One Pan Maple Bacon Roasted Brussels Sprouts
Maple bacon roasted brussels sprouts are made all in one pan for a delicious side dish that cuts down on dishes. This roasted brussels sprouts recipe features easy kitchen staples and pairs well with chicken, pork, and more!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 1 lb brussels sprouts, cut in half
- 4 slices thick-cut bacon, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
Preheat oven to 400°F. Rinse brussels sprouts and remove any yellowish outer leaves. Cut off the bottom stems and slice each one in half vertically. Set aside for now.
Chop bacon and add to a large cast iron pan set over low-medium heat on the stovetop. Cook, stirring occasionally, until the bacon crumbles are fully cooked (about 8-10 minutes). Remove cooked bacon to a paper-towel lined plate and remove the cast iron pan from the heat.
Add brussels sprouts and minced garlic to the pan with the bacon fat. Season with salt and pepper.
Pour in maple syrup and apple cider vinegar, then toss so that the brussels sprouts are evenly coated.
Transfer the pan to the preheated oven. Roast for 35-45 minutes, removing the pan to flip the brussels sprouts every 10 minutes or so. Roasted brussels sprouts are done when they're well browned and the edges are crisp.
Once removed from the oven, add back cooked bacon crumbles and toss to combine. Serve immediately.
Be careful not to grab the hot handle of the cast iron pan with your bare hands. It can be a hard habit to break, so see the notes above about the hot handle mitts I use when I cook with cast iron.
Calories: 179kcal | Carbohydrates: 17.3g | Protein: 10.9g | Fat: 8.4g | Saturated Fat: 2.7g | Cholesterol: 21mg | Sodium: 759mg | Potassium: 571mg | Fiber: 4.3g | Sugar: 8.4g | Calcium: 40mg | Iron: 1.8mg