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    The Heirloom Pantry » Sides

    Maple Bacon Brussel Sprouts

    Published: Nov 14, 2018 · Modified: Jun 6, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Maple Bacon Brussel Sprouts are a delicious side dish fit for any occasion! The Brussel sprouts are seasoned and covered with olive oil and maple syrup, then roasted and tossed with your choice of rendered bacon or pancetta.

    Maple Brussel Sprouts with Pancetta in bowl flatlay.

    Maple Bacon Brussel Sprouts will convert any Brussel sprout skeptic! They are flavored with the warm flavors of rich olive oil and maple syrup, then mixed with the delicious rendered fat from bacon. The Brussel sprout layers are catch the olive oil, maple syrup, and seasoning, making each bite flavor-packed.

    This gluten free roasted Brussel sprouts recipe can be made with either a high-quality bacon for a smoky flavor, or pancetta for a more mild flavor. Either way, the dish elevates Brussel sprouts and complements any holiday, Thanksgiving, or weeknight dinner. Serve it with some delicious holiday dinner dishes, like Rolled Turkey Roulade, Fig Balsamic Glazed Chicken, Miso Mashed Potatoes, or Cranberry Sauce with Orange.

    For a vegetarian version of this dish, check out Maple Roasted Brussel Sprouts and Carrots.

    Jump to:
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • What to Serve with Maple Bacon Brussel Sprouts
    • Storage
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • Maple Bacon Brussel Sprouts

    Ingredients

    • Brussel sprouts - Brussel sprouts are a cruciferous vegetable that have fiber, vitamin K, vitamin C, and antioxidants. They look like small cabbages and have a sweet, nutty flavor.
    • Olive oil - olive oil is the natural oil and a healthy fat that helps the vegetables roast.
    • Shallot - Adds a light and sweet heat to the dish.
    • Maple syrup - maple syrup is the sweet sap of maple trees. There are two main types of maple syrup, including grade A, which is a strong, dark, and flavorful variety; grade B is second best and a great option for cooking!
    • Pancetta/Bacon - little flavor crystals that add protein.
    • Freshly cracked black pepper - freshly cracked black pepper has a peppery, slightly spicy flavor.
    • Kosher salt or sea salt - kosher salt and sea salt are coarse edible salts that add a savory element to the vegetables and enhance the sweetness of the maple syrup.

    Substitutions

    • Honey - Use honey or hot honey in lieu of maple syrup to add a lighter sweetness or a little spice.
    • Herbs - Use other fresh or dried herbs, like rosemary and oregano, for a different herb flavor.
    • Parsnips - Replace carrots with parsnips for a zestier veggie.
    • Shaved Brussel sprouts - Use a combination of halved and shaved Brussel sprouts for even crispier results. Shaved Brussels are sliced thinly and cook quickly, resulting in a crispy texture.
    • Garlic - Replace shallots with garlic for a sharper taste and kick.

    Variations

    • Garlic powder - Add a teaspoon of garlic powder to for garlicky flavor.
    • Onion - Chopped yellow or sweet onions make an aromatic addition.
    • Potatoes - Add 1-inch cubed Yukon or baby potatoes for a heartier dish.
    • Balsamic Vinegar - Drizzle reduced balsamic vinegar or balsamic glaze, for a sweet and tangy flavor.
    • Maple balsamic vinaigrette - Add maple balsamic vinaigrette for extra maple flavor.

    Instructions

    • Preheat the oven - Heat the oven to 400 degrees F. 
    • Toss the ingredients - While the oven heats, place the halved Brussel sprouts, sliced shallots, olive oil, maple syrup, salt, and cracked pepper into a large mixing bowl. Toss the ingredients with your hands until the Brussel sprouts are evenly coated in olive oil and maple syrup.
    Hands in Maple Brussel Sprouts with seasoning.
    • Bake the Brussel sprouts - Place the Brussel sprouts on a large baking sheet in a single layer. Roast in the oven for 40 minutes, until the Brussel sprouts are lightly browned.
    • Cook the pancetta or bacon - While the Brussel sprouts are in the oven, cook bacon or pancetta in a large skillet. Place the pancetta or bacon the skillet then turn up the heat to medium. This will allow the fat to render. Cook until the pancetta or bacon is rendered and golden brown.
    • Mix meat and Brussel sprouts - Remove the baking sheet from the oven and add the Brussel sprouts to the crispy bacon or pancetta, folding in the meat and oil. Transfer mixture to a serving bowl and serve.

    Pro tip: line the sheet pan with aluminum foil for even easier cleanup.

    What to Serve with Maple Bacon Brussel Sprouts

    If you want to make these maple roasted Brussel sprouts as a side for Thanksgiving or just a family meal, check out these delicious main courses: Rolled Turkey Roulade, Dutch Oven Whole Roasted Chicken, Harvest Quinoa Salad with Arugula, and Roasted Chicken Stuffed with Wild Rice.

    Maple Brussel Sprouts with Pancetta in bowl flatlay.

