Crispy edges, tender centers, smoky bacon, and just enough maple sweetness make these Maple Roasted Brussels Sprouts with Bacon an easy fall side dish you’ll want to make throughout the season.

The Brussels sprouts roast at high heat until their cut sides become deeply golden and caramelized. Bacon cooks right alongside them, releasing just enough flavorful fat to coat the sprouts, while a simple maple-Dijon mixture adds a sweet-savory finish without turning the vegetables sugary.

It’s an easy side for weeknight chicken or pork, but the combination of Brussels sprouts, bacon, and maple also makes it right at home on a Thanksgiving or holiday table.

Easy Maple Roasted Brussels Sprouts with Bacon

The difference between great roasted Brussels sprouts and disappointing ones usually comes down to heat, space, and moisture.

Brussels sprouts contain plenty of water. Crowd them tightly onto a small pan and that moisture gets trapped, causing them to steam.

Spread them across a large sheet pan with plenty of their cut surfaces touching the hot metal, however, and those same sprouts develop beautifully browned edges while remaining tender inside.

For this recipe, chopped bacon roasts with the sprouts. The maple-Dijon mixture is added toward the end rather than at the beginning, which reduces the chance of the maple syrup burning before the vegetables are ready.

The result is savory first, slightly sweet second, and full of contrasting textures.

⭐ Why You’ll Love This Recipe

Crispy caramelized edges: High-temperature roasting gives the sprouts the browned exterior that makes them so good.

Sweet and savory: Maple syrup complements smoky bacon without overpowering the vegetables.

Minimal preparation: Most of the work is trimming, halving, and tossing.

One-pan recipe: The sprouts and bacon cook together for easy cleanup.

Perfect for fall: Maple and Brussels sprouts make this especially fitting for cooler-weather meals.

Holiday worthy: It’s simple enough for a weeknight but flavorful enough for Thanksgiving.

🛒 Ingredients

Brussels Sprouts — 2 lb (900 g)

Choose firm, bright green Brussels sprouts without heavily yellowed outer leaves.

Trim the dry stem ends and cut each sprout in half lengthwise.

Very large sprouts can be quartered.

Thick-Cut Bacon — 6 Slices

Cut the bacon into roughly ½-inch pieces.

As it roasts, the bacon releases flavorful fat and becomes crisp around the edges.

Olive Oil — 1½ Tablespoons

A modest amount helps the Brussels sprouts begin roasting before the bacon has released much fat.

Pure Maple Syrup — 2 Tablespoons

Use real maple syrup rather than pancake syrup.

Two tablespoons provide noticeable maple flavor without turning the dish into a sweet side.

Dijon Mustard — 1 Tablespoon

Dijon adds acidity and prevents the maple flavor from becoming one-dimensional.

Garlic — 2 Cloves, Finely Minced

Garlic adds a savory backbone to the maple glaze.

Apple Cider Vinegar — 1 Teaspoon

A small splash at the end brightens the sprouts and balances the richness of the bacon.

Fine Salt — ¼ Teaspoon

Start conservatively because bacon contributes plenty of salt.

Black Pepper — ½ Teaspoon

Freshly ground black pepper adds gentle heat.

Fresh Thyme — 1 Teaspoon

Fresh thyme complements maple and bacon particularly well.

👩‍🍳 How to Make Maple Roasted Brussels Sprouts with Bacon

1. Preheat the Oven

Preheat your oven to 425°F (220°C).

Use a large rimmed metal baking sheet.

2. Prepare the Brussels Sprouts

Trim the dry ends from the Brussels sprouts.

Remove any damaged or heavily yellowed outer leaves.

3. Halve Them

Cut the sprouts lengthwise through the stem.

Quarter any unusually large sprouts so everything cooks at a similar rate.

4. Dry Thoroughly

If you’ve washed the Brussels sprouts, dry them very well.

Surface moisture works against browning.

5. Prepare the Bacon

Cut the bacon into approximately ½-inch pieces.

The pieces don’t need to be perfectly uniform.

6. Season the Brussels Sprouts

Place the Brussels sprouts on the sheet pan.

Drizzle with olive oil and season with salt and black pepper.

Toss until lightly coated.

7. Add the Bacon

Scatter the raw bacon pieces naturally among the Brussels sprouts.

Avoid piling all the bacon in one area.

8. Position the Sprouts

Turn as many Brussels sprouts as possible cut-side down against the sheet pan.

This is one of the most important steps for good caramelization.

9. Begin Roasting

Roast for approximately 18 minutes without constantly moving the sprouts.

This gives the cut surfaces time to brown.

10. Prepare the Maple Mixture

While the sprouts roast, whisk together:

• maple syrup
• Dijon mustard
• minced garlic
• fresh thyme

Set aside.

11. Toss the Pan

Carefully remove the sheet pan from the oven.

Turn the Brussels sprouts and stir the bacon.

At this point, the bacon should have begun rendering and the sprouts should show noticeable browning.

12. Add the Maple-Dijon Mixture

Drizzle the maple mixture over the sprouts and bacon.

Toss quickly and gently to coat.

13. Return to the Oven

Roast for another 7–10 minutes.

