Maple Bacon Brussels Biscuit
The story
Brussels sprouts spent decades being the vegetable people apologized for, and then somebody figured out that the answer was more heat, more fat, and something sweet. Roast them hard with bacon and sweet potato, glaze the whole pan in maple, and pile it onto a District Biscuit spread with maple butter. It reads like a side dish that got promoted, which is exactly what it is.
Everything here is roasted on one sheet pan, which means the bacon fat renders down over the sprouts and sweet potato while they cook. That is the mechanism. The sprouts get their crisp faces from direct pan contact, the sweet potato caramelizes at the edges, and the maple hits at the end so it glazes instead of burning. Underneath, the District Biscuit's crisp buttery edges echo the crisped sprout leaves and its flaky layers take on the maple butter.
That is the culinary canvas doing brunch without eggs, which is rarer than it should be. Sweet against smoky, crisp against tender, and a build that works just as well as a Thanksgiving leftover as it does on a Sunday in March.
Why you'll love it
- One sheet pan, thirty-five minutes, and almost nothing to wash.
- Bacon fat renders down over the vegetables while everything roasts together.
- A brunch build that does not involve eggs, which is a surprisingly short list.
- Maple butter on the biscuit ties the sweet and smoky halves together.
- Excellent use for leftover roasted vegetables from a holiday table.
Ingredients
- 4 District Biscuits, warmed and split
- 1 lb brussels sprouts, halved
- 1 large sweet potato, diced into 1/2 inch cubes
- 8 slices thick-cut bacon, cut into 1-inch pieces
- 3 tbsp maple syrup, divided
- 4 tbsp butter, softened
- 2 tbsp olive oil
- 1/2 cup pecans, roughly chopped
- 1/4 tsp cayenne and 1 tsp flaky salt
- Black pepper and 2 tbsp apple cider vinegar
How to build it
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1
Heat the oven to 425F and toss the halved sprouts and diced sweet potato with the olive oil, a pinch of salt, and black pepper.
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2
Spread the vegetables on a sheet pan with the sprouts cut-side down, then scatter the bacon pieces evenly across the whole pan.
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3
Roast for 20 minutes without touching anything, so the sprout faces make sustained contact and brown properly.
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4
While it roasts, mash the softened butter with 1 tbsp of the maple syrup and a pinch of salt into a loose maple butter.
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5
Pull the pan out, add the chopped pecans, drizzle the remaining 2 tbsp of maple syrup over everything, and toss quickly.
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6
Return the pan for 6 to 8 more minutes until the maple glazes and the pecans toast, watching closely since sugar goes from glazed to burnt fast.
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7
Take the pan out, sprinkle the cider vinegar and cayenne over the hot vegetables, and toss, since the acid is what stops it reading as dessert.
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8
Warm the District Biscuits in a 350F oven for 5 minutes, split them, spread maple butter on both faces, pile the vegetables on, finish with flaky salt, and serve.
Pro tips & swaps
- Sprouts cut-side down and left alone for the first 20 minutes. Every toss costs you a browned face.
- Maple goes in at the end, not the beginning. Added early it burns long before the vegetables are done.
- The cider vinegar at the finish is doing more than it looks like. Without it the whole build tips into dessert territory.
- Cut the sweet potato small, around half an inch, so it finishes in the same time as the sprouts.
- Swap the pecans for walnuts, or leave the bacon out and add smoked paprika for a vegetarian version.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Maple Bacon Brussels Biscuit ahead of time?
The maple butter keeps a week and the vegetables can be roasted a day ahead, though they lose some crisp. Reheat them at 425F for 8 minutes to bring it back, then assemble on freshly warmed District Biscuits.
What's the best biscuit to use for a roasted vegetable build?
A flaky biscuit with crisp edges, like a District Biscuit, is ideal because it echoes the crisped sprout leaves rather than contrasting against them. Soft bread makes the whole build read as one texture.
Can I substitute the bacon in this recipe?
Yes. Pancetta and thick-cut ham both work, and leaving the meat out entirely with a teaspoon of smoked paprika added to the oil gives you the smoke without the pork. **Is there a gluten-free or vegetarian version of the Maple Bacon Brussels Biscuit?** Vegetarian is easy: drop the bacon, add smoked paprika, and increase the olive oil slightly. The District Biscuit is wheat-based, so check with the District Biscuit cafe about gluten-free options.
How do I get brussels sprouts genuinely crisp?
Cut side down, spaced apart, hot oven, and no stirring for the first 20 minutes. Crowding traps steam and stirring breaks the contact between the flat face and the hot pan, which is where all the browning happens.
What should I serve or drink with a Maple Bacon Brussels Biscuit?
A sharp green salad or a poached egg on top if you want to make it more of a meal. For drinks, coffee, a dry cider, or a sparkling wine at brunch.
How many calories are in a Maple Bacon Brussels Biscuit?
A single build lands roughly in the 580 to 700 calorie range, driven by bacon, pecans, and maple butter. Halving the maple butter and pecans brings it near 470.
How do I store and reheat leftovers?
Store the roasted vegetables for up to 4 days and the maple butter for a week. Reheat the vegetables at 425F for 8 minutes rather than microwaving, which turns crisp sprouts limp, then rebuild on a freshly warmed District Biscuit.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. That crisp edge matches the texture of the roasted vegetables instead of going soft underneath them. It is your culinary canvas, built to carry big flavor from first bite to last.
