Brussels sprouts can be a somewhat divisive vegetable. Many of us grew up eating mushy, steamed, under-seasoned Brussels sprouts that did nothing to hide their natural bitterness and strong flavor. But I’m a firm believer that if you treat Brussels sprouts with the respect they deserve, they can be one of the most delicious vegetables on the planet. To do this, we focus on creating a texture and flavor that brings out the best of these humble vegetables. Roasting the Brussels sprouts helps create a crispy and browned texture on the outside, with tenderness on the inside. And the combination of sweetness from the maple syrup, as well as smoky salty flavor from the bacon, complements the flavor of the sprouts. This recipe employs a clever shortcut that will save you time and dishes. We’ll bake the bacon in the oven while it preheats, cooking it to crispy perfection and allowing the fat to render off. During this time, you can prep the Brussels sprouts. Then, the sprouts are mixed with the fat left behind as well as the other ingredients, tossed together, and roasted in the now preheated oven. Ta-da! Let’s get to it!
Ingredients and Substitutions
Brussels Sprouts – these should be halved or quartered, depending on size, as well as any very tough outer leaves removed. Bacon – I recommend thick-cut bacon. You’ll use both the bacon itself and the grease leftover from cooking it. Maple Syrup – if you want to use honey here, that would also work. Salt, Pepper, and Olive Oil.
How to make Maple Roasted Brussels Sprouts with Bacon
Place two pieces of bacon on a rimmed baking sheet and put in the oven. Then, preheat your oven to 375 degrees F. Allow the bacon to cook while the oven pre-heats (keeping an eye on it to make sure it’s not over-done, especially if you are using thin slices). Once the oven preheats, the bacon should be crispy and done; if not, allow for a few more minutes to cook at the preheated temperature. While the bacon cooks and the oven preheats is a good time to prep the Brussels sprouts. Remove the outer tough leaves if needed, then rinse to wash off. Dry them well. Then cut in half or quarters, depending on size. Remove the baking sheet from the oven and place the cooked bacon on a paper-towel lined plate, leaving the bacon fat behind. Add the prepped Brussels sprouts to the baking sheet. You want about two tablespoons of fat total, so if there is less bacon grease than that, you can make up for the difference with a little olive oil (don’t worry too much about exact amounts here!). Then add the maple syrup, salt, and pepper, toss to coat, spread out on the baking sheet so the sprouts aren’t touching each other, and roast. Chop up the cooked bacon and, when the sprouts are done cooking, mix together with everything, and serve!
Tips and Tricks
After washing the Brussels sprouts, be sure to dry them off as much as possible. This will help make them cook up crispier. I use a clean kitchen towel to blot off the excess water after rinsing them in a colander. I prefer smaller Brussels sprouts to bigger ones. I find they are more tender and more mild in flavor. I recommend using thick-cut bacon. It will chop into heartier pieces, as well as potentially cook more evenly with less risk of burning as it bakes. I find a little spiciness is great here – I recommend adding some crushed red pepper or other spicy pepper to the mix, either before or after cooking, if you like things spicy!
Can I double the recipe?
Sure! Just be sure to take a bit of extra time to spread the Brussels sprouts out on the baking sheet, since you want them to not be touching each other as much as possible for maximum crispiness.
Other Brussels sprouts recipes
Shaved Brussels Sprouts Salad with Apples and Cranberries Brussels Sprouts and Bacon Pizza Brussels Sprouts Gratin (from Once Upon a Chef) Air Fryer Brussels Sprouts with Garlic and Balsamic (from New York Times)
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