Who says healthy can't also be delicious? These roasted Brussels sprouts are crispy, salty, and downright addicting. And with the addition of bacon, they're practically a meal in themselves! If you have a family who says they hate veggies, this is the recipe to change their mind!
Brussels Sprouts with Bacon
Yes, these have bacon in them, but it's not much and the benefits of the fiber and nutrients in the brussels sprouts far outweigh the fat from the bacon on your dietary chart. This recipe is so delicious that everyone will beg for more and no longer will you have kids arguing about eating a green veggie with their meals!
It’s easy to make and everyone will love it! The bacon gives the Brussels sprouts a delicious smoky flavor that will make them irresistible. You won’t be able to stop at just one serving.
What Should I Serve These With?
These roasted Brussels sprouts go great with chicken, pork, beef, or any type of roast. They would also be delicious as a side to a simple pasta dish.
Serve the brussels sprouts with your favorite garlic butter roasted chicken, or even a simple moist baked chicken breast for dinner. It goes great with this herb chicken breast but can also be a fun side with your favorite buttermilk fried chicken.
I have served these alongside a juicy pork loin and even these skillet pork chops with pan gravy. They even go wonderfully alongside a beef roast or beef bourguignon. One of my favorites though is to use them as a side to this tender garlic butter steak bites recipe.
Pasta can even be used with oven-roasted brussels sprouts. Tossed with a little olive oil and parmesan cheese and the budget dinner is perfection. Or just serve it alongside something like this one-pot Parmesan chicken with bow-tie pasta.
- 1 ½ pounds brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 bacon slices
Handy Kitchen Tools
How to Make Roasted Brussels Sprouts with Bacon
Begin by preheating your oven to 400°F/200°C. You will be baking two things at different times, so I reuse the first baking sheet. If you prefer, you can use two, one for the bacon and one for the Brussels sprouts. Choose and line the sheet(s) with parchment paper.
On one baking sheet, lay out the bacon in a single layer, then cook for 12 to 15 minutes until the bacon is cooked.
Note: You can also simply cut the bacon into smaller pieces before baking or saute them in a skillet if you prefer. If cutting into smaller pieces, you will want to watch the cooking time and reduce it some to prevent burning.
Once you bring it out of the oven, I recommend laying the bacon immediately onto paper towels to drain, then cleaning the baking sheet by removing the parchment paper, saving any excess bacon grease if you plan to use it at a later time, and giving it a simple wipe with a paper towel. Then lay fresh parchment in place and set it aside.
When the bacon has cooled, chop it into small pieces and set it aside.
Then, wash and pat dry your Brussels sprouts and slice them in half or in quarters, depending upon how large they are.
Toss the sprouts in olive oil and a bit of salt and black pepper (you can also season them after they are on the baking sheet).
Spread them evenly onto the prepared pan.
Then sprinkle the chopped bacon on top.
Roast the Brussels sprouts for 20 to 30 minutes until they are nicely softened and golden brown. If you want more color, you can keep them on the top rack of the oven while cooking, and stop to stir/rotate at the halfway mark for even browning.
Frequently Asked Questions
If you have smaller sprouts, you can skip this step, but generally, I prefer to cut them in half to allow them to cook more evenly. Plus, it adds more texture as the edges are browned and get crispy.
The secret to getting crispy oven-roasted brussels sprouts comes from a few simple steps.
First, make sure that you have patted them dry to remove excess moisture before tossing them in olive oil.
Secondly, you want to make sure you are not overcrowding the pan. They need to be spread out evenly so the sides get crispy and don't just cook through and end up mushy.
Lastly, make sure you are cooking them on the middle or top rack of the oven so they are closer to the heating element for better browning and crispness.
There are 2 ways to get the bitterness out of brussels sprouts. You want to make sure to salt the sprouts. It isn't really know why the salt helps get rid of the bitterness but it does. Make sure to salt the brussels sprouts at the beginning of the cooking process.
Additionally, the roasting method of cooking helps them to cook slowly and take on more flavor instead of just boiling and keeping the bitterness of the raw vegetable.
Yes, you can make these without pork bacon. If preferred, you can use turkey or beef bacon. The flavor will change some because each type of bacon has its own flavors but it will still be delicious.
If you prefer to skip the bacon completely, you can do so. I recommend adding other seasonings to the Brussels sprouts if that is the case. Adding ½ teaspoon each of garlic power, onion powder, and paprika can bring a bit more flavor to them without the bacon needed.
If you like this easy recipe and want more beginner recipes to try you might also be interested in my latest cookbook release, The Complete Cookbook for Beginners. Tips, skills, and 101 recipes for the beginner cook to learn from!
More Easy Side Dish Recipes
While we have tons of delicious entrees on the menu, it's the side dishes that almost always win the show. They bring things together and add substance to a meal. Below are a few more of my favorite side dishes, including vegetables like these. Make sure that you bookmark the posts, print the recipes, or pin them to a favorite Pinterest board for side dishes to make soon.
- The Best Homemade Cream Corn
- Parmesan Garlic Roasted Broccoli
- Easy Roasted Broccoli and Cauliflower
- Instant Pot Candied Carrots
- Easy Crispy Parmesan Roasted Baby Potatoes
- 1 ½ pounds brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black peper
- 6 bacon slices
- Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
- Lay bacon strips onto the lined baking sheet, and then cook for 12 to 15 minutes, until the bacon is cooked and most fat has rendered.
- Remove the bacon from the oven, then drain the cooked bacon on paper towels for 5 minutes to cool. While this cools, remove the parchment paper from that pan and wipe clean, then line with fresh paper and set it aside.
- Chop the cooked bacon into 1" pieces and set it aside.
- Wash and pat dry the Brussels sprouts then slice them in half.
- In a large bowl, toss the sliced Brussels sprouts with olive oil.
- Spread the Brussels sprouts onto the prepared baking sheet into an even layer.
- Then sprinkle with salt and pepper if not added along with the olive oil earlier.
- Sprinkle the chopped bacon on top of the sprouts.
- Bake for 20 to 30 minutes until the Brussel sprouts are softened and beginning to brown around the edges.
While best made with fresh Brussels sprouts, you can use frozen thawed Brussels sprouts for this recipe. Simply pat them dry before tossing in the olive oil.
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Amount Per Serving: Calories: 202Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 855mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 10g