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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I’ve made this recipe multiple times and different family functions and they’ve been a hit every time! My husband who normally won’t eat any brussel sprouts loved it! The recipe is super easy to follow. My daughter helped me out the last time I made it. You can’t go wrong with this delicious dish!
These are so so yummy! Going on my Thanksgiving menu this year and hoping to convert my anti Brussels sprouts relative over to the delicious green side. This is the recipe to do it.
I made this for a Thanksgiving side and it was a hit. Had to pass out the recipe. So so so yummy. If you like Brussels sprouts you need to try this 🙂
I am going to make this for Christmas dinner and would probably make it beforehand. How do you recommend hearing them up again before adding the nuts and bacon or would you add them and then heat up?
Hi Marion, I’d pop them in a 350°F- oven for 10 to 15 minutes to reheat, then add the nuts and bacon. Hope you enjoy it!
Thanks very much. Will let you know. Merry Christmas.
Absolutely delicious sprouts. Every single person was back at the plate several times. Thank you so much for this recipe – will definitely be doing this again. Best wishes.
These brussel sprouts were absolutely amazing! My husband rarely eats anything green, but he ate these and loved them. So much that he asked for the leftovers the next day.
This is so delicious! My favorite Brussels sprouts recipe! It’s even fantastic if you make it without the pecans if you don’t have those handy. This is the absolute best way to put your pure maple syrup to use!
Holy moley was this fantastic! i didn’t even add the pecans because I forgot and it was still out of this world. Thanks so much!
Can I serve this as a side for prime rib?
Jen thank you for all the delicious recipes. Guests think I am the best host because I always serve outstanding food. Thank you for sharing.
Liliana
Hi Lily, you could serve this with prime rib, but I wouldn’t want the bacon to compete with the main dish. Maybe you could consideer these Brussels sprouts intead?
I had planned our Thanksgiving meal out knowing that I would be using your Challah Stuffing and make ahead mashed potatoes. I was planning to cook an amazing Brussels sprouts dish that I had stumbled upon last year (before I became a devoted fan of your site). Imagine my surprise (sort of) when I googled the recipe and realized it, too, was yours! This Brussels sprouts dish is savory and a great contrast to the sweet, creamy richness of the rest of a Thanksgiving meal. It’s become a much requested part of our Thanksgiving tradition now.
Too funny! Happy Thanksgiving! 🙂
Do u have a recipe for Brussel sprouts with oil and balsamic
Hi Ina, I do! You can find it here. Hope you enjoy!