Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup
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Crispy, savory, and a little sweet, these roasted Brussels sprouts with bacon, pecans, and maple syrup make a special addition to any meal!
If you love my basic roasted Brussels sprouts, you’ll definitely want to try this Brussels sprouts with bacon recipe! The crispy bacon, toasted pecans, and hint of maple syrup make them hard to resist—you might even find yourself eating the whole batch straight from the pan. Whether it’s for a holiday gathering or a simple weeknight meal, this dish is a surefire crowd-pleaser.
What You’ll Need to Make Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup
- Pecans – Toasted for a nutty, crunchy texture that complements the roasted Brussels sprouts and bacon.
- Bacon – Cooked until crispy to add a savory, smoky flavor that pairs nicely with the Brussels sprouts and maple syrup.
- Brussels sprouts – The star of the dish, roasted to bring out their natural sweetness and crispiness.
- Extra-virgin olive oil – Coats the Brussels sprouts for even roasting and enhances their flavor.
- Balsamic vinegar – Provides a tangy acidity that balances the richness of the bacon and sweetness of the maple syrup.
- Maple syrup – Adds a hint of sweetness that ties together all the flavors, making the dish irresistibly addictive.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by toasting the pecans in a 350-degree oven. Keep a close eye on them as they burn quickly!
Next, cook the bacon. You can do this in a frying pan or the oven, but avoid the microwave—you’ll need the rendered fat to cook the Brussels sprouts. I find it easiest to cook bacon in the oven since there’s no need to flip it or worry about curling pieces and splattering fat. Simply arrange the bacon slices in a single layer on a baking sheet.
Bake for about 15 minutes until crisp and golden.
Transfer the bacon to a plate lined with paper towels to drain the fat, and then chop.
Toss the Brussels sprouts with the rendered fat from the bacon, olive oil, salt, and pepper.
Roast for about 20 minutes, until the Brussels sprouts are golden brown and caramelized in spots.
They’ll be delicious as is, but tossing them with maple syrup and balsamic vinegar will make them even better. Transfer the Brussels sprouts to a serving dish and cover until ready to serve (the dish may be prepared in advance up to this point). Right before serving, top with chopped nuts and crispy bacon. Enjoy!
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Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup
Crispy, savory, and a little sweet, these roasted Brussels sprouts with bacon, pecans, and maple syrup make a special addition to any meal!
Ingredients
- ½ cup pecans
- 6 slices bacon
- 2 pounds Brussels sprouts, halved (stem and ragged outer leaves removed)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2½ tablespoons balsamic vinegar
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Place the pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Transfer the pecans to a cutting board and coarsely chop. Set aside.
- Increase the oven temperature to 400°F. Lay the bacon strips flat on the same foil-lined baking sheet, leaving space between them to avoid overlapping. Bake for 14 to 20 minutes, rotating the pan halfway through, until the bacon is crisp (cooking time will depend on the thickness of the bacon). Transfer the bacon to a paper towel-lined plate, pour the rendered fat into a small dish, and discard the foil. Once the bacon is cool, roughly chop.
- Increase the oven temperature to 425°F and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the Brussels sprouts directly on the baking sheet with the rendered bacon fat, olive oil, salt, and pepper. Roast, stirring midway through with the spatula to ensure even browning, until the Brussels sprouts are tender and caramelized, about 20 minutes. Add the balsamic vinegar and maple syrup, and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Just before serving, top with the chopped pecans and bacon.
Nutrition Information
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- Per serving (5 servings)
- Calories: 376
- Fat: 29 g
- Saturated fat: 6 g
- Carbohydrates: 22 g
- Sugar: 8 g
- Fiber: 8 g
- Protein: 11 g
- Sodium: 570 mg
- Cholesterol: 22 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jenn – Love this site. Your Zesty Italian Dressing has replaced the Italian dressing I have been making for years, and I love you hummus recipe as well.
Would using white balsamic vinegar work in this recipe or should I use the dark.
Thanks
Thank you, Mimi! I like dark balsamic for this recipe but white would work too. Hope you enjoy!
Omigosh! It is my turn for the veggie dish this holiday and you have solved such a dilemma for me! I’m tired of the same old green-bean casserole that everyone brings, so this is going to be a fantastic change. Thanks so much; I love your site :o)
Brilliant combo, Jenn! I’ll just have these for dinner tonight, thank you.
Hi Jenn,
As Grace is allergic to nuts…do you think this will stay taste okay without the pecans? Would you substitute for them or just leave them out?
Sounds very delish!
Hi Audrey, You can just leave them out…will still be delish 🙂
Last time I bought Brussels sprouts I really wanted bacon with them, but I didn’t have any! This is pretty much the recipe I wanted to have in my head. Thanks for this. I’ll make it next time for sure!
I wonder if you could use thawed frozen brussels sprouts?
Cannot wait to try this recipe!
Hi Tonia, Not sure how that would work…I’d stick with fresh if you can find them.
Love your website! I would like to make a low fat version of this recipe without the bacon. Do you have any suggestions?
Hi Marla, I actually have a recipe for that on my site. Just replace the honey with 1 T maple syrup and add nuts. Here’s the link: https://www.onceuponachef.com/2009/11/roasted-brussels-sprouts.html
Oh My Goodness!!!
I LOVE brussels sprouts!! Probably my favorite veggie!
I was thinking of making some roasted brussels sprouts for Thanksgiving, but wasn’t sure if anyone else would eat them, but I am sure they will if I make them this way.
Not sure they will make it from oven to table, though. I may end up eating them all!!
Thanks for sharing!!
Those look delicious! I hope this isn’t a silly question, but if you make them ahead like you said, can you just warm them up in the microwave before serving or do you serve them chilled? Thanks so much!
I just recently found your site and have had amazing success with every. single, recipe. We have turned into granola snobs, love your granola bars and your perfectly grilled chicken is my new favorite way to make chicken! Thank you so much!!!
Hi Rebecca, I think they are best served warm or hot, and you can definitely heat them up in the microwave. So glad you are enjoying the recipes!
Hi!
I will be making these for Thanksgiving and will be transporting these to my brothers house. Do you think I could put these in a crockpot to keep them warm until it’s time to serve them? Or do you think they would get soggy?
Thanks!
Hi Emily, I think it’s doable but they will definitely get a bit soggy.
Oh my goodness, we are recipe twins! Just published a roasted Brussels sprouts post today, and I totally agree with you about standing over the stove shoveling them in my mouth. Definitely adding bacon to my next batch. Really, what isn’t better with bacon, lol