These might be the best ever Brussels I’ve ever made, they’re tangy, slightly sweet, crispy, salty, and have a nice nuttiness. These Maple Dijon Glazed Brussels Sprouts with Bacon & Pine Nuts will be a hit at any weeknight or holiday dinner table! A simple but flavorful side dish done in about 30 minutes with fresh Brussels sprouts, crispy bacon, and toasted pine nuts tossed in a creamy maple Dijon glaze with balsamic!
A Quick Look At The Recipe
Recipe: Maple Dijon Glazed Brussels Sprouts with Bacon & Pine Nuts
Ready In: 30 minutes (or less!)
Serves: 6 servings
Staple Ingredients: Brussels sprouts, thick cut bacon, pine nuts, maple syrup, balsamic vinegar
What Makes It Special: the Brussels are roasted with olive oil and seasoning then tossed with the balsamic glaze to finish their last minutes in the oven. The glaze gets a little sticky and sweet and pairs nicely with the salty bacon and toasted pie nuts. The bacon fat is used in the glaze and to toast the pine nuts for extra flavor!
When I first made these I stood in my kitchen and ate almost the entire platter full, oops! They were just so good. Brussels sprouts are so versatile, they can be eaten cooked or raw like in my shaved Brussels sprout salad. My favorite part about this is the bacon fat is used in the maple Dijon glaze and for toasting the pine nuts. No trying to figure out where to dispose of bacon fat, yay!
Pair these crispy Brussels with my honey roasted carrots or scalloped sweet potatoes for a balanced meal. Or serve along side a pan-fried cube steak, sun-dried tomato and basil chicken meatballs, or buffalo chicken thighs!
Staple Ingredients
- Thick-Cut Bacon: Adds smoky, salty richness and crisp texture. Pancetta or turkey bacon work too.
- Brussels Sprouts: Roast up tender inside with caramelized, crispy edges. Halved fresh sprouts work best, but thawed frozen sprouts can be used if dried well.
- Olive Oil: Helps the sprouts crisp and adds depth of flavor. Avocado oil or reserved bacon fat are great alternatives.
- Kosher Salt: Brings out the natural sweetness in the sprouts. Sea salt or flaky salt work too.
- Fresh Cracked Black Pepper: Balances the maple glaze with a subtle bite. White pepper can be used for a milder flavor.
- Garlic Powder: Adds gentle savory depth without overpowering. Onion powder or minced roasted garlic are nice swaps.
- Pine Nuts: Provide buttery crunch and a touch of richness. Toasted pumpkin seeds or sunflower seeds are good nut-free options.
- Maple Syrup: Gives the glaze warm sweetness. Honey works in a pinch but will be slightly less rich.
- Balsamic Vinegar: Adds tangy depth that balances the sweetness. Red wine vinegar or apple cider vinegar work for a brighter twist.
- Dijon Mustard: Brings subtle sharpness and helps emulsify the glaze. Whole grain mustard adds texture and a rustic flavor.
- Shaved Parmesan: Adds salty, nutty finish and richness. Omit or use dairy-free parmesan if needed.
How to Make the Brussels Sprouts
Let’s talk a little about how to make the Maple Dijon Glazed Brussels Sprouts with Bacon & Pine Nuts (The printable instructions are in the recipe card below.)
Quick overview:
- Cook bacon, reserve bacon fat.
- Seasoning Brussels, roast. Prepare glaze.
- Toss Brussels in glaze, roast again. Toast pine nuts.
- Plate and enjoy!
- Preheat oven to 425 degrees F.
- Add bacon to a sheet pan in a single layer, bake for 6-8 minutes until crispy. Remove from oven, let cool, and reserve fat. Chop bacon into bits.
- Add halved Brussels to a large sheet pan, toss with olive oil, salt, pepper, and garlic powder. Roast for 10 minutes.
- In a mixing bowl combine maple syrup, balsamic, Dijon, and 2 tablespoons of the reserved bacon fat. Remove the Brussels from the oven after 10 minutes, drizzle over the maple glaze, toss to combine, and roast again for 8-10 minutes until tender. If desired, broil for a few minutes to get them super crispy.
- Add pine nuts to a small sauté pan with about a tablespoon of the reserved bacon fat, toast over medium-high heat for 4-5 minutes or until golden brown.
