Crispy Bacon Brussels Sprouts Just a Little Extra – Easy, Flavor-Packed Side

Brussels sprouts and bacon are already a great match, but this version takes it just a little extra without getting fussy. Think golden, craggy edges, salty-smoky bites, and a touch of sweetness to balance the richness. It’s the kind of side dish that steals the show and makes people ask for seconds.

You don’t need special equipment or complicated steps, just a hot oven and a few smart additions. Perfect for weeknights, holidays, or anytime you want something that tastes like you tried harder than you did.

What Makes This Special

These Brussels sprouts bake until the edges are crisp and caramelized, thanks to high heat and a quick toss in bacon drippings. A little maple syrup and Dijon add a glossy, tangy-sweet finish that clings to every leaf.

Toasted pecans bring crunch, and a squeeze of lemon wakes everything up at the end. It’s familiar but elevated, with a balanced flavor that doesn’t feel heavy. The “extra” is in the small touches that make each bite pop.

Ingredients

• 1.5 pounds Brussels sprouts, trimmed and halved (quarter large ones)
• 6 slices thick-cut bacon, cut into small pieces
• 2 tablespoons olive oil (or enough to lightly coat)
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (or 1 small clove, finely minced)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/3 cup chopped pecans (or walnuts), lightly toasted
• 1 lemon, cut into wedges (you’ll use the juice and zest)
• Optional finishing touches: 2 tablespoons grated Parmesan, a drizzle of balsamic glaze

Instructions

1. Heat the oven. Set to 425°F (220°C).

   Place a large rimmed sheet pan inside to preheat. A hot pan jump-starts browning.

2. Cook the bacon. Add bacon pieces to a skillet over medium heat. Cook until just crisp, 6–8 minutes.

   Transfer bacon to a paper towel–lined plate. Reserve 2 tablespoons bacon fat.

3. Prep the sprouts. Trim the stem ends and remove any ragged outer leaves. Halve them lengthwise.

   If your sprouts are large, quarter them so they cook evenly.

4. Make the coating. In a large bowl, whisk olive oil, reserved bacon fat, maple syrup, Dijon, salt, pepper, garlic powder, and red pepper flakes. Add Brussels sprouts and toss until every surface looks lightly glossy.
5. Roast on the hot pan. Carefully pull the hot sheet pan from the oven. Spread the sprouts cut-side down in a single layer with space between them.

   This helps them crisp instead of steam.

6. Roast until crisp-tender. Bake for 15 minutes, then shake or flip. Roast 8–12 minutes more, until deeply browned on the cut sides and the outer leaves are frilly and crisp.
7. Add the extras. Sprinkle on the toasted pecans and the cooked bacon. Roast 2 more minutes to warm through.
8. Finish bright. Zest half the lemon over the pan.

   Squeeze on 1–2 teaspoons lemon juice and toss. Taste and adjust with a pinch more salt or a tiny drizzle of maple if needed. For more depth, add a light sprinkle of Parmesan or a thin ribbon of balsamic glaze.

9. Serve hot. These are best straight from the oven when the edges are still crackly.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Best in a skillet over medium heat with a tiny splash of oil, 3–5 minutes.

  Or use a 400°F oven or air fryer for 5–8 minutes to revive the crisp edges.

• Freeze: Not ideal. The texture softens too much. If you must, freeze up to 1 month and re-crisp in a hot oven, but expect softer results.

Why This is Good for You

• Fiber and vitamins: Brussels sprouts bring vitamin C, vitamin K, and fiber that supports digestion and fullness.
• Balanced fats: A mix of olive oil and a bit of bacon fat helps absorb fat-soluble nutrients and makes the dish satisfying.
• Smart flavor, less sugar: A small amount of maple syrup balances bitterness without making it sweet.
• Nuts for crunch and nutrients: Pecans add healthy fats, minerals, and texture that reduces the need for heavy sauces.

Pitfalls to Watch Out For

• Crowding the pan: If sprouts are piled up, they steam and turn soggy.

  Use two sheet pans if needed.

• Skipping the hot pan: Preheating the pan helps the cut sides caramelize fast, which equals crisp edges and better flavor.
• Uneven sizes: Large halves and tiny halves cook at different speeds. Trim and cut so pieces are similar.
• Not enough seasoning: Taste at the end. A pinch more salt or a squeeze of lemon can make the flavors pop.
• Grease overload: Too much bacon fat can make sprouts greasy.

  Measure it; you only need about 2 tablespoons combined fat.

Recipe Variations

• Honey-Balsamic: Swap maple for honey and finish with 1–2 teaspoons balsamic vinegar (or glaze) instead of lemon.
• Smoky Paprika: Add 1/2 teaspoon smoked paprika to the seasoning mix for a barbecue-style note.
• Garlic-Parmesan: Use fresh minced garlic and finish with 1/4 cup grated Parmesan and a sprinkle of parsley.
• Apple and Thyme: Toss in thin slices of tart apple for the last 10 minutes of roasting and finish with fresh thyme leaves.
• Spicy Peanut Crunch: Replace pecans with roasted peanuts, add a pinch of cayenne, and finish with a squeeze of lime.
• Turkey Bacon or Pancetta: Sub turkey bacon for lighter flavor or pancetta for extra savory richness.
• Air Fryer Method: Cook at 375°F for 10–14 minutes, shaking halfway. Add bacon at the end to keep it crisp.

FAQ

Can I make this ahead for a party?

Yes. Roast the Brussels sprouts without the bacon and nuts up to a day ahead.

Reheat on a hot sheet pan at 425°F for 8–10 minutes, then add bacon and pecans for the last 2–3 minutes to re-crisp. Finish with lemon right before serving.

What if my Brussels sprouts are bitter?

Use fresh, firm sprouts and roast them deeply—browning tames bitterness. A touch of maple and a squeeze of lemon balance the flavor.

If needed, add a tiny bit more salt to round out any lingering bite.

Do I have to use thick-cut bacon?

No, but thick-cut stays meaty and crisp. If using regular bacon, keep an eye on the cook time to avoid over-crisping. You may need a little extra olive oil if the bacon renders less fat.

How do I toast the pecans?

Toast in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and lightly browned.

Or roast on a small tray at 350°F for about 6–8 minutes. Let them cool before chopping.

Can I make this without any sweetener?

Yes. Skip the maple syrup and add a splash more olive oil plus a little extra lemon.

The result will be more savory and slightly more bitter, but still delicious if roasted well.

What’s the best way to cut Brussels sprouts?

Trim the stem, remove any loose outer leaves, then halve lengthwise through the core. If a sprout is larger than a golf ball, quarter it so everything cooks evenly and crisps up together.

Why are my Brussels sprouts soft instead of crispy?

They were likely crowded, the oven wasn’t hot enough, or the pan wasn’t preheated. Spread them out, use a hot sheet pan, and roast at 425°F.

Also, avoid too much oil or fat—the goal is a light coating.

Final Thoughts

Crispy bacon Brussels sprouts don’t need much to shine, but a few small upgrades make them feel special. High heat, a balanced glaze, crunchy nuts, and a bright finish give you big flavor with little effort. Keep the pan hot, don’t crowd it, and taste as you go.

Serve this alongside roasted chicken, steak, salmon, or as a standout holiday side. It’s comfort food with a polished edge—just a little extra, in the best way.