Brussels sprouts have a reputation as the vegetable that ends up pushed to the edge of the plate, and boiling is usually to blame. If you make Brussels sprouts with bacon and maple syrup in the air fryer, it goes the other way: the cut sides turn a deep golden brown, the loose outer leaves crunch like thin crisps, and the bacon drips its fat down over the sprouts while it turns crisp itself.
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At the end, everything is tossed in real maple syrup, so the sprouts get a glossy glaze and a mild sweetness that takes the edge off the bitterness. The inspiration comes from North America, where the dish often sits next to the turkey at Thanksgiving, but it goes just as well with Danish roast pork. It takes 25 minutes from rinsing the sprouts to putting them on the table.
Estimated reading time: 4 minutes
Table of Contents
Why I love Brussels sprouts with bacon and maple syrup in the air fryer
It is the contrasts that make the dish. You get crisp, salty bacon, nutty roasted sprouts and a thin, sweet glaze that ties everything together. The air fryer’s powerful hot air hits the cut sides directly, so they roast instead of steaming, and the small loose leaves you would normally throw away end up as the best bites in the bowl.
It is also a practical dish with only six ingredients, and the bacon does not need to be fried separately in a pan, because it turns crisp in the basket together with the sprouts.
The difference between an air fryer and an oven
Brussels sprouts can easily be roasted in the oven, but the oven takes longer to heat up, and the sprouts have to be spread out well on the baking tray to avoid steaming. In the air fryer, the hot air circulates closely around every piece, so the edges turn crisp in a short time. When the cut side browns, roasted, slightly sweet flavour compounds form and tone down the bitterness. That does not happen when the sprouts are boiled, because the water never gets hot enough to brown them.
My kitchen test of Brussels sprouts with bacon and maple syrup
I tested the dish in my Cosori Dual Blaze, where heating elements both above and below the single basket give the sprouts an even colour from both sides. At 190 °C the Brussels sprouts and bacon got 8 minutes, then I shook the basket thoroughly and gave them 7 more minutes. After those 15 minutes, the largest halves were tender all the way to the stem, the loose leaves were crunchy, and the bacon was crisp. Shake the basket during cooking even though the heat comes from both sides, otherwise the bacon stays in one clump and the sprouts underneath it do not brown.
In a large basket like the Philips XXL, there is room for the whole portion for four in one go, and with 10 minutes of preparation the dish is ready in 25 minutes in total.
Place the bacon pieces on top of the sprouts in the basket, not underneath them. That way the fat drips down over the Brussels sprouts as they cook, and the bacon does not need any oil, because it releases its own fat.
Tips and tricks from the author: Morten Jensen
Common mistakes and how to avoid them
The first mistake is wet Brussels sprouts. If they go straight from the rinse into the basket, they steam instead of roasting, so pat them completely dry with paper towels before tossing them in oil. The second mistake is pouring the maple syrup on from the start. The syrup consists almost entirely of sugar and burns at 190 °C, long before the sprouts are tender, so toss the sprouts in it only when they and the bacon come piping hot out of the basket. The third mistake is an overcrowded basket, where the bottom pieces turn soft and pale. Spread the sprouts in no more than two layers, shake the basket thoroughly during cooking, and cook the dish in two batches if the basket is small.
How to serve Brussels sprouts with bacon and maple syrup
Serve the Brussels sprouts immediately, while the leaves are still crunchy. They go especially well with:
- Roast pork with brown gravy and potatoes, for both Christmas and Sunday dinner
- Turkey or turkey breast, as in the North American tradition
- Duck breast, where the sweetness of the maple syrup balances the fatty meat
- A good steak with baked potatoes or mashed potatoes
- A vegetarian table with several vegetable dishes, if you make the version without bacon
Storage and reheating
Brussels sprouts with bacon and maple syrup are best eaten the same day, while the leaves are crisp. Leftovers keep for 1-2 days in the fridge, covered. Reheat them in the air fryer at 160 °C for 3-5 minutes, so the edges regain some of their crispness. In the microwave they turn soft. The dish is not suitable for freezing, as the sprouts become watery and mushy after thawing.
