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Crispy maple roasted Brussels sprouts with bacon, caramelized edges, fresh thyme and a light maple-Dijon glaze.

Perfect Maple Roasted Brussels Sprouts with Bacon

Crispy oven-roasted Brussels sprouts with smoky bacon and a lightly sweet maple-Dijon glaze. An easy fall side dish that's equally at home with a weeknight dinner or Thanksgiving feast.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb 900 g fresh Brussels sprouts
  • 6 slices thick-cut bacon cut into ½-inch pieces
  • 1½ tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves finely minced
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon fresh thyme plus more for serving
  • ¼ teaspoon fine salt plus more if needed
  • ½ teaspoon freshly ground black pepper

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Trim Brussels sprouts and remove damaged outer leaves.
  3. Halve sprouts lengthwise; quarter unusually large ones.
  4. Dry thoroughly.
  5. Cut bacon into approximately ½-inch pieces.
  6. Toss Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan.
  7. Scatter raw bacon pieces among the sprouts.
  8. Turn as many sprouts as possible cut-side down.
  9. Roast for 18 minutes.
  10. Whisk maple syrup, Dijon mustard, garlic, and thyme.
  11. Remove pan from oven and turn the sprouts and bacon.
  12. Drizzle with maple-Dijon mixture and toss.
  13. Return to oven for 7–10 minutes, until sprouts are caramelized and bacon is cooked and crisp.
  14. Remove from oven and drizzle with apple cider vinegar.
  15. Toss gently.
  16. Taste and adjust seasoning.
  17. Finish with fresh thyme and serve warm.

Notes

  • Dry Brussels sprouts thoroughly before roasting.
  • Don't overcrowd the sheet pan.
  • Position sprouts cut-side down for better browning.
  • Add the maple mixture during the final stage so the sugars don't burn.
  • Start with minimal salt because bacon is already salty.
  • Leave loose Brussels sprout leaves on the pan—they become crispy.
  • Refrigerate leftovers for up to 3–4 days.
  • Reheat in the oven or air fryer for the best texture.