These maple bacon Brussels sprouts are an easy, healthy side dish that works for both the holidays or just a delicious way to prep a vegetable side for a weeknight dinner! There are only 4 simple ingredients and one dish needed, which makes them a quick paleo, gluten-free and dairy-free vegetable recipe option that the whole family will love. The crispy bacon and maple flavors will have everyone eating their Brussels sprouts!
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Ingredients for Maple Bacon Brussels
What is so great about this Brussels sprouts recipe is that it only calls for four ingredients. You will need a pound of Brussels sprouts, with the ends trimmed. You should slice them in half if they are large, but you can leave them whole if not. You’ll also need a few tablespoons of pure maple syrup, and extra virgin olive oil.
The olive oil I use is from Primal Kitchen, which NAOAA Certified for quality and purity, Whole30 Approved, and cold extracted, which isn’t something you find in most oils. It’s a high quality product, which is really important with roasting vegetables. The flavor from their unique blend of Spanish and Tunisian olives can’t be beat. Which type of oil you use will always impact the taste and end result of what you’re cooking, so choosing a quality olive oil for your cooking is vital!
You can check out Primal Kitchen’s Organic Olive Oil (and their collection of other healthy fat sources!) on their website. Code “paleobailey” saves you 15% off at checkout! Or find them on Thrive Market.
The final ingredient needed is your bacon! You’ll need 5 slices of chopped bacon. To keep this paleo, use a sugar-free bacon option. You can find a list of sugar-free bacon brands and where to find them using this guide.
How to Prep and Cook Maple Brussels
The first step after you’ve trimmed and chopped the bacon is to preheat your oven to 400 degrees F., and then add the bacon and Brussels sprouts to a sheet pan. Make sure to separate the chopped bacon pieces if you had chopped them with the slices stacked. Then you will drizzle the oil and maple syrup over the bacon and Brussels.
Use tongs or a large spoon to toss the brussels and bacon with the oil and maple syrup right on the sheet pan. This saves on dishes by not having to add them to a bowl to toss. Once the Brussels are coated in the oil and maple syrup, use your tongs to do a quick once over to spread the bacon out more evenly after tossing. Place your sheet pan into the oven and bake for 50 minutes, flipping/tossing halfway through.
Additions and Doubling
There are several additions you can make to this recipe that are very good. A few examples are adding dried cranberries, pecans, walnuts or butternut squash prior to baking. These are all very good roasted with the Brussels and maple syrup. After the Brussels have roasted, you can top them with options like feta or goat cheese, pomegranate seeds or pine nuts.
This recipe also is a great one for doubling. This is what makes it so so great for a holiday meal addition – it’s very easy to customize for the amount of people you’re feeding! If you want to double it, you can simply add twice the ingredients to the sheet pan, or opt for using two smaller sheet pans and roasting together in the oven.
Other Vegetable Recipes You’ll Love:Print
- 1–1.5 pounds Brussels sprouts, ends removed and halved if they’re large
- 5 slices uncooked bacon, chopped
- 1/4 cup Primal Kitchen Extra Virgin Olive Oil
- 3 tablespoons maple syrup
- Optional: salt and pepper to taste
- Heat the oven to 400 degrees F.
- Add the trimmed Brussels sprouts and chopped uncooked bacon to a large sheet pan. Drizzle the olive oil and maple syrup over them
- Use tongs to toss everything together. Once the brussels are coated with the oil and maple syrup, use the tongs to spread the bacon out a bit more evenly on the sheet pan after tossing
- Place the sheet pan into the oven and bake for 45-50 minutes, flipping/tossing halfway through
- This recipe doubles well. Simply add twice the ingredients to a large sheet pan, or two smaller sheet pans
Keywords: brussels sprouts, paleo, gluten-free recipes, side dish, roasted vegetables, bacon, maple syrup
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