Maple Glazed Brussels Sprouts with Pancetta & Hazelnuts

Why these maple glazed Brussels sprouts will become your new favorite side

There’s something irresistibly cozy about sweet maple syrup meeting salty, crisp pancetta and crunchy hazelnuts — it’s like a holiday roast wrapped up in a quick weeknight side. I love serving these when guests are coming over because they look fancy but barely need babysitting: caramelized edges, glossy maple coating, and those nutty pops of texture make everyone reach for seconds.

If you’ve been avoiding Brussels sprouts because of soggy centers or bitter bites, this method fixes that: high-heat roasting for caramelization, a pan glaze that clings, and a finishing sprinkle of toasted hazelnuts and lemon to lift the whole dish. Trust me — make it tonight.

Ingredients

• 1 1/2 pounds Brussels sprouts, stem trimmed and halved — pick firm, bright-green sprouts; smaller ones roast more evenly.
• 4 ounces pancetta, diced (or thick-cut bacon cut into lardons) — pancetta browns without overpowering the maple.
• 2 tablespoons olive oil — high smoke point oil helps get those deep, caramelized edges.
• 3 tablespoons pure maple syrup — use real maple for the best flavor; light or amber both work.
• 1 tablespoon Dijon mustard or whole-grain mustard — balances sweetness with a little tang.
• 1 tablespoon apple cider vinegar or balsamic vinegar — brightens the glaze and stops it from cloying.
• 2 tablespoons unsalted butter (optional) — adds silkiness to the glaze and a glossy finish.
• 1/3 cup hazelnuts, toasted and roughly chopped (or toasted walnuts/pecans) — toast nuts until fragrant for the best crunch.
• Sea salt and freshly ground black pepper — season in layers: a light toss before roasting, then taste after glazing.
• Zest of 1 lemon and chopped parsley for garnish (optional) — the citrus cut brightens the sweet-salty profile.

Instructions

1. Preheat and prep: Heat oven to 425°F (220°C). Trim and halve the Brussels sprouts; cut any very large ones into quarters so pieces cook evenly. Pat them dry — moisture is the enemy of crispiness.
2. Toss with oil and season: In a large bowl, toss sprouts with olive oil, a generous pinch of salt, and a few grinds of black pepper. Add the diced pancetta and mix so the pancetta pieces nestle among the sprouts.
3. Roast until golden and crisp: Spread the mixture in a single layer on a rimmed sheet pan (use foil for easy cleanup). Roast 20–25 minutes, flipping once halfway through. Look for deep golden-brown edges and rendered, crispy pancetta — that caramelized smell is your cue.
4. Make the maple glaze while the sprouts roast: In a small saucepan over medium heat, combine maple syrup, Dijon mustard, and vinegar. Bring to a gentle simmer and cook 2–3 minutes until slightly reduced. Stir in butter off-heat for a glossy finish. The glaze should coat the back of a spoon.
5. Combine and finish: When sprouts are caramelized, transfer them to a large bowl. Pour the warm maple glaze over the hot sprouts and toss quickly so every piece gets shiny and sticky. Taste and adjust salt — the pancetta brings saltiness but you may need a pinch more.
6. Add nuts and serve: Fold in the toasted hazelnuts and lemon zest. Transfer to a serving platter and sprinkle with chopped parsley if using. Serve immediately while the exterior is crisp and the glaze still glossy.

Tips & Variations

• Swap the pancetta: Use bacon for smoky richness or prosciutto for a lighter, crisp finish. For vegetarian, skip the meat and add a tablespoon more olive oil and a pinch of smoked paprika for depth.
• Nut alternatives: Pecans or walnuts work beautifully if hazelnuts aren’t available. Toast them in a dry skillet for 3–4 minutes until fragrant.
• Make it spicy: Add 1/4–1/2 teaspoon red pepper flakes to the glaze or a drizzle of hot honey for a sweet-heat kick.
• Gluten-free: This recipe is naturally gluten-free if you use pure maple syrup and check that mustard has no additives.
• Make-ahead: Roast sprouts and toast nuts up to 24 hours ahead. Keep separate and reheat as below, then toss with fresh glaze and nuts before serving.
• Storage & reheating: Store leftovers in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven or in a hot skillet for 5–7 minutes. Avoid microwaving, which makes them soggy.

Serving Suggestions

• Holiday centerpiece: Pile them on a large platter and scatter extra hazelnuts and lemon zest — they pair perfectly with roast turkey or glazed ham.
• Weeknight pairing: Serve alongside roasted chicken thighs and a grain like farro or quinoa for a balanced dinner.
• Vegetarian plate: Add a scoop of warm lentils or creamy polenta to turn this into a meatless main.
• Plating tips: Serve hot from the bowl onto a shallow platter so the glaze shines. Finish with flaky sea salt and a wedge of lemon for guests to squeeze.

