Even picky eaters will have a tough time resisting my easy, 8-ingredient maple-dijon glazed Brussels Sprouts with Bacon. Pan-frying the cruciferous cuties in bacon fat infuses them with salty, smoky depth and helps them keep a pleasant bite, while the savory-sweet glaze helps balance the nutty, slightly bitter flavor of sprouts. The perfect cool weather side!
As much as I love the simplicity of one-pot or one-pan meals, there’s something fun about a dinner with a main protein (like crock pot london broil), a starch (like boursin mashed potatoes), and a veg (like these bacon roasted brussels sprouts). I just love when I can build every bite, changing the ratios of each dish on the fork—it feels extra intentional.
If you have vegetable skeptics at the table, not to worry. I’ve found that one of the easiest ways to bring them over to the green side is by bumping up the flavor with savory, salty, smoky meat. These bacon roasted brussels sprouts and my bacon green bean casserole are the perfect examples—even my kids wolf them down with gusto.
And, while this brussels sprouts and bacon recipe is easy enough to pull off on a weeknight, it’s yummy enough to hold its own on your holiday table. Between it and my healthy corn casserole, you’re bound to be crowned queen (or king) of Thanksgiving! (Seriously—the turkey won’t even matter with these two fan-favorites.)
Jump to:
- What does it taste like?
- Why You’ll Love This Fall Side Dish Recipe
- Ingredients Needed
- Substitutions
- How To Make Pan-Roasted Brussels Sprouts With Bacon
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Storage & Reheating Instructions
- Recipe Success Tips
- Maple Bacon Brussels Sprouts Nutrition
- Pricing Info
- FAQs
- Other Vegetable Side Dishes
- Recipe
What does it taste like?
This bacon Brussels sprouts recipe strikes the perfect balance of savory, sweet, and tangy, making it as memorable as any main you pair it with. The Brussels sprouts caramelize in the rendered bacon fat, giving them a crispy, golden-brown exterior and a tender inside with just a hint of nuttiness.
The bacon bits add smoky, salty crunch in every bite, while the maple syrup and Dijon mustard glaze ties it all together with a glossy balance of sweetness, tang, and depth.
It’s the kind of side that is perfect alongside holiday staples like roast turkey, prime rib, or glazed ham. The smoky-sweet flavors cut through the richness of hearty mains, while the crispy Brussels sprouts add brightness and texture to the plate. I can almost guarantee that it’ll be the most talked-about dish of the season!
Why You’ll Love This Fall Side Dish Recipe
- Budget-Friendly – Despite the rich, bold, satisfying flavors it provides, these bacon fried brussels sprouts cost well under $2 per serving. Hooray for affordability!
- Quick & Easy – You only need one pan, a small mixing bowl, and about 20 minutes of active kitchen time to make this hearty side. Oh, and you only need 8 simple ingredients to make it.
- Versatile & Customizable – Whether you need to make it pork-free, want to add a hint of heat, or turn these bacon brussels sprouts into a main course, there are plenty of ways to make them your own. They’re also easy to pair with a multitude of fall and winter favorites!
Ingredients Needed
- Bacon – This smoked and cured meat adds big flavor without a big expense. You’re welcome to use thin or thick-cut, maple or hickory smoked, or any other variety of bacon you like. Just try to aim for meaty slices rather than ones that are primarily fat so you get plenty of crispy bits.
- Brussels Sprouts – Look for firm, smooth, bright green sprouts. Peel off any yellowing or damaged leaves.
- Avocado Oil – My go-to choice for high-heat cooking, avocado oil has a neutral flavor, high smoke point, and a fantastically heart-healthy fat profile.
- Pure Maple Syrup – A touch of sweetness helps balance the slightly bitter, sulfurous flavor of brussels sprouts and sharpness of mustard while also helping to encourage beautiful caramelization.
- Dijon Mustard – The acidity and distinctive bite of mustard is the perfect foil for rich bacon and nutty brussels. It also helps to emulsify the maple glaze so every bite tastes silky and uniform rather than oily.
- Garlic Powder – For the sweet flavor of cooked garlic without the fuss of peeling.
- Salt & Black Pepper – Just the basics to round it all out. Make sure to use freshly cracked black pepper for the most potent flavor.
