Why do my Brussels sprouts taste bitter?

Bitterness typically comes from undercooking or using older sprouts. Ensure you roast until the edges are dark golden brown, which caramelizes the natural sugars. Fresh, smaller sprouts also tend to be sweeter.

Can I use frozen Brussels sprouts for this Maple Bacon Roasted Brussels Sprouts and Potatoes recipe?

Fresh Brussels sprouts are strongly recommended for roasting. Frozen sprouts contain excess moisture, making it difficult to achieve the desired crispiness. If frozen is your only option, thaw and thoroughly pat dry before roasting.

How do I know when the potatoes are properly done?

Perfectly roasted potatoes should be golden brown on the outside and easily pierced with a fork. For this recipe, baby potatoes halved should take approximately 30-35 minutes at 425°F.

What can I use instead of maple syrup?

Honey works well as a substitute, though it alters the flavor profile slightly. For a less sweet option, try a combination of 1 tablespoon honey and 1 tablespoon balsamic vinegar.

Is this recipe suitable for meal prep?

Yes! The dish keeps well for 2-3 days in the refrigerator and reheats beautifully in the oven. The flavors often intensify overnight, making it an excellent make-ahead option.

Can I add other vegetables to this Maple Bacon Roasted Brussels Sprouts and Potatoes recipe?

Certainly! Root vegetables like carrots, parsnips, or sweet potatoes work wonderfully. Adjust cooking times as needed – denser vegetables may need to start roasting 10 minutes before adding the Brussels sprouts.

How can I make this Maple Bacon Roasted Brussels Sprouts and Potatoes recipe lower in carbohydrates?

Replace the potatoes with cauliflower florets or radishes, which roast beautifully and reduce the carbohydrate content significantly while maintaining the satisfying texture of the dish.

Maple Bacon Roasted Brussels Sprouts and Potatoes

Name: Maple Bacon Roasted Brussels Sprouts and Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 1 pound baby potatoes, halved (red or yellow); 8 ounces bacon, chopped into 1-inch pieces; 3 tablespoons pure maple syrup; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 teaspoon smoked paprika; ½ teaspoon red pepper flakes (optional); Salt and black pepper to taste

Ingredients

Scale

1 pound Brussels sprouts, trimmed and halved
1 pound baby potatoes, halved (red or yellow)
8 ounces bacon, chopped into 1-inch pieces
3 tablespoons pure maple syrup
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste

Instructions

Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Trim Brussels sprouts and cut them in half lengthwise. Cut potatoes into similar-sized pieces as Brussels sprouts.
In a skillet over medium heat, cook bacon pieces for about 5 minutes until they begin rendering fat but aren’t yet crispy. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat.
In a small bowl, whisk together reserved bacon fat, maple syrup, olive oil, garlic, thyme, smoked paprika, and red pepper flakes if using.
In a large mixing bowl, combine Brussels sprouts and potatoes. Pour maple glaze over vegetables and toss to coat evenly. Season with salt and pepper.
Spread vegetable mixture in a single layer on prepared baking sheet. Sprinkle partially cooked bacon pieces evenly over vegetables.
Roast for 30-35 minutes, stirring halfway through, until Brussels sprouts have crispy edges, potatoes are fork-tender, and bacon is crispy.
Optional: broil for final 2 minutes for extra crispiness, watching carefully to prevent burning.
Remove from oven, let rest for 5 minutes, then transfer to a serving dish and garnish with additional fresh thyme if desired.
Serve immediately while hot for best texture and flavor.

Notes

A delicious sheet pan side dish that combines the earthy flavor of Brussels sprouts with crispy potatoes and sweet-savory maple bacon. Perfect for holiday meals or as a hearty side for weeknight dinners. For best results, ensure all vegetables are cut to similar sizes for even cooking and don’t overcrowd the baking sheet.

Author: Emily
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Low Lactose

Nutrition

Serving Size: 1/4 of recipe (approximately 1 cup)
Calories: 385
Sugar: 12g
Sodium: 410mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 14g
Cholesterol: 30mg

Keywords: brussels sprouts, roasted vegetables, maple glaze, bacon, sheet pan recipe, holiday side dish, potato recipe, fall recipe, thanksgiving side, easy side dish, maple bacon, crispy vegetables