Photo of Maple-roasted Brussels sprouts by WW

Maple-roasted Brussels sprouts

Points® value
Total Time
40 min
10 min
30 min
Roasting is one of the best ways to cook and enjoy Brussels sprouts, and this festive red-and-green casserole uses it to great effect. The bitterness of Brussels sprouts mellows as they roast, browning and developing crackly leaves on the outside. The bitterness is dulled further in this side dish with a maple syrup-based sauce and the addition of dried savoury bacon. When buying Brussels sprouts, look for small ones, which are tastier than large ones, that are bright green and still tightly bound. Remove any wilted leaves before preparing them. To store, refrigerate them in an open container or bag for up to two weeks.


Brussels sprouts

1 pound(s), steamed

Maple syrup

3 tbsp(s)

Vegetable oil

1 tbsp(s)

Apple cider vinegar

1 tbsp(s)

Dijon mustard

½ tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Cooked turkey bacon

6 slice(s), chopped


  1. Preheat the oven to 375°F. Coat an 8 X 8-inch baking dish with cooking spray.
  2. Place the Brussels sprouts in the prepared pan. (Note: If you can't find fresh Brussels sprouts, use frozen ones that have been thawed; just decrease the cooking time below by about 10 to 15 minutes.)
  3. Combine the maple syrup, oil, vinegar, mustard, salt, and pepper in a small bowl; pour the mixture over the Brussels sprouts. Stir in the bacon and bake, covered, until tender and bubbly, about 30 minutes.
  4. Yields about 3/4 cup per serving.