Substitutions
- Bacon – Feel free to swap in turkey bacon or beef bacon if you prefer.
- Avocado Oil – Canola oil is a fantastic substitute if you’re on a tight budget.
- Pure Maple Syrup – Honey, brown sugar, maple sugar, or agave nectar can all be used instead.
- Dijon Mustard – Spicy brown, whole grain, or honey mustard are all good substitutes.
- Garlic Powder – You’re welcome to use a few cloves of minced fresh garlic if you prefer, or swap in onion powder.
How To Make Pan-Roasted Brussels Sprouts With Bacon
Step 1: Cook Bacon. Add chopped bacon to a large skillet and cook over medium heat until it’s crispy and golden. Transfer the bacon to a paper towel-lined plate, but leave the flavorful drippings in the pan.
Step 2: Prep Sprouts. While the bacon cooks, trim the ends off your Brussels sprouts and slice them in half so they cook evenly and get those caramelized edges.
Step 3: Sear Sprouts. Add the Brussels sprouts to the hot bacon fat along with a little avocado oil. Let them cook cut-side down until they’re golden and slightly crisp, then toss to cook the other side.
Step 4: Make Glaze. In a small bowl, whisk together maple syrup, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
Step 5: Toss. Pour the maple-Dijon glaze over the Brussels sprouts and stir until they’re glossy and coated in that sweet-and-savory goodness.
Step 6: Garnish & Serve. Sprinkle the crispy bacon back over the sprouts, give everything a final toss, and serve warm. Enjoy!
Optional Variations & Dietary Adjustments
- Pork-Free – Swap in decadent beef bacon or lighter turkey bacon for a pork-free side.
- Allium-Free – Omit the garlic powder, swapping in a pinch or two of asafoetida (hing) to replace some of the garlicky flavor.
- Vegan – Start by searing the brussels sprouts in avocado oil, add ½ teaspoon of liquid smoke to the maple dijon mixture, then sprinkle with vegan bacon bits right before serving.
Serving Suggestions
- Weeknight Upgrade: Pair with simple proteins like Dutch oven chicken breast, foil baked salmon, or slow cooker rump roast to add excitement to your weeknight dinner.
- On a Buffet or Potluck Table: These sprouts hold up well at room temperature, making them a great option for Thanksgiving spreads, Friendsgiving gatherings, or holiday parties. They’re fantastic served alongside classic mains like roasted turkey, glazed ham, or prime rib.
- With Grain Bowls: Add them to a quinoa or wild rice bowl with oven-roasted fall vegetables or air fryer delicata squash and a drizzle of balsamic glaze for a wholesome, filling lunch.
- As Brunch: Turn these bacon brussels sprouts into the main event by mixing them with halved dutch oven potatoes and topping them with a fried egg. This can also pass as a light weeknight dinner!
- Extra Garnishes: If you’re feeling a little extra, sprinkle with toasted pecans, dried cranberries, or a little shaved Parmesan right before serving.
- Leftover Magic: Chop up leftovers and toss them into salads, stir them into pasta, or use them as a topping for homemade pizza.
Storage & Reheating Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days. For best texture, keep the bacon crumbles separate if possible and add them back just before reheating.
- Freezer: Brussels sprouts don’t freeze well once glazed—they can become mushy when thawed—so freezing isn’t recommended.
- Reheating on the Stovetop: Warm the sprouts in a skillet over medium heat with a drizzle of avocado oil to re-crisp the edges. Add the bacon back in during the last minute of reheating.
- Reheating in the Oven: Spread the sprouts on a baking sheet and bake at 375°F for 8–10 minutes, stirring once halfway through, until hot and slightly crisp.
- Microwave (Quick Option): Heat in 30-second bursts until warmed through. The sprouts won’t be as crisp, but it works in a pinch. Just sprinkle the bacon on at the end.
Recipe Success Tips
- Render the bacon slowly. Cooking the bacon over medium heat (not high) gives you crisp pieces without burning and leaves behind plenty of flavorful drippings for the sprouts.
- Don’t overcrowd the pan. Brussels sprouts need space to sear. If your skillet feels crowded, cook them in two batches so they caramelize instead of steaming.
- Get golden edges. Place the sprouts cut-side down and let them sit undisturbed for a few minutes. That’s how you get those irresistible crispy, caramelized bottoms.
