Maple-Glazed Roasted Brussels Sprouts with Crispy Bacon and Pecans

By AislePrompt Editorial · ·

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.

Oven-roasted Brussels sprouts tossed in a sweet maple glaze, accented by crispy bacon and toasted pecans for a perfect balance of savory and sweet. This American-inspired Halloween 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

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a large rimmed baking sheet.
  2. Step 2: Spread Brussels sprouts in a single layer and roast for 15 minutes until edges begin to brown.
  3. Step 3: Meanwhile, cook 4 chopped bacon strips in a skillet over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pan.
  4. Step 4: Add 1/3 cup chopped pecans to the skillet with bacon fat and toast for 2-3 minutes until fragrant, then remove and set aside.
  5. Step 5: After the Brussels sprouts roast for 15 minutes, drizzle 3 tbsp maple syrup over them and toss to coat evenly. Return to oven and roast an additional 10 minutes until caramelized and tender.
  6. Step 6: Remove Brussels sprouts from oven, mix in crispy bacon and toasted pecans, and serve immediately while warm.

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