If you’re looking to steal the spotlight at your next cookout, these Maple Bacon Brussels Sprouts are the way to do it. This recipe transforms a simple veggie into a smoky, sweet, and spicy side dish that’ll convert even the pickiest eaters. We’re talking crispy bacon, charred sprouts, caramelized onions, and a glossy drizzle of Heath Riles Maple Honey Habanero Glaze—a combination so irresistible, you’ll be making this one on repeat.
The best part? It’s quick, easy, and cooked to perfection on the Traeger Flatrock Griddle. With Heath Riles BBQ Beef Rub adding just the right pop of salt, pepper, and spice, these Brussels sprouts bring serious flavor to any backyard spread or holiday dinner.
Maple Bacon Brussels Sprouts | A Sweet and Savory BBQ Side Dish
Let’s fire up the Flatrock, grab your spatula, and make one of the easiest, most crave-worthy BBQ sides you’ll ever taste.
The Ingredients
Here’s what you’ll need to make these smoky-sweet Brussels sprouts, plus why each ingredient earns its place on the griddle:
- Thick-Cut Bacon (3 slices). The backbone of flavor. As it renders, the bacon fat coats the griddle in smoky, salty goodness—the perfect base for everything else.
- Red Onion (½, diced). Adds a little sweetness and depth to balance the richness of the bacon and the glaze.
- Brussels Sprouts (24 oz). Trimmed and halved, these get a perfect sear when cooked cut-side down, developing that nutty, caramelized flavor everyone loves.
- Heath Riles BBQ Beef Rub. A bold choice that works beautifully on veggies. The salt, pepper, and hint of spice give the sprouts just the right kick.
- Heath Riles Maple Honey Habanero Glaze. Sweet, sticky, and a touch spicy—this glaze ties the whole dish together.
- Splash of Water. Helps steam the sprouts slightly, softening the centers while keeping that crisp exterior.
Each ingredient plays its part, layering flavor from the first bite to the last.
The Griddle Setup
You’ll need a hot surface to make this dish shine, and the Traeger Flatrock Griddle delivers perfectly even heat across the board. Set it to medium-high heat (around 400–425°F)—hot enough to sear, but not so hot that your bacon burns.
Make sure your surface is clean and lightly oiled before you start cooking. Once you hear that first sizzle, it’s go time.
The Process | How to Make Maple Bacon Brussels Sprouts
Step 1: Render the Bacon
Start by placing your diced bacon directly on the griddle. Let it cook low and slow, rendering down until it’s browned and crispy. This step builds the base for everything to come—don’t rush it.
Once your bacon is done, use your Metal Spatula to scoop it off the griddle and set it aside on a paper-towel-lined plate. Leave that bacon grease on the surface—it’s liquid gold.
Step 2: Sauté the Onions
Add your diced red onions straight into the bacon grease. Cook for about 2–3 minutes, stirring occasionally with your metal spatula until they’re soft and translucent. The onions soak up all that smoky flavor and add a hint of sweetness that balances the dish.
Once they’re softened, slide them off to the side or into your Mixing Bowl with the bacon.
Step 3: Char the Brussels Sprouts
Now for the star of the show. Place your halved Brussels sprouts cut-side down directly into that bacon grease. This is the secret to flavor—those flat sides will caramelize into a golden, crispy crust.
Let them cook for about 5–7 minutes, resisting the urge to move them around too soon. You want that dark, flavorful sear. Use your metal spatula to gently press the sprouts into the griddle for maximum contact.
When the bottoms are perfectly charred, flip the sprouts and cook for another 2–3 minutes to sear the other side.
Step 4: Steam and Season
Once the sprouts have that perfect char, it’s time to soften the centers. Splash a bit of water on the griddle—just enough to create steam—and close the grill lid for about 3 minutes. This quick steam bath makes them tender without turning them mushy.
When the lid comes up, season generously with Heath Riles BBQ Beef Rub. That peppery, salty pop adds the perfect BBQ edge.
Step 5: Bring It All Together
Now it’s time to marry all those flavors. Slide your cooked bacon and onions back onto the griddle with the sprouts. Use your metal spatula to toss everything together and let it cook for another 2–3 minutes.
The sprouts will soak up that bacon fat and seasoning, while the onions caramelize into sweet, smoky perfection. When everything looks glossy and golden, transfer it to your mixing bowl or serving dish.
Step 6: The Sweet & Spicy Finish
This is where the magic happens. Drizzle about 1½ tablespoons of Heath Riles Maple Honey Habanero Glaze over your hot Brussels sprouts. You only need a kiss of it—a little goes a long way.
Give everything a quick toss with your spatula to coat evenly. The glaze melts into the sprouts, forming a sticky-sweet glaze with a subtle kick of heat.
The Results
These Maple Bacon Brussels Sprouts are everything you want in a side dish—crispy, smoky, and glazed to perfection. Each bite hits every note: salty bacon, sweet onions, spicy glaze, and that deep, charred flavor from the griddle.
The texture is spot-on too. The outer leaves are crisp and caramelized, the centers tender and flavorful. It’s comfort food with a BBQ twist that’ll steal the show every time.
Serving Suggestions
This side is smoky, rich, and full of flavor, so keep the rest of your plate simple. Here are a few pairings that hit all the right notes:
- Double-Cut Bone-In Pork Chops: Juicy, perfectly seared chops that balance beautifully with the sweet heat of the sprouts.
- Grilled Ribeye Steak & Roasted Potatoes: A steakhouse-style combo that complements the smoky bacon and caramelized edges of the Brussels.
- BBQ Bacon Chicken Bombs: Bacon-wrapped, cheese-stuffed chicken bites that make the ultimate game-day pairing.
Set the table, pour a drink, and you’ve got a BBQ-worthy meal that’ll impress every guest at the table.
Storage and Reheating
If you somehow end up with leftovers (unlikely), store them in an airtight container in the fridge for up to 3 days.
To reheat, toss them back onto the Traeger Flatrock Griddle or a cast-iron skillet over medium heat. Avoid the microwave—it’ll rob them of that crisp, caramelized texture you worked so hard to achieve.
Final Thoughts
This recipe proves that vegetables don’t have to play second fiddle. With just a handful of ingredients and 30 minutes on the griddle, you can create a bold, flavorful side dish that’s smoky, sweet, and downright addictive.
The Heath Riles BBQ Beef Rub brings the savory depth, while the Maple Honey Habanero Glaze adds that glossy, sweet heat that makes every bite sing.
Whether you’re cooking for family, friends, or the holiday crowd, these Maple Bacon Brussels Sprouts will earn a permanent place in your rotation.
Fire up the Traeger Flatrock, grab your spatula, and get ready to serve a side dish that’s every bit as bold as your BBQ.