- Balance the glaze. Taste the maple-Dijon mix before adding it—add more mustard for tang, more maple for sweetness, or a pinch of extra salt if needed.
- Add bacon at the end. Toss the bacon in just before serving so it stays crispy and doesn’t get soggy in the glaze.
- Serve right away. Brussels sprouts taste best hot from the pan while the glaze is velvety and the bacon is still crisp.
Maple Bacon Brussels Sprouts Nutrition
Each serving of these bacon Brussels sprouts comes in under 300 calories, making it a hearty and satisfying side dish. With 10 grams of protein, you’re getting a nice boost of staying power from the bacon, which also brings that rich, smoky flavor everyone loves.
The 20 grams of fat are a mix of healthy fats from the avocado oil and saturated fat from the bacon. This balance adds richness and satiety while also helping our body absorb the fat-soluble nutrients in Brussels sprouts—like vitamins A, K, and antioxidants.
With 21 grams of carbohydrates and 5 grams of fiber, the Brussels sprouts themselves provide slow-digesting energy and digestive support. That fiber also helps balance out the natural sugars in the maple syrup, keeping the dish from feeling overly sweet.
Sodium lands at 684 mg per serving, mainly from the bacon and Dijon mustard. While that’s on the higher side for a vegetable dish, it’s still reasonable when enjoyed as part of a balanced holiday meal. Overall, this recipe delivers a mix of flavor, fiber, and protein that makes it both festive and nourishing. Cheers to veggies the whole family will love!
Total nutritional content per serving is:
- Calories: 288 calories
- Carbohydrates: 21 grams
- Protein: 10 grams
- Total Fat: 20 grams
- Sodium: 684 mg
- Fiber: 5 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- ½ lb bacon: $2.49
- 1 lb Brussels sprouts: $2.68
- ¼ cup avocado oil: $0.76
- 3 tbsp pure maple syrup: $0.39
- 1 tbsp Dijon mustard: $0.02
- ½ tsp garlic powder: $0.01
- ½ tsp salt: $0.01
- ¼ tsp black pepper $0.01
The total comes out to be around $6.37 or roughly $1.59 per serving!
FAQs
Yes, you can cook bacon and Brussels sprouts together, but I prefer to render the bacon fat first, then cook the sprouts right in the flavorful fat so they soak up all that smoky flavor as they caramelize. Once the sprouts are tender and golden, I add the crispy bacon back in at the end to keep it crunchy.
You don’t need to boil Brussels sprouts before frying—cooking them directly in a hot pan (especially in bacon fat or oil) helps them caramelize and get crispy edges without turning mushy. Soaking isn’t necessary either; just trim the ends, remove any wilted leaves, and halve them so they cook evenly. If you want extra tender sprouts, you can steam or parboil them briefly first, but I personally think frying them straight up works best.
The secret to crispy Brussels sprouts is high heat and space. Roast or pan-sear them at a high temperature (around 400–425°F in the oven or medium-high on the stovetop) so the cut sides caramelize. Make sure they’re dry before cooking—any excess moisture will cause steaming instead of crisping. Finally, avoid overcrowding the pan so air can circulate, and let them cook undisturbed for a few minutes before flipping to get those golden, crispy edges.
Other Vegetable Side Dishes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Caramelized Brussels Sprouts with Bacon
Equipment
- 1 large skillet
Ingredients
- ½ lb bacon cut into 1 inch pieces
- 1 lb Brussels sprouts trimmed and halved
Maple Dijon Sauce:
- ¼ cup avocado oil
- 3 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Add the chopped bacon to a medium skillet and heat over medium heat. Tossing occasionally, cook the bacon until crisp (about 8-10 minutes). Transfer the cooked bacon to a paper towel-lined plate and set aside.
- Place the halved Brussels sprouts in the same pan, halved side down in a single layer. Cover and cook on medium heat for 5 minutes.
- Meanwhile, stir together the maple Dijon sauce ingredients in a small bowl. Set aside.
- After 5 minutes, uncover the pan, toss the Brussels sprouts, and cook another 5 minutes uncovered, stirring occasionally.
- Pour the maple Dijon sauce into the pan and toss the Brussels sprouts to coat. Add the bacon back to the pan as well, and continue to cook for 1 minute. Serve!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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