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Cranberry Maple Bacon Brussels Sprouts Recipe

Cranberry Maple Bacon Brussels Sprouts

Roasted Brussels sprouts, crisp bacon, pure maple syrup, and dried cranberries create a colorful holiday side dish with savory, sweet, tangy, and smoky flavor in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 6 ounces Thick-cut bacon, diced
  • 1/4 cup Pure maple syrup
  • 1/2 cup Dried cranberries
  • 1 tablespoon Olive oil, if needed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Additions
  • 1/3 cup Chopped pecans or walnuts
  • 1 tablespoon Balsamic vinegar or apple cider vinegar
  • 1 clove Small garlic clove, minced

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Trim the Brussels sprouts, cut them in half, and pat them very dry.
  2. Spread the diced bacon on a large rimmed baking sheet, or partially cook it in a skillet over medium heat for 5–7 minutes.
  3. Add the Brussels sprouts cut side down. Toss with the bacon fat, olive oil if needed, kosher salt, and black pepper.
  4. Roast for 20–25 minutes, turning once, until the sprouts are browned and tender and the bacon is crisp.
  5. Drizzle with maple syrup during the final 5 minutes of roasting, or add it immediately after roasting to prevent scorching.
  6. Fold in the dried cranberries while the sprouts are hot. Add the optional nuts, vinegar, and garlic if desired, then serve warm.

Notes

Use pure maple syrup rather than pancake syrup. Add cranberries near the end so they stay pleasantly chewy. Keep the sprouts in a single layer with space between them for the best browning. If the bacon is very salty, use 1/2 teaspoon salt or season after cooking. Store leftovers refrigerated and reheat in a 400°F oven or skillet until hot.