Easy Thanksgiving Recipes: Maple Bacon Roasted Brussels Sprouts

by Pamela

roasted brussels sprouts, easy thanksgiving recipes, cast iron skillet recipes

As a part of my ongoing theme of easy Thanksgiving recipes, today’s post is probably my favorite: maple bacon roasted brussels sprouts. Yeah, I’ve had a bit of a love affair with brussels sprouts the last couple of years. I suppose that in some way it makes up for all the years that I absolutely refused to eat them. Turns out, they just weren’t cooked very well, or actually they were cooked WAAAAAYYYYY beyond well done. 🙁

I suppose you could also surmise that I have a thing for cast iron skillet recipes as well. But I really think it’s more about finally finding the “correct way” to cook brussels sprouts. Sure, you can steam those little cabbage doppelgangers, but you really run the danger of overcooking them and turning them into mushy balls of gray yuck. Pan roasting keeps them intact, green and finds the sugar in them (yes, there’s sugar in dem darn leaves) and caramelizes it where those little leaves make contact with that rip roaring hot pan.

I would be leaving something out if I didn’t include the generous usage of bacon in this recipe. While I’m not a member of the ‘everything tastes better with bacon’ club, in this instance…brussels sprouts are definitely improved by the addition of bacon. In the vein of full disclosure, these roasted brussels sprouts also take a little bath in a mixture of maple syrup, cider vinegar and grainy mustard.

Roasted Brussels Sprouts

When Craig and I first met, I watched him open a bag of frozen brussels sprouts, dump them in a bowl, sort of cook/defrost them in the microwave, then proceed to eat the entire bowl. I was pretty sure I was going to throw up just watching this spectacle. Big win for us both, I only had the dry heaves and he got to torture me by eating that bowl of yuck 12 inches from my nose. That does not happen anymore (for various reasons that we will not speak of).

I know that there are a lot of you that do not like and will not eat brussels sprouts under any conditions, I’m like that with cooked spinach. But I can honestly tell you that I have converted devout sprouts haters with roasted brussels sprouts. I’ve posted a few recipes on here that involve roasting these little greenies. My personal favorites are the cast iron skillet recipes for the sprouts, but you can make roasted brussels sprouts without the cast iron skillet and use your normal baking pan or sheet.

I hope you’re enjoying these easy Thanksgiving recipes posts. I’m enjoying putting them together and hopefully making your dinner prep a little easier.

So it’s time for a little confession….who didn’t like brussels sprouts as a kid, but likes them now? Who still won’t eat them, but might consider it if they were made like this? C’mon…fess up. 😉

Relationship Advice

It’s funny how disproportionate things can be to one another.

It's funny how disproportionate things can be to one another.


Recipe: Maple Bacon Roasted Brussels Sprouts


  • 1 Pound Small Brussels Sprouts (thick ends trimmed)
  • 3 Strips Thick Cut Bacon (chopped)
  • 2 Tablespoons Maple Syrup
  • 2 Teaspoons Apple Cider Vinegar
  • 2 Teaspoons Grainy Mustard


  1. Preheat stove to 500 degrees Farenheit, along with the cast iron skillet.
  2. Once oven and skillet have pre-heated, remove pan from oven and toss in the chopped bacon pieces. Spread them evenly in the skillet.
  3. Place back into oven and cook for 10 minutes.
  4. While the bacon is cooking, mix the maple syrup; vinegar and mustard in a small container and set aside.
  5. After 10 minutes pull pan from oven and toss in the brussels sprouts. Stir them around so that they get coated in the bacon fat and return pan to oven to cook for 15 minutes.
  6. Remove pan from oven and pour the maple syrup mixture over bacon and sprouts. Stir to evenly coat everything.
  7. Serve.

Quick notes

If you aren’t using a cast iron skillet, you can do the same thing with a baking pan/sheet. You’ll want to use a pan with some sides on it so that the bacon fat doesn’t run off.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet tags: Gluten free

Number of servings (yield): 4

Culinary tradition: USA (General)

Recipe by Pamela Braun.[/print_this]


Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


steve c November 20, 2013 at 2:59 pm

I am going to make this for our thanksgiving as I am also making the acorn squash recipe!!

Pamela November 20, 2013 at 8:07 pm

Can’t wait to hear what everyone thinks about your dishes. ENJOY!

Ray Summers October 30, 2013 at 11:21 am

Brussels sprouts are so underrated sometimes. I take them over the Asparagus any time. Great recipe once again


Pamela October 30, 2013 at 12:34 pm

I still love my asparagus Ray, but that horrible pee smell. 🙁 I became a brussels sprouts convert as an adult. My mom’s boiled blue/gray brussels were a little less than appetizing. 😉

Amelia November 23, 2012 at 3:46 pm

These look amazing, Pamela! Making them next time I entertain!

Pamela November 25, 2012 at 12:23 pm

Thanks Amelia!

Stacy November 22, 2012 at 11:06 am

These are amazing! So delish–thanks for the recipe and I’m enjoying your cheeky blog!

Pamela November 23, 2012 at 8:22 am

Hi Stacy,
Glad you’re enjoying the brussels sprouts and the blog. 🙂

Carol Sacks November 22, 2012 at 9:31 am

Gorgeous recipe! I’m serving this later today. Happy Thanksgiving to you and yours!

Pamela November 23, 2012 at 8:21 am

Hi Carol,
Thanks, I hope you enjoyed the brussels sprouts and that you and your family had a great Thanksgiving!

Wendy November 21, 2012 at 11:46 am

This looks delightful. I love Brussels Sprouts in any form and we have them for Thanksgiving. I also couldn’t operate without my 3 cast iron pans! I am looking forward to making this recipe. Thanks!

Pamela November 23, 2012 at 8:44 am

3 cast iron skillets? I’m totally jealous Wendy! I’ve got one big one and one of those small one’s. I can’t wait to hear what you think about the brussels sprouts. Enjoy!!

Kay November 20, 2012 at 7:45 pm

I just found this blog, and these sprouts look incredible. When it comes to the mustard, would grey poupon work? I’m hoping to get away without having to buy any new ingredients.

Pamela November 21, 2012 at 12:31 am

Hi Kay,
Grey Poupon would work wonderfully in this recipe. The grainy mustard I used in this recipe tastes a lot like GP, but with a load of mustard seeds in it. Enjoy!!!

Megan November 20, 2012 at 4:37 pm

I love brussels sprouts, especially with maple and bacon. What a great recipe! (Still can’t get my husband to eat brussels sprouts even with bacon in them!)

Pamela November 21, 2012 at 12:33 am

Thanks Megan.

The bacon gives a nice salty compliment to the sweeter maple flavor. Re the husband….that just means more for you.;)

Jamie November 20, 2012 at 11:05 am

I really think anything tastes great with bacon and maple syrup, don’t you? This is some fabulous recipe! Happy Thanksgiving, no matter what you eat!

Pamela November 21, 2012 at 12:34 am

I couldn’t agree more Jamie! My maple and bacon repertoire is ridiculous, but it’s so good I can’t stop.

Bianca @ Confessions of a Chocoholic November 20, 2012 at 9:06 am

I just posted about a similar recipe for maple glazed brussel sprouts, too. It’s one of my favorite veggies. I should’ve added bacon to mine!

Pamela November 21, 2012 at 12:35 am

Bianca, add the bacon! Trust me on this.

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