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 Jen, I’m a big fan of yours & always get the highest of compliments from your recipes. It makes me feel great so I thank you for that! For this recipe, can I use white balsamic vinegar instead of dark which I seem to be out of. I know the dark has a stronger flavor.
Hi Kelly, so glad you enjoy the recipes! Yes, as you said, dark balsamic vinegar packs a bit more punch, but white will work here too. Enjoy!
Thanks again for another superb recipe, Jenn! Made this once already and it was amazing, and plan to make it again for Thanksgiving. Can you tell me approximately how much fat is rendered from 6 slices of bacon? My husband has requested substituting pancetta for bacon this time! Do you think that would work? Thanks!
Great way to make sprouts, I make this a lot. I am looking to add sweet potatoes to it to a pre-thanksgiving dinner I am preparing. Do you think this would be good?? I’d test it but I’m already making your sweet potato pancakes tonight that I am obsessed with.
Hi Holly, I think that should work. Sweet potatoes may take slightly longer to cook than Brussels sprouts, so to compensate for this, I’d put them in the oven a few minutes before the Brussels sprouts. Would love to hear how it turns out!
Everyone loved this! I cooked the sweet potatoes a little less than 10 minutes longer and they were perfect. it looked really pretty on the table. Thank you!
Glad it was a success– thanks for letting me know!
Couldn’t you just put the bacon directly on the baking sheet, then remove the bacon and put the brussels sprouts directly into that fat? I rarely use aluminum foil because it is a limited resource, and instead of throwing it away I soak it with the rest of my dishes, wash dry and recycle it.
Yes Evie, I think that should work. Enjoy!
The Brussel Sprouts received RAVE reviews at a dinner party I made them for tonight.
Recipe is a keeper!
Thanks, Chef!!
I just finished making your Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup. I won’t be taking it to Thanksgiving dinner for two hours. I hope there are still some left by the time I need to leave. I keep “testing” them, one by one. This recipe is outstanding!!!
Can turkey bacon be used?
Sure, Marty — that will work.
I would love to try this recipe for Thanksgiving. Can you make this a few hours ahead of time? I’ll have my turkey and a few other sides baking in the oven and won’t have room.
Hi Jackie, Yes, that’s fine. Happy Holidays!
I make the same dish but I do it in a cast iron skillet on the stove and use almonds instead of pecans. One of the best ways to serve Brussel Sprouts that I know!
I MADE THIS BRUSSEL SPROUT RECIPE AND LET ME TELL YOU IT WAS DELICIOUS!! I HAD NEVER HAD BRUSSEL SPROUTS BEFORE THIS AND IM GLAD THE FIRST TIME I HAD THEM WAS WITH A GREAT RECIPE LIKE THIS! NOW IT’S ONE IF MY FAV VEGGIES. I PUT IT IN OTHER SALADS TOO. THE ONLY THING I CHANGED ON THIS RECIPE WAS THE BACON, I ADDED TURKEY BACON INSTEAD AND IT WAS SCRUMPTIOUS! THANKS FOR SHARING YOUR RECIPES JENN!