Roasted Maple Brussels Sprouts with Bacon and Cranberries

Overhead view of maple roasted brussels sprouts with bacon and cranberries.

Roasted Maple Brussels Sprouts with Bacon and Cranberries

Roasted maple Brussels sprouts with bacon and cranberries is an easy fall and winter side dish recipe that's perfect for Thanksgiving and Christmas, as well as family dinners.

Course Side Dish

Cuisine American, Holiday

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 244kcal

Author Marye Audet-White

Ingredients

1 ½ pounds Brussels sprouts trimmed and cut in half lengthwise
6 strips thick-cut bacon uncooked
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 oven to 400℉.
Cut bacon in a large dice. Set aside.
Line a rimmed baking sheet with aluminum foil.
Whisk together the olive oil, maple syrup, salt, and pepper.
Mix the brussels sprouts into the olive oil mixture until well coated.
Spread the brussels sprouts, cut side down, over the baking sheet.
Sprinkle with the bacon.
Bake 20 - 30 minutes or until brussels sprouts are charred on the outside and tender. The bacon should be crisp.
Add salt and pepper to taste.
Sprinkle with dried cranberries.

Notes

Storage:

Allow leftover bacon Brussels sprouts to cool to room temperature. Refrigerate them in an airtight container for 3-5 days.

Freeze in an airtight container for up to 6 months.

Tips:

- To prepare your Brussels sprouts for roasting, peel off the outer leaves (and any that are yellow), trim off the tough base, and slice each sprout in half lengthwise.
- The size of your Brussels sprouts affects the overall cooking time—larger sprouts need to roast a little longer than small ones.
- Arrange your Brussels sprouts in a single, even layer with the flat sides down to ensure perfectly crispy sprouts.

Nutrition