Maple-Glazed Brussels Sprouts with Bacon and Toasted Pecans

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 developed and reviewed.

A savory-sweet side dish featuring roasted Brussels sprouts tossed in a maple glaze, crispy bacon, and crunchy toasted pecans for a texture-rich finish. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs Brussels sprouts, bacon slices, maple syrup 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: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb, trimmed and halved Brussels sprouts
6 slices, chopped bacon slices
3 tbsp maple syrup
2 tbsp olive oil
1/2 cup, roughly chopped pecans
1 tsp salt
1/2 tsp black pepper
1 tbsp apple cider vinegar

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Instructions

Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 3: Spread Brussels sprouts cut-side down on the prepared baking sheet. Roast for 20 minutes until outer leaves are crispy and edges caramelized.
Step 4: While Brussels roast, cook 6 chopped bacon slices in a skillet over medium heat until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, reserving 1 tbsp bacon fat.
Step 5: Add 1/2 cup chopped pecans to the bacon fat in the skillet and toast over medium heat for 2-3 minutes until fragrant and lightly browned. Remove and set aside.
Step 6: In a small bowl, whisk together 3 tbsp maple syrup and 1 tbsp apple cider vinegar.
Step 7: Remove Brussels sprouts from oven and transfer to a large mixing bowl. Toss with the maple glaze, reserved bacon, and toasted pecans until well combined.
Step 8: Serve warm as a flavorful autumn side dish.