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The crispiest candied Brussels Sprouts with bacon and maple syrup

Prep Time 10 mins
Cook Time 15 mins
Servings 4
Side Dish


  • 4 oz thick-cut bacon chopped
  • 1 lb brussels sprouts
  • 1/4 cup olive or grapeseed oil
  • 3 tbsp pure maple syrup
  • 1 tsp kosher salt


  • Preheat oven to 450ºF (with convection, if you've got it).  Partially cook the bacon in a frying pan or in the microwave (3-4 minutes on high covered with a paper towel) until it renders its fat but is not crisp.
  • Pull off most of the outer leaves from the brussels sprouts and trim the tough stalk from the middle that remains. Toss leaves and sprouts with the oil, maple syrup, salt and bacon and arrange in a single layer on two parchment-lined baking sheets. Bake 8 minutes, give the pans a stir, remove any that are already charring to a serving platter, then bake 2-8 minutes more (really depending how large they are), until sprouts are crispy and leaves are charring (watch closely after 2 minutes, as the maple syrup burns quickly).