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A white serving bowl containing maple-roasted Brussels sprouts with bacon and pecans next to a grey cloth and spoon.

Maple-Roasted Brussels Sprouts with Bacon and Pecans

Course: Side Dish
Cuisine: American, French, Italian
Keyword: Brussels sprouts recipe, Holiday side dish, roasted Brussels sprouts
Prep Time: 15 minutes
Cook Time: 20 minutes
Bacon cooking (ahead of time): 8 minutes
Total Time: 43 minutes
Servings: 6
Calories: 209kcal
Maple-Roasted Brussels Sprouts are loaded with incredible flavor and texture. Slightly sweet and slightly savory with a nice crunch from the toasted pecans. All the components can be made up to 1 day in advance. Be served soon after roasting.
Print Recipe


  • Baking sheet


  • ½ cup pecans roughly chopped
  • 4 strips bacon thick slice
  • 2 lb Brussels sprouts trimmed, ends snipped, and cut in half, lengthwise
  • 1 fuji apple peeled, cored and thinly sliced
  • ¾ tsp Kosher salt
  • ½ tsp ground black pepper
  • 3 tbsp balsamic vinegar
  • 2 tbsp pure maple syrup


  • Preheat oven to 350°F.
  • Line a baking sheet with foil and place the pecan on the pan. Toast for about 4 to 5 minutes, turning the pan once. Keep an eye on them, don't let them burn! Set aside.
  • On the same baking sheet (with pecans removed), add the strips of bacon and place in the oven and bake until crisp, about 20 minutes. Use tongs to transfer cooked bacon to a plate lined with paper towels. If desired, transfer the rendered bacon grease to a small bowl and set aside.
  • Increase oven temperature to 400°F.
  • Place the trimmed and halved Brussels sprouts and sliced apples in a large bowl and toss with 1 tbsp olive oil and 1 tbsp reserved bacon grease. (Or 2 tbsp olive oil, if not using bacon grease). Gently mix with the salt and pepper.
  • Remove the foil from the pan and spread the Brussels sprouts and apples onto it.
  • Bake for 20 minutes, re-distributing the sprouts and apple on the pan halfway through the roasting.
  • Remove from the oven and return to the large bowl. Slowly add the balsamic vinegar, maple syrup, and half of the crumbled bacon and half of the toasted pecans. Gently mix until well-coated.
  • Transfer to a serving dish and garnish with the remaining bacon and pecans. Serve at once.



Toasting the pecans, cooking and crumbling the bacon, and prepping the sprouts and apples call all be done up to 1 day in advance.  Toss the sliced apples with a tbsp. of lemon juice to prevent them from oxidizing (turning brown).
Frozen sprouts can be used in place of fresh, but we strongly recommend going with fresh, if possible. 
If you prefer the sprouts with a darker char, leave them in the oven for an additional 5 to 10 minutes.
This dish is best served warm soon after baking.  
For a complete vegetarian version, omit the bacon and increase the olive oil to 2 tbsp (for tossing the apples and sprouts with).
Taste before serving.  We like to sprinkle coarse sea salt over the prepared dish, but that's a matter of taste.  
Leftovers will keep for several days in the refrigerator.  This dish doesn't freeze very well.  But, usually, there are very few leftovers to figure out what to do with!


Calories: 209kcal | Carbohydrates: 21g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 428mg | Potassium: 675mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1140IU | Vitamin C: 129mg | Calcium: 79mg | Iron: 2mg