These Brussel Sprouts Baked with Bacon and Maple Syrup are the perfect balance between sweet and salty! The best side dish to any meal and one you’ll crave over and over again. Good news: They’re simple to make and the clean up is easy!
Brussel Sprouts. I like to think of them as glorious little Cabbages. Go ahead, un-see that! But, Brussel Sprouts baked with Bacon and Maple Syrup? Say no more. That is flavour overload if you ask me. And I mean that in the best way possible! This easy side dish may only require a few simple ingredients to whip up but don’t be fooled, it delivers on flavour. Big time.
I feel like Brussel Sprouts are just one of those things. Like Tomatoes or Anchovies, half the world hates them (we cannot be friends). But, the other half (you guessed it…ME) just absolutely loves them. In any which way. Essssppppecially baked with Bacon and Maple Syrup. Now, I’m assuming you’re one of me who are on the side of liking (loving) these glorious little cabbages or you likely wouldn’t have landed on this recipe. So let me make you love them even more now, shall we?
WHAT YOU’LL NEED TO MAKE THIS SWEET AND SALTY SIDE DISH
I wasn’t kidding when I said few ingredients. Five to be exact (and that’s if you’re counting salt and pepper). Let’s get into them in a little bit more detail down below:
- The Brussels: Generally speaking, we’re going to be trimming the ends off of the Brussel Sprouts and then cutting them in half. If there are any astronomically larger ones (like I got in my bag), quarter them instead of half. The idea is to make them into as even pieces as possible so they cook equally in the same amount of time without burning.
- The Maple Syrup: For the added sweetness, duh! Just gonna throw this out there, folks: Anytime I talk about Maple Syrup on my blog or in my recipes, I’m referring to the real (good) stuff. So, 100% pure! Table syrup is just not the same and as you know, I’m all about reading ingredients aka what ACTUALLY goes into the stuff. Pure Maple Syrup is where it’s at (after all, I’m Canadian, eh!) The Maple Syrup kind of caramelizes the Brussel Sprouts as they cook taking them to a whole other level.
- The Bacon: Regular ol’ bacon adds saltiness and deliciousness to the dish. Paired with the brussels sprouts and sweetness of the maple syrup, there really is no better combo. You can use thick cut if you prefer, you just might have to cook it for longer (I prefer regular cut bacon).
- Salt/Pepper: Rounds out all the flavours in this baked brussels sprouts recipe.
- Maldon Flake Salt (not pictured): Optional but for that much recommended added salty-ness to balance out the sweet. SO good. And yes, Maldon’s is different from regular ol’ table salt. These are coarse salt flakes (you can physically see in the photos) which add just the perfect amount of everything – saltiness, crunch, texture, flavour.
KEY TIPS TO MAKING BRUSSELS SPROUTS BAKED WITH BACON AND MAPLE SYRUP
- Bake the Bacon on the same sheet pan you’re going to cook the Brussel Sprouts. When transferring the cooked bacon into a bowl, leave as much grease/bacon fat behind to coat the Brussel Sprouts with.
- Cut the Brussel Sprouts into similar sized pieces to ensure even cooking.
- Keep an eye on the Brussel Sprouts while cooking. To ensure nothing burns, shake/rotate the pan halfway through.
- Topping the final dish with Maldon Sea Salt Flakes really takes this dish to the next level as the salt offers the perfect contrast to the Maple Syrup. So, if possible, don’t skip this step!
HOW DO YOU TRIM BRUSSEL SPROUTS?
So, you’re on board with this recipe (Hallelujah!) and you’re ready for the ultimate flavour explosion. There’s only one problem. How on Earth do you trim these little cabbages, anyway?! It ain’t as bad as you think, my friend!
Using a sharp knife, cut the bottom end off each Brussel Sprout. Then, remove any yellow or damaged leaves (these tend to naturally fall off when you cut). Finally, cut each Sprout in half lengthwise or quarters if they’re too big.
PRO TIP: You don’t have to discard all of the leaves that come apart from the Brussel Sprout as you cut the bottom off. These tend to crisp up in the oven when baking and honestly, are the best part and a reward I save just for myself, you know, for making the best side dish and all 😉
FREQUENTLY ASKED QUESTIONS
These Zucchini Turkey Burgers, Spinach, Artichoke and Millet Burgers or Broiled Cod are all good options. If you’ve got leftovers or looking to make a killer Breakfast or Brunch, try serving them alongside some Eggs and Home Fries.
Leftovers can be stored in an airtight container and kept in the fridge for up to 4 days. To reheat, throw in a 350 degree oven on a parchment lined baking sheet for 5 minutes or until heated through. Alternatively, you can use a microwave.
Yes! I do this step for a couple reasons. The most obvious (and important!) is to get all that bacon grease onto the sheet pan so we can later toss our Brussel Sprouts in it. This recipe just wouldn’t be the same without that. Secondly, it ensures that the bacon is crispy and cooked through when added to the final dish. Cooking it at the same time as the Brussel Sprouts alone is not enough time to crisp up the bacon.
So…go on…whatcha waiting for…go make these Baked Brussel Sprouts tonight!
- 1 pound Brussel Sprouts, trimmed and halved
- 6 slices Bacon
- 2 tbsp Pure Maple Syrup
- Salt and Pepper, to taste
- Maldon Sea Salt, for finishing (optional but highly recommended)
- Preheat the oven to 400°.
- Cut the bacon into small pieces.
- Add to a parchment lined baking sheet. Cook for 10-12 minutes, or until bacon is crispy and almost cooked through, stirring halfway. Transfer to a bowl making sure to leave as much grease behind on the baking sheet as possible. Set bacon aside.
- Add the Brussel Sprouts, Maple Syrup, Salt and Pepper to the baking sheet with the bacon grease. Give it a good stir and return the baking sheet to the oven.
- Bake for about 20 minutes, stirring/rotating the pan halfway through. Add the bacon in with the rest of the ingredients and return the pan back to the oven. Cook an additional five minutes, keeping an eye to ensure nothing burns. Top with Maldon Flaky Sea Salt for a flavor burst you don't want to miss!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 535mgCarbohydrates: 15gFiber: 3gSugar: 8gProtein: 9g
IF YOU LOVE THIS TASTY COMBO, YOU DEFINITELY HAVE TO TRY MY BACON WRAPPED BRUSSELS SPROUTS RECIPE NEXT!
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