Roasted Maple Bourbon Bacon Brussels Sprouts

Why You'll Love this Recipe

• A vegetable side dish that becomes the star of the meal.
• The bacon fat bastes the sprouts as they roast.
• The maple syrup caramelizes into sticky edges
• The bourbon adds a warm, slightly smoky note that balances the sweetness.
• It takes about 40 minutes start to finish, uses one sheet pan, and feeds a crowd without much fuss.

History and Origins of Roasted Brussels Sprouts

Brussels sprouts trace back to Belgium, where farmers near Brussels grew them as early as the 1500s. They spread through Europe and later to North America, though they didn't become popular in the United States until roasting became a common cooking method in home kitchens.

Pairing roasted brussels sprouts with bacon and maple syrup is a modern twist that grew out of American comfort food traditions, where smoky, sweet, and savory flavors are often combined.

Adding bourbon is a newer idea, borrowed from Southern cooking, where bourbon shows up in glazes and sauces for its depth of flavor.

Why This Recipe Works

This brussels sprouts recipe works because of the balance between fat, sugar, and acid. Bacon fat coats the sprouts so they roast instead of steam, giving you crispy, browned edges. Maple syrup adds sweetness that caramelizes at high heat, and bourbon cooks off most of its alcohol while leaving behind a rich, slightly oaky flavor. Roasting at 425°F ensures the outside gets crisp while the inside stays tender.

How to Make Roasted Maple Bourbon Bacon Brussels Sprouts

This is a fairly easy recipe to bring together and takes about 40 minutes from start to finish.

Ingredients

• Brussels sprouts: The star of the dish, trimmed and halved so they roast up crispy on the cut side.
• Thick-cut bacon: Adds smoky flavor and fat for roasting the sprouts.
• Pure maple syrup: Brings sweetness that caramelizes into sticky, browned edges.
• Bourbon: Adds a warm, slightly smoky depth to the glaze.
• Olive oil: Helps the sprouts crisp up and roast evenly.
• Onion: Adds a savory, aromatic kick as it roasts alongside the sprouts.
• Butter: Rounds out the glaze and gives it a glossy, rich finish.
• Kosher salt: Brings out the natural flavor of the sprouts and bacon.
• Black pepper: Adds a little heat and balance.
• Cayenne pepper (optional): For a hint of spice if you like extra kick.

Equipment

• Large rimmed baking sheet
• Mixing bowl
• Sharp knife and cutting board
• Small saucepan (for the glaze)
• Tongs

Prep the Sprouts

• Preheat oven to 400° degrees.
• Clean the Brussels Sprouts well and trim off the bottom stem. Remove any tough or rubbery outer leaves. Halve the sprouts and place in a large bowl.

Cook the Bacon

• Dice the bacon into ½" pieces. Cook bacon pieces in a skillet until done to the point that you like them (we prefer them a bit more done for the crunch). Remove the bacon to a paper towel to drain and reserve 1 tablespoon of the bacon grease drippings in a small bowl and let cool slightly.

Roast the Sprouts

• To the bowl with the sprouts, add the onion, salt, pepper, cayenne (if using), olive oil, and bacon fat. Toss well to coat the sprouts. Place the Brussels sprouts on a sheet tray in a single layer and place in the oven for 20-25 minutes depending on how large your sprouts are and how soft you like them cooked. Insert a knife to test for doneness and adjust the time accordingly.

Make the Maple Bacon Bourbon Glaze

• In a small saucepan add the bourbon. Reduce over medium-low heat until there is about 1-2 tablespoon of liquid left. Turn the heat off and immediately add the maple syrup and butter. Stir in the cooked bacon pieces and remove the mixture to a large enough bowl to hold the sprouts when they are done.

Glaze and Serve

• Remove the Brussels sprouts from the oven when done and transfer them to the bowl with the bourbon glaze mixture. Toss to coat and serve!

How to Know When It's Done

The sprouts are done when the outer leaves are deep brown and crispy, and a fork slides easily into the center. The bacon should be crisp, not chewy, and the glaze should look glossy and slightly sticky rather than runny.

Variations and Substitutions

• Swap bourbon for apple cider if you want to skip the alcohol.
• Use turkey bacon or pancetta instead of regular bacon.
• Add chopped pecans or walnuts in the last 5 minutes of roasting for crunch.
• Replace maple syrup with honey for a different sweetness profile.
• Stir in a splash of balsamic vinegar at the end for extra brightness.

Storage

How to store leftover roasted brussels sprouts:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

How to reheat leftover roasted brussels sprouts:

• Reheat in a 375°F oven for 8 to 10 minutes to bring back the crispiness. Microwaving works in a pinch but will soften the bacon and sprouts.

Can you freeze leftover roasted brussels sprouts?

• Yes, leftover roasted brussels sprouts can be frozen for up to 3 months. Their texture will change and become softer when thawed and reheated, but it can be done if desired.

Leftover Transformations

Turn leftover Roasted Maple Bourbon Bacon Brussels Sprouts into a quick hash by chopping them and frying with diced potatoes. They also make a great addition to a grain bowl with quinoa and a fried egg, or you can fold them into an omelet for breakfast or toss them into cooked pasta for a quick dinner.

What to Serve with Brussels Sprouts

Roasted Maple Bourbon Bacon Brussels Sprouts pair well with your roasted turkey for a Thanksgiving side dish. They are also great as a side for roasted or chicken, grilled pork chops, or a simple steak. Honestly, they can be served with practically any protein as a side dish. They also work alongside mashed potatoes or a wild rice pilaf for a heartier meal.

What Wines to Drink with Brussels Sprouts

A medium-bodied red like Pinot Noir complements the smoky bacon and sweet glaze without overpowering it.

If you prefer white wine, a slightly oaked Chardonnay can match the richness of the dish.

For something different, a dry sparkling wine cuts through the fat and refreshes the palate between bites.