Spicy Maple Chili Roasted Brussels Sprouts With Bacon

Quick Recipe Version (TL;DR)

• Yield: 4 side-dish servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 lb Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tbsp olive oil
• 1 tsp kosher salt, 1/2 tsp black pepper
• 3 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes (or to taste)
• 1/2 tsp smoked paprika
• 1 clove garlic, minced (optional)

Do This

• 1. Preheat oven to 425°F (220°C). Place a large, rimmed baking sheet inside to heat.
• 2. Toss Brussels sprouts with olive oil, salt, and black pepper.
• 3. Carefully spread sprouts cut-side down on hot baking sheet and scatter bacon pieces evenly over the top.
• 4. Roast for 15 minutes, until sprouts are browning and bacon is starting to crisp.
• 5. Whisk maple syrup, vinegar, red pepper flakes, smoked paprika, and garlic. Drizzle over pan; toss to coat.
• 6. Roast 8–10 minutes more, stirring once, until bacon is crisp and sprouts are caramelized and sticky at the edges. Serve hot.

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Why You’ll Love This Recipe

• Perfect sweet-heat balance: real maple syrup and chili flakes make sticky, spicy-sweet caramelized edges.
• One-pan side dish: Brussels sprouts and bacon roast together on a single sheet pan.
• Deep, roasty flavor: high heat gives you crispy leaves, tender centers, and smoky bacon in every bite.
• Easy yet impressive: simple ingredients and straightforward steps, but it looks and tastes restaurant-worthy.

Grocery List

• Produce: Brussels sprouts (about 1 1/2 lb), garlic (1 clove), optional fresh parsley or chives, optional lemon
• Dairy: Thick-cut bacon (6 slices; found in the refrigerated meat section)
• Pantry: Olive oil, pure maple syrup, apple cider vinegar, crushed red pepper flakes, smoked paprika, kosher salt, black pepper

Full Ingredients

Main Ingredients

• 1 1/2 lb Brussels sprouts, ends trimmed and halved lengthwise
• 6 slices thick-cut bacon (about 6 oz), cut into 1/2-inch pieces
• 2 tbsp olive oil
• 1 tsp kosher salt (use 3/4 tsp if using table salt)
• 1/2 tsp freshly ground black pepper

Spicy Maple Chili Glaze

• 3 tbsp pure maple syrup (preferably dark or Grade A amber)
• 1 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes (use 1/2 tsp for mild, up to 1 1/2 tsp for extra spicy)
• 1/2 tsp smoked paprika
• 1 small garlic clove, minced or grated (about 1/2 tsp; optional but recommended)

Optional Finishing Touches

• 1–2 tbsp chopped fresh parsley or chives
• 1 tsp finely grated lemon zest or a light squeeze of lemon juice
• Flaky sea salt, for sprinkling right before serving

Step-by-Step Instructions

Step 1: Preheat the oven and sheet pan

Set your oven to 425°F (220°C). Place a large rimmed baking sheet (at least 18×13 inches) on the middle rack while the oven heats. Preheating the pan helps the Brussels sprouts start sizzling and caramelizing as soon as they hit the surface, giving you crisp, browned edges instead of steaming.

Give the oven a full 10–15 minutes to preheat so both the air and the baking sheet are fully hot.

Step 2: Prep the Brussels sprouts

While the oven heats, trim the tough ends off the Brussels sprouts and remove any very loose or damaged outer leaves. Cut each sprout in half lengthwise through the core. If you have any very large sprouts, quarter them so they cook at the same rate as the smaller ones.

Place the halved sprouts in a large mixing bowl. Drizzle with the olive oil, then sprinkle over the kosher salt and black pepper. Toss well until every sprout is evenly coated and the seasonings are distributed.

Step 3: Arrange sprouts and bacon on the hot pan

Carefully remove the hot baking sheet from the oven and place it on a heat-safe surface. Quickly but carefully spread the seasoned Brussels sprouts in a single layer on the pan, placing as many as possible cut-side down for maximum caramelization.

Scatter the bacon pieces evenly over and around the Brussels sprouts. Try not to pile the ingredients too thickly; space between pieces helps everything crisp up instead of steaming in bacon fat.

