These roasted Maple Bacon Brussel Sprouts make a delicious side dish for most any meal. The sweet maple glaze, with just a hint of heat from red pepper flakes, pairs beautifully with the smoky bacon.
Helpful Tips for Making Maple Bacon Brussel Sprouts
- When coating the brussel sprouts with bacon drippings, often some of the loose outer leaves will fall off. They cook very quickly so, I recommend saving those, and adding them back to the pan when coating with the maple glaze.
- If you shy away from heat, the red pepper flakes can be omitted.
- I recommend charring the brussel sprouts under the broiler for a few minutes at the end of baking. Due to the sugars in the glaze, don’t walk away, keep an eye on them to prevent burning. This also helps reduce the pan juices.
- I prefer to cook the bacon separately from the brussel sprouts. This way, you can utilize the drippings for added flavor and cook both the sprouts and bacon to the proper texture. If for dietary reasons you want to omit the bacon, use olive oil in its place.
- If you prefer a more crisp texture, simply decrease the baking time. Check them with the tip of a knife or a toothpick for doneness.
Added Seasonings Result in a More Balanced Flavor
Brussel sprouts are somewhat known for having a bitter aftertaste. One technique you can use for neutralizing the bitterness is, taking the time to soak them in cold salted water for an hour or so before cooking. This particular recipe, doesn’t really require that step as the seasoned maple syrup glaze tends to override that issue. That being said, you can do so, if you would like. Drain well, and pat dry.
Other Roasted Vegetable Recipes to Try
Roasting vegetables is a go to technique for me. We love the natural sweetness that the roasting brings out plus, it’s a super easy way to make a side dish. Other side dish recipes you may like to try:
- Roasted Panko Parmesan Broccoli
- Parmesan Rosemary Roasted Potatoes
- Oven Roasted Corn on the Cob
- Roasted Cabbage Steaks from Well Plated
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Helpful Kitchen Items:
Maple Bacon Brussel Sprouts
Servings: 6 servings
Ingredients
- 1/2 lb bacon cooked and crumbled, reserve 4 Tbsp drippings
- 2 lb brussel sprouts trimmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup pure maple syrup
- 2 tsp teriyaki sauce (Or 1 tsp apple cider vinegar)
- 3 Tbsp light brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes adjust to taste
Instructions
- Preheat oven to 400°F. Line a large baking sheet with heavy duty foil. Spray with cooking spray.
- Place brussel sprouts in a large mixing bowl, Drizzle with 3 Tbsp bacon drippings, salt and black pepper. Toss to coat. Arrange cut side down on pan. Place into oven and bake for 10 minutes.
- Meanwhile, in a measuring cup or bowl, whisk together reserved 1 Tbsp bacon drippings, maple syrup, teriyaki, brown sugar, garlic and onion powders with red pepper flakes. Mix until brown sugar has dissolved.
- Lower oven temperature to 375°F. Remove brussel sprouts from oven, drizzle with maple glaze. Stur until coated and return to oven for another 10-15 minutes. Increase the oven temperature to broil in the last 5 minutes. Broil until lightly charred. Don't walk away.
- Serve immediately topped with crumbled cooked bacon and drizzled with pan juices.
Notes
- When coating the brussel sprouts with bacon drippings, some of the loose outer leaves will fall off. They cook very quickly so, I recommend saving those, and adding them back to the pan when coating with the maple glaze.
- If you shy away from heat, the red pepper flakes can be omitted.
- I recommend charring the brussel sprouts under the broiler for a few minutes at the end of baking. Due to the sugars in the glaze, don't walk away, keep an eye on them to prevent burning. This also helps reduce the pan juices.
- If for dietary reasons you want to omit the bacon, use olive oil in its place.
- If you prefer a more crisp texture, simply decrease the baking time. Check them with the tip of a knife or a toothpick for doneness.
Tried this recipe?Mention @melissassk or tag #melissassk!
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