Smoky Maple-Glazed Roasted Brussels Sprouts with Bacon Crumble

How to Make Smoky Maple-Glazed Roasted Brussels Sprouts with Bacon Crumble

1. 1

   Step 1: Make the bacon crumble

   Preheat the oven to 425°F (220°C). Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, then transfer to a paper towel-lined plate to drain and cool; reserve about 1 tablespoon of the rendered fat if desired. Once cool, chop or crumble the bacon into small pieces and set aside for topping.

   For this step

   • 6 slicesThick-cut bacon
   
2. 2

   Step 2: Prepare Brussels sprouts and season

   Trim the stem ends of the Brussels sprouts and halve any large ones so pieces are even. In a large bowl, toss the sprouts with olive oil, smoked paprika, kosher salt, and black pepper until evenly coated.

   For this step

   • 1 1/2 poundsBrussels sprouts, trimmed and halved
   • 1 tspSmoked paprika
   • 2 tbspExtra-virgin olive oil
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Roast until caramelized

   Arrange the seasoned sprouts cut-side down on a rimmed baking sheet in a single layer so they brown rather than steam. Roast in the preheated oven for 18–22 minutes, stirring once halfway, until deep golden at the edges and tender when pierced.
   
4. 4

   Step 4: Glaze and finish with bacon and pecans

   While the sprouts finish roasting, whisk together maple syrup and apple cider vinegar in a small bowl. Remove the tray from the oven, drizzle the glaze over the hot sprouts, and toss gently to coat; return to the oven for 1–2 minutes to set the glaze. Transfer to a serving bowl, sprinkle with the bacon crumble and toasted pecans, adjust seasoning with a pinch more salt or pepper if needed, and serve warm.

   For this step

   • 2 tbspPure maple syrup
   • 1 tbspApple cider vinegar
   • 1/3 cupToasted pecans, roughly chopped
   
5. 5

   Step 5: Optional quick caramelize and serve

   For extra shine and deeper caramelization, place the glazed sprouts under the broiler for 1–2 minutes on high, watching closely to avoid burning. Serve immediately as a warm side dish that pairs well with grilled meats or holiday mains.
   

1. Preheat the oven to 425°F (220°C). Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, then transfer to a paper towel-lined plate to drain and cool; reserve about 1 tablespoon of the rendered fat if desired. Once cool, chop or crumble the bacon into small pieces and set aside for topping.
2. Trim the stem ends of the Brussels sprouts and halve any large ones so pieces are even. In a large bowl, toss the sprouts with olive oil, smoked paprika, kosher salt, and black pepper until evenly coated.
3. Arrange the seasoned sprouts cut-side down on a rimmed baking sheet in a single layer so they brown rather than steam. Roast in the preheated oven for 18–22 minutes, stirring once halfway, until deep golden at the edges and tender when pierced.
4. While the sprouts finish roasting, whisk together maple syrup and apple cider vinegar in a small bowl. Remove the tray from the oven, drizzle the glaze over the hot sprouts, and toss gently to coat; return to the oven for 1–2 minutes to set the glaze. Transfer to a serving bowl, sprinkle with the bacon crumble and toasted pecans, adjust seasoning with a pinch more salt or pepper if needed, and serve warm.
5. For extra shine and deeper caramelization, place the glazed sprouts under the broiler for 1–2 minutes on high, watching closely to avoid burning. Serve immediately as a warm side dish that pairs well with grilled meats or holiday mains.