Crispy Maple Bacon Brussels Sprouts

Add some veggies to your Thanksgiving dinner with these crispy maple bacon brussels sprouts!

Course Side

Cuisine American

Keyword brussel sprouts thanksgiving, maple bacon brussel sprouts, thanksgiving brussels sprout recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 155kcal

Preheat oven to 425F and line a baking sheet with parchment paper
Trim the ends off the brussels sprouts and cut them in half
Place brussels sprouts in a mixing bowl and toss in avocado oil and salt
Arrange brussels sprouts on the baking sheet and bake for 35 minutes
While the brussels sprouts roast, cook 6 strips of bacon on the stovetop until crispy
Remove the bacon from the pan, chop the bacon and reserve the bacon fat
Strain the bacon fat to remove the solids
Heat the bacon fat over medium high heat
Once the oil is hot, carefully add the cooked brussels sprouts to the hot oil and toss constantly with tongs
Cook the brussels sprouts in the bacon fat for 3-4 minutes
Pour in the maple syrup and chopped bacon and toss to combine
Cook for another minute and remove from heat

Roast at 425°F, cut side down. That flat face against the hot pan is where the golden crust comes from. Every sprout, every time — it’s worth the extra minute of arranging.
Don’t crowd the pan. Sprouts need space around them or they steam instead of roasting. Use two sheet pans if 32 oz won’t fit in a single layer.
Strain the bacon fat before you fry the sprouts in it. The burnt solids left behind will turn bitter in the pan.
Six strips of bacon renders about 2 to 3 tablespoons of fat. If yours gives less, top it up with avocado oil so the sprouts have enough to fry in rather than stick.
Add the maple syrup at the very end, in the last minute. It burns fast over high heat and turns from glaze to bitter quickly.
Make ahead: roast the sprouts a day early and refrigerate them plain. Fry the bacon fresh on the day and crisp the cold sprouts in the fat for 3 to 4 minutes. Assembling the whole dish ahead makes it soft.
Without bacon: fry in 2 to 3 tbsp butter or avocado oil, plus a pinch of smoked paprika. Turkey bacon works too — add a tablespoon of oil, since it renders very little fat.
Leftovers keep 4 days in an airtight container and reheat at 425°F for about 10 minutes.