Spicy Maple Butternut Brussels Bacon

There are some recipes I make once and then immediately wonder how I ever lived without them. This Spicy Maple Butternut Brussels Bacon is one of those. It’s got everything: crispy bacon, caramelized Brussels sprouts, sweet roasted butternut squash, and a sticky, spicy maple glaze that brings the whole thing together. Every bite hits that perfect balance of sweet, salty, smoky, and just a little bit fiery.

A Quick Peek at the Recipe

This dish is simply perfect when it comes to roasting. You cover the cubed butternut squash and Brussels sprouts halved with olive oil, maple syrup, and chili flakes, and then you roast them with crispy bacon until they become golden brown and caramelized. The thickening of maple syrup in the oven is what gives this dish a special coating of sweet and hot which tangles up with the crisped edges. It’s all snug, slightly elegant, and unbelievably straightforward to achieve.

Why This Recipe Is Special

To me, this recipe embodies autumn made easy—nice and warm, colorful, and very comforting yet not heavy. It is special, as it turns two, rather unpopular, and sometimes unappetizing veggies (Brussels Sprouts and squash) into superstar performers. The bacon contributes crunch and richness while the maple syrup and spices make it feel gourmet even though it is very much beginner-friendly.

Why You’ll Love This Recipe

• – Flavorful: Sweet maple, hot chili, and smoky bacon—you’ll get a burst of flavor in every mouthful.
• – One-pan convenience: All the ingredients are roasted together, which makes cleaning up a breeze.
• – Nutritious: Stuffed with fiber, vitamins A and C, and healthy fats.
• – Everyone’s favorite: Even those who claim they “don’t like Brussels sprouts” will eat this up.
• – Versatile: Change the spice level, replace the bacon, or turn it vegetarian; it’s very adaptable.

Tools You’ll Need

Here’s what you’ll want to have ready before you start:

• Large baking sheet (or roasting pan): To spread the veggies evenly so they roast instead of steam.
• Sharp chef’s knife: Makes slicing through that tough butternut squash much easier.
• Cutting board: A sturdy one—trust me, squash can be a little slippery.
• Mixing bowl: For tossing the veggies with oil and seasoning.
• Tongs or spatula: To flip things mid-roast without losing all that crispy goodness.
• Small whisk or spoon: For mixing the maple glaze, if you decide to make a little extra drizzle.

Ingredients

(Serves 4)

• 3 cups (400g) butternut squash, peeled and cubed (about ½-inch pieces)
• 3 cups (350g) Brussels sprouts, trimmed and halved
• 4 slices (about 100g) bacon, chopped
• 2 tablespoons (30ml) olive oil
• 2 tablespoons (30ml) pure maple syrup
• ½ teaspoon red chili flakes (adjust to taste)
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• Optional: a squeeze of lemon juice or balsamic glaze for finishing

Step-by-Step Instructions

1. Preheat and Prep

Preheat the oven to 400°F (200°C). Place parchment paper on a large baking sheet or grease it lightly. (Pro tip: giving your veggies enough room helps them roast rather than steam.)

2. Toss Everything Together

Put your butternut squash, Brussels sprouts, and bacon inside a big mixing bowl. Pour olive oil and maple syrup on top. Add the chili flakes, smoked paprika, salt, and pepper. Mix it all up until each piece is shiny and uniformly coated. (I usually prefer to work with my hands here—it gets messy but it is absolutely worth it.)

3. Spread and Roast

Spread the ingredients evenly on the baking tray and try not to mix the bacon bits together because they will be crispier that way. Bake for 25-30 minutes, turning the vegetables and bacon halfway through, until the vegetables are soft and browned and the bacon is crispy.

4. Taste and Finish

After the baking process, taste it first. More hotness? Pour more red pepper flakes over it. Do you want to make it sweeter? Another teaspoon of maple syrup or a little lemon juice for brightness can do the trick.

5. Serve and Enjoy

It can be served hot as a robust side or a light main course. It goes along very well with roast chicken, turkey, or even grilled salmon.

Serving Ideas

• For brunch: Add a fried egg and feta cheese on top.
• For dinner: Serve it next to roasted chicken or pork tenderloin.
• For a vegetarian version: Omit the bacon and add toasted pecans or walnuts for crunch.

Variations & Customizations

• Make it vegetarian: Skip the bacon and replace it with roasted chickpeas for protein.
• Make it vegan: Only use maple syrup and olive oil with smoked salt for that “bacon vibe”.
• Add some crunch: Before serving, sprinkle toasted pumpkin seeds or pecans.
• Add a kick: Combine 1 teaspoon of sriracha or cayenne into the glaze.
• Go cheesy: A crumbling of goat cheese or parmesan at the last moment gives a creamy, salty edge.

Storage & Make-Ahead

• Store: Place the remaining food in an airtight container in the refrigerator for a maximum of four days.
• Reheat: Use a skillet or oven to warm it up to keep the bacon crispy.
• Make ahead: You can cut and prepare the vegetables one day early. Just keep them apart and toss with oil and seasoning just before roasting.

Pro Tips & Mistakes to Avoid

• Don’t overcrowd the pan. Give your veggies room or they’ll steam and turn soggy.
• Dry your Brussels sprouts. Wet sprouts = no crisp edges.
• Taste as you go. Adjust spice and sweetness after roasting—it’s the easiest way to make it your own.
• Use real maple syrup. The flavor difference is huge; skip the artificial stuff.
• Add bacon last (optional tip): If you want extra-crispy bacon, roast it separately and stir it in at the end.

Recipe Info

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Per Serving (approx.): 280 calories | 9g protein | 20g fat | 18g carbs | 3g fiber

Final Thoughts

If you’ve ever wanted a recipe that makes vegetables feel indulgent, this is it. The mix of maple sweetness, chili heat, and smoky bacon is seriously addictive—I’ve made it for weeknights, holidays, even potlucks, and it’s always the dish people ask about.