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GET IT NOWMy Crispy, Glazed Maple Bacon Brussels Sprouts Have A Festive Holiday Topping
I based this maple bacon brussels sprouts recipe on my classic bacon brussels sprouts, but wanted to give it a more festive twist. So, I added a maple glaze for sweetness, then tossed in pistachios, goat cheese, and juicy pomegranate for crunch, creaminess, and a pop of color. This dish is still super easy to make, but now it feels holiday-worthy… and tastes even better. Here’s why:
- Crispy sprouts with sweet, caramelized glaze – These maple glazed brussels sprouts are just as crispy as regular roasted brussels sprouts, but with a sweet, sticky, and caramelized glaze all over them. I tested a few different glaze timings, and landed on this for the best texture and flavor.
- Festive, colorful toppings – The crispy bacon, creamy goat cheese, bright pomegranate, and crunchy pistachios add so much variety in both flavor and texture. It’s an easy upgrade that turns a simple side dish into something special.
- Quick and easy – It may look fancy, but this dish cooks on one pan and is mostly hands-off. I kept the same method from my original because it just works — no need to precook the bacon.
If you’re a fan of these vegetables and want a more interesting way to add them to your holiday table this year, these maple glazed brussels sprouts are perfect. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my maple brussels sprouts recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Brussels Sprouts – I recommend medium-sized brussels sprouts, because they get crispy and caramelized around the same time they get tender. Smaller ones can turn mushy, but see my tips below if yours are large. You can use frozen brussels sprouts if you have to — just cut in half after 10 minutes, once soft enough to cut — but the texture isn’t the same.
- Bacon – I usually bake bacon on its own, but here you want it raw. It crisps up with the sprouts in the oven, which is my favorite part because there’s no extra step. You can also use turkey bacon!
- Maple Syrup – I use Wholesome Yum Zero Sugar Maple Syrup to keep it sweet without the sugar, but regular maple syrup or even sugar free honey is fine.
- Pomegranate Arils – I prefer to get the whole fruit and get the seeds fresh, as they are most juicy that way, but the seeds in a little jar are fine as a shortcut. If you have extra, toss them into my pomegranate salad.
- Pistachios – Chopped walnuts or pecans also pair well with these holiday flavors, or try pepitas for a nut-free option.
- Goat Cheese – For a little creamy tang in every bite. I’ve also topped these maple bacon brussels sprouts with crumbled feta or even blue cheese for a stronger flavor.
- Olive Oil, Sea Salt, & Black Pepper – Avocado oil or any neutral cooking oil will work just fine. And if you want some heat, toss in some cayenne pepper.
How To Make Maple Bacon Brussels Sprouts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the sprouts. In a large bowl, coat the brussels sprouts with the oil, salt, and pepper.
- Arrange with bacon. Spread the sprouts in a single layer on a baking sheet, and sprinkle the bacon on top. It’s fine if some pieces fall between the sprouts.
- Roast in the oven. Bake until the sprouts are browned on the bottom and the bacon starts to crisp.
- Toss with syrup. Drizzle the brussels sprouts with maple syrup and toss. I flip the sprouts so the other side gets a chance to brown, then return them to the oven.
- Add the toppings. Sprinkle your maple bacon brussels sprouts with pomegranate, pistachios, and goat cheese just before serving.
My Tips For The Best Texture
- Make sure your brussels sprouts are cut to similar sizes. Like I said above, I recommend medium ones cut in half. If some are really large, I like to quarter them, so they roast at the same rate as the smaller ones.
- If you’re using a good non-stick pan, you can skip the lining. I used this extra large baking sheet because it holds everything in a single layer, and since it’s nonstick and warp-resistant, there’s no need for parchment. You could also use two jelly roll pans like this from the same brand if you don’t have a big one.
- Spread the sprouts in a single layer, without stacking. If they’re too close together, your maple bacon brussels sprouts will steam instead of roasting and won’t crisp up. And neither will the bacon itself.
- I tried tossing the sprouts with maple syrup upfront, but it burned too easily and also prevented the sprouts from getting as crispy. It worked better to roast with just oil first, then add maple syrup toward the end.
- Want them extra crispy? Pop the under the broiler for 2-3 minutes at the end for even more browning. Just keep a close eye so they don’t burn.
- If you don’t want the goat cheese to melt too much, let the maple brussels sprouts cool for 5-10 minutes first. Then sprinkle the cheese on top.
Maple Bacon Brussels Sprouts
My maple bacon brussels sprouts make a festive holiday side dish, with crispy bacon, creamy goat cheese, juicy pomegranate, and pistachios.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet, or two jelly roll pans, with foil or parchment paper. (You can omit the lining if using a good non-stick pan like the ones linked here.)
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In a large bowl, toss the brussels sprouts with olive oil, salt, and pepper.
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Arrange the brussels sprouts in a single layer on the pan(s), making sure each sprout is touching the pan. Sprinkle the bacon evenly over the sprouts. Try to make sure the bacon pieces are not stuck to each other, but it's fine if they are touching the sprouts or fall to the bottom of the pan.
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Roast the sprouts for 20-25 minutes, until browned on the bottom.
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Drizzle the brussels sprouts with maple syrup and use tongs to toss in the pan. Arrange in a single layer again, with the less browned side down. Roast for 5-10 more minutes.
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Optional step: If you want them even more browned or crispy, place under the broiler for 2-3 minutes.
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Sprinkle the brussels sprouts with pomegranate seeds, pistachios, and goat cheese.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best crispy, caramelized texture.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. They do get much softer in the fridge, but the flavor is still so good!
- Reheat: I recommend warming them in the oven or air fryer, so they crisp back up. The microwave makes them super soft.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Maple Bacon Brussels Sprouts
Serving Ideas
I serve these maple bacon brussels sprouts for weeknights, holidays, and everything in between, all season. Try them with:
- Holiday Mains – These go perfectly with my classic Christmas recipes, like juicy beef tenderloin, lamb chops, glazed ham, or prime rib roast. The red and green are so festive! My personal favorites are seafood, like crab legs or lobster tails.
- Thanksgiving Mains – Of course, these maple glazed brussels sprouts are just as good on your Thanksgiving table with roasted turkey! I also just did a trial run with my new turkey roulade and my family loved it.
- Weeknight Favorites – While they look impressive, this recipe is simple enough for your regular fall and winter dinners, too. Try them with my baked chicken breast, roasted half chicken, or salmon steaks.
2 Comments
Edward
0OMG These are remarkable. No goat cheese so I used what I had, Swiss, no pistachios, so I used crushed walnuts and the Indian apple was a great addition. This will be a once a weeker.
Wholesome Yum D
0I’m so glad you loved them, Edward! Love that you made it work with what you had, Swiss and walnuts sound like delicious swaps, and the apple twist is such a fun touch. Thanks for sharing!