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Maple-Roasted Brussels Sprouts with Bacon + Toasted Hazelnuts

Crispy maple roasted brussels sprouts made with bacon and deliciously toasted hazelnuts. This easy side dish comes together right in your skillet and is perfect for holidays or weeknight dinners. 

Course Gluten Free, Grain Free, Side Dish
Keyword maple roasted brussels sprouts
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Author Monique Volz of Ambitious Kitchen


  • 2 pounds brussels sprouts
  • 3 slices thick cut bacon cut diced into 1/2 inch cubes
  • 1/4 cup chopped hazelnuts
  • 1/4 cup pure maple syrup
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. Preheat oven to 375 degrees F.
  2. Wash brussels sprouts, cut off ends (root) and discard, then cut each sprout in half. 
  3. Place brussels sprouts in a large bowl, drizzle with 1 teaspoon of olive oil, sprinkle with a bit of salt and pepper, and toss to evenly coat. Set aside.

  4. Cook the bacon and hazelnuts in a large oven-proof skillet over medium heat until the bacon starts to become crisp and hazelnuts become slightly toasted, about 4-5 minutes. 
  5. Transfer the bacon and hazelnuts to a medium bowl and set aside. Keep heat and add the brussels sprouts to the skillet. Drizzle maple syrup all over brussels sprouts and stir in pan to evenly distribute on the sprouts. 
  6. Cook brussel sprouts in pan for about 5 minutes or until they become a bit caramelized and get a tiny golden brown.
  7. Put pan in the oven and roast the brussels sprouts for about 30 minutes. 
  8. Add the bacon and hazelnuts to the pan with the brussels sprouts and roast about 10 minutes longer or until sprouts are caramelized and golden. Add salt and pepper to taste and serve.