This Cranberry Maple Bacon Brussels Sprouts Recipe is the best holiday side dish for anyone who loves a savory-sweet combination. Halved Brussels sprouts roast at 425°F with thick-cut bacon until their edges are browned and crisp, then pure maple syrup, dried cranberries, and optional nuts finish the dish with glossy flavor and festive color.
The result is tender Brussels sprouts with caramelized edges, smoky bacon, chewy bursts of cranberry, and just enough maple sweetness to balance the vegetables. It takes about 10–15 minutes to prepare, 25–30 minutes to cook, and makes 6 servings, so it fits comfortably beside a holiday roast, weeknight chicken, or vegetarian main course.
Jump to RecipeWhy You’ll Love This Recipe
Brussels sprouts have a reputation for being bitter or bland, but high-heat roasting changes everything. The cut sides develop dark golden edges while the centers become tender, and the rendered bacon fat coats each leaf with savory richness.
Pure maple syrup adds a clean sweetness that works especially well with the slight bitterness of the sprouts. Dried cranberries bring a bright, chewy contrast, while bacon supplies crisp texture and smoky depth.
This recipe is also practical for entertaining. The vegetables can be trimmed ahead of time, the ingredients are easy to find, and the entire dish cooks on one baking sheet, which means fewer dishes after dinner.
If you enjoy crisp Brussels sprouts with a salty topping, you may also like our crispy prosciutto Brussels sprouts for another festive side dish idea.
Ingredients You’ll Need
The ingredient list is short, but each item has an important role in the finished flavor. Choose firm, bright green Brussels sprouts with compact leaves and avoid any that feel soft or show extensive yellowing.
- Brussels sprouts: Use 1 1/2 pounds, trimmed and halved. Drying them well is essential because surface moisture creates steam instead of browning.
- Thick-cut bacon: Six ounces, or about 5–6 slices, provides both crisp pieces and flavorful fat for roasting.
- Pure maple syrup: The clean flavor and natural caramelization make it preferable to pancake syrup.
- Dried cranberries: Add 1/2 cup near the end so they remain soft and pleasantly chewy.
- Seasonings: Kosher salt and freshly ground black pepper keep the flavor balanced. Olive oil is only needed if the bacon does not render enough fat.
- Optional additions: Chopped pecans or walnuts add crunch, while balsamic vinegar or apple cider vinegar cuts through the sweetness. A small minced garlic clove adds extra savory flavor.
For another way to use maple and cranberry flavors, try this cranberry maple vinaigrette on a green salad served alongside the sprouts.
How to Make It Step-by-Step
Step 1: Heat the oven to 425°F and position a rack in the center. Trim the stem ends from the Brussels sprouts, remove any loose outer leaves, and cut each sprout in half from top to bottom.
Step 2: Pat the halved sprouts thoroughly dry with clean kitchen towels. This small step makes a major difference because wet vegetables release steam and are less likely to form the browned, crisp edges that make this dish special.
Step 3: Spread the diced bacon across a large rimmed baking sheet. You can also partially cook it in a skillet over medium heat for 5–7 minutes, but the baking-sheet method lets the bacon and sprouts roast together with less cleanup.
Step 4: Add the Brussels sprouts to the pan and arrange as many as possible cut side down. Toss them with the rendered bacon fat, adding up to 1 tablespoon olive oil if the pan looks dry, then season with the kosher salt and black pepper.
Step 5: Roast for 20–25 minutes, turning the sprouts once during cooking. They are ready when the centers are tender when pierced with a knife, the cut surfaces are deeply browned, and the bacon is crisp.
Step 6: Drizzle the 1/4 cup pure maple syrup over the sprouts during the final 5 minutes of roasting, or add it as soon as the pan comes out of the oven. Waiting until the end keeps the syrup from scorching while still allowing it to cling to the hot vegetables.
Step 7: Fold in the dried cranberries while everything is still hot. Add the chopped pecans or walnuts, if using, and finish with balsamic vinegar or apple cider vinegar for a sharper contrast.
Step 8: Taste before serving and adjust the seasoning if necessary. Transfer the sprouts to a warm serving bowl or platter, making sure to scrape the crisp bacon and flavorful maple-coated bits from the baking sheet over the top.
How to Get Perfectly Browned Sprouts
The most important browning rule is to avoid crowding. Use a large rimmed baking sheet and keep the Brussels sprouts in a single layer with a little space between pieces; if they are piled together, they will steam instead of roast.
