Balsamic Maple Brussels Sprouts with Bacon

These Balsamic Maple Brussels Sprouts are one of those side dishes that completely changed my family's mind about Brussels sprouts.

If you've ever wondered how to make Brussels sprouts that don't get pushed around the plate... this is the recipe. A hot oven, crispy bacon, a little maple syrup, and a splash of balsamic vinegar turn them into something everyone actually wants to eat.

My girls used to turn their noses up at Brussels sprouts, but once I started roasting them like this (and another version with an aioli drizzle), they were hooked. I think it's the sweet maple glaze mixed with the salty bacon that wins everyone over. Crispy around the edges, tender in the middle, and honestly... they're hard to stop eating.

They're perfect alongside pork tenderloin, chicken, salmon, or steak... but don't be surprised if you find yourself sneaking a few straight off the pan before dinner.

Why You'll Love This Recipe

• Crispy edges with tender centers.

• Sweet maple and tangy balsamic balance perfectly.

• Crispy bacon makes everything better.

• Easy enough for busy weeknights.

• Ready in about 35 minutes.

• A great way to get Brussels sprout skeptics to give them another try.

What You'll Need

• Large sheet pan

• Large mixing bowl

• Skillet

• Measuring spoons

  
  

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved

• 6 slices bacon, cooked and crumbled

• 2 tablespoons olive oil

• 2 tablespoons pure maple syrup

• 2 tablespoons balsamic vinegar

• 2 cloves garlic, minced

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

  
  

Optional

• Fresh Parmesan cheese

• Chopped parsley

• Cracked black pepper

  
  

How to Make Balsamic Maple Brussels Sprouts with Bacon

1. Preheat the oven.

Preheat your oven to 425°F. Line a baking sheet with parchment paper if desired.

2. Prepare the Brussels sprouts.

Trim the ends and cut the Brussels sprouts in half.

In a large bowl, toss them with:

• Olive oil

• Salt

• Black pepper

• Garlic

  
  

3. Roast.

Spread the Brussels sprouts cut-side down on the baking sheet.

Roast for 20–25 minutes, until they're golden brown and crispy around the edges.

4. Make the glaze.

While the Brussels sprouts are roasting, whisk together the maple syrup and balsamic vinegar.

5. Finish the sprouts.

Transfer the roasted Brussels sprouts back to the bowl.

Add:

• Maple balsamic glaze

• Crumbled bacon

  
  

Gently toss until everything is coated.

6. Serve.

Transfer to a serving dish and sprinkle with Parmesan or fresh parsley if you'd like.

Serve immediately.

Make It Your Own

• Add chopped pecans or walnuts for crunch.

• Sprinkle with Parmesan before serving.

• Add a pinch of red pepper flakes for heat.

• Finish with a drizzle of hot honey.

  
  

What to Serve With Balsamic Maple Brussels Sprouts

These pair perfectly with:

• Bourbon-Glazed Pork Tenderloin

• Roast Chicken

• Grilled Salmon

• Steak

• Meatloaf

• Mashed Potatoes

• Wild Rice

  
  

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven or air fryer for the crispiest texture.

Serve them with pork tenderloin, chicken, salmon... or just stand at the counter and eat them with your fingers like I do.

Frequently Asked Questions

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts work best because they roast and caramelize much better.

Can I make these ahead of time?

Yes. Roast the Brussels sprouts ahead of time and toss them with the glaze and bacon just before serving.

Can I make them without bacon?

Absolutely. They're still delicious with just the maple balsamic glaze.

A Few Final Thoughts

These Brussels sprouts have become one of our favorite side dishes.

They're simple, packed with flavor, and proof that sometimes all it takes is roasting vegetables the right way to change a few minds.

Even if someone at your table says they don't like Brussels sprouts... I'd still make these. They might surprise you.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.