These roasted Maple Bacon Brussel Sprouts make a delicious side dish for weekday and holiday meals. The sweet maple glaze, with just a hint of heat from red pepper flakes, pairs beautifully with the smoky bacon.

Easy Maple Bacon Brussel Sprouts Recipe

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.

How to Make the BEST Maple Bacon Brussel Sprouts

Ingredients you'll need to make homemade Maple Bacon Brussel Sprouts: Brussel sprouts, bacon, maple syrup, salt, pepper, teriyaki sauce, light brown sugar, crushed red pepper flakes, granulated garlic and onion powder.
Kitchen tools you'll need: Sharp knife and chopping board, measuring cups and spoons, large sheet pan, whisk and small bowl.
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 with no other adjustments needed.
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 to 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.
Store roasted Maple Bacon Brussel Sprouts chilled in the refrigerator for up to 3 days. Reheat in a 350°F air fryer or on a sheet pan in a preheated 350°F oven just until heated through.

More Easy Side Dish Recipes to Make

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:

Add these Honey Roasted Carrots to your holiday side dish menu.
Roasted Panko Parmesan Broccoli just may have the kiddos eating their veggies and loving it!
Roasted Sweet Corn Salsa can be enjoyed as a side dish, as a topping for tacos or a dip.
Parmesan Rosemary Roasted Potatoes goes perfectly with grilled steak, chicken or pork.
Oven Roasted Corn on the Cob is sweet as can be!
Oven Roasted Cabbage Steaks are simply delicious and lower carb, too.
This Roasted Butternut Squash is smothered in a homemade buttery honey sage sauce.
Parsnip Fries from Well Plated.

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Maple Bacon Brussel Sprouts

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: brussel-sprouts-recipes, maple-bacon-brussel-sprouts, roasted-glazed-brussel-sprouts

Servings: 6 servings

Calories: 299kcal

Ingredients

½ lb bacon cooked and crumbled, reserve 4 tablespoon drippings
2 lb brussel sprouts trimmed
1 teaspoon salt
½ teaspoon black pepper
⅓ cup pure maple syrup
2 teaspoon teriyaki sauce (Or 1 teaspoon apple cider vinegar)
3 tablespoon light brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon 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 tablespoon 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 tablespoon 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.

Nutrition

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