Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup

5 stars based on 2 votes

Roasted-Brussels-Sprouts-with-Bacon-and-Pecans

Thanksgiving just snuck up on me this year, so I’ve only got one week to share some new holiday recipes with you. First up, these golden roasted brussels sprouts with smoky bacon, toasted pecans and maple syrup. They’re so addictive, it’s hard to resist eating the entire pan right out of the oven. 

Begin by toasting the pecans in a 350 degree oven. Keep a close eye on them as they burn quickly! When the nuts are cool, coarsely chop them.

Next, cook the bacon. You can do this in a frying pan or in the oven, but not in the microwave as you’ll need the rendered fat to cook the brussels sprouts. I think it’s easiest to cook bacon in the oven, as you don’t have to flip it or deal with curling pieces or 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 finely 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!

Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup

Servings: 4-6
Total Time: 40 Minutes

Ingredients

  • 1/2 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
  • 1/2 teaspoon freshly ground black pepper
  • 2-1/2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
  2. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
  3. Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.
  4. Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.

Reviews & Comments

  • 5 stars

    This recipe is a keeper! My kids love this too – can’t go wrong with bacon in any recipe…. I use a little more pecans (3/4) for the extra crunch, as well as a little more bacon (9 strips) and there are never any leftovers….

    - Ponyo on December 9, 2014 Reply
  • If I make these a day ahead, at which step should I stop. Do I add the maple and balsamic or wait till I am reheating?
    Oven space is at a premium…

    - Shelley on November 26, 2014 Reply
    • Hi Shelley, You can make it all ahead of time; just wait to add the bacon and pecans until right before serving so they stay crunchy.

      - Jenn on November 26, 2014 Reply
  • Can these be made a day ahead?

    - Shelley on November 23, 2014 Reply
    • Hi Shelly, They can, but they won’t be crisp like they are right when they come out of the oven.

      - Jenn on November 23, 2014 Reply
  • How much bacon fat should be used?
    I find the quantity of bacon fat differs greatly with different bacon
    Thanks

    - Darlene on November 9, 2014 Reply
    • Hi Darlene, About a tablespoon but it doesn’t matter too much if it’s off.

      - Jenn on November 9, 2014 Reply
  • You have said that these can be made ahead up to the point where you have added the vinegar and maple syrup. How long would I reheat them for and would I do this in the oven or microwave? Thanks

    - Darlene on October 9, 2014 Reply
    • Hi Darlene, I would reheat them in a 350°F oven for about 15 minutes, or until hot.

      - Jenn on October 10, 2014 Reply
  • 5 stars

    I’m twenty-nine and I’m only now beginning to experiment with cooking. Your recipes make me very confident and comfortable in the kitchen.
    My in-laws think I’m a pro :)
    This particular dish is one of my favorites. I didn’t change a thing. It is so hearty and yet also very light, if you can imagine that. It hits the spot every time.

    - Mictian on July 4, 2014 Reply
  • Delish! Added some dried cranberries and a little parmesan cheese at the end. Favorite Brussels sprout recipe yet!

    - Kim on April 23, 2014 Reply
  • I made these for our big family Thanksgiving day meal. They were so delicious and so easy to make. My family absolutely loved them! They will be making a regular appearance. Thank you so much for your amazing recipes. I have made so many of them and we always enjoy these meals. So happy I found Once Upon A Chef!, Jenn!

    - Jan on November 29, 2013 Reply
    • Thank you, Jan. That is so nice to hear!

      - Jenn on November 29, 2013 Reply
  • Hi, Can I substitute honey for the maple syrup? Thanks!

    - Yvonne on November 25, 2013 Reply
    • Yes, Yvonee, that would be just fine. Please come back and let me know how it turns out!

      - Jenn on November 25, 2013 Reply
  • Really, how can you go wrong with this one? I made this for Thanksgiving last year and it is one of the first things my family suggested when I asked what sides we should make this year. It’s a great way to introduce people who think they don’t like brussels sprouts, because usually after this dish they do!

    - Adrian on November 14, 2013 Reply
  • I love Brussels Sprouts & bacon! I didn’t have pecans and it was still delicious. Looking forward to trying the recipe in its entirety next time.

    - Jen on November 7, 2013 Reply
  • I was looking for a new side dish for Thanksgiving, and I think this will be it. The guys always love the addition of bacon to a vegetable dish, so this should be a hit. I always find stalks of Brussels sprouts around the holidays.

    - Judy Rutledge on November 5, 2013 Reply
  • This is a great dish to make a believer out of brussels sprouts haters. Perfect!

    - Nicole on October 22, 2013 Reply
  • Made those just yesterday! Perfect recipe!
    So many people don’t like Brussels sprouts because they find them bitter when all you need to do is balance the flavors and your recipe does just that! A little acid, a little sweetness, a little fat, it’s perfect.

    - Fluff on October 14, 2013 Reply
  • Do you think walnuts would be an ok substitute for pecans?

    - Tandy on October 14, 2013 Reply
    • Hi Tracy, That would work just fine.

      - Jenn on October 14, 2013 Reply
  • These were the best!! I didn’t have bacon but had real bacon bits so I saute the bacon bits in some butter and used the browned butter in place of the bacon drippings. I also used white balsamic vinegar. This is a favorite!

    - Jill on March 11, 2013 Reply
  • Oh, my! These are absolutely amazing!!! My only changes were that I used a little less balsamic vinegar (1 T rather than 2 1/2 T) and cooked it slightly longer (23 minutes), although I think my oven is slightly cool.

    Even the family members who usually hate Brussels sprouts had to admit that these little morsels were tasty. Served it for a big family, holiday dinner also, and it went over very well.

