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,
Is it possible to make this recipe using a large iron skillet? If so, would I need to adjust anything?
Thanks for sharing all the great recipes – there’s not a single one that we’ve tried and haven’t loved. Looking forward to making this one!
Sure, Henry – as long it’s very large, I think it would work well without any changes.
I bought a huge bag of sprouts and was craving them with bacon – and as OnceUponAChef is now my go to site for all recipes, I knew I would not be disappointed! These brussel sprouts are AMAAAAAAAAZING!! The pecans really add something – a PERFECT side to any fall meal! I had these with salmon (simple cooked with no adornments in the oven) and the balsamic/maple sauce on the sprouts paired PERFECTLY with it. Making these again tonight! Jen – you rocked yet another amazing recipe!
Hi Jen, Thank you for sharing the many delicious recipes, and tips. Please kindly consider the option to print a recipe without the photo, as it wastes so much ink.
Blessings and health to you and yours,
Penny
Hi Penny, Based on what you’re experiencing, I’m assuming that you must be using the drop-down “Print” function on your computer. Instead of doing that, when you’re viewing the full recipe (near the bottom of the page), look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it and it will print only the recipe and not all the other materials. Hope that helps!
How would you recommend re heating if you are making ahead? With the Turkey in the oven I’m not sure how to do the bacon in the oven, etc. thanks
Hi Nic, I’d reheat them in a 350°F oven for about 15 minutes, or until hot (you can do that while the turkey is being sliced). I’d prepare everything in advance, but hold off adding the nuts and bacon until after you reheat them. Hope you enjoy!
Awesome. did it in a frying pan with a lid so they steam. I’ve been making these for a couple of years but as a well-respected foodie always looking for improvement. The balsamic was the bomb.
This has become my side dish to take for Christmas, Thanksgiving, etc.
The entire family loves it and always finishes it off. No leftovers here!
Yum! I did not have maple syrup so I used orange juice.
Wonderful dish for the holidays. Be sure to double the recipe if serving more than 6-8 because it will disappear quickly. I took these to a luncheon and the speaker at the end wanted to know ‘Who brought the Brussel Sprouts, we need to put that recipe in put newsletter’.
Thanks
I was very pleased with this dish, despite my not being a brussels sprouts lover. Every last morsel was eaten up. I prepared the first part of the recipe, as you allowed, the night before. I also added butternut squash. Thanks, Jenn.
Unfortunately, this dish did not turn out quite as well as I’d hoped. The flavor was really good, but my sprouts came out a little mushy – I was hoping they would be crisper. After doing an Internet search, it seems the problem may have been that my Brussels Sprouts were too crowded on the pan, which made them steam. Also, perhaps I should have roasted them at a higher temperature, say 450 degrees instead of 425? But in the photo posted with the recipe, the Sprouts seem pretty crowded on the pan, so maybe I just roasted them too long? Did anyone else have this problem or is it just me?
Hi Robin, Were your sprouts by chance on the smaller side? Were they crispy right out of the oven, or only after you added the syrup?
Thanks Jenn for replying. I think my sprouts were average in size. They were mushy when I took them out of the oven. Do you think I just overcooked them?
Hi Robin, Yes, I would guess that they must’ve been a bit overcooked.
Can i prepare 1 day ahead?
Yes, Spirto; just wait to add the bacon and pecans until right before serving so they stay crunchy. Enjoy! 🙂
I used the maple balsamic glaze on my roasted root vegetable dish. Carrots, celery root, parsnips, sweet potatoes, brussel sprouts and bacon.