This dish shows that Brussels sprouts can easily become the side dish everyone reaches for. Keep the sprouts dry, give them room in the basket and save the syrup for the very end, and you will get crisp leaves, tender halves and a glossy glaze every time.
FAQ
Both sliced bacon and ready-diced bacon work. Cut the slices into pieces of about 2 cm, so they spread out between the Brussels sprouts and turn crisp during cooking.
Yes. Leave out the bacon and use 2 tbsp olive oil instead of 1, so the sprouts still get enough fat to turn crisp. A sprinkle of coarsely chopped pecans at the end gives some of the crunch that the bacon would otherwise provide.
Push a knife into one of the largest halves. It should slide in easily, and the edges should be deep golden. If they are still firm in the middle, give them 1-2 minutes more at 190 °C.
Recipe
Brussels sprouts with bacon and maple syrup in the Air Fryer
Cooking Guide
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Shopping list
Ingredients
- 500 g Brussels sprouts
- 150 g bacon (Sliced or diced)
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper (Freshly ground)
- 2 tbsp maple syrup (Pure maple syrup, not maple-flavoured syrup)
How to make it
Preparation
- Rinse 500 g Brussels sprouts and pat them completely dry with paper towels. Trim off the dry end of the stem and remove any yellow or damaged outer leaves.
- Halve the Brussels sprouts lengthwise through the stem. Keep any leaves that fall off – they turn crunchy like crisps in the air fryer.
- Cut 150 g bacon into pieces of about 2 cm if you are using slices.
- Toss the Brussels sprouts and the loose leaves in a bowl with 1 tbsp olive oil, 0.5 tsp salt and 0.5 tsp black pepper until everything is evenly coated. The bacon pieces do not need any oil – they release their own fat.
Cooking in the air fryer
- Preheat the air fryer to 190 °C (fan).
- Spread the Brussels sprouts and the loose leaves in the basket and scatter the bacon pieces on top, so the fat drips down over the sprouts. Cook for 8 minutes at 190 °C.
- Shake the basket thoroughly so the Brussels sprouts turn over and the bacon pieces are redistributed. Continue cooking for 7 minutes at 190 °C, until the Brussels sprouts are tender with deep golden edges and the bacon pieces are crisp.
- Push a knife into one of the largest halves – it should slide in easily. If they are still firm in the middle, give them 1-2 minutes more at 190 °C.
Serving
- Return the Brussels sprouts and bacon to the bowl and leave the rendered fat in the bottom of the air fryer. Drizzle with 2 tbsp maple syrup and toss gently until everything is glossy. The syrup goes on only now, because it would otherwise burn in the basket.
- Serve immediately, while the loose leaves are still crisp.
Our notes for the recipe
Dry the Brussels sprouts thoroughly after rinsing – moisture creates steam instead of crisp edges. Spread them in no more than two layers in the basket, and shake the basket during cooking so every piece gets hot air. The loose outer leaves finish first and end up as thin, crunchy crisps, and the roasting takes most of the bitterness out of the sprouts. Add the maple syrup last:
Maple syrup is almost pure sugar and burns at 190 °C, long before the Brussels sprouts are tender. Tossed in while the vegetables are piping hot, it melts over them and gives a glossy glaze without any bitter, burnt flavour. Variation:
Add a splash of apple cider vinegar or balsamic vinegar along with the maple syrup for a little acidity, or sprinkle with coarsely chopped pecans and a pinch of chilli flakes. For a vegetarian version, leave out the bacon and use 2 tbsp oil instead of 1. Serving:
Serve immediately, while the leaves are crisp, as a side dish with roast pork, turkey, duck breast or a good steak. Portion size:
If your air fryer is smaller, you can cook the dish in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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