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These Maple-Bacon Brussels Sprouts combine roasted Brussels sprouts, crispy bacon, dried cranberries, and glazed pecans with a drizzle of pure maple syrup. They're a colorful side dish for Thanksgiving and Christmas dinner, but easy enough to make for a weeknight meal.
Roasting gives the Brussels sprouts golden, caramelized edges, while crispy bacon, tart cranberries, and glazed pecans add a mix of textures and tastes. A drizzle of maple syrup brings everything together with a hint of sweetness.
Why You'll Love This Recipe
- Simple ingredients: A handful of ingredients come together to make a special side dish.
One-pan preparation: Cook the bacon and roast the Brussels sprouts on the same sheet pan.
A balance of sweet and savory: Maple syrup, tart cranberries, glazed pecans, and crispy bacon complement the roasted Brussels sprouts.
What You'll Need
- Brussels sprouts
- Bacon
- Olive oil
- Pure maple syrup
- Garlic powder
- Kosher salt and black pepper
- Dried cranberries
- Toasted or glazed chopped pecans
How to Make Maple-Bacon Brussels Sprouts
1. Cook the bacon. Preheat oven to 425°F. Line a large, rimmed baking sheet with aluminum foil. Arrange bacon strips in a single layer and bake for 10–15 minutes, or until crispy.
2. Prepare the Brussels sprouts. While the bacon cooks, trim the ends of the Brussels sprouts and cut them in half.
3. Season the Brussels sprouts. Toss the Brussels sprouts with olive oil, garlic powder, salt, and black pepper.
4. Roast. Remove the bacon from the baking sheet and transfer to a paper towel-lined plate. Leave the bacon drippings on the pan. Arrange the Brussels sprouts cut-side down in a single layer. Return the baking sheet to the oven and roast for 15–20 minutes, or until tender and browned.
5. Add the toppings. Crumble the cooked bacon. Remove the Brussels sprouts from the oven and drizzle with maple syrup. Add the bacon, dried cranberries, and chopped glazed pecans. Toss gently to combine and transfer to a serving plate.
Serving Suggestions
Serve these Brussels sprouts with roasted turkey, ham, or beef for a holiday meal, or pair them with roasted chicken, pork chops, or meatloaf for dinner any night of the week.
Frequently Asked Questions
Can I prepare the Brussels sprouts ahead of time?
Yes. Trim and halve the Brussels sprouts a day ahead and refrigerate them in an airtight container. When you're ready to cook, season them and proceed with the recipe.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended for this recipe. Frozen Brussels sprouts contain more moisture and won't brown as well in the oven. If using frozen, thaw and thoroughly dry them before roasting. The texture may still be softer than when using fresh sprouts.
Do I have to use pure maple syrup?
Pure maple syrup gives this recipe its characteristic maple flavor. Pancake syrup can be substituted, but the flavor and sweetness may differ.
A big thank you to Heather for hosting Holiday Side Dish Week! Be sure to check out the other bloggers' recipes listed below the recipe card for even more side dish ideas to add to your table.
Maple Bacon Brussels Sprouts with Cranberries and Pecans
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 5 strips regular-cut bacon
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 1 tbsp pure maple syrup
- ¼ cup dried cranberries
- ¼ cup glazed pecans, roughly chopped
Instructions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with aluminum foil. Arrange bacon strips in a single layer and bake for 10–15 minutes, or until crispy. Transfer bacon to a paper towel-lined plate, leaving the drippings on the pan.
- Trim the Brussels sprouts and cut them in half. Toss with olive oil, garlic powder, salt, and black pepper.
- Arrange Brussels sprouts cut-side down on the baking sheet with the bacon drippings. Roast for 15–20 minutes, or until tender and browned.
- Crumble the cooked bacon. Drizzle the roasted Brussels sprouts with maple syrup. Add the bacon, dried cranberries, and chopped glazed pecans. Toss gently to combine and serve.
More Side Dish Recipes:
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Recipe Box
- Cranberry Blueberry Sauce from Art of Natural Living
- Pumpkin Paratha from Magical Ingredients
- Caraway Seed Rolls from The Spiffy Cookie
- Fondant Sweet Potatoes fromA Kitchen Hoor’s Adventures
- Creamed Kale with Gruyére from Karen’s Kitchen Stories
- Keto Grilled Butterflied Chimichurri Shrimp from Sneha’s Recipe
- Maple Bacon Brussels Sprouts from Jolene’s Recipe Journal
- Pumpkin Dip from A Day in the Life on a Farm
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Brussels Sprouts are a staple in our house during the fall and winter. This is a great way for me to change them up a bit.
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