Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup

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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

Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup

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


  • 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


  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

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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, 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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  • These are incredibly delicious. I often toast the pecans and cook the bacon ahead of time, just saving some of the rendered bacon grease to toss the Brussel sprouts. Sometimes, like when we are doing the Whole 30, we only use the balsamic vinegar (and use nitrate free bacon) and they are still delicious. But we also love them with the maple syrup the recipe calls for.

    • Can you use the bacon that’s already cooked & packaged?

      • — Chris on November 22, 2022
      • Reply
      • You can but you won’t have the rendered bacon fat (which adds a lot of flavor). Just use a bit more olive oil instead. They’ll still be delicious!

        • — Jenn on November 22, 2022
        • Reply
  • We absolutely loved this! The two year-old actually did try it but I wouldn’t trust her opinion. 🙂 It went on my “make again” list for side dishes. The one change I would make would be to punch up the maple syrup a bit. It was a little more subtle than we would have preferred. Some people may like it that way but we like strong flavors.

    • — Noel McCormick
    • Reply
  • I love Brussels sprouts, my husband not so much. I made this recipe for dinner one night thinking, its got bacon so he may try it. I loved it. My husband did try it and he said it wasn’t bad. He ate it so I guess it was a success.

    • — Sharon Ryckman
    • Reply
  • The kids in my extended family love Brussels sprouts and this is their favorite way to eat them. It is the number one request for birthday and holiday dinners. Works every time. And compliments many different main dishes. If you need to make a side dish, this will be a big hit.

  • Delicious!! This is the best roasted brussel sprout recipe ever. This is a side dish, but I usually eat way more of this than I do the main dish (usually serve with beef tenderloin). It’s that good! Even my family members that don’t really like Brussel sprouts ate them up 😊

  • This recipe is delicious! Sweet, salty and one of my favorite ways to serve Brussels sprouts! Thank you for another great recipe!

  • Delicious way to cook Brussels sprouts!! I could eat the whole pan.

  • Hi Jen,
    I love your recipes! I would like to try this one as well but we are not a fan of Brussel Sprouts. Can you tell me what I can substitute for Brussel Sprouts?
    Thank You.

    • Hi Vera, I think carrots would also work nicely here. Please LMK how it turns out if you try it! 🙂

  • Jenn, I tried to ask this under your response to another reviewer but it wouldn’t work. I, too, would like to print a recipe without the photo. I’m using the print icon on your recipe but it still prints out with the photo. Any ideas? Thanks, Pam

    • Hi Pam, The recipe will print out with the one main photo (the system is not set up to eliminate that). If you want to save colored ink, you can set it to print in black and white in the print options. Hope that helps!

  • Even sans toasted pecans this was super delish and an easy side dish! Thank you! Can’t wait for your new cookbook!

  • 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,

    • 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’.


    • — Frances from OH
    • Reply
  • 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.

  • Jen, I have made these several times and they are sooo good. I do have a question though. Can they be made a day in advance? And if so should I hold on the maple syrup and balsamic until they are reheated?

    • Hi Debbie, Glad you like these! Yes, they can be made a day ahead and you can include the syrup and vinegar — I’d just hold off on the nuts and bacon until after you reheat them.

      • How would you reheat them?

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

  • Hi. I have a question. I’d like to prep these the day before Thanksgiving. How much prep can I do in advance. Can I roast them and reheat on Thanksgiving Day or will the sprouts have lost something overnight? Thanks

    • Sure, Monica, You can make them a day ahead and warm them up before serving. Just wait to add the bacon and pecans until right before serving so they stay crunchy. Hope you enjoy!

  • These sprouts are amazing…my new side for Christmas, Thanksgiving and whenever I feel like Brussels sprouts. Everyone loves them and they always get finished…no leftovers!

  • Awesome! Our whole family loved them! My brother-in-law, who is usually quite vocal about his dislike of brussels sprouts, pulled me aside to tell me how good they were. Thanks for the recipe, it’s a keeper!

  • I have 8 adults coming for dinner. Do you think I should double everything in your recipe … or would it make more sense to serve two different veg? Math is soooo not my forte!

    • Hi SR, these are pretty addictive, so I’d say stick with this one and double it! 🙂

  • I have made this, your Brussels sprout gratin, and your kale and Brussels sprouts salad and all are delicious. I always thought Brussels sprouts were the worst vegetable but I didn’t know how good they are! you have made us love vegetables : )

  • Would this work without the bacon?

    • Sure, Bonnie, you’ll just need to add 1 to 2 tablespoons more oil to make up for the missing bacon fat.

      • Thank you! that sounds great. Do you think I could add butternut squash? Would cook time be the same?

        • Yes and yes 🙂

  • Delicious combination of flavors make this recipe one of our faves when we want to splurge!

  • I’m planning on bringing a double batch of the make ahead mashed potatoes and a double batch of Brussels sprouts to Thanksgiving. I’ve never made Brussels sprouts before and am hesitating between this recipe and the Brussels sprouts gratin. Any advice for a Brussels sprouts newbie about which recipe would work better for a largish group of all ages that I have to transport 30 minutes?

    • I really think you could go either way here. These can be made ahead; just wait to add the bacon and pecans until right before serving so they stay crunchy. If I had to pick one though, I might go with the Brussels Sprouts Gratin. They reheat nicely in a 350-degree oven in about 10 – 15 minutes. I hope you enjoy whichever you choose!

