Roasted Maple Bacon Brussels Sprouts
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Make these maple bacon brussels sprouts today and you won’t be disappointed. Roasted on a sheet pan with apple and bacon, then drizzled with a simple maple mustard sauce, this is a dish you’ll want seconds of (and thirds).
Even a brussels sprout critic should try these to taste the delicious sweetness of the apple, paired with the maple mustard sauce that balances the bitterness in the brussels sprouts. And then there’s the bacon. Yum. Keep reading for the recipe.
Why I love these Maple Bacon Brussels Sprouts
I love finding ways to make vegetables taste delicious. And this fits the bill. Definitely. Plus, by cooking the bacon, brussels sprouts, and apple at the same time on the baking sheet, there’s less hands-on time and it comes out delicious every time.
Tools Needed to Make this Thanksgiving’s Brussels Sprouts
- Baking sheet – Commonly referred to as cookie sheet or baking sheet
- Ramekin – To stir the sauce…any small bowl will work
- Serving bowl & serving spoon – I love this one with the bamboo lid
Ingredients Needed to Make Roasted Brussels Sprouts with Bacon
- Brussels Sprouts – The star of the show.
- Bacon – Enhances the flavor of brussels sprouts with its salty, umami and sweet taste.
- Apple – The sweetness of the apples helps balance the bitterness of the brussels sprouts.
- Olive oil or avocado oil
- Salt – To taste.
- Maple syrup – More sweetness. You can substitute honey if you’d like.
- Yellow mustard – Adds a tangy slight mustard flavor. Use whatever mustard you have. It doesn’t have to be yellow mustard.
How to Make Maple Bacon Brussels Sprouts
This recipe is really simple to make. Follow the directions below for pictures of the process. For the specific recipe with amounts, see the recipe card at the bottom of the post.
STEP 1: Chop the Brussels Sprouts
Chop your brussels sprouts to be about 1/2″ x 1″ wedges. If you have smaller brussels, that might mean halving them. Or if yours are really big, that might mean cutting them in quarters or eighths.
STEP 2: Put The bacon and brussels sprouts on a sheet pan and bake
Lay your bacon, brussels sprouts, and apple out on a baking sheet. Notice in the picture below how there’s space between everything on the plate? That’s intentional. This will help the brussels sprouts get crispy and slightly charred, instead of steamed.
Drizzle the oil and sprinkle your salt, then put it in your 400 (F) oven.
STEP 3: Make the sauce
Mix the maple syrup and mustard together in a small bowl (we use these ramkeins or mason jars for our sauces). Mason jars come in handy as a mixing bowl AND a storage jar. So I’ll use them if I think there might be leftover sauce, ramekins if not.
The way this recipe is written, you likely won’t have any leftover sauce (unless by choice you don’t put much on the brussels sprouts, bacon, and apple combo).
STEP 4: Remove From Oven & Sauce Time
When it’s done cooking (after about 20 minutes), remove it from the oven. Cut up the slices of bacon into bite-sized pieces. I like using my kitchen scissors for this.
Move to your serving bowl and drizzle the sauce over the top of your apple, bacon, and brussels sprouts. Serve your maple roasted brussels sprouts with bacon and enjoy! Yumm!
FAQ & Recipe Tips
Can I use honey instead of maple syrup?
Yes! Substitute honey at a 1:1 ratio.
Do I have to use apple?
No! I’m a firm believer that you should make food how you like it. If you don’t like bacon or just ran out of apple, make do with what you have. Pears would be a great substitute.
How do I make crispy brussels sprouts?
Make sure your brussels sprouts are in a single layer with space between them (as shown above). This will help them crisp up and be slightly charred. Also, if you have any loose brussels sprouts leaves, cook them and they’ll crisp up nicely.
How do you roast brussel sprouts without getting soggy?
You’ll want to toss them in some oil and salt and then roast them in a single layer on a baking sheet.
Related Recipes
Do you love the idea of sheet pan meals? Check out these other posts from the blog.
Try these recipes for more delicious vegetable recipes:
- Honey mustard brussels sprouts
- Sesame ginger roasted broccoli
- Grilled cauliflower steaks
- Easy oven-baked sweet potato fries
- 107 Delicious vegetable sides to serve this Thanksgiving
Maple Mustard Brussels Sprouts with Bacon and Roasted Apple
A simple and delicious side dish! Brussels sprouts roasted with bacon and apple, then drizzled with a maple mustard sauce.
Ingredients
Brussels Sprouts:
- 3/4 pound brussels sprouts, chopped into 1/2" x 1" wedges
- 2-3 slices of bacon
- 1 medium apple, chopped into 1/2" cubes
- 1 Tbsp olive oil or avocado oil
- 1 pinch salt
Sauce:
- 2 Tbsp maple syrup
- 2 Tbsp yellow mustard
- 1 pinch of salt
Instructions
- Preheat the oven to 400 (F).
- Chop the brussels sprouts to be about 1/2" by 1" wedges.
- Chop the apple to be about 1/2" cubes.
- Lay the bacon on the baking sheet and arrange the brussels sprouts and apple around the bacon slices in a single layer, with space between each piece.
- Drizzle with 1 Tbsp of oil and sprinkle with a pinch of salt.
- Roast in oven for 20 minutes
- While the brussels sprouts are in the oven, mix the maple syrup, yellow mustard, and pinch of salt together in a small bowl. Set aside.
- Remove from the oven and cut the bacon into bite size pieces. (I like to do this with my kitchen scissors.)
- Move to a serving bowl and drizzle the sauce on top.
- Stir to spread the sauce around.
Notes
- Substitute honey for maple syrup if you'd like.
- It took 20 minutes in my oven for the brussels to get slightly browned and cooked perfectly. Start checking them around the 15 minute mark and remove them when they're slightly browned and cooked through. Every oven is different, but 20 minutes worked for me.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 261mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 4g
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This has such a great flavor! I love the idea of combining the bacon and apple with the Brussels sprouts. I made these for a big family dinner and people who don’t typically like vegetables have been asking me to make them again and again.