Crispy, salty and sweet- these Brussels have it all! They will bring even the pickiest of eaters to the table! These Maple Brussels Sprouts are roasted in bacon fat, then tossed in maple syrup and topped with bacon, Craisins and candied pecans. Every bite is a burst of flavors and textures that make this the perfect side dish for any meal!
Why You’ll Love This Recipe
- They bring balance to a meal: Most savory meals need a different flavor profile and these Brussels sprouts do just that.
- You can prep all the components ahead of time: The candied pecans can be made days before and kept in the fridge as well as the bacon. Roast and toss together before enjoying.
- It truly goes with any dish: pasta and pork? rice and chicken? These sweet and salty Brussels sprouts go with everything!
Ingredients You’ll Need
- Brussel Sprouts: 2 cups, halved
- Bacon: cooked in the oven and bacon grease saved
- Dried cranberries: I use Craisins but any variety will work
- Pecans: you can use then pre chopped, but I find they’re too small. I prefer to buy the halves and roughly chop myself so the pieces are still pretty big
- Brown sugar: for glazing those pecans
- Maple Syrup: the 100% pure kind for this! The flavor is incredible.
- Cinnamon: just a touch to give the pecans some cinnamon sugar flavor
- Vanilla: Adds a little extra depth to those pecans
- Salt and pepper: just added to taste
Step by Step Recipe Instructions
Let’s start with the bacon:
- Place the bacon strips on a parchment lined baking sheet and preheat your oven to 400 degrees
- Bake the bacon strips for 15-20 min or until they’re browned and crispy
- Transfer bacon to a paper towel lined plate and add the bacon grease to a large bowl (you’ll toss the Brussels sprouts in here)
- Chop up your cooled bacon and set aside
Now for the Candied Pecans:
- Add the brown sugar and maple syrup to a saucepan and heat until boiling and bubbly.
- Add in the chopped pecans, cinnamon and vanilla and give it a good stir until they’re well coated.
- Spread in a thin layer onto a parchment lined baking sheet.
- Pop in the freezer until solid then break apart into small pieces.
For the Maple Brussels sprouts:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Cut your Brussels in half and toss them into the bowl with the cooled down bacon fat.
- Spread onto baking sheet and then roast for 20-30 minutes, tossing every so often.
- Once they’re done, drizzle them with maple syrup and top with the candied pecans, chopped bacon and Craisins. Toss until fully combined and serve.
Tips for perfectly roasted Brussels sprouts
- Toss every 5-7 minutes. You want them to be crispy, but not burnt. The key is to toss them often so the part that’s touching the pan isn’t burning.
- A good amount of fat. Now is not the time to be conservative with your portions. A good coating of the bacon grease is what is going to allow those to crisp up beautifully and bring so much flavor.
- A fully preheated oven. Don’t toss those Brussels in until the oven has fully preheated. You want a nice hot environment to crisp those up beautifully or else they’ll turn out soft.
Variations and Substitutions:
- Not a bacon fan? Omit it. It’s totally fine. As for the bacon grease, just use olive oil. 2-3 tbsp should be enough.
- If you don’t love Craisins, you might like swapping those out for dried raisins, apricots or cherries!
- Candied pecans: although this recipe is one of my absolute favorites to snack on it’s own, if you’re pressed for time, buy pre made candied pecans!
How to Serve your Maple Brussels sprouts:
Some delicious meal pairings would be:
- Chicken and potatoes: it’s a classic, but it has a neutral flavor profile and really allows the Maple Brussels sprouts to be the shining star!
- Pork tenderloin and pasta: It’s a delicious balance of salty and sweet. Add a touch of Parmesan to everything to bring it all together.
- Thanksgiving dinner: Honestly, you can’t go wrong with Brussels sprouts at Thanksgiving and these bring all the best flavors of the holidays. Such a great fall dish.
How to Store:
If you have leftovers (you probably won’t!), store in an airtight container in the fridge for up to 2 days.
If you’re looking for an appetizer to use up some more of those pecans,, give this one a try: Apple Pecan Brie.
Maple Brussels Sprouts with Bacon, Craisins and Candied Pecans
Brussels Sprouts are roasted in bacon fat, then tossed in maple syrup and topped with bacon, Craisins and candied pecans.
Ingredients
Candied Pecans
- 1 cup pecan halves roughly chopped
- 3 tbsp brown sugar
- 4 tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
Brussels sprouts
- 4 strips bacon
- 2 cup Brussels Sprouts cut in half
- 3 tbsp dried cranberries
- 2 tsp maple syrup
- salt and pepper to taste
Instructions
Cook the Bacon
- Preheat your oven to 400 degrees.
- Place the bacon strips on a parchment lined baking sheet and place in the oven.
- Bake the bacon strips for 15-20 min or until they're browned and crispy
- Transfer bacon to a paper towel lined plate and add the bacon grease to a large bowl (you'll toss the Brussels sprouts in here)
- Chop up your cooled bacon and set aside.
Candied Pecans
- In a large saucepan, add the brown sugar and maple syrup to a saucepan and heat until boiling and bubbly.
- Add in the chopped pecans, cinnamon and vanilla and give it a good stir until they're well coated.
- Spread in a thin layer onto a parchment lined baking sheet.
- Refrigerate or freeze until hardened then break apart into bite sized pieces. Set aside.
Brussels sprouts
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Cut your Brussels in half and add them into the bowl with the cooled down bacon fat. Toss until coated.
- Spread onto baking sheet and then roast for 20-30 minutes, tossing every so often.
- Once they're done, drizzle them with maple syrup and top with the candied pecans, chopped bacon and Craisins. Toss until fully combined then add salt and pepper to taste and serve.
Notes
Toss every 5-7 minutes. You want them to be crispy, but not burnt. The key is to toss them often so the part that’s touching the pan isn’t burning.
A good amount of fat. Now is not the time to be conservative with your portions. A good coating of the bacon grease is what is going to allow those to crisp up beautifully and bring so much flavor.
A fully preheated oven. Don’t toss those Brussels in until the oven has fully preheated. You want a nice hot environment to crisp those up beautifully or else they’ll turn out soft.
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