Sweet, savory, and irresistibly crispy on the edges, Maple Balsamic Brussels Sprouts With Bacon are the side dish that steals the show. Roasting coaxes out the sprouts’ natural sweetness while smoky bacon turns crackly and the maple–balsamic glaze reduces into a glossy, tangy coating. It’s a quick sheet-pan recipe that feels special enough for holidays yet easy enough for any weeknight roast chicken or steak.
The flavor balance is the secret: maple syrup for caramel notes, balsamic vinegar for bright acidity, Dijon to round it all out, and just enough bacon fat to make every sprout taste like it came from your favorite bistro. Add a handful of toasted nuts for crunch or a sprinkle of Parmesan for salty depth, and you’ve got a side that converts even Brussels skeptics.
Key Ingredients & Substitutions
A few pantry staples deliver big restaurant-style flavor with minimal effort.
Brussels sprouts: Choose firm, tightly packed sprouts of similar size so they roast evenly. Halve medium sprouts; quarter large ones. Frozen sprouts work in a pinch—thaw, pat very dry, and roast a bit longer.
Bacon: Thick-cut bacon renders more meaty bits and flavorful fat. Turkey bacon can be used; add 1 tablespoon olive oil since it renders less fat. For vegetarian, omit bacon and use 2–3 tablespoons olive oil plus 1/4 teaspoon smoked paprika.
Maple syrup: Pure maple syrup (Grade A amber) gives clean sweetness and caramelizes beautifully. Honey or brown sugar can substitute; reduce oven temp by 15–25°F if over-browning.
Balsamic vinegar: Adds tang and depth. Apple cider vinegar works but is sharper—add a touch more maple to balance. Balsamic glaze is sweeter; reduce the added maple by 1–2 teaspoons.
Dijon mustard: Emulsifies the glaze and provides gentle bite. Grainy mustard or 1/2 teaspoon prepared horseradish offer a fun swap.
Garlic: Fresh minced garlic perfumes the pan; garlic powder is an easy alternative and less prone to burning.
Olive oil: Helps crisp edges and carries flavor. Avocado oil is a fine high-heat option.
Equipment You’ll Need
- Large rimmed sheet pan (half sheet)
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring spoons and cups
- Small whisk (for glaze)
- Tongs or spatula for tossing
Flavor Variations & Add-Ins
- Parmesan & lemon: Grate 1/4 cup Parmesan over hot sprouts and finish with lemon zest.
- Cranberry–pecan: Toss in 1/3 cup chopped toasted pecans and 1/3 cup dried cranberries after roasting.
- Spicy maple: Add 1/4–1/2 teaspoon red pepper flakes or a drizzle of hot honey at the end.
- Shallot & thyme: Roast with 1 thinly sliced shallot and finish with fresh thyme leaves.
- Apple–bacon: Add 1 small diced tart apple for the final 10 minutes of roasting.
- Miso-balsamic: Whisk 1 teaspoon white miso into the glaze for savory depth.
How to Make Maple Balsamic Brussels Sprouts With Bacon
Ingredients You’ll Need:
- 1 1/2 pounds Brussels sprouts, trimmed and halved (quarter large ones)
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 tablespoons olive oil (reduce to 1 Tbsp if bacon is very fatty)
- 1 1/2 tablespoons pure maple syrup
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2–3 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Optional finishes: 1/4 cup toasted pecans or walnuts, 2 tablespoons grated Parmesan, lemon zest
How Much Time Will You Need?
Prep: about 10–12 minutes. Roast: 22–28 minutes depending on sprout size and oven. Finish and toss: 2 minutes. Total: roughly 35 minutes.
Step-by-Step Instructions:
1. Heat the oven & prep the pan
Preheat oven to 425°F (220°C). Place a large rimmed sheet pan in the oven while it heats—preheating the pan jump-starts crisping.
2. Make the glaze
In a large bowl, whisk olive oil, maple syrup, balsamic vinegar, Dijon, garlic, salt, and pepper until emulsified. Add Brussels sprouts and toss to coat evenly.
3. Arrange with bacon
Carefully remove the hot sheet pan and spread the sprouts cut-side down in a single layer, leaving space between pieces. Scatter bacon evenly over the top (the fat will render and baste the sprouts).
4. Roast until caramelized
Roast 15 minutes, then shake the pan or use tongs to flip sprouts and stir the bacon. Continue roasting 7–13 minutes more until the sprouts are tender with deep golden edges and the bacon is crisp. If needed, broil for 1–2 minutes to finish crisping—watch closely.
5. Finish & serve
Taste and adjust seasoning. Toss with toasted nuts, Parmesan, or lemon zest if using. Serve hot, making sure each portion gets some crispy bacon bits and glossy glaze.
Pro Tips for Best Texture & Taste
A few small details make the difference between good and unforgettable sprouts.
- Dry thoroughly: After washing, pat sprouts very dry; excess moisture steams instead of crisps.
- Cut-side down: Contact with the hot pan caramelizes the faces into sweet, crispy goodness.
- Don’t crowd: Give sprouts breathing room so they roast, not steam. Use two pans if needed.
- Render bacon on the pan: Roasting bacon with the sprouts flavors every bite—no separate skillet required.
- Balance at the end: If the glaze tastes too sweet, add a splash more balsamic or a squeeze of lemon.
Frequently Asked Questions
Can I make these ahead?
Roasted sprouts are best fresh, but you can trim and halve the Brussels up to 2 days in advance and whisk the glaze ahead. Roast just before serving. To reheat leftovers, use a 400°F oven or 350°F air fryer for 4–6 minutes to re-crisp.
How do I make this without bacon?
Skip the bacon and add 2–3 tablespoons olive oil plus 1/4 teaspoon smoked paprika. For extra savoriness, finish with 1 tablespoon toasted sesame seeds or 2 tablespoons grated Parmesan.
Can I use the air fryer?
Yes. Toss sprouts with half the glaze and air fry at 380°F for 12–16 minutes, shaking halfway. Cook bacon separately until crisp, then toss everything with the remaining glaze.
What should I serve with Maple Balsamic Brussels Sprouts With Bacon?
They pair beautifully with roasted chicken or turkey, pork tenderloin, steak, or salmon. Round out the plate with mashed potatoes, wild rice, or creamy polenta for a balanced, cozy meal.