Hey y'all! If you're looking to impress at your next dinner or add some wow-factor to your holiday table, you'll love this Maple Butternut Brussels Bacon recipe. It's a mouthwatering medley of crispy bacon, caramelized butternut squash, tender Brussels sprouts, and that irresistible drizzle of sweet maple syrup. This dish is perfect for everything from casual weeknight meals to fancy gatherings with friends and family. Ready for a truly sensational side that's bursting with flavor and color? Let's get cooking!
Why You'll Love This
- Irresistible flavor combo: A perfect balance of smoky bacon, sweet maple, and roasted veggies.
- Easy one-pan dish: Minimal cleanup for maximum flavor—roast everything on a single baking sheet.
- Customizable: Simple swaps make this recipe perfect for most diets and preferences.
- Great for any occasion: Ideal as a cozy side, standout potluck dish, or festive holiday addition.
- Loaded with texture: Crispy bacon, tender squash, and caramelized Brussels deliver a satisfying bite.
Ingredients
- 2 cups butternut squash, peeled and diced (about ½-inch cubes)
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
Directions
Step 1: Prep the Oven & Vegetables
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine the diced butternut squash and halved Brussels sprouts.
Step 2: Toss & Arrange
- Drizzle the olive oil and 2 tablespoons of maple syrup over the veggies. Add salt, black pepper, garlic powder, and optional red pepper flakes. Toss until well coated.
- Spread the veggies evenly on the prepared baking sheet. Sprinkle the chopped bacon on top so it crisps during roasting.
Step 3: Roast to Perfection
- Roast for 20 minutes, then stir veggies and bacon for even cooking.
- Return to the oven and roast for another 15-20 minutes, until the squash is fork-tender, Brussels are caramelized, and bacon is crispy.
Step 4: Finish & Serve
- Drizzle the remaining 1 tablespoon of maple syrup over the hot veggies and bacon. Toss gently, transfer to a serving dish, and enjoy immediately while warm!
Notes
- Cut veggies into uniform pieces to ensure even roasting.
- Check for doneness at the 35-minute mark—cooking times may vary by oven or veggie size.
- Use real maple syrup (not pancake syrup) for best flavor and caramelization.
Variations
- Vegetarian: Omit bacon; add toasted pecans or walnuts for crunch.
- Spicy: Increase red pepper flakes or add a dash of cayenne for heat.
- Herby: Add a tablespoon of fresh rosemary or thyme before roasting for extra aroma.
Required Equipment
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Sharp knife and cutting board
- Spatula or wooden spoon
Storage Instructions
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on a baking sheet at 350°F (175°C) for 10-12 minutes, or microwave until hot.
- Not recommended to freeze—yields the best flavor and texture fresh.
Suggested Pairings & Serving Recommendations
- Serve alongside roasted chicken, crispy pork chops, or holiday turkey.
- Add to a warm grain bowl or toss with cooked pasta for a hearty vegetarian meal (omit bacon if needed).
- Try it topped with a fried or poached egg for a satisfying brunch!
Pro Tips
- For extra crispy bacon, scatter it on top of the veggies rather than mixing it in before roasting.
- If your baking sheet is crowded, use two pans or roast in batches to ensure caramelization (not steaming).
- Drizzle the final tablespoon of maple syrup immediately after roasting for shine and flavor boost.
FAQ
Can I use frozen butternut squash or Brussels sprouts?
Fresh is best, but frozen can work—just thaw, pat dry, and expect softer results.
How can I make this dish ahead?
Chop veggies and bacon in advance; roast just before serving for freshness and crispiness.
What if my bacon isn't getting crispy?
Try spreading ingredients out more and broil for 1-2 minutes at the end, watching closely.
Ingredients
- 3 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
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1Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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2In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and smoked paprika.
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3Spread the vegetables evenly on the prepared baking sheet. Scatter chopped bacon over the top.
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4Drizzle maple syrup evenly over the vegetables and bacon.
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5Roast in the preheated oven for 30 minutes, turning once halfway, until vegetables are caramelized and bacon is crispy.
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6Remove from oven and transfer to a serving dish. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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