{"id":3064,"date":"2025-10-21T21:42:31","date_gmt":"2025-10-21T21:42:31","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3064"},"modified":"2025-10-21T21:42:31","modified_gmt":"2025-10-21T21:42:31","slug":"maple-roasted-brussels-sprouts-with-bacon","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3064","title":{"rendered":"Maple Roasted Brussels Sprouts with Bacon"},"content":{"rendered":"\n

These maple roasted Brussels sprouts with crispy bacon are the perfect balance of sweet, salty, and savory\u2014a crowd-favorite Thanksgiving side dish that converts even the skeptics.<\/p>\n\n\n

<\/div>\n\n\n
Prep Time<\/strong><\/td>10 minutes<\/td>Cook Time<\/strong><\/td>25 minutes<\/td><\/tr>
Total Time<\/strong><\/td>35 minutes<\/td>Servings<\/strong><\/td>6<\/td><\/tr>
Difficulty<\/strong><\/td>Easy<\/td>Calories<\/strong><\/td>230 per serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
<\/div>\n\n\n

Ingredients<\/h3>\n\n\n
  • 1 1\/2 lbs Brussels sprouts, trimmed and halved<\/li>
  • 6 slices thick-cut bacon, chopped<\/li>
  • 3 tablespoons pure maple syrup<\/li>
  • 2 tablespoons olive oil<\/li>
  • 1 tablespoon balsamic vinegar<\/li>
  • Salt and black pepper to taste<\/li><\/ul>\n\n\n

    Step-by-Step Instructions<\/h3>\n\n\n

    Step 1: Prepare Ingredients<\/h4>\n\n

    Preheat oven to 400\u00b0F. Line a baking sheet with parchment paper. Trim and halve Brussels sprouts.<\/p>\n\n

    Step 2: Combine and Season<\/h4>\n\n

    In a large bowl, toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper. Add chopped bacon and mix well.<\/p>\n\n

    Step 3: Roast<\/h4>\n\n

    Spread mixture evenly on the baking sheet. Roast for 25\u201330 minutes, stirring halfway through, until sprouts are caramelized and bacon is crisp.<\/p>\n\n

    \n\n\n

    Recipe Notes<\/h3>\n\n\n

    \ud83e\udd53 Bacon Tip:<\/strong> Thick-cut bacon works best\u2014it stays meaty and doesn\u2019t burn during roasting.<\/p>

    \ud83c\udf41 Maple Syrup:<\/strong> Use 100% pure maple syrup for authentic flavor\u2014avoid pancake syrup!<\/p>

    \ud83d\udd25 Crisp Factor:<\/strong> Spread sprouts in a single layer to ensure even browning.<\/p><\/div><\/div>\n\n\n

    \ud83c\udfaf Pro Tip:<\/strong> Add a drizzle of balsamic glaze before serving for an extra punch of sweet-tart flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"

    These maple roasted Brussels sprouts with crispy bacon are the perfect balance of sweet, salty, and savory\u2014a crowd-favorite Thanksgiving side dish that converts even the skeptics. Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 6 Difficulty Easy Calories 230 per serving Ingredients 1 1\/2 lbs Brussels sprouts, trimmed and halved 6 slices thick-cut bacon, chopped 3 tablespoons pure maple syrup 2 tablespoons olive oil 1 tablespoon balsamic vinegar Salt and black pepper to taste Step-by-Step Instructions Step 1: Prepare Ingredients Preheat oven to 400\u00b0F. Line a baking sheet with parchment paper. Trim and halve Brussels sprouts. Step 2: Combine and Season In a large bowl, toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper. Add chopped bacon and mix well. Step 3: Roast Spread mixture evenly on the baking sheet. Roast for 25\u201330 minutes, stirring halfway through, until sprouts are caramelized and bacon is crisp. Recipe Notes \ud83e\udd53 Bacon Tip: Thick-cut bacon works best\u2014it stays meaty and doesn\u2019t burn during roasting. \ud83c\udf41 Maple Syrup: Use 100% pure maple syrup for authentic flavor\u2014avoid pancake syrup! \ud83d\udd25 Crisp Factor: Spread sprouts in a single layer to ensure even browning. \ud83c\udfaf Pro Tip: Add a drizzle of balsamic glaze before serving for an extra punch of sweet-tart flavor.<\/p>\n","protected":false},"author":1,"featured_media":3068,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,3,5],"tags":[],"class_list":["post-3064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-holidays","category-thanksgiving"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3064"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3064\/revisions"}],"predecessor-version":[{"id":3103,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3064\/revisions\/3103"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3068"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}