These sticky maple caramelized Brussels sprouts are roasted to perfection with crispy bits of bacon, sweet, juicy apples, and dried cranberries. If you struggle with recipes getting brussels soft and tender while still achieving a crispy crust, check out this easy, unique baking technique.

a wooden spoon lifting out a scoop of bacon brussels sprouts

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World’s Best Caramelized Brussels Sprouts (Seriously!)

Once upon a time I had the stereotypical kid aversion to Brussels sprouts. I just didn’t get it. They smelled funny and tasted liked they smelled – what I imagined to be an adolescent boy’s gym socks. But after experimenting with a caramelized Brussels sprouts recipe flavored with bacon and apples. Geesh. I am a bonafide convert.

But first it took some experimentation. I picked up some fresh sprouts, served them for dinner, and announced we were going to learn to love this veggie because I wanted to add it to my collection of easy gluten-free side dish ideas. Because #lifegoals

My first attempt failed. In effort to roast out any strong taste, I burnt the crap out of them. The kids picked at the charred leaves and asked why they had to love Brussels sprouts too. But I wasn’t going to be beat by those lil’ cabbage balls. Time to get serious. 

Now I’m the expert at achieving a perfectly roasted, caramelized exterior with a soft, tender, and mellow flavor even kids love. It took a lot a few more attempts, but I know I nailed it when the family comes back for second, thirds, and even ask for me to make these for their birthday dinners, along with their other top request – creamy chicken and dumplings soup. 😎

So what’s the trick? Partially steaming the Brussels sprouts before roasting starts the cooking process and shortens the roasting time. No more burnt sprouts. Oh, and yeah, pairing caramelized Brussels with bacon and apples?! No one can turn down that flavor combo. 🤙

I made this for Thanksgiving (doubled the recipe) and it was a huge hit! Everyone commented on how much they liked them, and there weren’t any leftovers (great sign!). My brother-in-law asked if I could make them again for Christmas. Yes! So easy too!

—Amy
a close up of a bacon Brussels sprouts in a serving bowl

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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

How to get crispy outside, tender inside

This is the magic baking trick to achieving browned, crispy roasted sprouts that are perfectly soft and tender inside! Start with a brief steam to start the cooking process. I do this in the microwave, put putting them in a glass bowl with a touch of water, cover, and zap for about 3 minutes. However, this can also be done on a stove top too.

Play with the time, depending on how you like them to come out in the end. Two minutes for a bit of firmness, three minutes if you like them very soft inside.

a bowl of brussels in a glass bowl with cling wrap on top.

Toss and roast to perfection

While the sprouts are cooking you can start crisping up the chopped bacon on the baking sheet. Then, on the sheet combine the sprouts with pure maple syrup, chopped apples, salt and pepper. Toss everything to combine and lay the Brussels cut side down.

Roast in a 425°F oven for about 15 minutes, toss to combine and then roast for about 10 minutes longer. Enjoy the world’s best, perfectly caramelized Brussels sprouts!

brussels sprouts on a sheet pan with maple syrup being poured over the top.

Trick to Crispy, Caramelized Edges

With our par-cooked Brussels sprouts, we can now focus on getting them crispy and caramelized. (That sounded very America’s Test Kitchen, didn’t it?) 

The key is having the cut, flat surface make contact with the baking sheet the whole baking time. Since the sprouts are halfway cooked, there’s no need to worry about them becoming overly browned.

Adding a little sugar, like pure maple syrup, also helps with the caramelization and roasting in the bacon drippings seals the deal. For an even stickier coating, try honey. Less sticky, use brown sugar.

Can This Recipe Get Any Better? Yes!

I’m all about options, shortcuts, and recipe enhancements. We have made these roasted veggies for so many holiday meals and family dinners, so I wanted to share my variations and tips.

  • If you don’t have pure maple syrup on hand substitute the same amount of brown sugar or honey. The honey gets very sticky (think “candied” Brussels), so you may want to line your baking sheet with parchment.
  • I always use kitchen shears when cutting raw bacon. Makes it so easy and quick!
  • Chopped pecans also taste great with this. If you like them toasted, add them to the baking sheet the last 3 minutes of baking.
  • Sometimes I sprinkle with crumbled blue cheese, feta cheese, or freshly grated parmesan when they come out of the oven.
  • Avoid roasted the sprouts with the dried cranberries. They will become very tough. Mix them in after coming out of the oven.
bacon brussels sprouts in a white serving bowl with a wooden spoon in it

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a wooden spoon lifting out a scoop of bacon brussels sprouts
4.82 stars (16 ratings)

Maple Caramelized Brussels Sprouts with Bacon

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
These sticky maple caramelized Brussels sprouts are roasted to perfection with crispy bits of bacon, sweet, juicy apples, and dried cranberries. If you struggle with recipes getting brussels soft and tender while still achieving a crispy crust, check out this easy, unique baking technique.
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Ingredients
 

Equipment

Instructions
 

  • Preheat the oven to 425ºF. Evenly spread the olive oil on a baking sheet. If you prefer crispy bacon, lay the chopped bacon pieces flat on the sheet and bake for 4 minutes first. (Otherwise mix everything together, except cranberries, on baking sheet and bake all at the same time.)
    4 slices bacon, 1 tablespoon olive oil
  • While bacon is partially cooking, in a microwave safe bowl place washed, cut Brussels sprouts along with 1 tablespoon of water. Cover with plastic wrap and microwave on high for 2-3 minutes, depending on how tender you prefer your Brussels sprouts to be in the end. Uncover and drain any leftover water.
    1 pound Brussels sprouts
  • Place the partially-steamed Brussels sprouts, maple syrup, apples, salt and pepper on the baking sheet with the partially cooked bacon. Toss to combine. 
    2 tablespoons pure maple syrup, 1 medium apple, ½ teaspoon kosher salt, ⅛ teaspoon pepper
  • Arrange the Brussels sprouts so they are cut-side down and the bacon is laying flat. Bake for 15 minutes. Remove from oven, toss, return Brussels sprouts to cut side down, and bake for 10 minutes more. Add optional cranberries and serve.
    2 tablespoons dried cranberries
Calories: 148kcal, Carbohydrates: 15g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 310mg, Potassium: 370mg, Fiber: 3g, Sugar: 8g, Vitamin A: 585IU, Vitamin C: 65.7mg, Calcium: 41mg, Iron: 1.2mg
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