Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup Recipe

Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup Recipe

The best way to get your kids to eat their brussels sprouts? Add in some bacon pieces and maple syrup with the veggie! It’ll give you a perfect balance of sweet and savory with an added crunch from the roasted brussels sprouts, bacon bits, and pecan nuts. I usually make these maple bacon brussel sprouts for Thanksgiving as a delicious side dish, but lately I’ve been cooking it to pair with my favorite broiled pork chops. Sometimes, I would even eat these oven roasted brussel sprouts with bacon on their own as a semi-healthy dish to munch on while watching a movie.

I just love these crispy brussel sprouts with bacon bits, and caramelized maple syrup adds a delightful sweetness to everything. I even added a bit of balsamic vinegar to the dish for a subtle tang. You can even add in a bit of cayenne pepper for a bit of spice. All of these flavorful ingredients give flavor and taste to the brussel sprouts, which are usually bitter and nutty when eaten raw. The meaty and savory bacon bits mixed with the sweetness of the syrup and the salty-tangy taste of the balsamic vinegar made this maple bacon brussel sprouts recipe a hundred times better to eat. The maple syrup gives it an intense caramelized flavor that blends well with the toasted pecans, roasted brussels sprouts, and bacon.

It’s also such a quick and easy recipe to make at home so it’s perfect for when you want a little bit of extra to your main course. I made this brussel sprouts with maple syrup and bacon side dish using an oven. I roasted the pecan nuts first and then cooked the bacon until it’s crispy. You can use thick cut bacon for this recipe or other flavored bacon as well like hardwood smoked bacon or hickory bacon. After cooking the bacon, I saved some of the rendered bacon fat to use as a flavoring for the brussels sprouts.

Make sure to replace the aluminum foil before placing the brussels sprouts. I drizzled the bacon fat, olive oil, and sprinkled a bit of salt and pepper on the veggies. I used a rubber spatula to toss and evenly coat the brussels sprouts. After roasting for a few minutes, I poured in the balsamic vinegar and maple syrup then added the pecans and bacon. It’s best to serve this dish while it’s hot or warm. I ate these maple bacon roasted brussel sprouts while it was still hot, tender, and crispy. It was so good and tasty that I saved half of these maple glazed brussel sprouts to share with my relatives. It’s definitely the best brussel sprouts recipe I’ve made in a while.

How To Make Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup

Chopped pecans, smoky bacon, and maple syrup make this maple bacon brussel sprouts side dish extra sweet and savory to eat.

Preparation: 5 minutes
Cooking: 45 minutes
Total: 50 minutes



  • ½ cup pecans
  • 6 slices bacon
  • 2 lb brussels sprouts, halved (stem and ragged outer leaves removed)
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2½ tbsp balsamic vinegar
  • 1 tbsp maple syrup


  1. Preheat oven to 350 degrees F. Line a baking sheet with heavy duty aluminum foil.
  2. Place pecans on the prepared baking sheet and bake for about 5 minutes, until lightly toasted and fragrant. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
  3. Turn the oven heat up to 400 degrees F. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don’t overlap.
  4. Roast for 12 to 20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.
  5. Turn the oven heat up to 425 degrees F, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet.
  6. Roast for about 20 minutes, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized. Add balsamic vinegar and maple syrup and toss to coat evenly.
  7. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.


  • Calories: 317.64kcal
  • Fat: 24.66g
  • Saturated Fat: 5.39g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 13.38g
  • Polyunsaturated Fat: 4.60g
  • Carbohydrates: 18.54g
  • Fiber: 6.59g
  • Sugar: 6.96g
  • Protein: 9.58g
  • Cholesterol: 19.14mg
  • Sodium: 477.63mg
  • Calcium: 77.00mg
  • Potassium: 696.60mg
  • Iron: 2.55mg
  • Vitamin A: 60.94µg
  • Vitamin C: 128.61mg
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