Maple Roasted Brussels Sprouts were basically my rescue plan for picky veggie eaters at my house. Every year, someone in my family grumbles at the sight of plain greens. But the second you toss Brussels sprouts with maple syrup and roast them up, something magic happens. Everyone (seriously, even my brother, the takeout champion) cleans their plate. If you’re out there searching for easy, crowd-pleasing vegetable sides, or you need some oven-roasted inspiration, you gotta try this combo. Oh, and if you love a good vegetable medley, check out this oven-roasted vegetables recipe you’ll love making too. 
The Best Type of Bacon for Maple Bacon Brussels Sprouts
Alright, I know bacon isn’t technically required—but come on, it never hurts! For Maple Roasted Brussels Sprouts, I’ve tried way too many types. The winner? Thick-cut bacon. Why? It gets nice and crispy and holds up in the oven without disappearing. If you go with regular bacon, sometimes it shrinks to nothing and you’re left digging around for bits like you’re on a weird treasure hunt.
I prefer using smoked or applewood bacon—something with a bold flavor so the sweetness of the maple syrup doesn’t take over. You want a nice hit of savory in every bite. Don’t go crazy with maple bacon, though, or your dish could get sticky-sweet (in a not-so-great-way). Also, try cutting your bacon into small pieces before roasting, so every bit of veggie goodness gets a punch of flavor. The smell alone will make people wander into the kitchen and ask, “What’s in the oven?” I wish I could bottle that scent for a rainy day.
Tips for Maple Bacon Brussels Sprouts
Okay, now for the real stuff—how do you avoid mushy Brussels sprouts? How do you keep things crispy instead of kinda sad and soggy? The trick is to spread everything out on your pan. Too crowded, and things just steam. I also always roast at a high temp. 425°F works best, no kidding.
Another thing—don’t pour all the maple syrup on right at the beginning. Drizzle most before roasting, but save a little to add in the last five minutes. That helps make a nice, sticky glaze. Sometimes I sneak in a little pinch of red pepper flakes or black pepper for an extra kick.
Oh—don’t skimp on salt. Brussels sprouts can take it. They need it to shine. I’ve learned this the hard way, with a batch or two that tasted, well, pretty flat.
If you’re prepping ahead, you can trim and halve your Brussels the night before. They’ll keep fine in a bag in the fridge, and they roast even crispier that way. Sometimes I roast extra for lunch leftovers… maybe. Sometimes.
“These maple roasted Brussels sprouts totally changed my mind about this veggie. Sweet, salty and crispy. My husband asks for them all the time!”
– Penny from Minnesota
Serving Suggestions
Let’s talk about what goes well with these Maple Roasted Brussels Sprouts. They’re not picky, honestly. Here’s a few winning combos:
- Pile ‘em next to roasted chicken (like these best oven roasted boneless chicken breasts) for the ultimate weeknight dinner.
- Toss leftovers over salad greens with a tangy vinaigrette… trust me, the maple bits are delicious.
- Serve as an unexpected holiday side alongside the classics. These disappear at Thanksgiving, every darn year.
- Mix into a potato dish or with roasted carrots and zucchini for a colorful spread.
I’ve even tossed them in an omelet for breakfast when I’m feeling extra. So, you do you!
Helpful Swaps
No bacon in your fridge? No problem. You can totally leave it out and let the maple syrup, olive oil, and salt do their thing. Sometimes I swap in pancetta or chopped prosciutto for a grown-up twist.
If you want a plant-based version, use your favorite veggie bacon or just skip the bacon entirely. Mushrooms can be a fun addition if you want earthy flavors. I’ve even swapped the maple syrup with honey once (in a jam, when I ran out). It works, but maple gives you that classic, cozy vibe.
Don’t stress about exact measurements. This is one of those recipes where a little “wingin’ it” honestly works out fine. Just make sure there’s enough maple syrup to coat, but not drown, your Brussels sprouts.
Storage and Make-Ahead Tips
If you manage to have leftovers (honestly, rare in my house), pop them in an airtight container. They’ll keep in the fridge for about three days. To reheat, toss ‘em back in the oven or an air fryer for 5-10 minutes—that brings the crispiness back better than microwaving ever could.
For making ahead, you can do all your trimming and chopping the night before. If you want to make the whole dish ahead, undercook them by a few minutes, then finish with the extra maple syrup just before serving. It’s a game-changer for meal prepping and holiday chaos.
Common Questions
Q: Can I use frozen Brussels sprouts?
A: Fresh is totally better, but if you must, let them thaw and dry as much as possible before roasting.
Q: What if I don’t like maple syrup?
A: Honey’s a decent substitute, but maybe try a balsamic glaze instead for more tang.
Q: Can I make these spicy?
A: Oh, for sure. Add a bit of chili powder or some cayenne with the syrup for heat.
Q: What’s the best way to cut the Brussels sprouts?
A: Slice off the bottom and halve them for more roasting surface. Quarters if they’re huge.
Q: Do I need to pre-cook the bacon?
A: Nope, just toss it in raw with the sprouts, and everything cooks together. Less dishes, too!
Ready to Win Over Any Table
Honestly, Maple Roasted Brussels Sprouts are the reason I finally stopped dreading the veggie side. With a sweet and crispy bite, they clock in right up there with the classics for me. If you’re looking for another delicious take, check out this recipe from The Flavor Bender for more ideas. For more weeknight inspiration, this oven-roasted vegetables recipe you’ll love making is a real lifesaver. Trust me, you’re only a sheet pan away from a five-star restaurant vibe in your own kitchen. Give it a shot and let me know in the comments—did you convert a Brussels sprout hater too? 
Maple Roasted Brussels Sprouts
Deliciously sweet and crispy Brussels sprouts roasted with maple syrup and bacon, perfect for picky eaters.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 slices thick-cut smoked or applewood bacon, chopped
- 2–3 tbsp maple syrup
- 1–2 tbsp olive oil
- Salt, to taste
- Red pepper flakes or black pepper, optional
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the trimmed Brussels sprouts and bacon on a baking sheet.
- Drizzle with olive oil and salt; toss to coat.
- Drizzle most of the maple syrup over the veggies and bacon, saving a little for later.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- Add the remaining maple syrup in the last 5 minutes of roasting to create a sticky glaze.
- Remove from oven and let cool slightly before serving.
Notes
For extra crunch, avoid crowding the pan and roast at a high temperature. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian (can be made vegan by omitting bacon)
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg