Maple-Glazed Brussels Sprouts with Bacon and Pecans

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 smoky bacon, crunchy pecans, and a sweet maple glaze, balancing savory and sweet for a festive side dish. This American-inspired Thanksgiving recipe, ready in about 40 minutes, pairs Brussels sprouts, bacon strips, pecans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 30 min Serves 4 American cuisine 280 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 400°F. In a large mixing bowl, toss 1 pound halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
Step 2: Spread Brussels sprouts on a rimmed baking sheet in a single layer. Roast for 20 minutes, stirring halfway through, until edges are browned and crispy.
Step 3: Meanwhile, cook 6 chopped bacon slices in a skillet over medium heat until crispy, about 6 minutes. Remove bacon with a slotted spoon and set aside, reserving bacon fat.
Step 4: Add 1/2 cup chopped pecans to the hot skillet with bacon fat and toast for 2 minutes until fragrant.
Step 5: Remove Brussels sprouts from oven and transfer to the skillet with bacon and pecans. Drizzle 3 tablespoons maple syrup over everything and toss to coat evenly. Return to oven for 5 more minutes to caramelize the glaze.
Step 6: Serve warm as a savory-sweet holiday side.