These oven-roasted Brussels Sprouts with bacon are the perfect fall side dish! Coated in maple syrup for a crispy and caramelized texture.
A lot of us grew up loathing Brussels Sprouts and for a good reason. They were steamed to death and mushy! This tiny cabbage is delicious when roasted in a hot oven.
Maple syrup helps caramelize Brussels Sprouts for that crunchy texture. The salty flavor of bacon loves teaming up with maple syrup. To finish toasted hazelnuts are sprinkled on top.
With only 5 ingredients, oven-roasted Brussels Sprouts are so EASY to put together. This recipe is a great addition to Thanksgiving, Christmas, or anytime around the Holidays.
This recipe was inspired by wellplated.com. If you are curious about what kind of goodies I keep in my pantry, check out my kitchen essentials.
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What makes oven-roasted brussels sprouts with bacon so good
- Perfect Holiday Side Dish: This recipe is a crowd-pleaser, and people will be amazed by how delicious Brussels Sprouts can taste.
- Maple Syrup: How we can achieve such a crispy texture. Maple syrup contributes a nice sweetness that goes well with bacon.
- Hazelnuts: Probably the best nut ever! The nutty flavor of hazelnuts elevates this side dish.
Roasted Brussels Sprouts Ingredients
- brussels sprouts
- maple syrup
- sugar-free bacon
- hazelnuts
- olive oil
- salt + pepper
How to make this recipe
Making oven-roasted brussels sprouts with bacon is so easy! Here's how to make it:
- Preheat oven to 400 degrees. Place hazelnuts on a baking tray and toast for 10 minutes or until golden brown.
- Place hazelnuts on a large kitchen towel. Fold a kitchen towel in half and rub back and forth, creating friction to remove the skins. Roughly chop hazelnuts and set them aside.
- Cut Brussels Sprouts in half and place them on a foil-lined baking tray.
- Combine olive oil, maple syrup, bacon, Brussels Sprouts, salt, and pepper.
- Roast for 30 minutes or until caramelized.
- Sprinkle toasted hazelnuts on top and serve.
Substitutions
- Brussels Sprouts: If Sprouts are not your jam, cauliflower is a great swap. Make sure to cut cauliflower into florets before roasting.
- Maple Syrup: Swap out the maple syrup for 2 tablespoons of coconut sugar or honey.
- Bacon: To keep this recipe meatless, replace bacon with vegan bacon.
Variations
- Vegan: Replace bacon with a vegan alternative
- Keto: Instead of maple syrup use 2 tablespoons of balsamic vinegar
- Air Fryer: Cook Brussels Sprouts at 375 for 5 minutes toss, and cook for another 5 minutes. You will need to cook the chopped bacon seperatly in a saute pan. Top Sprouts with crispy bacon, maple syrup, and toasted hazelnuts.
How to store and reheat oven roasted brussels sprouts
Brussels Sprouts are the best right out of the oven! However, it is possible to store, freeze and reheat them.
- How to Store: Store leftovers into an airtight container and refrigerate for up to 3 days.
- To Freeze: After roasting Brussels Sprouts, allow them to cool to room temperature. Transfer them into a freezer bag or airtight container. Place into the freezer for up to 12 months.
- To Reheat: Place Brussels Sprouts on a baking tray with a small amount of oil to prevent sticking. Bake at 350 degrees for 5 minutes or until hot.
Pro Tips
- Do not reheat in the microwave: The best way to reheat it in the oven is to retain the crispy texture. Microwaving Brussels Sprouts will make them mushy.
- Crank up the temperature on your oven: Roast these veggies at 400 degrees or higher for that crispy texture.
- Remove hazelnut skins when hot: After nuts come out of the oven, place them on a large kitchen towel and rub vigorously to remove the skins. This process works the best while the nuts are still hot.
- Smash the hazelnuts in a ziplock bag: Place the peeled hazelnuts into a ziplock bag and smash with a mallet or rolling pin. This will give you a nice chopped nut consistency.
- Quick clean up: Line your baking tray with aluminum foil to preserve your pan. Since we use maple syrup in this recipe, it can be hard to clean.
Frequently Asked Questions
The trick here is to crank up the oven to at least 400 degrees. The high heat of the oven creates a crunchy exterior. Adding a few tablespoons of maple syrup or honey will aid in caramelization.
You can overcook them, resulting in a mushy Brussels Sprout. The most common mistake is cooking at a low temperature. If your Brussels Sprouts are mushy, place them on a baking tray and crisp them in a 425-degree oven for a few minutes.
Yes, many people roast them whole. By slicing them in half, you create more surface area for caramelization.
Absolutely! If you want restaurant-quality crispiness, frying is the way to go. The air fryer is great because you are using air instead of oil to cook the Sprouts. Slice Brussels Sprouts in half and roast at 375 degrees for 10 minutes.
Other fall favorite recipes:
📖 Recipe
Oven Roasted Brussels Sprouts with Bacon
Ingredients
- 1 ½ pounds fresh Brussels Sprouts trimmed and cut in half
- 6 strips bacon chopped, uncured sugar-free
- 2 tablespoons maple syrup
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup hazelnuts
Instructions
- Preheat oven to 400 degrees.
- Place hazelnuts onto a small baking tray and toast for 10 minutes or until golden brown.
- Place hazelnuts onto a large kitchen towel and wrap to enclose. Rub vigorously back and forth to remove the skins. Roughly chop or smash hazelnuts and set them aside.
- Line a baking tray with aluminum foil for quick clean-up. Slice Brussels Sprouts in half and place them onto the tray.
- Place maple syrup, olive oil, chopped bacon, salt, and pepper on top of Brussels Sprouts. Mix well. Turn the Sprouts cut side down for roasting.
- Place into the center of a 400-degree oven and roast for 30 minutes or until crispy. (Brussels Sprouts may look a little burnt but that's just the maple syrup caramelizing, its delicious)
- Top Brussels Sprouts with chopped hazelnuts and serve!
