# Smoky Maple-Glazed Roasted Brussels Sprouts with Bacon Crumble > Crispy roasted Brussels sprouts tossed in a smoky maple glaze and finished with a crunchy bacon crumble and toasted pecans. A sweet-smoky side that shines at fall BBQs, weeknight dinners, or any gathering where a veggie-forward crowd pleaser is needed. Canonical URL: https://www.topshelf.recipes/recipes/smoky-maple-glazed-roasted-brussels-sprouts-with-bacon-crumble ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe This dish hits the sweet‑smoky, crunchy‑tender sweet spot that turns Brussels sprouts skeptics into repeat eaters. Halving the sprouts and roasting them cut‑side down creates caramelized, almost nutty edges while keeping the centers tender; the maple syrup plus a splash of apple cider vinegar forms a glossy glaze that clings to those edges instead of puddling on the pan. Smoked paprika adds a warm, savory backbone without heat, and the contrast of crunchy toasted pecans and salty bacon crumble makes every bite texturally interesting. Small choices elevate this version: use thick‑cut bacon for a meaty crumble and reserve a tablespoon of rendered fat to toss with the sprouts if you want extra savor; add the maple glaze at the end so it sets quickly and doesn’t burn during the long roast; and, if you like a deeper sheen, a 60–90 second broil will get you there. It’s a dependable side for fall BBQs, roast dinners, or weeknight meals when you want something vegetable‑forward but unapologetically indulgent. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 25 minutes - Total Time: 40 minutes - Servings: 6 - Difficulty: Easy - Category: Baking ## Ingredients ### Prepare Brussels sprouts and season - 1 1/2 pounds Brussels sprouts, trimmed and halved - 1 tsp Smoked paprika - 2 tbsp Extra-virgin olive oil - 1 tsp Kosher salt - 1/2 tsp Freshly ground black pepper ### Make the bacon crumble - 6 slices Thick-cut bacon ### Glaze and finish with bacon and pecans - 2 tbsp Pure maple syrup - 1 tbsp Apple cider vinegar - 1/3 cup Toasted pecans, roughly chopped ## Ingredient Guide ### Thick-cut bacon Thick-cut bacon is simply bacon sliced about twice as thick as standard supermarket bacon; it’s meatier and renders fat more slowly, giving a chewier interior and crisp exterior when roasted. It’s a cured pork belly product common in American and European cuisines but may behave differently in recipes (longer cook times, less shrinkage). Find it at most grocery stores labeled “thick-cut,” at delis or butcher counters, or substitute regular bacon (increase cooking time) or slab bacon/pancetta if you want a similar texture and flavor. ### Pure maple syrup Pure maple syrup is the unadulterated sap reduction from sugar maple trees, primarily produced in Canada and the northeastern U.S.; it has a complex, caramel-like sweetness with woody and floral notes distinct from corn‑syrup–based pancake syrups. It’s used both as a sweetener and flavoring in savory cooking, glazing, and dressings. Buy it in the sweeteners or pancake aisle (look for ‘100% pure maple syrup’) or substitute honey or a brown‑sugar simple syrup in a pinch, though the flavor won’t be identical. ### Smoked paprika Smoked paprika (often labeled pimentón) is a Spanish spice made from smoked, dried red peppers and imparts a pronounced smoky, slightly sweet, and earthy flavor. It’s a staple in Spanish and some Central European cuisines and is more intensely smoky than regular sweet paprika. You can find it in the spice aisle or ethnic markets; if unavailable, substitute regular paprika plus a touch of chipotle powder, smoked salt, or a drop of liquid smoke to mimic the smokiness. ## Instructions ### 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. ### 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. ### 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving (164g)): - Calories: 248 kcal - Protein: 5.9 g - Carbohydrates: 27.7 g - Fat: 14.3 g - Saturated Fat: 2 g - Trans Fat: 0.1 g - Fiber: 5.7 g - Sugar: 8.3 g - Added Sugars: 4.1 g - Cholesterol: 0 mg - Sodium: 484 mg - Potassium: 