The sprouts should become deeply caramelized around the edges and the bacon should be cooked through and crisp.

14. Watch the Maple Carefully

Because maple syrup contains sugar, keep an eye on the pan during the final few minutes.

Deep caramelization is good; blackened syrup is not.

15. Check for Tenderness

Pierce one of the larger Brussels sprouts with a fork or small knife.

The center should be tender while the outer leaves remain crisp.

16. Add Apple Cider Vinegar

Remove the pan from the oven.

Drizzle 1 teaspoon apple cider vinegar over the hot sprouts.

17. Toss

Give everything one final gentle toss.

The vinegar should disappear into the warm maple-bacon coating rather than pooling on the pan.

18. Taste Before Adding Salt

Taste one sprout with a piece of bacon.

Only add additional salt if needed.

19. Finish With Thyme

Scatter a small amount of fresh thyme over the finished dish.

20. Serve

Transfer to a serving bowl or serve directly from the warm sheet pan.

They’re best while the caramelized edges are still crisp.

🍳 Equipment

You’ll need a large rimmed metal sheet pan, cutting board, sharp chef’s knife, small mixing bowl, whisk, measuring spoons, silicone spatula or turner, and paper towels or a clean kitchen towel for thoroughly drying the sprouts.

A large sheet pan is especially important. Crowding the Brussels sprouts is one of the easiest ways to lose their crisp texture.

🔄 Variations

Add Pecans

Scatter ½ cup toasted pecans over the finished Brussels sprouts for additional crunch.

Add Dried Cranberries

A small handful of dried cranberries gives the dish extra color and sweet-tart flavor.

Add them after roasting rather than putting them in the oven.

Make Them Spicy

Add ¼ teaspoon crushed red pepper flakes to the maple-Dijon mixture.

Add Parmesan

Finish with a small amount of freshly grated Parmesan for additional savory flavor.

Use Balsamic Vinegar

Replace the apple cider vinegar with a small splash of balsamic vinegar.

Use it sparingly because both balsamic and maple contribute sweetness.

Make Them Without Bacon

Omit the bacon and increase the olive oil slightly for a meat-free version.

💡 Pro Tips

Dry your Brussels sprouts thoroughly. Wet vegetables steam before they brown.

Use a large pan. Give the sprouts enough room for hot air to circulate.

Put the cut sides down. Direct contact with the hot sheet pan creates the best caramelization.

Don’t add maple syrup immediately. Adding it toward the end reduces the chance of burning.

Don’t use too much salt at first. Bacon varies considerably in saltiness.

Leave loose leaves on the pan. They become wonderfully crisp during roasting.

Watch the final few minutes. Once maple syrup is added, browning accelerates.

🧊 Storage & Reheating

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, reheat them in a 400°F (205°C) oven for approximately 7–10 minutes.

An air fryer also works very well for smaller portions.

The microwave is faster, but the sprouts and bacon will lose much of their crispness.

Freezing isn’t recommended because thawed Brussels sprouts tend to become considerably softer.

❓ Frequently Asked Questions

Why Aren’t My Brussels Sprouts Crispy?

The most common reasons are overcrowding, excess moisture, or insufficient oven temperature.

Spread them across a large pan and dry them thoroughly before roasting.

Should Brussels Sprouts Be Cut-Side Down?

For this recipe, yes.

The flat cut surface makes direct contact with the hot metal and develops excellent caramelization.

Why Add the Maple Syrup Later?

Maple syrup contains sugar, which can burn during prolonged high-temperature roasting.

Adding it near the end gives you caramelization with better control.

Can I Make These Ahead?

You can trim and halve the Brussels sprouts a day ahead.

For the best crispy texture, roast them shortly before serving.

Can I Use Frozen Brussels Sprouts?

Fresh sprouts are strongly preferred.

Frozen Brussels sprouts release substantially more moisture and won’t develop the same crisp cut surfaces.

Can I Use Regular Bacon Instead of Thick-Cut?

Yes.

Regular bacon may become crisp sooner, so keep an eye on it during roasting.

Are These Very Sweet?

No. The maple syrup should provide a gentle sweet note rather than turning the vegetables into candy.

🍽️ What to Serve With Maple Brussels Sprouts

These Brussels sprouts pair especially well with Easy Fall Sheet Pan Chicken and Vegetables when you want an extra savory fall side.

They also work beautifully alongside roast chicken, pork tenderloin, turkey, steak, or baked ham.

For a larger autumn spread, pair them with Cozy Harvest Kale and Apple Salad with Cranberries. The fresh apples and tangy vinaigrette provide a nice contrast to the richer bacon-roasted sprouts.

And because Brussels sprouts, bacon, and maple fit naturally into holiday cooking, this recipe can easily move from an ordinary fall dinner to a Thanksgiving menu.

📊 Approximate Nutrition

Per serving, based on 6 servings:

Calories: ~260
Carbohydrates: ~22 g
Protein: ~9 g
Fat: ~16 g
Fiber: ~6 g
Sugar: ~10 g
Sodium: ~390 mg

Nutrition is an estimate and varies according to the bacon and other ingredients used.