Maple Bacon Brussel Sprouts

Ingredients

• 450 g (1 lb)Brussels sprouts, trimmed and halved
• 4–6 slicesbacon, chopped
• 30 ml (2 tablespoons)maple syrup
• 15 ml (1 tablespoon)olive oil
• About 40 g (¼ cup)pomegranate arils
• To tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Cook the bacon

   Cook the chopped bacon in a large frying pan over a medium heat until crisp. Lift it out with a slotted spoon and set it on a paper-towel-lined plate, leaving the bacon fat in the pan.

3. 3

   Brown the sprouts

   Add the halved Brussels sprouts to the pan with the bacon fat. Sauté for 5–7 minutes, until they begin to brown slightly.

4. 4

   Season and coat

   Drizzle the olive oil over the sprouts and season with salt, pepper and red pepper flakes. Add the maple syrup and toss to coat evenly.

5. 5

   Roast until tender

   Spread the sprouts in a single layer on a baking tray. Roast for 15–20 minutes, until tender and caramelised.

6. 6

   Add the toppings

   Take the sprouts out of the oven, add the crispy bacon and pomegranate, then toss gently to combine.

7. 7

   Serve straight away

   Serve the sprouts immediately.

What are maple bacon Brussels sprouts?

This American-style side dish brings together roasted Brussels sprouts, bacon, maple syrup and pomegranate. It draws on familiar sweet-and-savoury flavours rather than a single traditional preparation.

Here, the sprouts are first browned in bacon fat, then roasted until tender and caramelised. Crisp bacon and tart pomegranate finish the dish with contrasting textures and flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 7g protein, 19g carbs, 13g fat.

The Brussels sprouts and maple syrup provide most of the carbohydrates, while bacon and olive oil contribute much of the fat. Bacon also supplies some of the protein; serve a portion alongside a protein-rich main and another vegetable for a more complete plate.

Why brown the sprouts first?

Bacon fat: cooking the sprouts in the same pan picks up savoury flavour and gives their cut sides a head start on browning.

Space to roast: spread the sprouts in one layer so they roast rather than steam. Use a second tray if they are crowded.

Getting the maple glaze right

Maple syrup: toss it with the sprouts before roasting so it coats them evenly. It can darken quickly, so check the tray towards the end of the cooking time.

Olive oil: drizzle it over the sprouts as directed; the bacon fat already adds richness, while the oil helps coat the vegetables.

How to tell when they are done

Look for tender centres and browned, caramelised edges after 15–20 minutes in the oven. If the sprouts are still firm, give them a little longer and check again.

The finishing touches

Bacon: cook it until crisp and keep it aside while the sprouts roast, so it retains some crunch when added at the end.

Pomegranate: add the arils after roasting for a juicy, tart contrast to the sweet glaze and salty bacon.

When to serve them

Serve the sprouts straight from the oven while their edges are at their crispest. They work alongside roast meat, poultry or a hearty vegetarian main, and suit a holiday spread as well as a weeknight meal.

Recipe notes & tips

• Cut the sprouts into similar-sized halves so they cook at a similar rate.
• Let the bacon become crisp before lifting it out of the pan.
• Spread the sprouts in a single layer to encourage browning.
• Check the sprouts near the end of roasting, as oven performance can vary.
• Add the pomegranate just before serving to keep its fresh texture.

Variations

• Add chilli: include red pepper flakes for a little heat, as suggested in the method.
• Use pecans: scatter toasted pecans over the finished sprouts for extra crunch.
• Try another syrup: use an equal amount of honey for a different sweet note.
• Add citrus: finish with a little orange zest to complement the pomegranate.
• Make it meat-free: omit the bacon and sauté the sprouts in olive oil instead.

Common mistakes to avoid

• Crowding the tray: the sprouts may steam instead of caramelise; spread them out or use two trays.
• Overcooking the bacon: it can turn hard and bitter; remove it once crisp.
• Adding toppings too soon: bacon can lose its crunch and pomegranate can soften; toss them in after roasting.
• Skipping the doneness check: cooking times vary; test a sprout for tenderness before taking the tray out.
• Leaving the sprouts too wet: excess water can hinder browning; dry them after washing and before cooking.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or frying pan until hot; the sprouts and bacon may be less crisp after storage.

Frequently asked questions