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.