Maple Roasted Brussels Sprouts with Bacon & Parmesan
These maple roasted brussels sprouts recipe turns boring veggies into an irresistibly crispy, glossy, sweet-savory side dish. Even veggie skeptics will ask for seconds!
I have a soft spot for vegetable sides that feel like the main event, and these Maple Roasted Brussels Sprouts with Bacon & Parmesan are exactly that. The moment the sheet pan leaves the oven, you can already tell what’s about to happen: golden edges, little crispy leaves that taste like bacon-kissed chips, and a glossy sheen from a quick maple-balsamic dressing that clings to every curve. If you’ve ever been on the fence about Brussels sprouts, this is the dish that changes your mind. If you already love them, consider this your new signature.
What makes this recipe so good is how simple it is. There’s no long marinade, no complicated emulsions, no extra pots – just a smart roast at the right temperature, a fast whisked dressing (only five pantry ingredients), and a generous amount of freshly grated Parmesan to melt into the warm sprouts at the very end. The flavors hit every note: a subtle note of maple sweetness, a bright balsamic tang, the savory crunch of bacon, and that nutty-salty Parmesan finish that makes you want one more bite… and then another.
I love serving these maple roasted brussels sprouts on busy weeknights because it’s a no-drama side that feels special. And on holidays – Thanksgiving, Christmas, the cozy gatherings in between – this pan disappears faster than anything else on the table. It’s also incredibly photogenic (hi, golden edges), and it reheats like a dream. Honestly, the hardest part is not snacking off the pan before you plate it.
Let’s talk through exactly how to get maximum crisp, deep caramelization, and balanced flavor without any guesswork.
The magic of maple + balsamic (with bacon and Parmesan)
Think of this as a tiny balancing act: the natural bitterness of Brussels sprouts is what lets the sweetness of pure maple syrup shine without feeling sugary, and balsamic vinegar adds brightness that lifts the entire dish. The bacon brings salty richness and texture, while Parmesan adds nutty depth and that melt-right-into-it finish. It’s a classic sweet-salty-tangy harmony – only five minutes of active prep, one pan, and a small bowl to whisk the dressing.
Pto tip: I roast the sprouts with the bacon on the same sheet pan so the rendered fat can do its work, but I keep the dressing off the pan until the very end. That’s the key to keeping everything crisp while still getting that shiny, lacquered finish.
Texture, temperature, and timing
Everyone has opinions on oven temps for Brussels sprouts. For this recipe, 400°F strikes the ideal balance between caramelized edges and tender centers without burning stray leaves. If your oven runs hot, you still get color without crossing into bitter char. If your oven is perfect, you get consistent browning and even bacon crispness in 20–30 minutes.
The range is intentional: smaller sprouts will roast faster; bigger guys need a bit more time. At the halfway mark, I toss everything so the undersides can face the pan and the bacon can render evenly. Don’t be afraid to let the edges go deep golden – that’s where the flavor is!
How to cut Brussels sprouts for the best roast
Trim the stem end, remove any bruised outer leaves, then slice lengthwise (top to bottom) so each half has a bit of core to keep the leaves attached. If you have a mix of sizes, cut the larger ones into thirds so everything roasts at the same pace. Keep any loose leaves – those become crunchy, salty chips on the pan. (I always save a few for the cook’s treat.)
Why dress at the end (and not before)
Sugars (even natural ones like maple syrup) can burn when exposed to high heat for too long. By whisking a quick dressing and tossing it with the hot sprouts right out of the oven, you get the glossy coating and sweet-tangy flavor without sacrificing crispness. It also gives you better control: taste, add a touch more dressing if you like, adjust salt and pepper, and finish with Parmesan when the sprouts are piping hot so the cheese softens and melts into all the nooks.
How this fits your table
- Holiday side dish: these maple roasted brussel sprouts play well with turkey, ham, roast chicken, prime rib – anything rich.
- Weeknight hero: Serve next to roast salmon, a simple seared steak, or even a bowl of farro for a veggie-forward dinner.
- Warm salad moment: Toss leftovers with arugula while the sprouts are still warm, add a few extra shavings of Parmesan, and call it lunch.
Ingredient notes (quality matters, but pantry-friendly wins)
- Brussels sprouts: Fresh, firm, bright leaves. If yours are extra large, trim and cut smaller for even roasting.
- Bacon: Thick-cut holds its texture. If you prefer, pancetta cubes work, too – same method, same timing.
- Olive oil: You only need a tablespoon for roasting because the bacon brings additional fat. Use a good everyday extra-virgin for the dressing.
- Maple syrup: 100% pure maple syrup. Those clean notes are what make the dish really shine
- Balsamic vinegar: A smooth, well-balanced bottle – not a glaze, not a reduction, just classic balsamic.
- Parmesan: Freshly grated. Pre-grated tends to be drier and won’t melt as beautifully.
The short version of the method
You’ll toss halved Brussels sprouts with olive oil, salt, pepper, and chopped bacon, roast at 400°F until crisp and deeply golden (20–30 minutes, tossing once). While they roast, whisk the maple-balsamic dressing (1 Tbsp balsamic + 1 Tbsp maple + 2 Tbsp olive oil + salt + pepper). The moment the pan comes out, toss the hot sprouts with the dressing and ½ cup freshly grated Parmesan. Serve right away.
