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Maple-glazed Brussels sprouts with bacon

Maple-glazed Brussels sprouts with bacon

These sweet and salty brussel sprouts will turn even the biggest sprout hater when served alongside a Christmas roast!

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Hugh Bonneville on episode 12, season 2 of Dish, the Waitrose podcast. It was served with a main course of rosemary & black pepper brined wing rib of beef, plus this selection of delicious sides: potatoes dauphinoisered cabbage & carrot slawmaple-roast parsnips and carrots, and sticky pigs in blankets. Dessert was this mix-and-match tiramisu.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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  • Serves6
  • CourseAccompaniment
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

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  • 3 tbsp olive oil
  • 150g bacon lardons
  • 1 onion, finely chopped
  • 800g Brussels sprouts
  • 4 tbsp maple syrup


  1. Preheat the oven to 200ºC, gas mark 6. Put 1 tbsp of the olive oil in a large roasting tin and add the bacon lardons and onion. Stir to coat, then roast for 15 minutes.

  2. Toss the sprouts in the remaining oil, then add to the roasting tin, return to the oven and roast for 30 minutes. Give the tin a good shake, then drizzle over the maple syrup.

  3. Roast for a further 15 minutes until the sprouts are tender and lightly charred in places. Serve in a warmed serving dish.


Typical values per serving when made using specific products in recipe


941kJ/ 226kcals



Saturated Fat












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