I’m sharing a Brussels Sprouts Recipe that pairs crisp bacon and maple syrup with caramelized sprouts to create an unexpectedly elegant side for any dinner menu.
I keep underestimating how bold bacon and brussels sprouts can be together. Every time I toss together those caramelized bites, friends lean in, fork poised, asking what’s different.
It’s part confession, part obsession; my take landed on the shortlist of Maple Bacon Brussel Sprouts I drool over online, but there’s a small twist that makes them sing. If you like Brussel Sprout Recipes Roasted you might expect the usual, but this version flips expectations and leaves a sticky, crackly edge you didn’t see coming.
I can’t promise restraint, only that you’ll want to steal one more.
Ingredients
- Brussels sprouts: Tight mini cabbages, high in fiber and vitamin C, slightly bitter but really hearty.
- Bacon: Salty fatty pork, packs protein and umami, adds crisp smoky richness.
- Pure maple syrup: Pure maple sweetener, gives caramel notes and glossy finish, not overpowering.
- Olive oil: Smooth fat for searing, helps browning, adds gentle fruitiness.
- Garlic: Pungent aromatics, little goes far, brings savory depth.
- Apple cider vinegar: Bright tang, cuts richness and wakes flavors, slightly sweet edge.
- Salt and pepper: Basics that balance, salt enhances taste pepper gives subtle heat.
- Red pepper flakes: Tiny sparks of heat, optional but fun if you like spice.
Ingredient Quantities
- 1 lb brussels sprouts, trimmed and halved
- 8 slices bacon, chopped (about 8 oz)
- 2 tbsp pure maple syrup
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp apple cider vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes (optional)
How to Make this
1. Trim tough ends off the brussels sprouts and halve them, pat dry with a towel so they brown better.
2. Chop the bacon into bite sized pieces. Heat a large skillet over medium low heat, add the bacon and cook slowly until most fat is rendered and the bacon is crispy, about 8 to 10 minutes. Remove bacon with a slotted spoon and set aside, leave the bacon fat in the pan.
3. If the pan looks dry add the 1 tbsp olive oil, heat until shimmering. Add sprouts cut side down in a single layer, dont overcrowd the pan or they’ll steam instead of caramelize.
4. Press the sprouts down gently with a spatula and let them sear without moving for 4 to 6 minutes until deep golden on the cut side, then flip and cook another 3 to 4 minutes until tender when pierced.
5. Season lightly with salt and a few grinds of freshly ground black pepper as they cook, but go easy on salt since the bacon is salty.
6. Push the sprouts to the side, add the minced garlic and pinch of red pepper flakes to the hot pan and cook 30 to 45 seconds until fragrant, dont let the garlic burn.
7. Stir in 2 tbsp pure maple syrup and 1 tsp apple cider vinegar, toss everything together and let the syrup reduce and glaze the sprouts 1 to 2 minutes.
8. Return the crispy bacon to the pan, toss to combine, taste and adjust seasoning with more pepper or a tiny pinch of salt if needed. Serve hot, right away for max crispiness.
Equipment Needed
1. Large heavy skillet or cast iron pan, for crisping bacon and searing sprouts, dont overcrowd it
2. Cutting board, for trimming tough ends and halving the sprouts
3. Sharp chef’s knife, to chop bacon and cut sprouts cleanly
4. Kitchen towel or paper towels, to pat sprouts dry so they brown better
5. Slotted spoon, to lift bacon out and leave the fat in the pan
6. Spatula or sturdy tongs, to press sprouts cut-side down and flip them
7. Measuring spoons, for the maple syrup, olive oil and apple cider vinegar
8. Small bowl or ramekin, to hold minced garlic and red pepper flakes ready to add
9. Plate or shallow bowl, to rest the cooked bacon and to serve if you like
FAQ
Bacon Brussels Sprouts Recipe Substitutions and Variations
- Bacon: try pancetta or smoked ham, or turkey bacon if you want something leaner, for a veg option use thick sliced mushrooms or tempeh bacon to mimic umami and texture.
- Pure maple syrup: honey or agave nectar work 1:1, or brown sugar (stir into a tablespoon of hot water to dissolve) for that caramel-y note.
- Olive oil: avocado or grapeseed oil are good high-heat swaps, or melted butter for a richer, more savory finish.
