Maple Candied Brussels Sprouts with Bacon ~ tender Brussels sprouts roasted in maple syrup and a little bacon grease (sorry not sorry,) topped with lots of crispy bacon bits ~ nobody, but nobody, walks away from this bowl a sprout hater!
For me its always been about the sides at Thanksgiving, or any big meal, for that matter. I bypass the big cuts of meat and aim straight for the veggies, and if they happen to be candied with bacon, well, all the better.
If you’ve been looking for that perfect introduction to Brussels sprouts, you’ve found it. A touch of maple, a touch of smokey bacon pave the way for a delicious first impression.
Mashed potatoes, green beans, stuffing…blah blah blah…this year give them something to talk about! These tender sprouts are easy to make and so addictive. They feel right at home on a plate with turkey, stuffing, gravy, and cranberry sauce.
Feel free to fry up the bacon and prep the sprouts the day before, then just toss them with maple syrup and a little of that bacon grease and roast them in a hot oven. It only takes about 30 minutes. You can roast them ahead and reheat just before serving, too, which is a huge bonus for a busy night.
How to cook perfectly al dente Brussels sprouts
- Always roast your sprouts, never boil. In fact, after their initial rinse, they should never touch another drop of water.
- Roast small sprouts whole, but cut larger ones in half so there is more surface area for quick cooking and caramelization.
- Toss in bacon grease and season. Make sure all the sprouts are lightly coated (the oil gives them flavor, a nice sheen, and helps them roast better.)
- Roast in a preheated 375F oven for about 30 minutes. Shake or rearrange them a couple of times during the cooking process so they cook evenly.
- Do a taste test, they should be firm ‘to the tooth’ but not crunchy, just like perfectly done pasta.
Don’t forget the bacon! I like to oven roast mine because it’s so much neater and easier. Lay out your bacon on an ungreased baking sheet and cook for about 15-20 minutes at 350F or until nice and crisp.
Brussels sprouts are the bomb, y/y?
Reader Rave ~
“I made this this morning and it was awesome. I could really eat this like candy!” ~Linda
Maple Candied Brussels Sprouts with Bacon ~ tender Brussels sprouts roasted in maple syrup and a little bacon grease, topped with lots of crisp bacon bits ~ nobody, but nobody, walks away from this bowl a sprout hater!
- 1/2 pound thick cut smoked bacon
- 1 and 1/2 lb Brussels sprouts, trimmed
- 2 Tbsp maple syrup
- salt and pepper to taste
- Preheat the oven to 350F
- Lay out the bacon on an un-greased baking sheet and roast until crisp, approximately 20 minutes. Drain the bacon on paper towels and reserve the grease. When the bacon is cool, finely chop it and set aside.
- Raise the oven temperature to 375F
- Toss the sprouts with 2 Tbsp of the reserved bacon grease, the maple syrup, and a dash of salt, making sure all the sprouts get evenly coated. Spread them out on the same baking sheet and roast for about 30 minutes, stirring once or twice during the cooking time so that they cook evenly. (Taste test the sprouts for doneness ~ they should be firm but not crunchy.)
- Toss the hot sprouts with the bacon, season with salt and pepper, and serve immediately.