Thanksgiving Brussels Sprouts with Maple and Bacon

These Thanksgiving Brussels sprouts hit every note you want in a holiday side: deeply caramelized edges, salty crisp bacon, toasted pecans, and a sticky maple glaze.

The oven does most of the work, so you can focus on the turkey while the sprouts turn golden and irresistible.

What Makes These Brussels Sprouts So Good

High heat roasting eliminates any bitterness and gives you those crispy, shaggy outer leaves that everyone fights over.

The combination of salty bacon, sweet maple, and nutty pecans makes them taste like a special occasion dish without any extra fuss.

Ingredients

• 2 lbs Brussels sprouts, trimmed and halved: look for bright green, firm sprouts with tight leaves
• 4 slices thick-cut bacon, chopped: thick bacon holds up better during roasting and stays meaty
• ¼ cup pure maple syrup: use real maple syrup, not pancake syrup, for the best flavor
• ½ cup pecan halves: toast them in a dry skillet for a minute if you want extra nutty depth
• 2 tbsp olive oil: helps the sprouts crisp and keeps them from drying out
• 1 tbsp balsamic vinegar: adds a mild tang that cuts through the sweetness
• ½ tsp kosher salt
• ¼ tsp black pepper

Variations / Substitutions

• Bacon swap: use diced pancetta, turkey bacon, or omit entirely for a vegetarian version
• Sweetener: honey works, though it has a stronger floral note than maple syrup
• Nuts: toasted walnuts or hazelnuts are a good alternative to pecans
• Add dried fruit: toss in a handful of dried cranberries during the last 5 minutes of roasting for a festive pop
• Dairy-free: this recipe is naturally dairy-free as written

If you love the maple-bacon thing, try our Maple Roasted Carrots too.

How To Make Thanksgiving Brussels Sprouts with Maple and Bacon

Step 1: Toss the Brussels Sprouts

Preheat the oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts with the 2 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp salt, and ¼ tsp pepper until well coated. Spread them in a single layer on a large rimmed baking sheet, cut side down for maximum browning.

You want to hear them sizzle when they hit the pan; if they’re too crowded, use two sheets so they roast instead of steam.

Step 2: Add the Bacon and Pecans

Roast for 10 minutes. The edges should just start to turn brown. Take the pan out and scatter the chopped bacon and pecan halves across the sprouts. Drizzle the ¼ cup maple syrup evenly over everything, then give the pan a gentle shake to coat.

The bacon fat will render into the sprouts, and the maple syrup will start to bubble and caramelize. This is when your kitchen smells incredible.

Step 3: Roast Until Caramelized

Slide the pan back into the oven and roast for another 15 to 20 minutes. Keep an eye on it; the sugar in the maple can burn if left too long. You’re looking for sprouts that are fork-tender with deeply browned edges, and bacon that’s crisp but not blackened.

If some nuts are getting too dark before the sprouts are done, gently bury them under a sprout or two. Everything should be sticky, glossy, and flecked with dark crispy bits.

Step 4: Pile and Serve

Transfer the hot sprouts to a serving bowl, using a spatula to scrape up every last sticky bit of maple bacon glaze from the pan. Pile them high and serve immediately.

The pecans will be toasted, the bacon salty, and the sprouts tender inside with shattery-crisp outer leaves. It’s the kind of side dish that disappears fast.

A Few Notes Before You Start

• Pick sprouts that feel heavy for their size with tight leaves; they’ll be fresher and less bitter.
• For the crispiest results, make sure the cut side of each sprout faces down on the pan for at least the first 10 minutes.
• If your bacon is especially lean, add an extra drizzle of olive oil when you add the bacon so the nuts and sprouts don’t dry out.
• Leftovers (if you have any) are fantastic chopped into a breakfast hash or folded into scrambled eggs.

Roasting times vary a bit by pan:

Pan Type	Additional Time After Adding Bacon
Dark metal baking sheet	15 to 17 minutes
Light aluminum baking sheet	18 to 20 minutes
Glass baking dish	20 to 22 minutes

Storing Leftover Brussels Sprouts

Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 to 10 minutes to bring back the crispy edges. Microwaving works in a pinch but will soften the sprouts.

What Goes Well With These Brussels Sprouts

They’re a natural next to roast turkey, of course. But we also love them alongside a vegetarian mushroom Wellington. The maple sweetness complements the richness of the main dish without overpowering.

Frequently Asked Questions

Can I use honey instead of maple syrup?

Yes, honey works but will have a slightly different, more floral flavor.

Do I have to use balsamic vinegar?

No, it adds a tang that balances the sweetness, but you can swap red wine vinegar or skip it.

Why didn’t my sprouts get crispy?

They were likely overcrowded on the pan or the oven wasn’t hot enough. Spread them in a single layer with space between, and make sure your oven is fully preheated.

Can I make these without bacon?

Absolutely. Use 2 tbsp extra olive oil and add a pinch of smoked paprika for a smoky note that replaces the bacon flavor.