Maple-bacon roasted Brussels sprouts take about 50 minutes: crisp the bacon on the stove, roast the halved sprouts in its fat at 425°F, then toss everything with a maple-cider glaze at the very end. Oven time is under 30 minutes. The USDA Food Safety and Inspection Service recommends letting a roasted turkey stand 20 minutes before carving (2024), and with carving and plating, that’s nearly all the time these need.
Key Takeaways
- Roast halved sprouts cut-side down on a preheated sheet pan at 425°F for 20 to 25 minutes.
- Add the maple glaze at the end, because its sugars scorch over a long, hot roast.
- Crisp the bacon on the stovetop, then roast the sprouts in its fat.
- One cup of raw Brussels sprouts has about 75 mg of vitamin C, per USDA FoodData Central.
- Trim the sprouts and cook the bacon up to 2 days ahead.
Why Roast Brussels Sprouts with Bacon and Maple?
Because high heat and a sweet-salty finish bring out the best in a vegetable many of us grew up dreading. Roasting at 425°F browns the cut faces deeply, and the sprouts pull their weight nutritionally too: one raw cup has about 75 milligrams of vitamin C, according to USDA FoodData Central, most of the FDA’s 90-milligram Daily Value.
Bacon brings salt and smoke, and its rendered fat coats every leaf better than oil alone. Maple adds sweetness. A splash of cider vinegar keeps the glaze from tasting like dessert, and Dijon helps it cling. Each one covers for something the sprouts lack on their own.
Sprouts also taste milder than they used to. In the 1990s, Dutch plant scientists identified the compounds behind much of their bitterness, and seed companies went on to breed varieties with less of them, as NPR reported in 2019. Haven’t cooked them in years? Today’s sprouts may surprise you.
Ingredients
Serves 6. Prep time: 15 minutes. Cook time: 35 minutes. Total time: 50 minutes.
For the Sprouts
- 2 pounds Brussels sprouts
- 6 slices thick-cut bacon (about 8 ounces), cut crosswise into 1/2-inch pieces
- 1 tablespoon olive oil, plus more if needed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Maple Glaze
- 3 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes (optional)
Use pure maple syrup, not pancake syrup, which is mostly corn syrup and flavoring. Choose sprouts that are firm, tightly closed and similar in size, ideally 1 to 1 1/2 inches across, so they cook evenly. Peak season runs from fall into winter, which is exactly when you want them.
How Do You Make Roasted Brussels Sprouts with Bacon?
Render the bacon on the stove, roast the sprouts hot and fast, then glaze them in the final minutes. Cooking the bacon on the stovetop leaves the oven free for a single sheet pan, which matters on a crowded holiday.
- Heat the oven and the pan. Set a rack in the lower-middle position, put a rimmed baking sheet on it and heat the oven to 425°F. A hot pan starts searing the cut sides on contact.
- Trim the sprouts. Slice off the dry stem ends, pull away any loose or yellowed outer leaves and halve each sprout through the stem. Quarter any larger than 1 1/2 inches.
- Cook the bacon. In a 12-inch skillet over medium heat, cook the bacon, stirring occasionally, for 8 to 10 minutes, until browned and crisp. Lift it onto a paper towel-lined plate with a slotted spoon. Reserve 2 tablespoons of the fat, topping it up with olive oil if you’re short.
- Season. In a large bowl, toss the sprouts with the reserved bacon fat, 1 tablespoon olive oil, salt and pepper.
- Roast. Carefully pull out the hot pan and arrange the sprouts cut-side down in a single layer. Roast for 20 to 25 minutes, without stirring, until the cut sides are deep brown and a paring knife slides easily into the center.
- Make the glaze. While the sprouts roast, whisk the maple syrup, vinegar, mustard and red pepper flakes in a small bowl.
- Glaze and finish. Drizzle the glaze over the sprouts, scatter the bacon on top and toss right on the pan. Roast 2 to 3 minutes more, just until the glaze bubbles and turns sticky.
- Serve. Taste, add a pinch of salt if needed and serve hot or warm.