- Add Brussels to a platter, top with bacon bits, toasted pine nuts, and shaved parmesan. Serve warm and enjoy!
Maple Dijon Glazed Brussels Sprouts with Bacon & Pine Nuts
Equipment
Ingredients
- 5-6 slices Thick cut bacon , fat reserved
- 2 lbs Brussels sprouts, halved
- 3 tbsp Olive oil
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 1/4 cup Pine nuts
- 1/4 cup Maple syrup
- 2 tbsp Balsamic vinegar
- 2 tbsp Dijon mustard
- Shaved parmesan
Instructions
- Preheat oven to 425 degrees F.
- Add bacon to a sheet pan in a single layer, bake for 6-8 minutes until crispy. Remove from oven, let cool, and reserve fat. Chop bacon into bits.5-6 slices Thick cut bacon
- Add halved Brussels to a large sheet pan, toss with olive oil, salt, pepper, and garlic powder. Roast for 10 minutes.2 lbs Brussels sprouts, 3 tbsp Olive oil, 1 tsp Kosher salt, Fresh cracked black pepper, 1 tsp Garlic powder
- In a mixing bowl combine maple syrup, balsamic, Dijon, and 2 tablespoons of the reserved bacon fat. Remove the Brussels from the oven after 10 minutes, drizzle over the maple glaze, toss to combine, and roast again for 8-10 minutes until tender. If desired, broil for a few minutes to get them super crispy.1/4 cup Maple syrup , 2 tbsp Balsamic vinegar , 2 tbsp Dijon mustard
- Add pine nuts to a small sauté pan with about a tablespoon of the reserved bacon fat, toast over medium-high heat for 4-5 minutes or until golden brown.1/4 cup Pine nuts
- Add Brussels to a platter, top with bacon bits, toasted pine nuts, and shaved parmesan. Serve warm and enjoy!Shaved parmesan
Notes
- Use fresh, evenly sized Brussels sprouts so they roast evenly. I like to trim off the bottom portion and halve, large Brussels can be quartered.
- Cook the bacon until crispy, then chop it after it’s cooled, reserve bacon fat.
- Toast the pine nuts in a bacon fat for extra flavor – they burn quickly, so watch closely.
- Drizzle the glaze over the sprouts and roast again so it reduces down and creates a sweet, almost sticky glaze.
Nutrition
If you enjoyed this recipe, I would appreciate if you left a star rating on the recipe card above or a comment below sharing your experience! I value your feedback, it would also mean a lot if you could share this recipe or my website with friends or loved ones. Cheers!
Easy Recipe Variations
- Make it vegetarian: Skip the bacon and add roasted chickpeas or toasted breadcrumbs for crunch. Use Olive oil instead of bacon fat.
- Make it nut-free: Omit the pine nuts and use toasted pumpkin seeds or sunflower seeds for a similar texture.
- Make it dairy-free: Leave off the parmesan or use a dairy-free parmesan-style cheese.
- Extra sweet: Add a drizzle of honey with the maple glaze for a sweeter holiday version.
- More tang: Stir 1–2 teaspoons of whole grain mustard into the glaze for an extra pop of flavor.
- Make-ahead friendly: Roast the sprouts and cook the bacon a day ahead, then reheat and toss in the glaze just before serving.
More Flavorful Side Dish Recipes
Frequently Asked Questions
I highly recommend using fresh, frozen sprouts can get a bit soggy. To get the best, crispy texture, fresh is best!
Toasting really brings out their buttery flavor, but it’s optional. If you use them raw, add them just before serving for crunch.
Absolutely. Roast the sprouts on two sheet pans so they don’t overcrowd, rotate pans halfway through cooking for even browning. This helps them get crispy and not steam.
Try pancetta for a similar salty crunch, or leave it out and sprinkle with toasted breadcrumbs or crispy shallots for a vegetarian version.
Yes, leftover sprouts can be cooled completely and stored in an airtight container in the fridge for 203 days. They can be reheated in the air fryer or a 400 degree oven.
Tools I Find Helpful
- Sheet Pan: I love these USA Pan half sheet pans for sweet and savory dishes. They clean up nicely and have lasted for years.
- Chefs Knife: Shun is my go to for kitchen knives, this chefs knife is useful for several kitchen tasks.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
