Maple Bacon Brussel Sprouts (Easy Holiday Side)

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Maple bacon Brussel sprouts are one of my go-to sides when I want a veggie my family will actually be excited to see on the table. They’re simple to make for dinner anytime, but special enough to serve for holidays like Thanksgiving and Christmas.

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A bowl of maple bacon Brussel sprouts with crispy bacon and pomegranate seeds, served with a pair of gold utensils.

I make Brussels sprouts pretty often, but this is the version I reach for around the holidays. Browning them in bacon drippings before roasting gives them the crispy edges I love, while the pomegranate makes the whole dish look extra festive without adding more work.

Why This Recipe is a Family Favorite

Even family members who usually pass on Brussels sprouts may change their minds once crispy bacon and maple syrup are involved. The maple syrup caramelizes as the sprouts roast, while the bacon adds crispy bites throughout.

Happy Kitchen Secrets

Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.

Choose firm Brussels sprouts. Look for bright green sprouts with tightly packed leaves and skip any with yellow leaves, soft spots, or black spots.
Give them plenty of room. Spread the Brussels sprouts out instead of crowding them together. Too many in one spot can trap steam and keep those cut sides from getting crispy.
Save the bacon drippings. Browning the sprouts in the bacon drippings before roasting adds extra flavor and gives them a head start on those caramelized edges.

Ingredients

You only need a few simple ingredients to make these delicious maple bacon Brussel sprouts:

Brussels sprouts: Fresh Brussels sprouts work best here because they roast up much crispier than frozen. Choose sprouts that feel firm when you gently squeeze them.

Bacon: I like regular bacon for the crispy texture and savory flavor it adds. Turkey bacon will also work, but you may need a little extra oil since it won’t release as much fat.

Maple syrup: Use pure maple syrup rather than pancake syrup for the best maple flavor.

Pomegranate arils: These add a fresh pop of color and flavor to the dish. You can leave them out if your family isn’t a fan.

To save money, buy a fresh pomegranate- the packages of arils are expensive! Cutting a pomegranate and removing the arils is simple and sort of fun, too!

How to Cook Maple Bacon Brussel Sprouts

For the full instructions, see the recipe card! ⬇️

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A skillet of diced, cooked bacon sits on a marble countertop.

A frying pan contains uncooked halved Brussels sprouts.

Cook the chopped bacon until crispy, then transfer it to a plate. Leave the drippings in the skillet—you will use them to partially cook the sprouts.

Add the halved Brussels sprouts to the skillet of bacon grease, and do your best to arrange them with the cut sides facing down.

A stainless steel pan filled with browned Brussels sprouts sits on a marble countertop, with a small bowl of pomegranate seeds visible in the top left corner.

A baking tray with parchment paper is filled with roasted Brussels sprouts, some pieces showing charred edges.

Give the sprouts a chance to sit before stirring. I look for golden-brown spots on the cut sides before moving on.

Transfer the sprouts to a baking sheet and toss with the maple syrup, olive oil, salt, and pepper. Spread them out so they can roast and brown around the edges.

Sheet pan of roasted Brussel sprouts on parchment paper.

Maple bacon Brussel sprouts on a sheet pan lined with parchment paper.

Pull them from the oven when they are fork-tender and browned, with crispy edges. I keep an eye on the smaller pieces since they brown faster.

Toss the warm sprouts with the crispy bacon, then add the pomegranate arils just before serving.

Tips for Success

Trim the stems carefully. Cut off just the dry end of each stem. If you trim too much, the leaves can separate and fall off before roasting.

Keep any loose leaves. I always add the leaves that fall off while cutting the Brussels sprouts to the baking sheet. They get extra crispy in the oven and are one of my favorite parts.

Maple bacon Brussel sprouts tossed with pomegranate seeds, shown close up.

Serving Suggestions

These maple bacon brussel sprouts are especially good alongside maple mustard pork loin for a cozy dinner. You can also keep things simple and serve them with air fryer grilled chicken.

For Thanksgiving, Christmas, add them to the table with turkey and a few of your favorite holiday sides.

Storing and Reheating Leftovers

Let the leftovers cool to room temp, then transfer them to an airtight container and refrigerate for up to 3 days.

For the best texture, reheat them in the oven or air fryer until warmed through and the edges crisp up again. I don’t recommend freezing them because the sprouts tend to become soft and watery once thawed.

Make it kid friendly:

If this veggie is still a work in progress with your kids, let them sprinkle the Brussel sprouts with bacon before serving. You can also leave the pomegranate arils on the side so everyone can decide whether to add them or not.

Close-up of a forkful of bacon Brussel sprouts.

Brussel Sprouts with Bacon FAQs

Can I make this recipe without bacon?

Yes. Leave out the bacon and use a little extra olive oil for browning the Brussels sprouts. You’ll still have the maple flavor and caramelized edges.

What can I use instead of pomegranate arils?

Dried cranberries are an easy substitute and still give the dish a festive pop of color.

Can I double this recipe for a holiday dinner?

Yes. Use two baking sheets so the Brussels sprouts have enough space to roast evenly. Rotate the pans partway through cooking if needed.

Planning to make this recipe?

After you make it, please leave a comment and star rating below to let me know how it went!