Keys to crispy, caramelized Brussels sprouts (and bacon that stays crisp)
- Dry the sprouts well. Water is the enemy of browning. If you’ve rinsed them, pat them dry with a clean towel before roasting.
- Hot pan, enough space. Don’t overcrowd. The more the sprouts touch, the more they steam instead of brown. Use two sheets if you need to.
- Cut side down (at first). Start with as many cut sides facing the pan as possible for maximum contact and color.
- Toss once, not constantly. Let the oven do the work. Toss halfway to render more bacon and to give the other sides their chance to brown.
- Dress at the finish. The dressing belongs on the hot sprouts after roasting for that glossy, clingy coating without sogginess.
- Add Parmesan immediately. Cheese melts on contact with heat and becomes part of the sauce.
- Taste and adjust. A pinch more salt, a crack of black pepper, or a tad more balsamic can tailor the final balance to your taste.
Make-ahead, leftovers, and reheating
- Make-ahead (parts): You can trim and halve the Brussels sprouts the day before and store them in an airtight container lined with a paper towel. Grate the Parmesan and refrigerate. The dressing can be whisked earlier the same day – just re-whisk before using.
- Leftovers: Store in an airtight container for up to 3 days. They’re delicious straight from the fridge as a warm-ish salad addition or re-crisped.
- Reheat: Spread on a sheet pan and bake at 400°F for 6–8 minutesto revive the edges. Add a fresh micro-drizzle of dressing and a touch more Parmesan if you like.
Flavor variations
I’m loyal to the original, but if you want to play:
- Spicy hint: Finish with a pinch of red pepper flakes or Aleppo pepper for warmth.
- Nutty crunch: Add toasted hazelnuts or walnuts just before serving for contrast.
- Citrus note: Micro-grate a little lemon zest over the pan at the very end for brightness (especially if serving with rich mains).
- Prosciutto crisp: Swap bacon for prosciutto torn into ribbons; roast it on the pan for the last 5–7 minutes so it crisps but doesn’t overcook.
- Cheese twist: Pecorino Romano for saltier bite, or a blend of Parmesan + Grana Padano for silkier melt.
Common questions
Can I use frozen Brussels sprouts?
You can, but they won’t get as crisp. If it’s your only option, thaw completely, pat very dry, and roast on a preheated sheet pan. Give them extra time, and don’t dress until the last moment.
Can I make this without bacon?
Absolutely. Add an extra teaspoon of olive oil to compensate, and consider a handful of toasted nuts for texture. The maple-balsamic + Parmesan combo still delivers that wow factor.
Is there a way to keep the dressing from separating?
This dressing is intentionally simple (no mustard to emulsify). A vigorous whisk and the heat of the sprouts help it cling. If you want extra body, whisk a pinch of finely grated Parmesan right into the dressing – that tiny bit of protein gives extra viscosity.
Why is my pan smoking?
A very thin sheet pan plus fatty bacon can do that at high heat. Line the pan with parchment (rated to 425°F) to minimize smoking and simplify cleanup. Also, make sure your oven is clean – old drips on the floor of the oven are usually the culprit.
Can I double the recipe?
Yes – use two sheet pans and rotate their positions halfway through (top to bottom, front to back) so both get even color. Dress in a large bowl so everything coats evenly.
How to plate it (because presentation matters)
Serve family-style: transfer to a warm, shallow platter, spoon any dressing from the bowl over the top, and finish with a few fresh shavings of Parmesan for texture. If you’re sharing to socials, grab the shot right when the cheese hits the hot sprouts – the melt is gorgeous.
Pairing ideas
These sprouts love anything roasted or grilled. I like them with roast chicken, garlicky pork tenderloin, pan-seared salmon, or a creamy risotto where the sweet-tangy glaze cuts through richness. For wine, try a dry sparkling, a crisp Sauvignon Blanc, or a light Pinot Noir.
Try this
Spinach, Grape & Brie Salad with Honey-Balsamic Dressing
Goat Cheese & Fig Stack with Prosciutto and Hot Honey
Caramel Pear And Prosciutto Salad
Maple Roasted Brussels Sprouts with Bacon & Parmesan
Ingredients
Method
- Preheat the oven to 400°F (205°C). Line a rimmed sheet pan with parchment for easy cleanup (optional but recommended).
- Season the sprouts. On the sheet pan, toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Scatter the chopped bacon evenly across the pan. Arrange as many sprouts cut-side down as you can for best browning.
- Roast for 20–30 minutes, tossing once halfway through, until the bacon is crisp and the sprouts are deeply golden and tender. Smaller sprouts may finish closer to 20 minutes; larger ones may need the full 30.
- Make the dressing. While the sprouts roast, whisk balsamic vinegar and maple syrup in a small bowl. Slowly whisk in olive oil until glossy. Season with a pinch of salt and a few grinds of pepper.
- Finish and serve. Transfer the hot roasted sprouts and bacon to a large bowl. Immediately toss with the maple-balsamic dressing until evenly coated and glossy. Add ½ cup freshly grated Parmesan and toss gently so it melts into the sprouts. Taste and adjust seasoning. Serve right away, with extra Parmesan on top if you like.
