Maple syrup, rosemary and bacon roast Brussels sprouts

    50 min

    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.

    18 people made this

    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 & ratings
    Average global rating:

    Reviews in English (27)


    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


    Absolutely delicious! This will be on my Thanksgiving menu this year. Thanks for sharing!  -  02 Apr 2013  (Review from Allrecipes US | Canada)


    I enjoyed this very much, only change I made was to omit the rosemary and use oregano. (I HATE rosemary) Surprisingly, I liked this better than my boyfriend who just wants me to stick to them sauted with bacon.  -  27 May 2013  (Review from Allrecipes US | Canada)