Maple Bacon Brussels Sprouts Recipe

Brussels sprouts have made such a comeback in the last few years, with many people remembering just how tasty they truly are. Brussels sprouts are great because you can serve them in various ways, but one of the best things you can add to these wonderful veggies is bacon. The combination of crunch bacon and tender Brussels sprouts is unlike any other, and there's no doubt that this recipe is a must-try.

Recipe developer Molly Pisula of Vanilla Bean Cuisine came up with this wonderful maple bacon Brussels sprouts recipe that goes well with just about anything. "What I like best about this recipe is just how easy it is," Pisula raves. "I love that the bacon and the sprouts cook in the same amount of time so that you can just throw everything on a sheet pan and roast. As for an occasion, this is actually a fantastic holiday meal side, as it goes beautifully with turkey, stuffing, and mashed potatoes. But honestly, it's so easy that I make it all the time!" Keep reading to find out how to make this easy and delicious dish. 

The first thing you will need to do is gather all of the necessary items to make this dish. Head to the store and grab some brussels sprouts. The next thing you will need to get is a few ounces of bacon. Who doesn't love the combination of bacon and Brussels? Next, pick up some olive oil and maple syrup. In addition, you will need garlic powder and kosher salt. Last but not least, get some freshly ground pepper. Once you have all of the ingredients, head home and get ready to throw this dish together.

Ready to begin? We are! The first thing you will need to do is take a walk to the oven and preheat to 425 F. This allows plenty of time for the range to get nice and hot while you do the rest of the prep work.

In the meantime, grab a cutting board and the brussels sprouts. Trim the bottoms off of each and then cut the sprouts in half. "As for trimming, you're really looking to just cut the edge off the sprout," Pisula notes. "One of the outside layers of leaves may come off as you trim—either throw that out if it looks dirty or bruised, or just throw the leaves in there too. Personally, I love when the leaves that are by themselves get completely crispy in the oven." Be sure to peel off any bruised or dirty leaves and throw them away.

Remove the bacon from its package and place onto the same cutting board you used for the sprouts. Chop the bacon it into tiny pieces using a knife. Then, separate the bacon, so it's not stuck together in clumps. "Don't use thick-cut bacon for this recipe, because it takes longer to cook than traditionally sliced bacon," Pisula notes. As for a sub? "For the bacon sub, yes, you could definitely use pancetta instead," Pisula shares. "Chop it into small pieces as you would the bacon, and it should work just fine. One caveat: pancetta can be a little fattier than bacon, so your dish might end up a little greasier (but no less delicious!)." Next, take out a large bowl and add the sprouts that you cut up earlier. Throw in the olive oil, garlic, syrup, garlic powder, salt, and pepper as well. Then, stir in the bacon pieces. 

Take out your favorite large sheet pan and line it with nonstick foil or parchment paper. This will prevent anything from sticking to the bottom of the pan. Then, pour the sprout mixture into the baking sheet and spread out the sprouts, so they are in a single layer. Be sure that none of the sprouts overlap. Then, turn them all, so they are on the cut-side down. Pop them into the oven and set your timer for 20 minutes. Continue roasting the sprouts until they are tender and browned and the bacon pieces are crispy.

Once your timer dings, take the sprouts out of the oven and serve as you wish. "As I mentioned above, this is great with a holiday meal. But it's also a great side dish for so many meals," Pisula shares. "I like to pair with a roast chicken and some kind of regular potato or sweet potato. Or grilled or roasted sausage. I also like to serve it with salmon fillets and crab cakes."

Any leftovers? "This is a dish best served right after you make it. Sprouts tend to get a bit soggy after being refrigerated for a while," Pisula notes. "If you do have leftovers and want to serve them the next day, I recommend popping them into an air fryer if you have one. Or put them back into a hot oven for a few minutes to reheat and crisp up." We hope you loved these wonderful Brussels sprouts!