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Roasted Maple Brussels Sprouts With Crispy Bacon - Sweet, Savory, and Perfectly Caramelized

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Brussels sprouts (about 1.5 pounds), trimmed and halved
  • Thick-cut bacon (4–6 slices), chopped into small pieces
  • Pure maple syrup (2–3 tablespoons)
  • Olive oil (1–2 tablespoons)
  • Kosher salt and black pepper
  • Red pepper flakes (optional, for a little heat)
  • Balsamic vinegar or apple cider vinegar (optional, 1 teaspoon for brightness)
  • Fresh thyme or rosemary (optional, 1 teaspoon chopped)
  • Toasted pecans or walnuts (optional, for crunch)
  • Lemon (optional, for a quick squeeze at the end)

Method
 

  1. Preheat the oven: Heat to 425°F (220°C). Place a large, rimmed sheet pan in the oven while it preheats to get it hot. A hot pan helps with browning.
  2. Prep the sprouts: Trim the tough ends and remove any yellow leaves. Slice sprouts in half through the core so they hold together. If you have very large sprouts, quarter them.
  3. Season: In a large bowl, toss sprouts with olive oil, maple syrup, salt, and pepper. Add a pinch of red pepper flakes if you like heat. Keep a little maple aside (about 1 teaspoon) for finishing, if desired.
  4. Add bacon: Stir in chopped bacon so the pieces are evenly distributed. The bacon fat will render and help crisp everything up.
  5. Arrange on the pan: Carefully remove the hot sheet pan from the oven. Spread the sprouts cut side down in a single layer, with the bacon scattered around. Don’t crowd the pan—use two pans if needed.
  6. Roast: Cook for 20–25 minutes, stirring once around the 15-minute mark. You’re looking for deep browning on the cut sides and crisp bacon. If they need more color, give them another 3–5 minutes.
  7. Finish: Toss with a small splash of balsamic or apple cider vinegar for brightness. Add fresh thyme or rosemary if using. Taste and adjust salt and pepper.
  8. Optional add-ins: Sprinkle toasted nuts for crunch or finish with a squeeze of lemon and a light drizzle of the reserved maple for a glossy sheen.
  9. Serve hot: Transfer to a warm platter and serve right away for the crispiest texture.