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Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup

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By Jenn Segal
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These roasted Brussels sprouts with smoky bacon, pecans and maple syrup are so addictive you’ll want eat them right out of the oven.

roasted brussels sprouts

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 bacon, toasted pecans, and maple syrup. They’re so addictive, it’s hard to resist eating the entire pan right out of the oven.

What you’ll need to make roasted brussels sprouts

Ingredients including bacon, maple syrup, and balsamic vinegar.

How to make them

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.

Pecans on a lined baking sheet.

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.

Bacon slices on a lined baking sheet.

Bake for about 15 minutes until crisp and golden.

Cooked bacon on a lined baking sheet.

Transfer the bacon to a plate lined with paper towels to drain the fat, and then finely chop.

Bacon on paper towels.

Toss the brussels sprouts with the rendered fat from the bacon, olive oil, salt, and pepper.

Spatula stirring halved brussels sprouts on a lined baking sheet.

Roast for about 20 minutes, until the brussels sprouts are golden brown and caramelized in spots.

Baking sheet of brussels sprouts.

They’ll be delicious as is, but tossing them with maple syrup and balsamic vinegar will make them even better.

Balsamic vinegar pouring over roasted brussels sprouts.

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!

Bowl of roasted brussels sprouts with bacon, pecans, and maple syrup.You may also like

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Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup

By Jenn Segal

These roasted Brussels sprouts with smoky bacon, pecans and maple syrup are so addictive you’ll want eat them right out of the oven.

Servings: 4-6
Total Time: 40 Minutes

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

  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.

Nutrition Information

Powered by Edamam

  • 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
Nutritional Data Disclaimer

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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Comments

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  • Hi Jen, I’m a big fan of yours & always get the highest of compliments from your recipes. It makes me feel great so I thank you for that! For this recipe, can I use white balsamic vinegar instead of dark which I seem to be out of. I know the dark has a stronger flavor.

    • Hi Kelly, so glad you enjoy the recipes! Yes, as you said, dark balsamic vinegar packs a bit more punch, but white will work here too. Enjoy!

  • Thanks again for another superb recipe, Jenn! Made this once already and it was amazing, and plan to make it again for Thanksgiving. Can you tell me approximately how much fat is rendered from 6 slices of bacon? My husband has requested substituting pancetta for bacon this time! Do you think that would work? Thanks!

  • Great way to make sprouts, I make this a lot. I am looking to add sweet potatoes to it to a pre-thanksgiving dinner I am preparing. Do you think this would be good?? I’d test it but I’m already making your sweet potato pancakes tonight that I am obsessed with.

    • Hi Holly, I think that should work. Sweet potatoes may take slightly longer to cook than Brussels sprouts, so to compensate for this, I’d put them in the oven a few minutes before the Brussels sprouts. Would love to hear how it turns out!

      • Everyone loved this! I cooked the sweet potatoes a little less than 10 minutes longer and they were perfect. it looked really pretty on the table. Thank you!

        • Glad it was a success– thanks for letting me know!

  • Couldn’t you just put the bacon directly on the baking sheet, then remove the bacon and put the brussels sprouts directly into that fat? I rarely use aluminum foil because it is a limited resource, and instead of throwing it away I soak it with the rest of my dishes, wash dry and recycle it.

    • Yes Evie, I think that should work. Enjoy!

  • The Brussel Sprouts received RAVE reviews at a dinner party I made them for tonight.
    Recipe is a keeper!
    Thanks, Chef!!

  • I just finished making your Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup. I won’t be taking it to Thanksgiving dinner for two hours. I hope there are still some left by the time I need to leave. I keep “testing” them, one by one. This recipe is outstanding!!!

  • Can turkey bacon be used?

    • Sure, Marty — that will work.

  • I would love to try this recipe for Thanksgiving. Can you make this a few hours ahead of time? I’ll have my turkey and a few other sides baking in the oven and won’t have room.

    • Hi Jackie, Yes, that’s fine. Happy Holidays!

  • I make the same dish but I do it in a cast iron skillet on the stove and use almonds instead of pecans. One of the best ways to serve Brussel Sprouts that I know!

