Oven Roasted Brussels Sprouts with Bacon

5 from 1 vote

Oven-roasted Brussels Sprouts with Bacon makes the ultimate side dish! Did I mention this recipe has maple syrup and bacon?

Prep Time5

Cook Time30

Total Time35

Course: Vegetable Sides

Cuisine: American

Servings: servings

Calories: 364kcal

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!

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 in your oven: Roast these veggies at 400 degrees or higher for that crispy texture.

Remove hazelnut skins when hot: After the nuts come out of the oven, place them on a large kitchen towel and rub vigorously to remove the skins. This process works best while the nuts are still hot.

Smash the hazelnuts in a ziplock bag: Place the peeled hazelnuts into a ziplock bag and smash them 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.