Step 4: Roast until browned and bacon is starting to crisp

Return the pan to the oven and roast for 15 minutes. Do not stir during this first roast; leaving the sprouts undisturbed allows the cut sides to brown deeply and develop those irresistible crispy, sweet edges.

After 15 minutes, the sprouts should be browning on the bottoms and the bacon should be releasing fat and beginning to crisp. If your oven runs cool, you may need an extra 3–5 minutes before moving on.

Step 5: Make the spicy maple chili glaze

While the sprouts and bacon roast, whisk together the maple syrup, apple cider vinegar, crushed red pepper flakes, smoked paprika, and minced garlic in a small bowl or measuring cup. Taste a tiny bit and adjust the heat level: add more red pepper flakes for extra spice, or a pinch of salt if needed.

The glaze should taste sweet, a little tangy, and pleasantly spicy. It will thicken and caramelize further in the oven.

Step 6: Toss with glaze and finish roasting until sticky and caramelized

Carefully remove the baking sheet from the oven. Pour the maple chili glaze evenly over the Brussels sprouts and bacon. Use a spatula or tongs to gently toss everything right on the pan, coating the sprouts and bacon in the glaze and scraping up any browned bits from the surface.

Spread everything back into a single layer. Return the pan to the oven and roast for another 8–10 minutes, stirring once halfway through. The glaze should bubble and thicken, clinging to the sprouts and bacon and creating sticky, caramelized edges. The bacon should be fully crisp and the sprouts tender with charred, crispy leaves.

Step 7: Finish and serve

Remove the pan from the oven and let the Brussels sprouts and bacon sit for 2–3 minutes; the glaze will thicken slightly as it cools. Taste and adjust seasoning with a pinch of salt if needed.

If using, sprinkle with chopped fresh parsley or chives and a little lemon zest or a light squeeze of lemon juice to brighten the flavors. Finish with a pinch of flaky sea salt for extra crunch. Transfer to a warm serving bowl or bring the pan straight to the table and serve hot while the edges are still crisp and sticky.

Pro Tips

• Dry your sprouts well: If you rinse the Brussels sprouts, pat them completely dry before seasoning. Excess moisture prevents good browning.
• Do not overcrowd the pan: Use a large sheet pan so the sprouts and bacon have space. If they are tightly packed, they will steam instead of roast and crisp.
• Add the maple glaze later: Waiting until the last 8–10 minutes to add the syrup prevents burning while still giving you a glossy, caramelized coating.
• Adjust the heat level: Start with 1/2–1 tsp red pepper flakes if you are spice-sensitive; you can always sprinkle a little extra over individual portions at the table.
• Use convection if you have it: If your oven has a convection/fan setting, use it at 400°F (205°C) and start checking a few minutes earlier for extra-crisp results.

Variations

• Maple-Dijon twist: Whisk 1–2 tsp Dijon mustard into the maple glaze for a tangier, slightly sharper flavor that pairs beautifully with Brussels sprouts and bacon.
• Nutty crunch: During the last 5 minutes of roasting, sprinkle 1/4 cup chopped pecans or walnuts over the pan so they toast lightly in the glaze.
• Extra smoky chipotle: Replace half of the crushed red pepper flakes with 1/2 tsp finely minced chipotle in adobo sauce for deeper, smoky heat.

Storage & Make-Ahead

These Brussels sprouts are best fresh from the oven, when the bacon is crisp and the edges are at their stickiest and most caramelized. However, leftovers can still be very good. Cool completely, then store in an airtight container in the refrigerator for up to 3 days.

To reheat, spread leftovers on a baking sheet and warm at 400°F (205°C) for 8–10 minutes, or until hot and edges re-crisp. An air fryer at 375°F (190°C) for 4–6 minutes also works well. Avoid microwaving if possible, as it softens the bacon and sprouts.

For make-ahead prep, you can trim and halve the Brussels sprouts up to 1 day in advance and store them in a sealed container in the fridge. You can also whisk the maple chili glaze a day ahead and refrigerate it; bring it to room temperature and whisk again before using. Wait to cut the bacon and roast everything just before serving for the best texture.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 280–320 calories, 10–12 g protein, 18–22 g fat, 22–26 g carbohydrates, 7–9 g fiber, and 11–14 g sugar. Actual values will vary based on the exact bacon used, the amount of glaze that clings to the sprouts, and any optional garnishes.