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Maple Bacon Brussel Sprouts

January 18, 2017

I made these for both Thanksgiving and Christmas and they were quite good.  Although 2 pounds of brussel sprouts was not nearly enough for our party of 9 at Thanksgiving.

I modified the recipe to cook the bacon in the oven as opposed to the stove top.  It’s cleaner and easier.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 1 hour
Total Time: 1 hour 20 min
Yield: 6ish servings
Taste: Great


2 pounds brussels sprouts
1 tsp olive oil
6 slices of thick cut bacon cut diced into 1/2 inch cubes
1/4 cup chopped hazelnuts
1/4 cup pure maple syrup
Sea salt, to taste
Freshly ground black pepper, to taste


1) Preheat oven to 350 degrees F.

2) Wash brussel sprouts, cut off ends (root) and discard, then cut each sprout in half. Place brussel sprouts in large bowl, drizzle with 1 teaspoon of olive oil, sprinkle with a bit of salt and pepper, and toss to evenly coat. Set aside.

3) Place bacon on a aluminum foil lined baking sheet.  Try not to over lay bacon on top of each other.  Cook bacon for 20-30 minutes until it starts to become crispy.  Remove from oven and place on a paper towel lined plate to absorb extra grease.

4) In a large skillet over medium heat toast hazelnuts about 4-5 minutes until they become aromatic.  Remove from skillet and set aside.

5) Use the same skillet and heat and add the brussel sprouts.  Drizzle in the maple syrup and stir in pan to evenly distribute on the sprouts. Cook brussel sprouts in pan for about 5 minutes or until they become a bit caramelized and get a tiny golden brown.  Transfer to an oven proof dish.

6) After bacon is cooked, adjust oven temperature to 375 degrees F.  Put brussel sprouts in the oven and roast the brussel sprouts for about 30 minutes, the add the bacon and hazelnuts to the pan with the brussel sprouts and roast about 10 minutes longer or until sprouts are caramelized and golden. Add salt and pepper to taste.

Source: Ambitious Kitchen


From → Side Dish

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