Sticky maple syrup, rosemary and bacon roast Brussels sprouts

Sticky maple syrup, rosemary and bacon roast Brussels sprouts


16 people made this

About this recipe: Turn roast Brussels sprouts into something spectacular with this recipe. The sprouts are roasted then tossed with a maple syrup, bacon and rosemary sauce, along with toasted hazelnuts and dried cranberries.


Serves: 6 

  • 450g Brussels sprouts, trimmed and quartered
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 115g chopped hazelnuts
  • 3 rashers streaky bacon, chopped
  • 2 tablespoons maple syrup
  • 2 tablespoons chopped fresh rosemary
  • 120g dried cranberries
  • 4 tablespoons grated Pecorino-Romano cheese

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 220 C / Gas 8.
  2. Toss Brussels sprouts with olive oil, salt and pepper in a bowl until coated. Transfer sprouts to a baking tray.
  3. Bake in the preheated oven until sprouts are tender, about 15 minutes.
  4. Meanwhile, cook hazelnuts in a dry frying pan over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
  5. Cook and stir bacon in the same pan over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon dripping and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
  6. Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with the sauce. Sprinkle in hazelnuts, cranberries and cheese; toss well. Best served warm.


If you prefer simpler flavours, feel free to omit the cheese. Cranberries can also be omitted if you prefer less sweetness.

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Reviews (1)


Great and quick prep. I continued using the same method the next time without the bacon and maple (ran out) and just made a nice seasoned oil and roasted the sprouts. Now we eat them more often. Sometimes with balsalmic glaze. Lovely. - 27 Jul 2016

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