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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These are incredibly delicious. I often toast the pecans and cook the bacon ahead of time, just saving some of the rendered bacon grease to toss the Brussel sprouts. Sometimes, like when we are doing the Whole 30, we only use the balsamic vinegar (and use nitrate free bacon) and they are still delicious. But we also love them with the maple syrup the recipe calls for.
Can you use the bacon that’s already cooked & packaged?
You can but you won’t have the rendered bacon fat (which adds a lot of flavor). Just use a bit more olive oil instead. They’ll still be delicious!
We absolutely loved this! The two year-old actually did try it but I wouldn’t trust her opinion. 🙂 It went on my “make again” list for side dishes. The one change I would make would be to punch up the maple syrup a bit. It was a little more subtle than we would have preferred. Some people may like it that way but we like strong flavors.
I love Brussels sprouts, my husband not so much. I made this recipe for dinner one night thinking, its got bacon so he may try it. I loved it. My husband did try it and he said it wasn’t bad. He ate it so I guess it was a success.
The kids in my extended family love Brussels sprouts and this is their favorite way to eat them. It is the number one request for birthday and holiday dinners. Works every time. And compliments many different main dishes. If you need to make a side dish, this will be a big hit.
Delicious!! This is the best roasted brussel sprout recipe ever. This is a side dish, but I usually eat way more of this than I do the main dish (usually serve with beef tenderloin). It’s that good! Even my family members that don’t really like Brussel sprouts ate them up 😊
This recipe is delicious! Sweet, salty and one of my favorite ways to serve Brussels sprouts! Thank you for another great recipe!
Delicious way to cook Brussels sprouts!! I could eat the whole pan.
Hi Jen,
I love your recipes! I would like to try this one as well but we are not a fan of Brussel Sprouts. Can you tell me what I can substitute for Brussel Sprouts?
Thank You.
Hi Vera, I think carrots would also work nicely here. Please LMK how it turns out if you try it! 🙂
Jenn, I tried to ask this under your response to another reviewer but it wouldn’t work. I, too, would like to print a recipe without the photo. I’m using the print icon on your recipe but it still prints out with the photo. Any ideas? Thanks, Pam
Hi Pam, The recipe will print out with the one main photo (the system is not set up to eliminate that). If you want to save colored ink, you can set it to print in black and white in the print options. Hope that helps!
Even sans toasted pecans this was super delish and an easy side dish! Thank you! Can’t wait for your new cookbook!