Can You Make Roasted Brussels Sprouts Ahead?
Partly. The prep holds well, but roasted sprouts lose their crunch overnight, so roast them on the day. Raw bacon keeps 7 days in the refrigerator, according to the federal FoodSafety.gov cold storage chart (2024), so you can shop early, and cooked dishes keep 3 to 4 days under USDA FSIS guidance.
- Up to 2 days ahead: Trim and halve the sprouts, then refrigerate them in a zip-top bag with a paper towel.
- Up to 2 days ahead: Cook the bacon. Refrigerate the bacon and the reserved fat separately, and warm the fat until liquid before tossing.
- Up to 5 days ahead: Whisk the glaze and refrigerate it in a jar. Shake before using.
- On the day: Season, roast and glaze. Cold bacon re-crisps in those final glazing minutes.
Need to roast them fully ahead? Roast up to a day early, refrigerate, then reheat on a hot sheet pan at 425°F for 8 to 10 minutes before glazing. They won’t be quite as crisp, but they’ll still beat steamed sprouts. Our Thanksgiving make-ahead guide shows where each step fits in the week.
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. A hot skillet or an air fryer revives them far better than the microwave.
Tips for Crispy, Caramelized Brussels Sprouts
Crispness comes down to three things: dry sprouts, a hot pan and enough room. Get those right and the rest is seasoning.
Dry Them Thoroughly
Rinse the sprouts early and let them air-dry, or spin them in a salad spinner. Water on the surface turns to steam, and steam stops browning.
Give Them Space
Crowded sprouts steam in their own moisture. Two pounds just fits a standard 18-by-13-inch half-sheet pan in one layer. If yours is smaller, use two pans.
Leave Them Alone
Resist stirring. The cut sides need uninterrupted contact with the hot metal to turn deep mahogany.
Save the Loose Leaves
We’ve found that the outer leaves that fall off during trimming roast into salty, crunchy chips. Toss them with a little fat and add them to the pan for the last 8 to 10 minutes.
Glaze at the End
Maple syrup is mostly sugar, and sugar burns fast at 425°F. Glazing in the final few minutes keeps it glossy instead of bitter. Why let 3 tablespoons of good syrup turn to char?
Frequently Asked Questions About Roasted Brussels Sprouts with Bacon
Why are my roasted Brussels sprouts soggy?
Almost always, the pan was crowded or the sprouts were wet. Both create steam, which softens instead of browns. Dry the sprouts well, spread them in a single layer with space between, and roast on a preheated pan at 425°F. Large sprouts left whole can also stay soft inside while the outside burns, so halve or quarter them.
Can I use frozen Brussels sprouts?
You can, but expect softer results. Frozen sprouts release water as they heat, so they won’t caramelize as deeply. Roast them straight from frozen on a preheated pan and add 10 to 15 minutes to the roasting time. Glaze them at the end exactly as you would fresh ones. For a holiday table, though, fresh sprouts are worth it.
How do I make Brussels sprouts less bitter?
Don’t overcook them. Long cooking, especially boiling, brings out the sulfurous, cabbage-like flavors people dislike. Roasting hot and fast caramelizes the cut sides instead, and the maple and cider vinegar in the glaze balance any bitterness that remains. Smaller, fresher sprouts also tend to taste milder than large ones that have sat in storage.
Can I make them without bacon?
Yes. Replace the bacon fat with 2 more tablespoons of olive oil and add 1/2 teaspoon smoked paprika for a hint of smoke. Toasted pecans scattered over the top after glazing bring back some crunch. That swap also makes the dish vegetarian, which helps when you’re feeding a mixed crowd.
Make Room on the Sheet Pan
These sprouts prove that the easiest Thanksgiving side can also be the first one to disappear. Prep them on Wednesday, slide them into the oven while the turkey rests and glaze them as the carving starts.
They sit well beside our classic herb-butter roast turkey and green bean casserole from scratch. Still filling out the menu? Our 25 Thanksgiving side dishes roundup has make-ahead notes for every recipe.