    Storage

    Store leftover Maple Bacon Brussels in an air-tight container in the refrigerator for up to 3 days. To reheat leftovers in the oven, heat oven to 350 degrees F and place the Brussel sprouts on a baking sheet. Bake in the oven for 6-8 minutes or until hot.

    Top Tips

    • For crisp Brussel sprouts, do not over-crowd the baking sheet. The space between the sprouts will allow air to flow and will minimize steaming, resulting in crisp Brussel sprouts.
    • For evenly cooked Brussel sprouts, trim the ends and slice the Brussel sprouts in half so they are relatively the same size and cook evenly.
    • For rendered bacon or pancetta, start with a cold or room temperature pan, place the pancetta or bacon in the pan, then turn on the heat. This method will allow the fat to render and will minimize oil splatter upon placing the meat in the pan.

    Related Recipes

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      10-Minute Sautéed Broccolini (Broccoletti)
    • Brussel Sprouts and Carrots in a white Le Creuset braiser with a wooden spoon.
      Maple Roasted Brussel Sprouts and Carrots
    • Roasted Asparagus with Parmesan and Lemon on plate.
      Roasted Asparagus with Parmesan
    • Maple Roasted Kabocha squash on plate.
      Maple Roasted Kabocha Squash (Japanese Pumpkin)

    Did You Like This Recipe?

    Love this Maple Bacon Brussel Sprouts recipe? Please leave a 5-star ????? rating in the recipe card below & consider leaving a comment below. Thanks!

    Maple Brussel Sprouts with Pancetta in bowl flatlay.
    Print Recipe Pin Recipe
    5 from 3 votes

    Maple Bacon Brussel Sprouts

    These Maple Brussel Sprouts with Pancetta are a fan favorite. The combination of maple and pancetta make for a sweet and savory side that's a must for Thanksgiving or even a weeknight meal. The bits of pancetta on the Brussel sprouts are the perfect little flavor crystals every holiday vegetable needs.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 10
    Calories: 115kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 large mixing bowl
    • 1 sheet pan
    • 1 Skillet
    • 1 serving bowl

    Ingredients 

    • 2 lbs Brussel sprouts, trimmed and halved
    • 1 Shallot sliced
    • ¼ cup Olive oil extra virgin
    • 4 tablespoon Maple syrup (grade A or B)
    • 4 oz Pancetta cubetti or cubed bacon
    • Kosher salt
    • Freshly cracked black pepper
    Prevent your screen from going dark

    Instructions

    • Preheat the oven - Heat the oven to 425°F.
    • Toss the ingredients - While the oven heats, place the halved Brussel sprouts, sliced shallots, olive oil, maple syrup, salt, and cracked pepper into a large mixing bowl. Toss the ingredients with your hands until the Brussel sprouts are evenly coated in olive oil and maple syrup.
      2 lbs Brussel sprouts, trimmed and halved, 1 Shallot, ¼ cup Olive oil, 4 tablespoon Maple syrup, Kosher salt, Freshly cracked black pepper
    • Arrange on a baking sheet - Place the Brussel sprouts on a large baking sheet in a single layer. Roast in the oven for 25 minutes, or until the Brussel sprouts are lightly browned.
    • Cook the bacon or pancetta - While the Brussel sprouts are in the oven, cook pancetta or bacon in a large skillet. Place the pancetta or bacon the skillet then turn up the heat to medium. This will allow the fat to render. Cook until the pancetta or bacon is rendered and golden brown.
      4 oz Pancetta cubetti or cubed bacon
    • Mix the Brussel Sprouts and bacon - Remove the baking sheet from the oven and add the Brussel sprouts to the skillet with the pancetta or bacon, folding in the meat and oil. Transfer mixture to a serving bowl and serve.

    Notes

    Storage
    Store leftover Brussel sprouts with bacon in an air-tight container in the refrigerator for up to 3 days. To reheat leftovers in the oven, heat oven to 350 degrees F and place the Brussel sprouts on a baking sheet. Bake in the oven for 6-8 minutes or until hot.
    Top Tips
    • For crisp Brussel sprouts, do not over-crowd the baking sheet. The space between the sprouts will allow air to flow and will minimize steaming, resulting in crisp Brussel sprouts.
    • For evenly cooked Brussel sprouts, trim the ends and slice the Brussel sprouts in half so they are relatively the same size and cook evenly.
    • For rendered bacon or pancetta, start with a cold or room temperature pan, place the pancetta or bacon in the pan, then turn on the heat. This method will allow the fat to render and will minimize oil splatter upon placing the meat in the pan.

    Nutrition

    Calories: 115kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 151mg | Potassium: 403mg | Fiber: 4g | Sugar: 7g | Vitamin A: 702IU | Vitamin C: 77mg | Calcium: 50mg | Iron: 1mg
    Keyword: Brussel Sprouts with Bacon, Maple Bacon Brussel Sprouts, Maple Brussel Sprouts, roasted brussel sprouts and carrots, Roasted Brussel Sprouts with Bacon
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Welcome! We're Kat and Alec, the recipe developers, food photographers, and food writers behind The Heirloom Pantry. Here you'll find approachable elevated recipes and tips for weeknights and entertaining.

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