately! Roast the sprouts (without glaze) up to 2 days ahead and store in the fridge. Cook the bacon and make the glaze separately too – just keep them in little containers. When you’re ready to serve, toss everything together and pop it back in a hot oven for 5-7 minutes to warm through and caramelize. It’ll taste just-made and you’ll look like a kitchen wizard!

What’s the best vegetarian version of this dish?
I’ve made this for my vegetarian friends loads of times – just skip the bacon (I know, heartbreaking) and add smoked paprika to the oil when tossing the sprouts. That gives you that smoky flavor we love. For crunch, toasted walnuts or pecans are amazing! And don’t skimp on the maple glaze – that sweet-tangy punch is what makes this dish so special.

Why do my sprouts sometimes come out bitter?
Ah, this usually happens if they’re overcooked or if you got older sprouts. Look for bright green, compact heads without yellow leaves. And that final roast with the glaze? Keep it to just 5 minutes – any longer and the sugar can burn, turning bitter. A splash of extra balsamic vinegar at the end can also balance any bitterness that sneaks in.

Can I make this with other vegetables?
Absolutely! The maple-bacon magic works wonders on carrots, sweet potatoes, even cauliflower. Just adjust roasting times – dense veggies like carrots need longer than sprouts. My personal favorite variation? Half Brussels sprouts, half cubed butternut squash – the colors and textures together are stunning!

Maple Glazed Brussels Sprouts with Bacon - detail 3

Nutritional Information

Now, I’m no nutritionist, but I know folks like to have a ballpark idea of what they’re eating (especially after going back for thirds like I always do!). Keep in mind these numbers can vary based on your exact ingredients – like how crispy you get your bacon or whether you use that extra maple syrup drizzle I always sneak in. Here’s the breakdown per serving (about 1/4 of the recipe):

210 calories – Not bad for a side that tastes this indulgent!
12g fat – Mostly from that glorious bacon and olive oil
18g carbs – The natural sugars from sprouts plus that maple goodness
6g protein – Thank you, crispy bacon bits!
4g fiber – Those little sprouts are packed with good stuff
380mg sodium – Mostly from the bacon, so you can adjust salt if needed

Remember, these are estimates – your numbers might dance around a bit depending on your exact ingredients and how generous you are with the glaze (no judgment here!). But hey, with all those vitamins from the sprouts, I like to think of this as health food with benefits.

For more delicious recipes, check out our Pinterest page!