      • Thank you Jenn! I did the gratin and it was excellent as I am sure these ones are too.

      • I too am torn b/t this and the gratin. I think I am leaning toward gratin. Can I make the whole thing — including the bread crumb topping — ahead of time and then simply reheat the completed dish in oven at our host’s house?

        • Yes, you can fully prepare the Brussels sprouts gratin ahead, so if I had to choose, I’d go that route. Hope that helps!

  • This dish is absolutely scrumptious with or without the balsamic and maple syrup. I served this for a crowd as part of a brunch, but it would work well for any time of the day! It reheated amazingly well in the oven and the leftovers were even irresistible!

  • I’ve made this recipe multiple times and different family functions and they’ve been a hit every time! My husband who normally won’t eat any brussel sprouts loved it! The recipe is super easy to follow. My daughter helped me out the last time I made it. You can’t go wrong with this delicious dish!

  • These are so so yummy! Going on my Thanksgiving menu this year and hoping to convert my anti Brussels sprouts relative over to the delicious green side. This is the recipe to do it.

  • I made this for a Thanksgiving side and it was a hit. Had to pass out the recipe. So so so yummy. If you like Brussels sprouts you need to try this 🙂

  • I am going to make this for Christmas dinner and would probably make it beforehand. How do you recommend hearing them up again before adding the nuts and bacon or would you add them and then heat up?

    • Hi Marion, I’d pop them in a 350°F- oven for 10 to 15 minutes to reheat, then add the nuts and bacon. Hope you enjoy it!

      • Thanks very much. Will let you know. Merry Christmas.

      • Absolutely delicious sprouts. Every single person was back at the plate several times. Thank you so much for this recipe – will definitely be doing this again. Best wishes.

  • These brussel sprouts were absolutely amazing! My husband rarely eats anything green, but he ate these and loved them. So much that he asked for the leftovers the next day.

  • This is so delicious! My favorite Brussels sprouts recipe! It’s even fantastic if you make it without the pecans if you don’t have those handy. This is the absolute best way to put your pure maple syrup to use!

  • Holy moley was this fantastic! i didn’t even add the pecans because I forgot and it was still out of this world. Thanks so much!

  • Can I serve this as a side for prime rib?
    Jen thank you for all the delicious recipes. Guests think I am the best host because I always serve outstanding food. Thank you for sharing.

    • Hi Lily, you could serve this with prime rib, but I wouldn’t want the bacon to compete with the main dish. Maybe you could consideer these Brussels sprouts intead?

  • I had planned our Thanksgiving meal out knowing that I would be using your Challah Stuffing and make ahead mashed potatoes. I was planning to cook an amazing Brussels sprouts dish that I had stumbled upon last year (before I became a devoted fan of your site). Imagine my surprise (sort of) when I googled the recipe and realized it, too, was yours! This Brussels sprouts dish is savory and a great contrast to the sweet, creamy richness of the rest of a Thanksgiving meal. It’s become a much requested part of our Thanksgiving tradition now.

    • Too funny! Happy Thanksgiving! 🙂

  • Do u have a recipe for Brussel sprouts with oil and balsamic

    • Hi Ina, I do! You can find it here. Hope you enjoy!

  • Do you have the nutritional numbers on this Brussels sprout recipe?

    • Hi Barbara, I just added them. Beware- they are a bit of an indulgence, but delicious!

  • This is my favorite way to make brussel sprouts. Perfect salty/sweet combo. I like to prep the bacon and almonds (or pecans) then add them before serving. This is a favorite for thanksgiving. It is best ate the same day, but will still be tasty a day after with Turkey or ham leftovers.

    • — christina purvis
    • Reply
  • This recipe is so delicious. I’ve made it over and over again. We love fresh brussel sprouts and then also bacon and maple syrup combo’s are a total winner. I did substitute walnuts occasionally and they are great in this dish as well. Thank you for making such a great recipe.

  • I noticed you are using fresh brussel sprouts. When Brussel Sprouts are out of season or if one can only get frozen sprouts, would it be possible to get the same excellent results using the frozen sprouts? If so, how would I adjust the cooking time? I assume I would align them in the same manner. Would I need to blanch them first the way you do some frozen vegetables? I just want to prevent them from becoming mushy and want some of them to be caramelized. Thank you for your recipes. They are fantastic!

    • — Bahni Anderson
    • Reply
    • Hi Bahni, glad you like the recipes! I’d suggest sticking with fresh Brussels sprouts here- I don’t think this recipe would be great with frozen- sorry!

  • Can you make this a day ahead and warm it up before serving?

    • Sure, I would just wait to add the bacon and pecans until right before serving so they stay crunchy.

  • Fabulous! This is now our “go to” recipe for Brussel Sprouts.

  • Recipe is the best I’ve ever tasted! Husband made them for me and I can’t get enough of them. We decreased the balsamic vinegar just a bit. Great balance with the maple syrup.

    • — Gina Marie Santore
    • Reply
  • At 60+ years of age I finally tried Brussels Sprouts…The Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup won me over. Now willing to try them in other recipes as well. 🙂

  • This recipe has all my favorites in it! The bacon, maple syrup and balsamic make the dish a perfect fall comfort food. Great recipe!

  • Great recipe – made it a couple times leading up to thanksgiving and then for the big day as well. Used Benton’s bacon to give it a nice smokey flavor, good maple syrup and substituted a balsamic glaze. It was a great hit!

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