Maple Roasted Brussels Sprouts with Bacon
This is the side dish that converts Brussels sprout skeptics. High-heat roasting makes them crispy and caramelized at the edges, and a final drizzle of Dark Robust maple syrup adds just enough sweetness to balance the natural bitterness of the sprout. The bacon doesn't hurt either. This works beautifully alongside any roast or as a Thanksgiving side.
Add your photo here — Maple Roasted Brussels Sprouts with Bacon
Ingredients
- 1½ lbs Brussels sprouts, trimmed and halved
- 4 strips thick-cut bacon, chopped
- 2 tbsp olive oil
- 2 tbsp pure maple syrup (Dark Robust)
- 1 tbsp balsamic vinegar
- 2 garlic cloves, minced
- Salt and black pepper
- ¼ cup toasted pecans to finish
Instructions
- 1Preheat oven to 425°F (220°C).
- 2Toss Brussels sprouts with olive oil, garlic, salt, and pepper. Spread cut-side down on a large baking sheet. Scatter bacon pieces over the top.
- 3Roast 20 minutes until sprouts are browned and crispy at the edges, stirring once halfway through.
- 4Whisk maple syrup and balsamic vinegar together. Drizzle over the hot sprouts and toss quickly to coat.
- 5Return to oven for 4–5 minutes until the glaze is caramelized and sticky.
- 6Transfer to a serving dish and top with toasted pecans.
Pro Tip: Don't crowd the pan — overcrowded Brussels sprouts steam instead of roast and won't get crispy. Use two baking sheets if needed, and don't skip the cut-side-down start.
Made with Parker Family Farm Maple Syrup
Pure organic Adirondack maple syrup — the only ingredient that makes this recipe what it is.
Shop Maple Syrup