Ready to convert even the biggest Brussels sprouts haters? Crispy, caramelized, and full of smoky-sweet flavour, these Roasted Brussels Sprouts are your ticket. They’re going to have people asking for seconds and the recipe. The secret? A hot pan, bacon fat, and just enough maple syrup to balance it all out.
This is the kind of dish that makes people forget about the main course. These roasted Brussels sprouts hit every note: salty, sweet, smoky, and just the right amount of crispy. The combination of bacon fat, maple syrup, and balsamic glaze turns the humble sprout into something that feels both decadent and comforting at the same time.
I love making these when the weather’s turning cool and I’m craving those cozy, caramelized flavours. It’s a dish that feels right at home with a Sunday roast or a holiday spread, but that’s simple enough to make on a Wednesday night. They go great with other sides like my Honey Roasted Carrots with Whipped Feta & Crispy Garlic or my Crispy Roasted Potatoes.
😍 Why You’ll Love These Roasted Brussels Sprouts
Crispy and caramelized: golden edges, tender centres, and that perfect crunch in every bite.
Sweet meets savoury: smoky bacon, maple syrup, and balsamic glaze balance each other perfectly.
Easy weeknight win: simple ingredients with minimal prep and easy clean-up!
Crowd-pleaser: even the self-proclaimed Brussels sprouts haters will be reaching for seconds.
🌱 Ingredients To Make This Roasted Brussels Sprouts Recipe
Olive oil: keeps the sprouts from sticking and adds a light, golden layer that helps everything get crispy.
Brussels sprouts: the star of the recipe! When roasted, they go from bitter to buttery, with caramelized edges that taste almost sweet.
Bacon: smoky, salty, and just the right amount of indulgence. Plus, that reserved bacon fat is liquid gold for flavour.
Maple syrup: adds that signature sweet note that balances the smokiness of the bacon and the slight bitterness of the sprouts.
Balsamic glaze: tangy and glossy, the perfect finishing touch that takes these sprouts to the next level.
Garlic: when roasted, it softens and sweetness, bringing a rich, savoury backbone to the mix.
Cayenne pepper: just a pinch for warmth and a subtle ick that keeps every bite interesting.
Smoked paprika: adds an earthy, smoky undertone that enhances the bacon without overpowering it.
Salt: sharpens all the flavours and brings balance to the sweet and savoury notes.
Black pepper: rounds things out with a gentle bite.
✔ How To Make These Roasted Brussels Sprouts
To start, cook the bacon in a large skillet over medium heat until crisp. Once cooked, remove the bacon and transfer it to a paper towel-lined plate. Reserve 2 tablespoons of the bacon fat and set both aside.
While the bacon cooks, preheat your oven to 425°F. Lightly coat the bottom of a large baking sheet with 1 tablespoon of olive oil, then place the tray int he oven as it preheats. This ensures the pan is hot when the Brussels sprouts hit it, helping them crisp up perfectly.
Trim the tough ends off the Brussels sprouts, if needed, and cut them in half lengthwise. Loose leaves are fine as they’ll crisp up nicely in the oven.
In a large mixing bowl, add the Brussels sprouts, reserved bacon fat, maple syrup balsamic glaze, minced garlic, cayenne pepper, smoked paprika, salt, and black pepper. Toss everything until the sprouts are evenly coated.
Carefully remove the hot baking sheet from the oven and immediately spread the Brussels sprouts onto the pan, cut-side down, in a single layer.
Roast for 20-25 minutes, or until the sprouts are tender on the inside and golden-brown on the edges.
Once roasted, transfer the sprouts to a serving bowl. Add the chopped bacon and toss gently to combine. Finish with an extra drizzle of maple syrup for sweetness or balsamic glaze. Serve right away and enjoy!
🗒 Variations
Nutty crunch: toss in toasted pecans or walnuts just before serving for extra texture and flavour.
