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Maple Bacon Roasted Brussels Sprouts

Crispy-edged Brussels sprouts roasted with smoky bacon and finished with a maple-Dijon glaze. A holiday-worthy side that converts sprout skeptics.

Prep
15 min
Cook
30 min
Total
45 min
Serves
6
Illustration of Maple Bacon Roasted Brussels Sprouts, drawn from its ingredients
Cook's note

Cutting the sprouts into even halves helps them brown at the same rate. Leftovers reheat well in a hot skillet.

Method

  1. Heat the oven to 425°F with a large rimmed baking sheet inside.

  2. Toss the sprouts with the olive oil, salt and pepper. Scatter the bacon over the top.

  3. Carefully tip everything onto the hot sheet, spreading the sprouts cut side down in a single layer.

  4. Roast for , then stir and roast more, until the sprouts are deeply browned and the bacon is crisp.

  5. Whisk together the maple syrup, Dijon and vinegar. Drizzle over the sprouts and toss to coat.

  6. Transfer to a serving dish, top with the pecans and serve hot.

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More to cook

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Maple Bacon Roasted Brussels Sprouts
Step 1 of 6

Heat the oven to 425°F with a large rimmed baking sheet inside.

Step 2 of 6

Toss the sprouts with the olive oil, salt and pepper. Scatter the bacon over the top.

Step 3 of 6

Carefully tip everything onto the hot sheet, spreading the sprouts cut side down in a single layer.

Step 4 of 6

Roast for , then stir and roast more, until the sprouts are deeply browned and the bacon is crisp.

Step 5 of 6

Whisk together the maple syrup, Dijon and vinegar. Drizzle over the sprouts and toss to coat.

Step 6 of 6

Transfer to a serving dish, top with the pecans and serve hot.

All done

Dig in.

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