  • I MADE THIS BRUSSEL SPROUT RECIPE AND LET ME TELL YOU IT WAS DELICIOUS!! I HAD NEVER HAD BRUSSEL SPROUTS BEFORE THIS AND IM GLAD THE FIRST TIME I HAD THEM WAS WITH A GREAT RECIPE LIKE THIS! NOW IT’S ONE IF MY FAV VEGGIES. I PUT IT IN OTHER SALADS TOO. THE ONLY THING I CHANGED ON THIS RECIPE WAS THE BACON, I ADDED TURKEY BACON INSTEAD AND IT WAS SCRUMPTIOUS! THANKS FOR SHARING YOUR RECIPES JENN!

  • I admit it, I love brussel sprouts so this recipe caught my eye immediately. It doesn’t disappoint. We serve it with pork tenderloin and with steak. The entire family gobbles them up. I make this as written.

    • — Shannon. Roley
    • Reply

  • Can I substitute Brussels for asparagus

    • Hi Rebecca, Yes, but cook time will be much shorter.

  • If you are looking for a recipe to convert your brussels sprouts haters, this is for you. The ratio of sweet to salty is perfect and the balsamic vinegar ties it together. I wouldn’t change a thing in this recipe.

  • 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….

  • 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…

    • 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.

  • Can these be made a day ahead?

    • Hi Shelly, They can, but they won’t be crisp like they are right when they come out of the oven.

  • How much bacon fat should be used?
    I find the quantity of bacon fat differs greatly with different bacon
    Thanks

    • Hi Darlene, About a tablespoon but it doesn’t matter too much if it’s off.

  • 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

    • Hi Darlene, I would reheat them in a 350°F oven for about 15 minutes, or until hot.

  • 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.

  • Delish! Added some dried cranberries and a little parmesan cheese at the end. Favorite Brussels sprout recipe yet!

  • 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!

    • Thank you, Jan. That is so nice to hear!

  • Hi, Can I substitute honey for the maple syrup? Thanks!

    • Yes, Yvonee, that would be just fine. Please come back and let me know how it turns out!

    • Yvonne, I’ve used honey and hot honey for extra kick and it works well. Just emulsify it well with the basalmic.

  • 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!

  • 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.

  • 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.

  • This is a great dish to make a believer out of brussels sprouts haters. Perfect!

  • 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.

  • Do you think walnuts would be an ok substitute for pecans?

    • Hi Tracy, That would work just fine.

  • 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!

  • 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
    • 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.

  • My whole family loved these Brussels sprouts!

    • — Kathleen French-Wilson
    • Reply

  • Another great recipe for roasted vegetables!! I loved the bacon/ brussel sprout combo. Yum!

  • My family doesn’t even like brussel sprouts but they devour these. Another favorite!

  • 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!

  • 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.

    • Hi Merry, They should be fine; just don’t add the bacon until the last minute or it will get soggy. Enjoy!

  • […] 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. […]

    • — Our Paleo Thanksgiving 2012 « Little Turquoise Book
    • Reply

  • 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!!!

  • 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
    • Reply

  • This has to be the best way to prepare brussel sprouts!!!!!

  • 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

    • Thank you, Mimi! I like dark balsamic for this recipe but white would work too. Hope you enjoy!

  • 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)

  • Brilliant combo, Jenn! I’ll just have these for dinner tonight, thank you.

  • 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!

    • Hi Audrey, You can just leave them out…will still be delish 🙂

  • 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!

  • I wonder if you could use thawed frozen brussels sprouts?

    Cannot wait to try this recipe!

    • Hi Tonia, Not sure how that would work…I’d stick with fresh if you can find them.

  • Love your website! I would like to make a low fat version of this recipe without the bacon. Do you have any suggestions?

  • 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!!

  • 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!!!

    • 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!

      • Hi!
        I will be making these for Thanksgiving and will be transporting these to my brothers house. Do you think I could put these in a crockpot to keep them warm until it’s time to serve them? Or do you think they would get soggy?
        Thanks!

        • Hi Emily, I think it’s doable but they will definitely get a bit soggy.

  • 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

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