536 mg - Calcium: 67 mg - Iron: 2.1 mg - Vitamin D: 0 mcg ## Tips ### Roast Cut‑Side Down Arrange sprouts with the cut sides down so they get maximum contact with the hot pan for deep browning and less steam. ### Evenly Sized Pieces Trim and halve large sprouts so all pieces finish at the same time; smaller ones don’t need halving and will crisp faster. ### Reserve Bacon Fat Save about a tablespoon of rendered bacon fat and toss the sprouts in it with the oil if you want extra savory depth and better browning. ### Glaze At The End Add the maple‑vinegar glaze in the last 1–2 minutes of cooking so it sets glossy without burning and keeps its balanced sweetness. ### Toast Pecans Briefly Warm the pecans in a dry skillet for 2–3 minutes until fragrant—this amplifies their crunch and prevents them from tasting raw against the warm sprouts. ## Variations and Substitutions ### Vegan Bacon Alternative Omit the bacon and use smoked tempeh crumbles or store‑bought coconut bacon for a smoky, crunchy topping; finish with a pinch of smoked salt. ### Maple‑Balsamic Twist Swap apple cider vinegar for aged balsamic (1 tbsp) for a richer, tangier glaze that pairs beautifully with roasted pears or beets. ### Spicy Chipotle Glaze Add 1/2 to 1 teaspoon chipotle powder or a teaspoon of adobo sauce to the maple glaze for a warm, smoky heat that complements the bacon. ### Nut Swap Replace pecans with toasted walnuts or hazelnuts for a different flavor profile; almonds work too if you prefer a crisper snap. ### No‑Sugar Option Use a sugar‑free maple syrup or reduce the syrup to 1 tablespoon and brighten with an extra teaspoon of vinegar for less sweetness. ## Notes This recipe balances sweet maple, smoky paprika and salty bacon for a crowd-pleasing side that pairs perfectly with grilled meats or roast poultry. Home cooks will love how simple roasting and a quick glaze turn humble sprouts into something special. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep the bacon crumble and pecans separate if you want to preserve their crunch, adding them just before serving. Reheat on a baking sheet in a 400°F oven for 8–10 minutes or in a hot skillet for a few minutes to re‑crisp; avoid the microwave which will make them soggy. ### Serving Suggestions Serve warm as a hearty side to grilled pork chops, roasted chicken thighs, or a glazed ham; the sweet‑smoky notes pair especially well with amber ales, hard ciders, or a lightly oaked Chardonnay. For a composed plate, place the sprouts on a shallow bowl, scatter extra toasted pecans and flaky sea salt on top, and add a few leaves of peppery arugula or a lemon wedge to cut the richness. ## Frequently Asked Questions ### Can I make this ahead for a holiday dinner? Yes—roast the sprouts without glazing them and cool completely, then store covered in the fridge. Reheat in a hot oven and add the maple glaze, bacon crumble, and pecans just before serving. ### What if I only have frozen Brussels sprouts? Frozen can work but won’t brown as well because they release more moisture; thaw and pat very dry, then roast at a slightly higher temperature and give them extra time to caramelize. ### How do I prevent bitter Brussels sprouts? Trim the stem and remove any loose outer leaves; avoid overcooking—well‑browned edges are sweet, but long, soggy cooking can highlight bitterness. ### Can I cook the bacon in the oven instead of the skillet? Absolutely—lay bacon on a foil‑lined sheet and bake at 400°F for 12–18 minutes until crisp; you’ll still get rendered fat you can reserve for tossing the sprouts. ### My glaze burned last time—how can I stop that? Add the maple syrup and vinegar only in the final 1–2 minutes of roasting and watch closely under the broiler if you finish that way; the acid in the vinegar helps prevent excessive darkening but sugar will brown quickly. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Vibrant Fruit and Veggie Recipes for Every Meal](https://www.topshelf.recipes/articles/vibrant-fruit-veggie-recipes-every-meal) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)