- Apple cider vinegar: lemon juice can be used same amount, or white wine vinegar; balsamic will be sweeter and deeper so use a bit less if you go that route.
Pro Tips
1. Pat them dry, then cut things so pieces are about the same size, otherwise some will be raw while others are mushy or burned. If you have a few giants, quarter them, dont try to size them by eyeballing it.
2. Cook the bacon low and slow until most fat is out, save that fat for the pan, its gold for browning. If theres too much fat scoop some out into a jar for another use, but leave a couple tablespoons to flavor the sprouts.
3. Heat the pan hot enough so the cut side gets a deep sear, give them space in a single layer and dont flip too soon, they need time to form that crust. If you have too many, do two batches or use a heavy cast iron skillet so heat stays steady.
4. Finish with acid and crunch, not just sweet. A splash of vinegar or a little lemon zest at the end brightens the maple, and tossing in some toasted nuts or crispy shallots adds contrast. For leftovers heat them briefly on the stove or in a hot oven to crisp them back up.
Bacon Brussels Sprouts Recipe
I’m sharing a Brussels Sprouts Recipe that pairs crisp bacon and maple syrup with caramelized sprouts to create an unexpectedly elegant side for any dinner menu.
4
servings
410
kcal
Equipment: 1. Large heavy skillet or cast iron pan, for crisping bacon and searing sprouts, dont overcrowd it
2. Cutting board, for trimming tough ends and halving the sprouts
3. Sharp chef’s knife, to chop bacon and cut sprouts cleanly
4. Kitchen towel or paper towels, to pat sprouts dry so they brown better
5. Slotted spoon, to lift bacon out and leave the fat in the pan
6. Spatula or sturdy tongs, to press sprouts cut-side down and flip them
7. Measuring spoons, for the maple syrup, olive oil and apple cider vinegar
8. Small bowl or ramekin, to hold minced garlic and red pepper flakes ready to add
9. Plate or shallow bowl, to rest the cooked bacon and to serve if you like
Ingredients
1 lb brussels sprouts, trimmed and halved
8 slices bacon, chopped (about 8 oz)
2 tbsp pure maple syrup
1 tbsp olive oil
2 cloves garlic, minced
1 tsp apple cider vinegar
Salt, to taste
Freshly ground black pepper, to taste
Pinch red pepper flakes (optional)
Directions
- Trim tough ends off the brussels sprouts and halve them, pat dry with a towel so they brown better.
- Chop the bacon into bite sized pieces. Heat a large skillet over medium low heat, add the bacon and cook slowly until most fat is rendered and the bacon is crispy, about 8 to 10 minutes. Remove bacon with a slotted spoon and set aside, leave the bacon fat in the pan.
- If the pan looks dry add the 1 tbsp olive oil, heat until shimmering. Add sprouts cut side down in a single layer, dont overcrowd the pan or they'll steam instead of caramelize.
- Press the sprouts down gently with a spatula and let them sear without moving for 4 to 6 minutes until deep golden on the cut side, then flip and cook another 3 to 4 minutes until tender when pierced.
- Season lightly with salt and a few grinds of freshly ground black pepper as they cook, but go easy on salt since the bacon is salty.
- Push the sprouts to the side, add the minced garlic and pinch of red pepper flakes to the hot pan and cook 30 to 45 seconds until fragrant, dont let the garlic burn.
- Stir in 2 tbsp pure maple syrup and 1 tsp apple cider vinegar, toss everything together and let the syrup reduce and glaze the sprouts 1 to 2 minutes.
- Return the crispy bacon to the pan, toss to combine, taste and adjust seasoning with more pepper or a tiny pinch of salt if needed. Serve hot, right away for max crispiness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 181g
- Total number of serves: 4
- Calories: 410kcal
- Fat: 27.6g
- Saturated Fat: 8.5g
- Trans Fat: 0.13g
- Polyunsaturated: 2.85g
- Monounsaturated: 12.45g
- Cholesterol: 62mg
- Sodium: 1074mg
- Potassium: 774mg
- Carbohydrates: 16.8g
- Fiber: 4.3g
- Sugar: 9g
- Protein: 24.8g
- Vitamin A: 855IU
- Vitamin C: 96.5mg
- Calcium: 56mg
- Iron: 2.44mg