Placing the sprouts cut side down creates direct contact with the hot pan. Resist the urge to turn them too early, since they need uninterrupted time to form a rich brown crust.
Very large sprouts can be quartered, while small ones may remain halved. Try to keep the pieces similar in size so they finish cooking at about the same time.
Flavor Variations and Serving Ideas
The basic combination is festive on its own, but the optional additions let you tailor the side dish to your menu. Pecans give the most classic holiday flavor, while walnuts offer a slightly earthier bite.
- For a brighter finish, use apple cider vinegar.
- For a deeper, more rounded tang, use balsamic vinegar.
- For extra savory flavor, add one small minced garlic clove before roasting.
- For a vegetarian version, omit the bacon and use the full tablespoon of olive oil, recognizing that the smoky flavor will be lighter.
- For a heartier holiday spread, serve with roasted turkey, glazed ham, pork tenderloin, or a mushroom-based main dish.
The sweet maple profile also pairs nicely with breakfast-inspired recipes such as these bacon broccoli egg bites if you are planning a brunch buffet.
Keep the rest of the meal balanced by pairing this side with something fresh or acidic. A crisp salad, roasted chicken with lemon, or a simple grain pilaf prevents the menu from feeling too rich.
Stovetop Alternative
If your oven is full during a holiday meal, this recipe can be made in a large skillet. Cook the bacon over medium heat, remove it when crisp, and leave about 1 tablespoon of fat in the pan.
Add the halved Brussels sprouts cut side down and cook for 8–12 minutes, stirring occasionally. When the sprouts are tender and browned, add the maple syrup during the final 1–2 minutes, then return the bacon and stir in the cranberries.
The skillet method may produce slightly less even browning than a spacious sheet pan, but it is quick and convenient. Use a wide skillet so the sprouts have room to contact the hot surface.
Storage, Reheating, and Make-Ahead Tips
Cool leftovers promptly and store them in an airtight container in the refrigerator. They are best within several days, although the bacon will gradually lose some crispness during storage.
For the best reheating texture, spread the sprouts on a baking sheet and warm them in a 400°F oven until hot. A skillet over medium heat also works well; stir occasionally and watch the maple-coated edges so they do not darken too quickly.
You can trim and halve the Brussels sprouts several hours ahead, then refrigerate them in a covered container. For the freshest texture, wait to roast until close to serving time and add the cranberries near the end.
When preparing the dish for a crowd, cook in batches rather than crowding one pan. The extra space is worth it because browned edges provide much of the recipe’s appeal.
More Maple-Inspired Ideas
Maple is a versatile ingredient beyond savory vegetables. If you have extra syrup in the pantry, our cinnamon maple muffins make a warm breakfast treat with a cozy bakery aroma.
For a fruit-forward spread, keep this homemade apple butter in mind. Its concentrated apple flavor is excellent with toast, biscuits, pork, or a cheese board, and it complements the autumnal flavors in these Brussels sprouts.
Cranberry Maple Bacon Brussels Sprouts
Ingredients
Method
- Heat the oven to 425°F. Trim the Brussels sprouts, cut them in half, and pat them very dry.
- Spread the diced bacon on a large rimmed baking sheet, or partially cook it in a skillet over medium heat for 5–7 minutes.
- Add the Brussels sprouts cut side down. Toss with the bacon fat, olive oil if needed, kosher salt, and black pepper.
- Roast for 20–25 minutes, turning once, until the sprouts are browned and tender and the bacon is crisp.
- Drizzle with maple syrup during the final 5 minutes of roasting, or add it immediately after roasting to prevent scorching.
- Fold in the dried cranberries while the sprouts are hot. Add the optional nuts, vinegar, and garlic if desired, then serve warm.
Notes
Final Thoughts
Cranberry Maple Bacon Brussels Sprouts are proof that a few well-chosen ingredients can turn an everyday vegetable into the dish people remember. The hot oven creates browned edges, bacon adds savory crunch, maple syrup brings gentle sweetness, and cranberries provide a bright, chewy finish.
For the best result, dry the sprouts thoroughly, leave space around them on the pan, and add the maple syrup and cranberries late. Those timing details protect the texture and keep the sweet ingredients from scorching.
Serve the sprouts warm, straight from the oven, with the optional nuts and a small splash of vinegar to balance the richness. Whether they appear at Thanksgiving, Christmas dinner, or a simple weeknight meal, this six-serving side dish is colorful, satisfying, and easy to make in about 40 minutes.
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