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Crispy Brussels Sprouts with Maple Bacon Glaze

Close-up of perfectly roasted crispy brussels sprouts with maple bacon glaze served on a white plate.
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You will make deeply crispy Brussels sprouts roasted until tender inside, then toss them in a sweet and savory glaze made from rendered bacon fat and pure maple syrup. This recipe delivers the best roasted Brussels sprouts for any meal.

Ingredients

Scale
  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 6 slices thick-cut bacon, cut into small pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper.
  2. Place the cut bacon pieces in a cold, oven-safe skillet (cast iron works well). Place the skillet over medium heat on the stovetop. Cook the bacon until it is crisp and you have rendered a good amount of fat, about 8 to 10 minutes.
  3. Remove the crispy bacon pieces with a slotted spoon and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet; discard any excess or save it for another use.
  4. In a large bowl, toss the halved Brussels sprouts with the olive oil, salt, and pepper.
  5. Place the seasoned sprouts cut-side down on the prepared baking sheet. If you prefer to use the skillet for roasting, transfer the sprouts to the skillet, ensuring they are in a single layer.
  6. Roast for 15 minutes. Remove the pan, toss the sprouts, and return them to the oven for another 10 to 15 minutes, or until they are deeply browned and crispy on the edges.
  7. While the sprouts finish roasting, prepare the glaze. In the same skillet used for the bacon (or a small saucepan), heat the reserved bacon fat over medium-low heat.
  8. Whisk in the maple syrup, apple cider vinegar, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring constantly, until the glaze thickens slightly. Do not let it boil rapidly or it may burn.
  9. Remove the sprouts from the oven. Immediately transfer them to a large bowl. Pour the warm maple bacon glaze over the sprouts and toss gently to coat everything evenly.
  10. Add the reserved crispy bacon pieces back into the bowl and toss once more. Serve immediately as a sweet and savory side dish.

Notes

  • For extra crispy Brussels sprouts, ensure you do not overcrowd the baking sheet. Use two sheets if necessary to allow air circulation around each sprout.
  • If you do not want to use bacon fat, substitute 2 tablespoons of neutral oil (like canola) and add 1/4 teaspoon of smoked paprika to the glaze for depth.
  • If you are using an air fryer, cook the sprouts at 380 degrees Fahrenheit for 12 to 15 minutes, shaking the basket halfway through, before tossing with the glaze.

Nutrition

Find it online: https://hearthbite.com/crispy-brussels-sprouts-with-maple-bacon-glaze/