Can we talk about Brussels sprouts for a second? I know, I know, they used to get a bad rap. I myself, didn’t fall in love with them until I was in my adulthood. But trust me when I say these Maple Bacon Brussels Sprouts are about to change everything you thought you knew about this little green vegetable.
This dish has become my secret weapon for holiday gatherings. Whether it’s Thanksgiving dinner or your Christmas Eve feast, these crispy, caramelized brussels sprouts disappear faster than the pumpkin pie. And the best part? They’re made in the air fryer, which means less oven space hogging and more time with your family!
Why You’ll Love This Recipe
Let me count the ways: crispy bacon, sweet maple syrup, tangy cranberries, crunchy walnuts, and those perfectly crispy Brussels sprouts all dancing together in harmony. It’s the perfect balance of sweet and savory, and honestly, it’s so good that even the pickiest eaters at your table (yes, even the kids!) might just give Brussels sprouts a chance.
Plus, it’s air fryer easy – which is exactly what we need during the chaotic holiday season when every inch of oven space is precious real estate.
Ingredients You’ll Need
Here’s your shopping list – most of these you probably already have on hand:
- 16 oz Brussels sprouts – fresh is best, but you do you, mama
- 1/2 lb bacon – because everything’s better with bacon
- 1/2 cup dried cranberries – adds that festive pop of color and sweetness
- 1/2 cup walnuts – for that perfect crunch (pecans work great too!)
- 3 tbsp pure maple syrup – the real stuff makes a difference here
- 1 tbsp olive oil – for that perfect crisp
- 1 tbsp Dijon mustard – trust me on this one
- 1 clove garlic, minced – because garlic makes everything better
- Feta or blue cheese (optional) – for serving, but highly recommended!
- Salt and pepper to taste
How to Make Maple Bacon Brussels Sprouts
Step 1: Prep Those Sprouts
First things first – let’s get those Brussels sprouts ready. Rinse them well, trim off the ends, and then shred them. You can use a food processor, a sharp knife, or even a mandoline if you’re feeling fancy. We’re going for thin slices here so they get nice and crispy in the air fryer.
Step 2: Make That Magic Sauce
In a small bowl, whisk together your maple syrup, olive oil, Dijon mustard, and minced garlic. This is where all the flavor lives, friends! The combination of sweet maple and tangy Dijon is absolutely chef’s kiss. Set this aside – we’ll use it in just a bit.
Step 3: Cook the Bacon
Chop your bacon into bite-sized pieces (about 1-inch pieces work perfectly). Pop them into your air fryer basket and cook at 375°F for 8-10 minutes, shaking the basket halfway through. You want them crispy but not burnt. Once done, transfer to a paper towel-lined plate and set aside. Leave about a tablespoon of that bacon grease in the air fryer basket if you can – it adds amazing flavor!
Mom tip: I like to cook my bacon until it’s almost crispy but not quite – it’ll crisp up even more when we add it back in later.
Step 4: Air Fry the Brussels Sprouts
Now for the star of the show! Toss your shredded Brussels sprouts in that beautiful maple Dijon sauce you made earlier. Make sure they’re well coated – don’t be shy here.
Spread them out in your air fryer basket (you might need to do this in batches depending on the size of your air fryer). Cook at 375°F for 8-10 minutes, shaking the basket once or twice during cooking. You’re looking for golden brown edges and tender centers. The edges should be crispy and slightly caramelized – that’s where all the good stuff is!
Step 5: Bring It All Together
Transfer your crispy Brussels sprouts to a large serving bowl. Add in that glorious bacon, your dried cranberries, and chopped walnuts. Toss everything together gently so all those flavors can mingle and get to know each other.
Step 6: The Final Touch
Here’s where you can get a little fancy. Crumble some feta or blue cheese over the top (I’m team feta, but blue cheese adds a nice tangy punch if that’s your thing). Give it one more gentle toss, and you’re done!
Serving Suggestions
Serve these babies warm – they’re absolutely perfect alongside your holiday turkey, ham, or prime rib. They also make an excellent addition to your Thanksgiving spread when you need something that’s not another casserole.
Make-Ahead Tips
Let’s be real – the holidays are busy enough without spending hours in the kitchen on the big day. Here’s how to get ahead:
- Shred the Brussels sprouts up to 2 days ahead and store them in an airtight container in the fridge
- Cook the bacon the morning of and keep it at room temperature
- Make the maple Dijon sauce up to 3 days ahead and refrigerate
- Chop the walnuts and measure out the cranberries ahead of time
Then when it’s go-time, all you need to do is toss and air fry. Easy peasy!
Storage & Reheating
Leftovers (if you’re lucky enough to have any!) will keep in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 3-4 minutes to crisp them back up. The microwave works in a pinch, but they won’t be quite as crispy.
Substitutions & Variations
Vegetarian? Skip the bacon and add some smoked paprika for that smoky flavor.
Nut allergy? Swap the walnuts for pepitas (pumpkin seeds) or just leave them out.
No air fryer? No problem! Roast everything in a 400°F oven for about 20-25 minutes, stirring halfway through.
Want more sweetness? Add a drizzle more maple syrup or toss in some diced apple with the cranberries.
The Verdict
Friends, this Maple Bacon Brussels Sprouts recipe has earned its permanent spot on my holiday table. It’s that perfect combination of easy, impressive, and absolutely delicious that every busy mom needs in her recipe arsenal.
The sweet maple syrup balances the savory bacon, the cranberries add festive cheer, the walnuts bring the crunch, and those Brussels sprouts? They’re the crispy, caramelized vehicle that brings it all together.
So this holiday season, when someone asks what you’re bringing to dinner, proudly announce you’re making Brussels sprouts. And then watch as this dish proves all the doubters wrong – one crispy, bacon-y bite at a time.
Have you made this recipe? I’d love to hear about it! Drop a comment below or tag me on Instagram with your beautiful Brussels sprouts creations. And if your kids actually eat their veggies because of this recipe, you definitely need to brag about it!
Happy cooking, and happy holidays! 🍁✨
Maple Bacon Brussels Sprouts
Ingredients
- 16 oz Brussels sprouts, shredded
- 1/2 lb bacon, chopped
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 3 tbsp pure maple syrup
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- Feta or blue cheese, crumbled (optional)
- Salt and pepper to taste
Instructions
- Shred Brussels sprouts and set aside.
- In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, and minced garlic. Set aside.
- Chop bacon into bite-sized pieces. Air fry at 375°F for 8-10 minutes until crispy. Remove and set aside on paper towels.
- Toss shredded Brussels sprouts in the maple Dijon sauce until well coated. Air fry at 375°F for 8-10 minutes, shaking basket halfway through, until crispy and golden.
- Transfer Brussels sprouts to a large serving bowl. Add crispy bacon, cranberries, and walnuts. Toss to combine.
- Top with crumbled feta or blue cheese if desired.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- Can be made in a 400°F oven for 20-25 minutes if no air fryer available
- Brussels sprouts can be shredded up to 2 days ahead
- Leftovers keep for 3 days in the refrigerator
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