These maple bacon brussels sprouts are the ultimate sweet, salty, and crispy fall side dish. Roasted cut-side down until deeply caramelized, then tossed with sweet maple syrup, crispy crumbled bacon, and a pinch of chili flakes. They come together in 30 minutes and are a guaranteed holiday-table favorite.
Why You’ll Love These Maple Bacon Brussels Sprouts
Sweet, salty, and crispy. Caramelized sprouts, sweet maple, and crispy bacon in every bite.
Ready in 30 minutes. Mostly hands-off roasting on one sheet pan.
Holiday-table worthy. An easy side that feels special enough for Thanksgiving or Christmas.
Just a few ingredients. Simple pantry staples plus a few slices of bacon.
Converts the skeptics. Even people who think they do not like brussels sprouts love these.
Roasting is what transforms brussels sprouts from bitter to crave-worthy. The high heat caramelizes the cut sides into crispy, nutty, golden edges, and the maple and bacon take them completely over the top. These are the sprouts that disappear first.
What You Need to Make Maple Bacon Brussels Sprouts
Here is everything you need, plus a few of my favorite products. Full measurements are in the recipe card above.
Brussels sprouts. About 1 1/2 pounds, trimmed and halved so they roast up crispy.
Olive oil. To coat the sprouts and help them caramelize.
Kosher salt and black pepper. To season before roasting.
Maple syrup. Added at the end for sweet, sticky flavor. Use real maple syrup.
Bacon. Cooked and crumbled, stirred in off the heat so it stays crisp.
Chili flakes. A pinch for a gentle, balancing heat.
Flaky salt. A finishing sprinkle that makes the flavors pop.
How to Make Maple Bacon Brussels Sprouts
Here is the quick walk-through, and the full recipe is in the card above.
Prep and arrange. Toss the halved sprouts with oil, salt, and pepper on a sheet pan, then turn every one cut-side down.
Roast. Roast at 425 degrees F for 18 to 20 minutes without stirring, until the cut sides are deeply browned.
Finish. Drizzle with maple syrup and toss with the crumbled bacon and chili flakes.
Serve. Finish with flaky salt and serve hot.
The Secret to Crispy Brussels Sprouts
Cut-side down is the step that matters most. Placing each sprout flat on the hot pan gives it full contact with the surface, and that is where all the deep, golden browning comes from. Sprouts tumbled on at random brown unevenly and steam rather than crisp. A few more keys: do not crowd the pan, because more than a single layer traps steam and you lose the crispy edges (use two pans if you double the recipe). And leave those loose outer leaves that fall off while trimming right on the pan, since they crisp into irresistible little chips.
Why the Maple Goes On at the End
It is tempting to toss the maple syrup on before roasting, but it goes on at the end on purpose. Over a full 20 minutes at 425 degrees F, maple syrup scorches and turns bitter, which would ruin that lovely sweet-savory balance. Adding it after roasting lets it coat the hot, crispy sprouts and turn just sticky without burning. The same logic applies to the bacon: stirring cooked bacon in off the heat keeps it crisp. If you render the bacon on the pan first you get flavorful fat to roast in, but softer bacon, so I prefer to add it crumbled at the end.
Ways to Serve and Customize
These maple bacon brussels sprouts are a stunning side for just about any main. Serve them alongside roasted chicken, pork, steak, or a holiday turkey, or add them to a grain bowl for lunch. For a few easy upgrades, return the pan to the oven for a couple minutes with the maple and bacon for extra sticky, caramelized sprouts, or finish with crumbled goat cheese and a handful of pomegranate seeds for a festive, restaurant-worthy touch. A drizzle of balsamic glaze or a sprinkle of toasted pecans is lovely too.
Make Ahead and Storage
Brussels sprouts are best fresh and crispy from the oven, but you can prep ahead to save time. Trim and halve the sprouts up to two days in advance and keep them in the fridge, and cook and crumble the bacon ahead too. Store leftovers in an airtight container in the fridge for up to 4 days. To bring back the crisp, reheat in a hot oven or the air fryer rather than the microwave, which softens them. Add a little fresh maple and flaky salt after reheating to freshen them up.
The Perfect Holiday Side Dish
If you need a side that is easy but still feels special, this is the one. It hits every note at the holiday table, sweet from the maple, salty and smoky from the bacon, crispy from the roast, with a little heat to keep things interesting. It pairs beautifully with all the classic mains, it is quick enough to make while everything else is going, and it looks gorgeous dressed up with pomegranate and goat cheese. Do not be surprised when these sprouts are the first thing to vanish from the table.
