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Roasted Maple Brussels Sprouts with Crispy Bacon & Pecans – A Sweet, Savory Side Everyone Loves

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Brussels sprouts – Fresh, firm, and bright green (about 1.5 pounds), trimmed and halved
  • Thick-cut bacon – 4–6 slices, chopped
  • Pecans – 1/2 cup, roughly chopped
  • Maple syrup – 2–3 tablespoons, pure maple syrup for best flavor
  • Olive oil – 1–2 tablespoons, enough to coat without soaking
  • Salt – Kosher or sea salt, to taste
  • Black pepper – Freshly cracked, to taste
  • Red pepper flakes – Optional, a pinch for gentle heat
  • Apple cider vinegar or lemon juice – 1–2 teaspoons for brightness
  • Optional add-ins – A handful of dried cranberries, shaved Parmesan, or a little Dijon for a glaze

Method
 

  1. Preheat the oven to 425°F (220°C). High heat is key to crisp edges and caramelization.
  2. Prep the sprouts. Trim the stem ends, remove any yellowed leaves, and halve lengthwise. If sprouts are very large, quarter them so they cook evenly.
  3. Dry them well. Pat the sprouts with a clean towel. Excess moisture prevents browning and leads to steaming.
  4. Season and oil. On a large sheet pan, toss sprouts with olive oil, salt, and pepper. Use just enough oil to coat. Sprinkle on red pepper flakes if using.
  5. Add bacon. Scatter chopped bacon over the sprouts. The bacon will render as it roasts, adding flavor and helping crisp the leaves.
  6. Roast undisturbed for 15 minutes. Don’t stir yet—this helps the cut sides get golden.
  7. Toss and add pecans. Remove the pan, give everything a quick flip, and sprinkle the pecans over the top. Return to the oven for 8–12 more minutes, until sprouts are deeply browned at the edges and the bacon is crisp.
  8. Finish with maple and acid. Drizzle maple syrup over the hot sprouts and bacon, toss to coat, then splash with apple cider vinegar or lemon juice. Taste and adjust salt and pepper.
  9. Optional garnish. Add dried cranberries for sweet chew, or shave Parmesan over the top for a savory finish.
  10. Serve hot. This dish is best right from the oven when the edges are at peak crispiness.