Maple Bacon Brussels Sprouts

Ingredients

• 907 g (2 lb)Brussels sprouts, halved lengthways
• 60 ml (1/4 cup)olive oil
• 2.5 ml (1/2 tsp)sea salt
• 1.25 ml (1/4 tsp)black pepper
• 8 slices, cut into 1.25 cm (1/2-inch) piecesbacon
• 45 ml (3 tbsp)maple syrup
• 120 ml (1/2 cup)pomegranate arils
• 80 ml (1/3 cup)shelled pistachios
• 80 ml (1/3 cup)crumbled goat cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 204°C (400°F). Line an extra-large baking sheet, or two jelly roll pans, with foil or baking parchment. You can leave the pans unlined if they have a good non-stick surface.

2. 2

   Season the sprouts

   In a large bowl, toss the Brussels sprouts with the olive oil, salt and pepper.

3. 3

   Arrange the tray

   Spread the sprouts in a single layer on the pan or pans, with each sprout touching the pan. Scatter the bacon evenly over them, separating any pieces that have stuck together; it is fine if bacon touches the sprouts or falls to the bottom of the pan.

4. 4

   Roast until browned

   Roast the sprouts for 20–25 minutes, until their undersides are browned.

5. 5

   Add maple syrup

   Drizzle the maple syrup over the sprouts and toss them on the pan with tongs. Spread them out again in a single layer, with the less-browned sides facing down, and roast for another 5–10 minutes.

6. 6

   Brown under grill

   For extra browning or crispness, place the sprouts under the grill for 2–3 minutes.

7. 7

   Finish and serve

   Scatter the pomegranate arils, pistachios and goat cheese over the sprouts.

What are maple bacon Brussels sprouts?

This American-style festive side pairs roasted Brussels sprouts with bacon, maple syrup and bright, crunchy toppings. It draws on familiar holiday flavours, balancing savoury, sweet, tangy and nutty notes.

Here, the sprouts roast alongside the bacon before the maple syrup goes in, so the vegetables can brown first. Pomegranate, pistachios and goat cheese are added at the end for freshness and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 13g protein, 18g carbs, 27g fat.

The sprouts and maple syrup contribute most of the carbohydrates, while the olive oil and bacon carry much of the fat; bacon and goat cheese provide protein, with smaller contributions from the pistachios and sprouts. Balance the plate by serving this with a lean protein and another vegetable, or keep the rest of the meal lighter on added fats.

Choose and prepare the sprouts

Halving lengthways: cutting the sprouts this way creates a flat surface that can sit directly against the hot pan. Try to keep similarly sized sprouts together so they cook at a similar pace.

Olive oil: toss thoroughly so the sprouts are lightly coated before seasoning. The oil helps them roast rather than dry out.

Give the tray room

Single layer: spread the sprouts out so each one touches the pan, as the method directs. Crowded sprouts are more likely to soften in their own moisture than brown.

Bacon: scatter the pieces across the tray and separate any that are stuck together. It is fine if some bacon sits between the sprouts or at the bottom of the pan.

Watch the two roasting stages

First roast: cook for 20–25 minutes, looking for browned undersides before adding maple syrup. The exact time can vary with sprout size and how the trays are arranged.

Maple finish: after tossing, turn the less-browned sides down and roast for another 5–10 minutes. Use the optional 2–3-minute grill finish if you want more colour or crispness, and keep a close eye on the tray.

Finish with contrasting textures

Pomegranate: add the arils after roasting so their juicy, tart flavour remains distinct. Pistachios bring crunch, while goat cheese adds a creamy, tangy finish.

Serve soon after topping, when the sprouts are still warm and the garnishes retain their contrasting textures. This side works well alongside roast meat or other savoury holiday dishes.

Plan the timing

The listed total time is 35 minutes, with 25–35 minutes of roasting plus preparation. Have the toppings ready while the sprouts cook so you can finish the dish as soon as it comes out of the oven.

If you use two pans, spread the sprouts across both rather than piling them up. The method gives the same roasting stages for either pan arrangement.

Recipe notes & tips

• Cut the sprouts lengthways so their flat sides can brown against the pan.
• Spread the sprouts in a single layer rather than piling them together.
• Separate bacon pieces before scattering them over the sprouts.
• Wait for browned undersides before tossing with maple syrup.
• Keep a close eye on the sprouts during the optional grill finish.
• Add the pomegranate, pistachios and goat cheese after roasting.

Variations

• Add extra crunch: scatter on more pistachios just before serving.
• Use another nut: replace the pistachios with chopped pecans.
• Change the cheese: use crumbled feta instead of goat cheese.
• Make it less sweet: drizzle on less maple syrup to suit your taste.
• Try a different garnish: use dried cranberries in place of some pomegranate arils.

Common mistakes to avoid

• Crowded tray: the sprouts may soften instead of browning; use two pans and spread them out.
• Stuck bacon: pieces cook unevenly when clumped; separate them before scattering.
• Maple syrup too early: it can interfere with the first browning stage; add it after 20–25 minutes.
• Uneven turning: some sprouts may stay pale; toss with tongs and place the less-browned sides down.
• Unwatched grill finish: the edges can darken quickly; check closely during the 2–3 minutes.

How to store

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven until hot; the sprouts and toppings may be less crisp after storage.

Frequently asked questions