Are Brussels Sprouts Healthy?
Brussels sprouts are a little nutritional powerhouse, which makes this side as wholesome as it is crave-worthy. They are packed with fiber, vitamin C, vitamin K, and antioxidants, and they are naturally low in calories. Roasting them in a little olive oil keeps things simple, and while the maple and bacon add a touch of sweetness and smoky richness, you still get a generous serving of veggies on your plate. It is the best kind of side dish, one that feels indulgent and comforting but is secretly doing you a lot of good. Using real maple syrup and a modest amount of bacon keeps it balanced.
More Easy Side Dishes
If you love a cozy, crave-worthy side, here are more favorites to try:
How do I get brussels sprouts crispy?
Roast them cut-side down at high heat without crowding the pan, and do not stir until the cut sides are deeply browned.
Why add the maple syrup at the end?
Maple syrup burns and turns bitter over a full roast at 425 degrees F, so adding it after keeps it sweet and sticky.
Can I make them ahead?
Trim the sprouts and cook the bacon ahead, then roast and assemble just before serving for the crispiest result.
Can I make them without bacon?
Yes. Leave it out for a vegetarian version, or add toasted pecans or walnuts for crunch.
What goes well with these brussels sprouts?
They pair beautifully with roast chicken, pork, steak, or holiday turkey, and really shine dressed up with goat cheese and pomegranate seeds.
Can I use frozen brussels sprouts?
Fresh is best for crispy edges. Frozen sprouts hold more water and tend to steam, so thaw and pat them very dry first if that is all you have.
How To Make Maple Bacon Brussels Sprouts
The Ingredients
Ingredients and Substitutions
Brussels sprouts – trimmed and halved; look for firm, bright green sprouts.
Heat the oven to 425 degrees F. Toss the halved sprouts with the olive oil, salt, and pepper on a rimmed sheet pan, then turn every one cut-side down.
Roast for 18 to 20 minutes without stirring, until the cut sides are deeply browned.
Drizzle over the maple syrup and toss with the crumbled bacon and chili flakes. Finish with flaky salt and serve hot.
Optional: for extra sticky, caramelized sprouts, return the pan to the oven for a few minutes after adding the maple syrup and bacon. You can also jazz them up with crumbled goat cheese and/or pomegranate seeds.
Recipe Tips
Make sure to take the time and lay each one cut side down.
Add the maple syrup at the end on purpose, since a full 20 minutes at 425 degrees F scorches it and turns it bitter.
Do not crowd the pan; more than a single layer and the sprouts steam instead of roast, so use two pans if you double it. Leave the loose outer leaves that fall off while trimming, as they crisp into little chips.
Bacon added off the heat stays crisp; rendering it on the pan first gives you fat to roast in but softer bacon.
Feel free to add pomegranate seeds or crumbled goat cheese for extra flavour
These maple bacon brussels sprouts are everything a fall side dish should be: crispy, caramelized, sweet, salty, and just a little spicy. The sprouts roast cut-side down until deeply golden, then get tossed with sweet maple syrup, crispy crumbled bacon, and a pinch of chili flakes. Even brussels sprouts skeptics come back for seconds.
They come together in about 30 minutes with a handful of ingredients, which makes them perfect for a busy weeknight or your holiday table. This is the side everyone fights over, and it could not be simpler to make.
Heat the oven to 425 degrees F. Toss the halved sprouts with the olive oil, salt, and pepper on a rimmed sheet pan, then turn every one cut-side down.
Roast for 18 to 20 minutes without stirring, until the cut sides are deeply browned.
Drizzle over the maple syrup and toss with the crumbled bacon and chili flakes. Finish with flaky salt and serve hot.
Optional: for extra sticky, caramelized sprouts, return the pan to the oven for a few minutes after adding the maple syrup and bacon. You can also jazz them up with crumbled goat cheese and/or pomegranate seeds.
Notes
Make sure to take the time and lay each one cut side down.
Add the maple syrup at the end on purpose, since a full 20 minutes at 425 degrees F scorches it and turns it bitter.
Do not crowd the pan; more than a single layer and the sprouts steam instead of roast, so use two pans if you double it. Leave the loose outer leaves that fall off while trimming, as they crisp into little chips.
Bacon added off the heat stays crisp; rendering it on the pan first gives you fat to roast in but softer bacon.
Feel free to add pomegranate seeds or crumbled goat cheese for extra flavour
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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