FAQs

How can I get extra-crispy Brussels sprouts?

Dry the halved sprouts thoroughly before oiling, roast at high heat (425°F/220°C), and give them plenty of room on the pan — overcrowding steams them. Flip once so both sides brown and wait for deep golden edges before removing.

Can I use frozen Brussels sprouts?

Frozen sprouts usually release more moisture and won’t get as crispy. If you must, thaw and pat completely dry, then increase oven temperature slightly and roast longer on a preheated sheet until edges caramelize.

Is this dish good make-ahead for guests?

Yes. Roast the sprouts and toast the nuts up to 24 hours ahead. Reheat in a hot oven or skillet to revive crispness, then toss with freshly warmed glaze right before serving so they stay shiny and saucy.

How do I reheat leftovers without them getting soggy?

Reheat in a 400°F (200°C) oven for 6–10 minutes or in a hot skillet for 4–6 minutes, stirring occasionally. The goal is to evaporate excess moisture and re-crisp the edges; avoid using the microwave if you want texture preserved.

Can I swap out the maple glaze for something less sweet?

Absolutely. Replace the maple with 2 tablespoons honey plus 1 tablespoon extra vinegar, or use 1 tablespoon maple and 1 tablespoon Dijon plus lemon juice to keep it tang-forward rather than sweet. Adjust salt to taste.

How do I keep the glaze silky and not grainy?

Simmer the glaze only briefly until it reduces slightly — overcooking can crystallize sugar. Stir in a small knob of butter off the heat for a satin finish, and pour it onto hot sprouts so it spreads easily.

Final Thoughts

This maple-glazed Brussels sprouts recipe hits the sweet-salty-crunchy trifecta and is ridiculously easy to pull together. It’s equally comfortable on holiday tables and midweek dinners, and the quick glaze makes the sprouts feel indulgent without any fuss. Make the nuts and pancetta crunchy, keep the glaze balanced, and you’ve got a side that converts skeptics into fans.

Ultimate MapleGlazed Brussels Sprouts Pancetta Hazlnuts

---

• Author: asmahane
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

MapleGlazed Brussels Sprouts seared w crisp pancetta tstd hazelnuts balsamic red garlicky sweet fast side for weeknight holiday feasts

---

Ingredients

Scale 1x2x3x

1 1/2 pounds Brussels sprouts, stem trimmed and halved

4 ounces pancetta, diced (or thick-cut bacon cut into lardons)

2 tablespoons olive oil

3 tablespoons pure maple syrup

1 tablespoon Dijon mustard or whole-grain mustard

1 tablespoon apple cider vinegar or balsamic vinegar

2 tablespoons unsalted butter (optional)

1/3 cup hazelnuts, toasted and roughly chopped (or toasted walnuts/pecans)

Sea salt and freshly ground black pepper

Zest of 1 lemon

Chopped parsley for garnish (optional)

---

Instructions

Preheat and prep: Heat oven to 425°F (220°C). Trim and halve the Brussels sprouts; cut very large ones into quarters. Pat them dry thoroughly.

Toss with oil and season: In a large bowl, toss sprouts with olive oil, a generous pinch of salt, and a few grinds of black pepper. Add the diced pancetta and mix so the pancetta pieces nestle among the sprouts.

Roast until golden and crisp: Spread the mixture in a single layer on a rimmed sheet pan. Roast 20–25 minutes, flipping once halfway through, until deep golden-brown edges and rendered, crispy pancetta appear.

Make the maple glaze: In a small saucepan over medium heat, combine maple syrup, Dijon mustard, and vinegar. Bring to a gentle simmer and cook 2–3 minutes until slightly reduced. Stir in butter off-heat for a glossy finish.

Combine and finish: When sprouts are caramelized, transfer them to a large bowl. Pour the warm maple glaze over the hot sprouts and toss quickly so every piece gets shiny and sticky. Taste and adjust salt as needed.

Add nuts and serve: Fold in the toasted hazelnuts and lemon zest. Transfer to a serving platter and sprinkle with chopped parsley if desired. Serve immediately while the exterior is crisp and the glaze glossy.

Notes

Sweet maple syrup meets salty, crisp pancetta and crunchy hazelnuts in this easy roasted Brussels sprouts side. High-heat roasting yields caramelized edges while a quick pan glaze clings for glossy, sticky bites—finished with toasted hazelnuts and lemon zest.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side dish
• Method: High-heat roasting
• Cuisine: American

Nutrition

• Calories: 320 kcal
• Sugar: 10 g
• Fat: 22 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 10 g

Keywords: Brussels sprouts, maple, pancetta, hazelnuts, side dish, roasted vegetables, holiday side