I swear these maple bacon Brussels sprouts are the side dish that disappears before the main course hits the table. Crispy edges, sticky caramelized bits, and salty bacon make them impossible to ignore.
I’m obsessed with this side because every bite hits that sweet, salty, crispy thing I can’t leave alone. I love how the edges get browned and a little nutty, while bacon brings those crunchy, smoky bits that make me hover near the pan before dinner.
And the maple syrup? Just enough sticky sweetness to make the whole bowl disappear fast.
No boring side dish energy here. Just bold, caramelized bites with a little attitude.
But honestly, I’d eat this straight off the serving plate and call it dinner. Zero regrets, especially when those bacon bits cling everywhere.
Ingredients
- Brussels sprouts get crispy edges, tender centers, and make this feel kinda healthy.
- Bacon brings salty crunch and smoky flavor.
Basically, it’s the reason everyone grabs seconds.
- Maple syrup adds sweetness that balances the bacon without making things dessert-level sweet.
- Olive oil helps everything roast up golden instead of dry and sad.
- Garlic gives that cozy, savory punch you’ll smell before dinner’s ready.
- Balsamic vinegar adds tang, so the whole pan doesn’t taste too rich.
- Kosher salt wakes up the sprouts, bacon, and sweet maple in one go.
- Black pepper adds a little bite without taking over the dish.
- Red pepper flakes bring gentle heat, if you like a tiny kick.
- Plus parsley adds fresh color, so the plate doesn’t look all brown.
Ingredient Quantities
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 8 ounces bacon, cut into 1 inch pieces
- 2 tablespoons pure maple syrup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley, optional for garnish
How to Make this
1. Trim and halve 1 1/2 pounds Brussels sprouts and pat dry.
2. Cut 8 ounces bacon into 1 inch pieces.
3. Heat a large skillet over medium heat, add bacon and cook until browned and some fat has rendered, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towel, leaving the bacon fat in the skillet.
4. If the skillet is very greasy, spoon off all but about 1 tablespoon of bacon fat, then add 1 tablespoon olive oil and increase heat to medium-high.
5. Add the halved Brussels sprouts cut side down in a single layer. Cook undisturbed 4 to 6 minutes until deeply browned and caramelized, then stir or shake the pan and continue to cook 3 to 4 minutes until tender-crisp.
6. Push sprouts to the side, add 2 cloves minced garlic and cook 30 seconds until fragrant.
7. Stir in 2 tablespoons pure maple syrup and 1 tablespoon balsamic vinegar, scraping up any browned bits from the pan. Return the cooked bacon to the skillet and toss to coat.
8. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Cook another 1 to 2 minutes so flavors meld and everything is hot.
9. Remove from heat, sprinkle 2 tablespoons chopped fresh parsley if desired, and serve immediately.
Equipment Needed
1. Large heavy skillet or frying pan
2. Stove or cooktop
3. Cutting board
4. Chef knife
5. Slotted spoon
6. Tongs or flat spatula
7. Measuring spoons
8. Plate lined with paper towels for draining bacon
FAQ
Bacon Brussels Sprouts Recipe Substitutions and Variations
- Bacon: pancetta, smoked turkey bacon, thick-cut ham, or shiitake/portobello mushrooms with a pinch of smoked paprika for a vegetarian swap
- Pure maple syrup: honey, light brown sugar, agave nectar, or orange marmalade
- Olive oil: avocado oil, grapeseed oil, melted butter, or light-flavored vegetable oil
- Balsamic vinegar: red wine vinegar plus a pinch of sugar, apple cider vinegar, or tamari with a squeeze of lemon
Pro Tips
1. Get the sprouts really dry before they hit the pan. Moisture steams them and prevents that gorgeous caramelized, nutty crust you want.
2. Doneness timing matters more than exact minutes. Sear cut side down without fiddling until deeply browned, then stir and cook just until tender-crisp so they keep some bite.
3. Taste and balance the glaze. Add the maple syrup and balsamic gradually and taste before finishing. If it feels too sweet, a squeeze of lemon or an extra splash of vinegar brightens everything.
4. Manage the fat for best texture. Keep about a tablespoon of bacon fat for flavor; if there is too much, spoon the excess out so the sprouts brown instead of stewing.
5. Make ahead smartly. Cook through the balsamic-maple step, cool, and refrigerate. Reheat gently in a skillet to re-crisp and add fresh parsley or a quick sprinkle of flaky salt just before serving.
Bacon Brussels Sprouts Recipe
I swear these maple bacon Brussels sprouts are the side dish that disappears before the main course hits the table. Crispy edges, sticky caramelized bits, and salty bacon make them impossible to ignore.
4
servings
436
kcal
Equipment: 1. Large heavy skillet or frying pan
2. Stove or cooktop
3. Cutting board
4. Chef knife
5. Slotted spoon
6. Tongs or flat spatula
7. Measuring spoons
8. Plate lined with paper towels for draining bacon
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and halved
8 ounces bacon, cut into 1 inch pieces
2 tablespoons pure maple syrup
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh parsley, optional for garnish
Directions
- Trim and halve 1 1/2 pounds Brussels sprouts and pat dry.
- Cut 8 ounces bacon into 1 inch pieces.
- Heat a large skillet over medium heat, add bacon and cook until browned and some fat has rendered, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towel, leaving the bacon fat in the skillet.
- If the skillet is very greasy, spoon off all but about 1 tablespoon of bacon fat, then add 1 tablespoon olive oil and increase heat to medium-high.
- Add the halved Brussels sprouts cut side down in a single layer. Cook undisturbed 4 to 6 minutes until deeply browned and caramelized, then stir or shake the pan and continue to cook 3 to 4 minutes until tender-crisp.
- Push sprouts to the side, add 2 cloves minced garlic and cook 30 seconds until fragrant.
- Stir in 2 tablespoons pure maple syrup and 1 tablespoon balsamic vinegar, scraping up any browned bits from the pan. Return the cooked bacon to the skillet and toss to coat.
- Season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Cook another 1 to 2 minutes so flavors meld and everything is hot.
- Remove from heat, sprinkle 2 tablespoons chopped fresh parsley if desired, and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 243g
- Total number of serves: 4
- Calories: 436kcal
- Fat: 27.8g
- Saturated Fat: 8.6g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 7.5g
- Cholesterol: 57mg
- Sodium: 1139mg
- Potassium: 982mg
- Carbohydrates: 21.5g
- Fiber: 6.7g
- Sugar: 7.5g
- Protein: 27g
- Vitamin A: 300IU
- Vitamin C: 145mg
- Calcium: 83mg
- Iron: 3.1mg
