Maple & Bacon Roasted Brussels Sprouts


  • 1 1/2 cup pecans

  • 6 slices bacon (ideally pasture raised pork)

  • 2 pounds brussels sprouts, stems removed and cut in half(~20 raw depending on size--there room to play here)

  • 3 tbsp extra virgin olive oil

  • 1 tsp mineralized salt

  • 1/2 tsp black pepper

  • 2 1/2 tbsp balsamic vinegar

  • 1 tbsp pure maple syrup (or honey)



  1. Preheat oven to 350°F. Line baking sheet with foil or oil glass dish.

  2. Optional step: toasting pecans. Place pecans on pan and bake until lightly toasted (~5 minutes). Watch closely as they burn fast. Transfer to cutting board and coarsely toast. Set aside.

  3. Increase oven temp to 400°F. Lay the bacon strips out flat on same sheet. Roast until bacon is crisp (~12-20 minutes) rotating half way. Transfer bacon to plate with paper towels; pour bacon fat into small dish. When cool, finely chop.

  4. Increase oven temp to 425°F. Line baking sheet with new foil. Toss brussels sprouts with rendered bacon fat, olive oil, salt, and pepper, directly on baking sheet. Roast until brussels are tender and caramelized (~20-30 minutes). Add balsamic vinegar, maple syrup, and toss to coat evenly.

  5. Taste and adjust seasonings as needed. Before serving top with bacon and pecans.

  6. Serves 4-6 as a side dish


Recipe adjusted by Robyn Johnson, RDN from

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©2017 by Nutrition by Robyn, LLC