Maple-Bourbon Glazed Brussels Sprouts with Bacon and Pecans

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Roasted Brussels sprouts tossed with crisp bacon, toasted pecans, and finished with a sticky maple-bourbon glaze for a sweet and savory side. This American-inspired Thanksgiving recipe, ready in about 35 minutes, pairs Brussels sprouts, bacon slices, pecans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 pound, trimmed and halved Brussels sprouts
4, chopped bacon slices
1/2 cup, roughly chopped pecans
3 tablespoons maple syrup
2 tablespoons bourbon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 pound halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Roast for 20 minutes until edges are golden and crispy.
Step 2: While Brussels sprouts roast, cook 4 chopped bacon slices in a skillet over medium heat until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pan.
Step 3: Add 1/2 cup chopped pecans to the skillet with bacon fat and toast over medium heat for 2-3 minutes until fragrant and lightly browned. Remove from heat.
Step 4: In a small saucepan, combine 3 tablespoons maple syrup and 2 tablespoons bourbon. Simmer over low heat for 3-4 minutes until slightly thickened and syrupy.
Step 5: Toss the roasted Brussels sprouts with the cooked bacon, toasted pecans, and warm maple-bourbon glaze until everything is evenly coated. Serve immediately for a rich, festive side dish.