Transform humble Brussels sprouts into a crave-worthy side with this Maple-Glazed Bacon Brussels Sprouts recipe. Between the crisped edges of the sprouts, crunchy pecans, and ribbons of smoky bacon, every bite offers sweet, savory, and nutty contrasts. It’s the ultimate holiday side or a weeknight upgrade for vegetable skeptics.

Why It Shines

• Textural interplay: Tender centers, crispy leaves, and toasted nuts.

• Flavor layering: Maple syrup’s sweetness mingles with bacon’s umami and a hint of balsamic acidity.

• Simple execution: Sheet-pan roasting and a quick stovetop glaze.

Ingredients (serves 4–6)

• 1½ lbs Brussels sprouts, halved

• 4 oz thick-cut bacon, diced

• 2 tbsp olive oil

• Salt and pepper

• ¼ cup pure maple syrup

• 1 tbsp balsamic vinegar

• ½ cup pecan halves, toasted

Method

1. Roast sprouts and bacon:
   Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss Brussels sprouts and bacon with olive oil, salt, and pepper. Roast 20–25 minutes, shaking pan halfway, until sprouts are golden and bacon is crisp.

2. Prepare glaze:
   While they roast, heat maple syrup and balsamic vinegar in a small saucepan over low heat until just simmering; remove from heat.

3. Toss and finish:
   Transfer hot sprouts and bacon to a large bowl. Pour glaze over and toss vigorously to coat. Add pecans, toss gently.

4. Serve immediately:
   Plate hot, garnished with a final sprinkle of flaky sea salt.

This dish proves that Brussels sprouts can be the star of the plate. The maple-bacon glaze is indulgent yet balanced by the natural earthiness of the sprouts. Serve alongside roast pork or turkey for a crowd-pleasing holiday feast—or enjoy it on its own as a satisfying vegetarian entrée (just omit the bacon and add extra pecans).