The BEST Maple Roasted Brussels Sprouts with Bacon
These roasted brussels sprouts recipe is the ultimate sweet and savory Thanksgiving side dish. Tossed maple syrup and bacon pieces, dried cranberries, and crunchy pecans, this flavorful dish will be everyone’s holiday favorite! Quick and easy, these maple roasted brussel sprouts are the perfect side dish.
*This post was originally published on November 28, 2018, and was updated with new photos and copy on November 16, 2021.
What Makes This Recipe Great
These maple roasted brussel sprouts with bacon are one of the first recipes I put together back when I started on my paleo journey! It’s simple and perfect for the holidays (or any time of year, really). I made this for Friendsgiving, and it was a hit! Even people who said they have never liked roasted brussels sprouts liked them.
Tossed with maple syrup and roasted in bacon fat, these maple bacon brussels sprouts are so delicious. The salty crunch of the bacon and pecans meets the sweetness of maple syrup and chewy dried cranberries making a sweet and savory combination full of perfect textures and flavors.
I use my no-mess baked bacon method! Then, the Brussels sprouts roast in the leftover bacon fat. The sweetness from the maple syrup and the cranberries + the salty & savory bacon is seriously to die for.
See the full list of ingredients in the recipe card below.
Sugar-Free Bacon & Dried Cranberries: Look for sugar-free versions of bacon and dried cranberries. These are pretty easy to find and the natural sweetness of the cranberry will come out without any additional sugar needed! If you don’t care about this, use whatever bacon/Craisins you have on hand.
Brussels Sprouts: I recommend using fresh Brussels sprouts for this recipe. If all you have is frozen, make sure to thaw before completing the steps of the recipe. Otherwise, the excess water will cause the sprouts to be soggy.
Pecans: I buy my pecans in bulk from Costco or from Trader Joe’s. I find this is the most cost-effective way to buy nuts, especially during this time of year if you’re making yummy Thanksgiving sides. If you have pecans to use up, make my amazing (& so easy!) paleo sweet potato casserole!
Recipe Step by Step
- Preheat the oven to 350 degrees F.
- Toast chopped pecans in the oven at 350 for 5-7 mins while you prepare the other ingredients. Once they are done, bump the oven temp up to 400 degrees F.
- Place bacon on a large-rimmed baking sheet lined with parchment paper. Bake the bacon for 12-13 minutes until crisp. Remove and set aside to drain.
- Meanwhile, trim the brussels sprouts and chop them. Then, add the brussels sprouts, maple syrup, olive oil, salt, and pepper to a large bowl and toss to coat.
- Add the brussels sprouts in a single layer to the sheet pan with the leftover bacon fat. Toss to combine.
- Bake for 20-25 minutes until cooked through and browned. Break up the bacon pieces into bits.
- When the brussels sprouts are done, add dried cranberries, toasted pecans, and bacon bits and stir. Enjoy!
Mary’s Tips & Tricks
Bacon Fat: don’t throw the bacon fat away after cooking the bacon! Pour it over the Brussels sprouts and bake to crispy perfection. This adds so much flavor and depth to the Brussels sprouts.
No-Sugar Bacon: I order my bacon through ButcherBox. Their bacon is sugar-free and Whole30 compliant and I love having it on hand in my freezer! I also never have to worry about going to the store and wondering if I can find bacon with no sugar in it. It gets delivered right to my door!
Make ahead: You can make this dish ahead of time and store it in the fridge until ready to reheat. Reheat at 350 for 25 minutes!
Yes! Even the colors of this dish scream Christmas! Cranberries are a perfect winter fruit, and the cozy, roasted Brussels sprouts really complement any protein you’re serving as the main dish.
Brussels sprouts are best when they’re crispy and roasted fresh. You can definitely prep this dish ahead of time, but I would roast the Brussels sprouts on the day of serving to maximize freshness, crispiness, and flavor.
You can sauté them in a pan, microwave, or heat at 350 for 20 mins. The baking and sauteeing options will give them the best chance of getting crispy!
The BEST Maple Roasted Brussels Sprouts with Bacon
- 2 lbs brussels sprouts , halved (or quartered if they're very large)
- 8 pieces bacon, look for sugar free if doing paleo
- ½ cup dried cranberries, look for sugar free if possible
- ½ cup pecans, chopped
- 3 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- Toast chopped pecans in the oven at 350 for 5-7 mins while you prepare the other ingredients. Once they are done, bump oven temp up to 400.
- Place bacon on a large rimmed baking sheet lined with parchment paper. Bake the bacon for 12-13 minutes until crisp. Remove and set aside to drain.
- Meanwhile, add chopped brussels sprouts, maple syrup, olive oil, salt, and pepper to a large bowl and toss to coat.
- Add the brussels sprouts to the pan with the leftover bacon fat. Toss to combine. Bake for 20-25 minutes until cooked through and browned. Break up the bacon pieces into bits. When the brussels sprouts are done, add dried cranberries, toasted pecans, and bacon bits and stir. Enjoy!