Cheesy Roasted Brussels Sprouts with Maple Bacon

Brussels sprouts, bacon, pecans, and cheese all go hand in hand so why not create a dish combining all of them? These cheesy roasted Brussels sprouts with maple bacon and spicy candied pecans are the ultimate winter vegetable side.

Watch how to make this

Ingredients

• Brussels sprouts: Have a naturally, slightly bitter flavor and a firm texture, but when roasted, the outer edges become crispy and the flavor sweetens.
• Parmesan: Adds a savory, umami depth to the Brussels sprouts. You can substitute parmesan with pecorino romano or grana padano if you prefer.
• Manchego: Adds a slightly sweet and nutty taste. If you're not a fan of manchego, substitute it with parmesan.
• Bacon: Contributes a savory and salty flavor to the dish.
• Bourbon: Adds a distinctive sweet and smoky flavor to the bacon. If you don't have bourbon, you can use whiskey instead or omit it completely.
• Pecans: Walnuts or almonds can be substituted for pecans, depending on your preference.
• Cayenne: Adds heat and a subtle earthy flavor. For a mild version of the candied pecans, omit the cayenne.

Substitutions and variations

• Vegetarian: Replace the bacon with vegetarian bacon. You can also omit the bourbon and use maple syrup with black pepper to flavor the bacon.
• Make nut-free: Omit the pecans completely or use toasted pumpkin seeds instead.

Recipe

Print Recipe

5 from 1 vote

Cheesy Roasted Brussels Sprouts with Maple Bacon

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: pork

Servings: 6

Author: Christine Ma

Ingredients

Maple bourbon bacon

• 4 strips bacon
• 2 tablespoons maple syrup
• 2 teaspoons bourbon
• ¼ teaspoon black pepper

Spiced candied pecans

• 3 tablespoons brown sugar
• 2 teaspoon water
• ½ teaspoon salt
• ½ teaspoon cayenne
• ½ teaspoon paprika
• 1 cup toasted pecans

Cheesy roasted brussels sprouts

• 2 pounds brussels sprouts halved
• ¼ cup olive oil
• 2 teaspoons lemon zest
• 1 teaspoon fresh thyme
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated parmesan
• ½ cup grated manchego

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place a wire rack on top.
• Lay bacon strips on prepared baking sheet. Mix maple syrup with bourbon and black pepper until well combined. Brush half of maple syrup glaze on bacon and bake for 10 minutes. Remove bacon from the oven and flip over. Brush remaining maple syrup glaze on top and bake for another 8-10 minutes or until browned. Remove and let cool.
• Meanwhile, make spiced candied pecans. Line a baking sheet with parchment paper. Combine brown sugar, water, salt, cayenne, and paprika in a medium sautepan over medium heat. Bring to a simmer and continue to cook for 1 minute. Add pecans, stirring to combine. Continue to simmer for 2-3 minutes, stirring frequently. Remove from heat and lay pecans on prepared baking sheet. Let cool completely.
• Prepare brussels sprouts. Toss halved sprouts with olive oil, lemon zest, thyme, granulated garlic, onion powder, salt, pepper, parmesan, and manchego. Make sure every sprout is coated in cheese and lay the cut down facing down on a baking sheet in one even layer.
• Roast brussels sprouts for 15-20 minutes or until the bottoms are golden brown, rotating the sheet halfway through. Remove from the oven and transfer sprouts to a serving platter. Top with spiced candied pecans and maple bacon. Sprinkle extra grated parmesan on top if desired and serve.

Notes

The bacon and candied pecans can be prepared the day before.

Step-by-step instructions

Step 1: Prepare toppings

Let's begin with the maple bourbon bacon. This is one of my favorite ways to dress up bacon because it becomes almost like bacon candy. Each bite is a little sweet and a little salty, the best of both worlds.

To make the maple bacon, first lay four strips of bacon on the prepared sheet. Mix maple syrup with bourbon and black pepper until well combined.

Brush half of this rich glaze onto the bacon and bake for 10 minutes at 350 degrees F. We're keeping the oven temperature relatively low to prevent the sugars in the glaze from burning before the bacon is done cooking.

Flip the bacon, brush the remaining glaze, and bake for an additional 8-10 minutes until irresistibly browned.

While the bacon is cooking, prepare the spiced candied pecans. Line another baking sheet with parchment paper and set it aside.

Then, combine brown sugar with water, salt, cayenne, and paprika in a medium saucepan over medium heat. Let it simmer for 1 minute before adding the toasted pecans.

Stir well, simmer for an additional 2-3 minutes, and spread the pecans on the prepared sheet. Let them cool completely.

Feel free to prepare both the bacon and pecans the day before, especially if you're making this dish for the holidays.

Step 2: Roast Brussels sprouts

Now, onto the star of the show, the cheesy roasted Brussels sprouts. Cut the sprouts in half lengthwise and toss them with olive oil, lemon zest, fresh thyme, granulated garlic, onion powder, salt, and black pepper.

Add in grated Parmesan and Manchego, ensuring every sprout is coated in this cheesy goodness. I found it easiest to mix the Brussels sprouts with the seasonings with my hands.

Next, lay the sprouts cut side down on a baking sheet. To make sure that you get those delicious cheese crusts, make sure that each sprout has some cheese on the cut side.

Step 3: Putting it all together

Roast the Brussels sprouts for 15-20 minutes or until the bottoms turn golden brown, rotating the sheet halfway through.

I found that I didn't need to flip the sprouts over but since one side of my oven is hotter, I did have to rotate the sheet pan.

Once done, transfer the sprouts to a serving platter, topping them with the spiced candied pecans and maple bacon. For an extra burst of flavor, sprinkle additional grated Parmesan on top.

When you know the flavor combinations are going to work, you already know the dish is going to be a winner even before you taste it. I mean, how can you go wrong with cheesy roasted Brussels sprouts with maple bacon and spicy candied pecans? You just can't.

Make-ahead and storage

• Make-ahead: You can prepare all of the components including the pecans, bacon, and sprouts ahead of time. Keep the ingredients separate and reheat the Brussels sprouts in the oven before serving. Right before serving, plate the sprouts on a serving platter and top with the pecans and bacon.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 4 days.

Frequently asked questions

Serving suggestions

These cheesy roasted Brussels sprouts with maple bacon make a great side for almost any meal, including Thanksgiving and Christmas dinner. These are my favorite meals to serve with the side dish: