Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup
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Roasted Brussels sprouts with bacon, pecans, and maple syrup are so addictive, you’ll want eat the whole pan right straight out of the oven.
If you’re a fan of my basic roasted Brussels sprouts, get ready to take them to the next level! Adding crispy bacon, toasted pecans, and a drizzle of maple syrup makes them so addictive, it’s hard to resist eating the entire pan straight from the oven. This recipe is a fun way to elevate your go-to Brussels sprouts, and it makes a fantastic holiday side dish that everyone will rave about.
What You’ll Need to Make Roasted Brussels Sprouts with Bacon, Pecans and 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! 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!
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Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup
Roasted Brussels sprouts with bacon, pecans, and maple syrup are so addictive, you’ll want eat the whole pan right straight out of the oven.
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.
- Turn the oven heat up to 400°F. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Bake for 14 to 20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on the thickness of the bacon). Transfer the bacon to a plate lined with paper towels; pour the rendered bacon fat into a small dish and then discard the aluminum foil. When the bacon is cool, finely chop.
- Turn the oven heat up to 425°F, 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 a rubber spatula to promote 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. Right before serving, top with 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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Great recipe
I tripled this recipe for a large crowd (20). Very easy to do – we roasted the brussels sprouts the day before and “prepped” everything else. The next day we put the brussels sprouts on sheet pans and roasted in the oven for about 10 minutes to rewarm/crisp. Then we added the Basalmic Maple glaze, rewarmed the bacon in a skillet and tossed with the sprouts and added the roasted pecans. We put everything in on a warming tray for service. They were excellent — not one leftover!
I served this dish on Christmas Day as one of my vegetable sides, and it was a big success. My sous chefs ( daughter and son-in-law) prepped the sprouts the day before. I did substitute prosciutto for bacon this time, and omitted the balsamic vinegar, which I would like. My daughter-in-law said it was just perfect. Everyone
(except the young children) decided they like brussels sprouts now!
Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup
How do you increase the serving size? I need more than 4-6 servings.
Hi Cynthia, How many people would you like to serve? Are you looking to double the recipe?
What could I substitute for balsamic vinegar? I prefer to avoid that one but have several other vinegars.
Hi Ellie, I like the sweetness the balsamic vinegar contributes here, but you could use red wine vinegar instead. Enjoy!
Hello. Can this recipe easily be doubled? If so what size dish should I use?
Thank you.
Charlotte
Yes, it can be doubled. I’d use two baking sheets. (You want to give them enough room so there’s not much overlap; if they don’t have enough space, they’ll steam instead of roast.)
O.M.G….. Amazing.
Hubby and I will def. be making this again.
Had this lovely combination at a Christmas lunch and loved it (usually hate sprouts) Decided to google it and here is the exact recipe! Will enjoy my sprouts on Christmas Day now! Many thanks.