Maple-Bacon Brussels Sprouts

Why This Maple-Bacon Brussels Sprouts Works

In the oven, the Brussels sprouts dry out a little on the outside while they soften inside. The cut sides sit flat on the hot pan, so they brown and darken. As they roast, their sharp, cabbage-like taste calms down and they start to taste a bit sweeter and nuttier. Stirring them once lets more sides hit the hot pan, so more of them get those browned spots instead of steaming on top of each other.

While that happens, the bacon slowly cooks and the fat melts out. That melted fat clings to the sprouts later and gives them a richer taste and a slightly crisp edge. On the stove, the maple syrup warms and thickens a bit, so it sticks to the sprouts instead of running off. Once everything is tossed together, the warm syrup coats the browned sprouts and the bacon pieces spread through the pan, so each bite has some soft-sweet sprout and some salty-crisp bacon.

Mistakes To Avoid

Crowding the Brussels sprouts on the pan makes them steam instead of roast. The moisture gets trapped between them, so they soften without getting those browned, caramelized edges, and the maple coating later just feels sticky instead of slightly crisp.

Cutting the sprouts in very uneven sizes causes some pieces to burn while others stay firm in the center. Smaller leaves turn dark and brittle before the larger halves have time to soften, so the dish ends up with a mix of hard bites and bitter, overdone bits.

Adding the maple syrup before roasting seems easier but causes problems. The sugar in the syrup burns on the hot pan, leaving the sprouts with a harsh, burnt crust while the inside can still be a little tough.

Cooking the bacon until only lightly done leaves it soft once mixed with the warm sprouts and syrup. The fat continues to melt and coat everything, so instead of crunchy pieces scattered through the dish, the bacon turns floppy and greasy.