Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.

  • Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Nutrition Facts

175.3 calories; protein 4.8g 10% DV; carbohydrates 13.6g 4% DV; fat 12.1g 19% DV; cholesterol 6.6mg 2% DV; sodium 352.2mg 14% DV. Full Nutrition

Reviews (306)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2014
I have made this a handful of times and it's always been a big hit. I do make a few adjustments though; first I pre-cook the bacon until it's about half done, I don't like mushy sprouts and that's what you get in order for the bacon to crisp up. Next I pour the bacon, any grease from the pre-cooking, the syrup, sprouts and s&p in a bowl and mix it all up, then I add just enough olive oil to coat usually only a couple of tablespoons is needed. I definitely line my baking sheet with foil because the syrup really gets sticky and I cook at 400 for only about 20 minutes. These small adjustments make it perfect every single time. Read More
(733)

Most helpful critical review

Rating: 3 stars
12/17/2012
We love brussel sprouts but I had some issues with this recipe. First of all the 40 minutes at 400 degrees is WAY to long. You end up burning the syrup. Next time I will half them and they should be done in about 15 minutes (the minimum time I think you need for the bacon to cook) I took mine out way before the 40 minutes and they where whole and they were cooked through to tender. I would also just put the olive oil to coat maybe several tablespoons 1/4 of a cup is a lot especially with the bacon rendering out fat. Make sure you line your pan with foil or you will need a jack knife to clean your pan. I would be willing to try this again with these modifications. Read More
(144)
416 Ratings
  • 5 star values: 310
  • 4 star values: 83
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
04/20/2014
I have made this a handful of times and it's always been a big hit. I do make a few adjustments though; first I pre-cook the bacon until it's about half done, I don't like mushy sprouts and that's what you get in order for the bacon to crisp up. Next I pour the bacon, any grease from the pre-cooking, the syrup, sprouts and s&p in a bowl and mix it all up, then I add just enough olive oil to coat usually only a couple of tablespoons is needed. I definitely line my baking sheet with foil because the syrup really gets sticky and I cook at 400 for only about 20 minutes. These small adjustments make it perfect every single time. Read More
(733)
Rating: 3 stars
12/17/2012
We love brussel sprouts but I had some issues with this recipe. First of all the 40 minutes at 400 degrees is WAY to long. You end up burning the syrup. Next time I will half them and they should be done in about 15 minutes (the minimum time I think you need for the bacon to cook) I took mine out way before the 40 minutes and they where whole and they were cooked through to tender. I would also just put the olive oil to coat maybe several tablespoons 1/4 of a cup is a lot especially with the bacon rendering out fat. Make sure you line your pan with foil or you will need a jack knife to clean your pan. I would be willing to try this again with these modifications. Read More
(144)
Rating: 4 stars
03/05/2013
My brussels hating husband has requested these again and I did not even have bacon! Soak sprouts in salted water for 1/2 hour first. And line the pan with foil. Possible cut down on the oil too if bacon is fatty. Read More
(57)
Advertisement
Rating: 5 stars
01/24/2015
I have made this several times. Great the way it is written and easy to change up. I now cook my bacon until it is halfway cooked and slice the brussels in half, just a preference for us, cuts the cooking time down. I use the fat from the bacon and some olive oil to just coat, but not 1/4 C. The bacon makes more fat while it continues to cook. I add garlic and walnuts. Thank you for sharing. BTW, my husband hated brussels...not anymore! Read More
(55)
Rating: 5 stars
12/19/2016
4 pieces of bacon... that's just plain silly ;) Made it with a pound of bacon and got rave reviews! :) Read More
(42)
Rating: 5 stars
09/24/2013
These are like candy! I added a couple of tablespoons of oil and a couple tablespoons of maple syrup with salt and pepper into a zipper bag. Boiled the Brussels sprouts in salted water for five minutes, cooled and then halved them. (That makes them more tender.) Tossed them in the bag with the oil, syrup, and seasonings to coat. Spread them out on a sheet lined with foil. I didn't add bacon. They took almost 45 minutes. So yummy! Read More
(38)
Advertisement
Rating: 5 stars
04/30/2014
Trimmed off bottoms and cut sprouts in half lengthwise. Tossed all ingredients together in bowl (loosely measured ingredients) to coat then spread out in stoneware baking dish. Baked till sprouts were browned all over and tender and bacon crisp. Teenage kids loved it. Not a drop leftover. Read More
(31)
Rating: 4 stars
01/03/2016
375, folks ... at 400, mine were already black on the bottom after 10 minutes. Turn the temp down and they're nicely browned/carmelized and tasty, with the bacon bits crispy and the whole thing yummy! Read More
(26)
Rating: 5 stars
12/14/2014
I've made this several times after eating something like it at a restaurant one night. A couple of variations are interesting. Tossing in either some chopped walnuts/pine nuts and/or craisins. Or good just the way it's written. Read More
(19)