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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Jen, I have made these several times and they are sooo good. I do have a question though. Can they be made a day in advance? And if so should I hold on the maple syrup and balsamic until they are reheated?
Hi Debbie, Glad you like these! Yes, they can be made a day ahead and you can include the syrup and vinegar — I’d just hold off on the nuts and bacon until after you reheat them.
How would you reheat them?
Hi Nancy, I would reheat them in a 350°F oven for about 15 minutes, or until hot.
Hi. I have a question. I’d like to prep these the day before Thanksgiving. How much prep can I do in advance. Can I roast them and reheat on Thanksgiving Day or will the sprouts have lost something overnight? Thanks
Sure, Monica, You can make them a day ahead and warm them up before serving. Just wait to add the bacon and pecans until right before serving so they stay crunchy. Hope you enjoy!
These sprouts are amazing…my new side for Christmas, Thanksgiving and whenever I feel like Brussels sprouts. Everyone loves them and they always get finished…no leftovers!
Awesome! Our whole family loved them! My brother-in-law, who is usually quite vocal about his dislike of brussels sprouts, pulled me aside to tell me how good they were. Thanks for the recipe, it’s a keeper!
I have 8 adults coming for dinner. Do you think I should double everything in your recipe … or would it make more sense to serve two different veg? Math is soooo not my forte!
Hi SR, these are pretty addictive, so I’d say stick with this one and double it! 🙂
I have made this, your Brussels sprout gratin, and your kale and Brussels sprouts salad and all are delicious. I always thought Brussels sprouts were the worst vegetable but I didn’t know how good they are! you have made us love vegetables : )
🙂
Would this work without the bacon?
Sure, Bonnie, you’ll just need to add 1 to 2 tablespoons more oil to make up for the missing bacon fat.
Thank you! that sounds great. Do you think I could add butternut squash? Would cook time be the same?
Yes and yes 🙂
Delicious combination of flavors make this recipe one of our faves when we want to splurge!
I’m planning on bringing a double batch of the make ahead mashed potatoes and a double batch of Brussels sprouts to Thanksgiving. I’ve never made Brussels sprouts before and am hesitating between this recipe and the Brussels sprouts gratin. Any advice for a Brussels sprouts newbie about which recipe would work better for a largish group of all ages that I have to transport 30 minutes?
I really think you could go either way here. These can be made ahead; just wait to add the bacon and pecans until right before serving so they stay crunchy. If I had to pick one though, I might go with the Brussels Sprouts Gratin. They reheat nicely in a 350-degree oven in about 10 – 15 minutes. I hope you enjoy whichever you choose!
Thank you Jenn! I did the gratin and it was excellent as I am sure these ones are too.
I too am torn b/t this and the gratin. I think I am leaning toward gratin. Can I make the whole thing — including the bread crumb topping — ahead of time and then simply reheat the completed dish in oven at our host’s house?
Yes, you can fully prepare the Brussels sprouts gratin ahead, so if I had to choose, I’d go that route. Hope that helps!
This dish is absolutely scrumptious with or without the balsamic and maple syrup. I served this for a crowd as part of a brunch, but it would work well for any time of the day! It reheated amazingly well in the oven and the leftovers were even irresistible!