These roasted Brussels sprouts need no fancy ingredients to shine. They crisp up in bacon drippings, pick up a hint of maple syrup, and finish with tart dried cranberries that sparkle like holiday confetti. This is the side dish that converts skeptics and might even make the turkey nervous about losing the spotlight.
🗝️ Key takeaways: why this recipe is your new favorite
- Roasting gives Brussels sprouts a deep, caramelized flavor and a pleasingly firm texture. This recipe is ready in about 30 minutes.
- Simple enough for a weeknight but elegant enough for Thanksgiving or Christmas — a versatile holiday side dish.
- Sprout size affects cook time: small sprouts finish faster, while larger ones need a few extra minutes to char and soften.
Lightly coated with maple syrup and roasted alongside salty bacon, these Brussels sprouts get bright pops of dried cranberry for contrast. Even longtime sprout haters often come back for seconds.
🧾 Ingredients you’ll need for this easy Thanksgiving side dish
Everything here is straightforward and easy to find: a balance of sweet, salty, and bright flavors that highlights the sprouts without masking them.
- Brussels sprouts — trimmed and halved for even roasting.
- Bacon — thick-cut works great; it crisps up and flavors the pan.
- Dried cranberries — a tart, sweet finish that brightens the dish.
- Olive oil — helps the sprouts caramelize.
- Maple syrup — adds sweet, smoky caramel notes.
- Salt & pepper — essential seasonings to balance flavor.
📖 Recipe
Roasted Maple Brussels Sprouts with Bacon and Cranberries
10 minutes
20 minutes
30 minutes
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 6 strips thick-cut bacon, uncooked, diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons dried cranberries (optional)
Instructions
- Preheat the oven to 400°F (205°C).
- Dice the bacon into small pieces and set aside.
- Line a rimmed baking sheet with aluminum foil for easy cleanup.
- In a small bowl, whisk together the olive oil, maple syrup, salt, and pepper.
- Toss the halved Brussels sprouts in the oil-and-maple mixture until evenly coated.
- Arrange the sprouts cut-side down in a single layer on the prepared baking sheet.
- Scatter the diced bacon evenly over the sprouts.
- Roast for 20–30 minutes, or until the sprouts are charred at the edges and tender and the bacon is crisp. Smaller sprouts will finish sooner; larger ones may need the full time.
- Adjust salt and pepper to taste, then sprinkle with dried cranberries just before serving.
Notes
Storage: Let leftovers cool, then refrigerate in an airtight container for 3–5 days. Freeze for up to 6 months.
Tips:
- Prepare sprouts by removing any loose or yellow leaves, trimming the stem, and halving for quick, even roasting.
- Do not overcrowd the pan—give each sprout room so the cut sides can caramelize and crisp.
- If you prefer, cook in an air fryer at 400°F in batches so items don’t overlap; overlapping prevents crisping.
Nutrition Facts
Carbohydrates: 17 g |
Protein: 8 g |
Fat: 17 g |
Fiber: 5 g |
Sugar: 8 g
Nutrition information is estimated and provided as a courtesy. Verify with your own nutritional calculator for medical use. Percent Daily Values based on a 2,000 calorie diet.
This recipe has been tested multiple times. If you substitute ingredients or change the technique, results may vary.
🔪 How to make maple roasted brussels sprouts
Here’s a straightforward technique to get perfectly caramelized, crispy sprouts with tender centers and crisp bacon. The maple syrup balances the savory fat from the bacon while dried cranberries add a tart contrast.
- Whisk maple syrup, olive oil, salt, and pepper together in a small bowl.
- Pour the mixture over the halved sprouts and toss to coat.
- Spread sprouts in a single layer, cut side down, on a foil-lined sheet pan for even browning.
- Top with diced uncooked bacon and roast until sprouts are charred on the edges and bacon is crispy.
How to prepare brussels sprouts for roasting
Remove any loose or yellow leaves, trim the base, and slice each sprout in half lengthwise. Halved sprouts brown better and cook more evenly.
👩🍳 Got brussels sprouts questions?
Below are answers to common issues when roasting Brussels sprouts, especially when bacon is involved.
No — fresh Brussels sprouts are best for this recipe. Frozen sprouts tend to release water and become soggy rather than caramelizing.
Mushy sprouts are usually caused by overcrowding the pan or using too much oil. Roast at 400°F and give the sprouts space so the cut sides can brown.
Yes. Preheat the air fryer to 400°F and work in batches so the sprouts don’t overlap. Overlapping prevents crisping.
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Roasted Maple Brussels Sprouts with Bacon & Cranberries
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