🗒 Substitutions
No bacon? use pancetta, prosciutto, or even turkey bacon for a lighter option.
No maple syrup? sub in honey or brown sugar.
Vegetarian version: skip the bacon and add some butter or more olive oil for richness.
🍴 Leftovers? Lucky You.
Leftover roasted Brussels sprouts keep great. Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 400°F for about 10 minutes to bring back their crispiness, or quickly warm them up in a skillet with a drizzle of olive oil.
🤔 FAQ’S
How do I make them crispier?
Make sure your pan is hot before adding the sprouts, and don’t overcrowd the tray; they need space for the edges to brown. Roast them cut-side down for maximum caramelization.
Can I use frozen Brussels sprouts?
Fresh is best for texture, but if you only have frozen, thaw and pat them very dry first. They won’t get quite as crispy but will still taste delicious.
What’s the difference between balsamic glaze and vinegar?
Balsamic glaze is thicker and sweeter. It’s essentially balsamic vinegar that’s been reduced until syrupy. If you only have regular balsamic vinegar, simmer it in a small pot for a few minutes until it thickens.
Can I make this without bacon?
Absolutely. Swap the bacon fat for olive oil or butter and add a pinch of smoked paprika for a similar smoky depth.
Can I skip the maple syrup?
You can, but the touch of sweetness really balances out the bitterness of the sprouts. If you prefer, swap it for honey or even brown sugar.
👩🏻🍳 Hungry For More?
If you loved this Roasted Brussels Sprouts recipe, then make sure to check out a few of my other favourites you may also love:
- Honey Roasted Carrots with Whipped Feta & Crispy Garlic
- Crispy Roasted Potatoes
- Crispy Smashed Potatoes with Lemon Dill & Chive Dressing
- Stuffed Cabbage Rolls
- Homemade Stuffing
- Cabbage Rolls Recipe
- Roasted Red Peppers
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this roasted Brussels sprouts recipe (or any recipe of mine) don’t forget to leave a review.
Roasted Brussels Sprouts with Maple Syrup & Bacon
Equipment
- 1 Large baking sheet
Ingredients
- 2 lbs brussels sprouts, washed & halved lengthwise
- 1 tbsp olive oil, added to the baking tray
- 1 pack bacon, I used a 340 gram pack – uncooked, + 2 tbsp of reserved fat
- 2 tbsp maple syrup
- 1 tbsp balsamic glaze
- 3 garlic cloves, minced
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp salt, or more to taste
- 1/4 tsp black pepper
Instructions
- Cook the bacon and reserve 2 tablespoons of bacon fat.Chop the bacon into small strips, then set aside until ready to use.
- Lightly coat the bottom of a baking sheet with about 1 tablespoon of olive oil (or generously brush oil directly onto the pan).
- Preheat your oven to 425 °F then add the baking tray to the oven while it preheats – this step ensures the pan is hot when the sprouts are added, ensuring they become crispy.
- Trim the tough ends off the brussels sprouts (if required) then cut them in half lengthwise. Loose leaves are fine – they will crisp up nicely in the oven.
- To a large mixing bowl add the, sprouts, bacon fat, maple syrup, garlic, cayenne pepper, smoked paprika, salt and pepper. Gently toss to combine.
- Carefully remove the hot pan from the oven. Immediately pour the sprouts onto the pan, then arrange them cut-side down in a single layer.
- Roast for 20-25 minutes or until cooked to your preference.
- Remove from the oven, add to a serving bowl, along with the chopped bacon and an extra drizzle of maple syrup (if you want them sweeter) or a drizzle of balsamic glaze.
- Serve right away.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
Is it ok to line baking sheet with parchment paper?
These Brussels sprouts were delicious! I placed them on preheated and oiled parchment paper so I don’t think they came out as crisp as they should have but next time I will try cooking them longer than 35 min and see if that helps. Also I used pancetta instead of bacon since that’s what I had. Thank you for another great recipe!