    This is my favorite recipe that I have tried on this site. Try it, you’ll like it! :)

    - Jennifer Smith on March 11, 2013 Reply
  • I really REALLY dislike Brussels sprouts. I’ve tried just about everything to disguise them, including copious amounts of butter and salt. :/ These were GREAT. I actually found the sweet taste to be odd – not bad, but it took a while to get used to it. My husband actually thought adding a little more syrup would have been good! All in all, this is a great way to make sprouts if you’ve not liked them in the past. Thanks for the recipe.

    - Megan on March 11, 2013 Reply
  • My whole family loved these Brussels sprouts!

    - Kathleen French-Wilson on March 9, 2013 Reply
  • Another great recipe for roasted vegetables!! I loved the bacon/ brussel sprout combo. Yum!

    - Kathy on March 9, 2013 Reply
  • My family doesn’t even like brussel sprouts but they devour these. Another favorite!

    - Melissa Lee on March 9, 2013 Reply
  • I made these a few weeks ago for company. I probably shouldn’t have because 3 out of 4 of us had never had them, and one had and hated them! We all LOVED THEM!! It was my first time ever making them. Trying to branch out with different veggies, and I couldn’t stop eating them. Thank you for the recipe!

    - Misty on January 14, 2013 Reply
  • A grandson allergic to nuts means I’ll omit the pecans, no problem there. I’d like to make them for a 50th anniversary lunch, but, of course, will be really rushed that morning. Can I make them the day before and refrigerate, and than reheat? Or will they lose something in the process? Many thanks.

    - merry on December 22, 2012 Reply
    • Hi Merry, They should be fine; just don’t add the bacon until the last minute or it will get soggy. Enjoy!

      - Jenn on December 22, 2012 Reply
  • […] Roasted Brussels Sprouts with Bacon and Pecans by Once Upon a Chef – These came out so good, I love the touch of balsamic vinegar and maple syrup with the bacon. I kept nibbling on each ingredient as I took them out of the oven – the roasted pecans, the oven-cooked bacon, the brussels sprouts tossed in bacon fat and olive oil. […]

  • I can’t wait to make these tomorrow!!! My mom made a very similar recipe last year that she was trying for the first time and they were SOOOOO delicious!! I know these are going to be great!!!

    - Maggie Reyes on November 21, 2012 Reply
  • Roasted brussels sprouts, I love them. Why didn’t I think of balsamic vinegar?! Genius!! I can’t wait to try it — thanx

    - susie dyksinski on November 20, 2012 Reply
  • This has to be the best way to prepare brussel sprouts!!!!!

    - leslie on November 18, 2012 Reply
  • Hi Jenn – Love this site. Your Zesty Italian Dressing has replaced the Italian dressing I have been making for years, and I love you hummus recipe as well.

    Would using white balsamic vinegar work in this recipe or should I use the dark.

    Thanks

    - Mimi on November 15, 2012 Reply
    • Thank you, Mimi! I like dark balsamic for this recipe but white would work too. Hope you enjoy!

      - Jenn on November 15, 2012 Reply
  • Omigosh! It is my turn for the veggie dish this holiday and you have solved such a dilemma for me! I’m tired of the same old green-bean casserole that everyone brings, so this is going to be a fantastic change. Thanks so much; I love your site :o)

    - Carol on November 15, 2012 Reply
  • Brilliant combo, Jenn! I’ll just have these for dinner tonight, thank you.

    - Laura on November 15, 2012 Reply
  • Hi Jenn,

    As Grace is allergic to nuts…do you think this will stay taste okay without the pecans? Would you substitute for them or just leave them out?
    Sounds very delish!

    - Audrey on November 15, 2012 Reply
    • Hi Audrey, You can just leave them out…will still be delish :)

      - Jenn on November 15, 2012 Reply
  • Last time I bought Brussels sprouts I really wanted bacon with them, but I didn’t have any! This is pretty much the recipe I wanted to have in my head. Thanks for this. I’ll make it next time for sure!

    - Loretta | A Finn In The Kitchen on November 15, 2012 Reply
  • I wonder if you could use thawed frozen brussels sprouts?

    Cannot wait to try this recipe!

    - Tonia on November 15, 2012 Reply
    • Hi Tonia, Not sure how that would work…I’d stick with fresh if you can find them.

      - Jenn on November 15, 2012 Reply
  • Love your website! I would like to make a low fat version of this recipe without the bacon. Do you have any suggestions?

    - Marla on November 15, 2012 Reply
  • Oh My Goodness!!!
    I LOVE brussels sprouts!! Probably my favorite veggie!

    I was thinking of making some roasted brussels sprouts for Thanksgiving, but wasn’t sure if anyone else would eat them, but I am sure they will if I make them this way.

    Not sure they will make it from oven to table, though. I may end up eating them all!!

    Thanks for sharing!!

    - Hope on November 15, 2012 Reply
  • Those look delicious! I hope this isn’t a silly question, but if you make them ahead like you said, can you just warm them up in the microwave before serving or do you serve them chilled? Thanks so much!

    I just recently found your site and have had amazing success with every. single, recipe. We have turned into granola snobs, love your granola bars and your perfectly grilled chicken is my new favorite way to make chicken! Thank you so much!!!

    - Rebecca on November 15, 2012 Reply
    • Hi Rebecca, I think they are best served warm or hot, and you can definitely heat them up in the microwave. So glad you are enjoying the recipes!

      - Jenn on November 15, 2012 Reply
  • Oh my goodness, we are recipe twins! Just published a roasted Brussels sprouts post today, and I totally agree with you about standing over the stove shoveling them in my mouth. Definitely adding bacon to my next batch. Really, what isn’t better with bacon, lol

    - Erin | The Law Student's Wife on November 14, 2012 Reply

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