Roasted Brussels Sprouts with Bacon Recipe

I used to be one of those people who swore they hated Brussels sprouts. You know the type, right?

Then one cold November evening, I was hosting a dinner party and realized I needed another side dish. All I had in my fridge were some Brussels sprouts my neighbor had dropped off from her garden and half a package of bacon left over from breakfast. I figured I’d give roasting them a try, and honestly, I threw in the bacon because everything tastes better with bacon, doesn’t it?

What came out of my oven that night changed everything. The Brussels sprouts were crispy on the outside, tender on the inside, and the bacon added this incredible smoky, salty flavor that made them absolutely irresistible. My guests devoured them, and someone actually asked for the recipe before dessert was even served.

Since then, this Roasted Brussels Sprouts with Bacon Recipe has become my go-to side dish for everything from weeknight dinners to holiday feasts. It’s simple enough for a Tuesday but impressive enough for Thanksgiving.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes
Servings	6 servings
Difficulty Level	Easy

This dish pairs beautifully with my Grilled Lemon Herb Chicken for a complete meal.

Why You’ll Love This Roasted Brussels Sprouts with Bacon Recipe

The magic of this recipe lies in the contrast of textures and flavors. When Brussels sprouts roast at high heat, their outer leaves get crispy and caramelized while the centers stay tender and sweet.

The bacon isn’t just a topping here. It renders out its fat as it cooks, which bastes the Brussels sprouts and infuses them with that unmistakable smoky flavor. Plus, those crispy bacon bits scattered throughout add little pockets of salty goodness in every bite.

Here’s why this recipe has earned a permanent spot in my meal rotation:

• Foolproof preparation: Even if you’ve never cooked Brussels sprouts before, this recipe is nearly impossible to mess up. Just trim, toss, and roast.
• Minimal ingredients: You only need five ingredients, and chances are you already have most of them in your kitchen.
• Perfect for meal prep: These roasted Brussels sprouts reheat beautifully, making them ideal for batch cooking on Sunday.
• Crowd-pleaser: I’ve served these to confirmed Brussels sprouts haters who went back for seconds and thirds.
• Holiday-worthy: The presentation is elegant enough for your fanciest dinner parties, but the recipe is easy enough for a weeknight.
• Naturally low-carb: With only about 8 grams of carbs per serving, this fits perfectly into keto and low-carb lifestyles.

Another favorite: Creamed Spinach

Ingredients

The beauty of this recipe is in its simplicity. Each ingredient plays a crucial role in creating those perfectly caramelized, bacon-enhanced Brussels sprouts we’re after.

• 2 pounds (900g) Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves. Smaller ones tend to be sweeter and more tender.
• 8 ounces (225g) thick-cut bacon, chopped into 1/2-inch pieces: I prefer thick-cut because it stays chewier and doesn’t burn as easily. Regular bacon works too, but watch it closely.
• 3 tablespoons olive oil: This helps the Brussels sprouts crisp up and prevents sticking.
• 1 teaspoon garlic powder: Fresh garlic can burn at high roasting temperatures, so I stick with garlic powder for consistent flavor.
• 1/2 teaspoon black pepper: Freshly ground if you have it.
• 1/2 teaspoon salt: Start with this amount and adjust after tasting, since the bacon adds saltiness too.
• Optional: 2 tablespoons balsamic glaze for drizzling: This adds a sweet-tangy finish that really elevates the dish.

You might also enjoy: Healthy Mashed Potatoes

Kitchen Equipment Needed

You don’t need any fancy equipment for this recipe, just a few basic kitchen essentials. Having the right tools makes the process smoother and ensures better results.

• Large rimmed baking sheet: The rimmed edges prevent any rendered bacon fat from dripping into your oven. I use an 18×13-inch half-sheet pan.
• Sharp knife: Essential for trimming the Brussels sprouts and chopping the bacon. A dull knife will crush the sprouts instead of cutting them cleanly.
• Cutting board: I prefer a large wooden or plastic board with plenty of space.
• Large mixing bowl: For tossing the Brussels sprouts with oil and seasonings.
• Parchment paper or aluminum foil: This makes cleanup a breeze and prevents sticking.
• Tongs or spatula: For tossing the Brussels sprouts halfway through roasting.
• Measuring spoons: For accurate seasoning.

Read Also: Air Fryer Balsamic Brussels Sprouts Recipe

Recommended Products for This Recipe

After making this dish countless times, I’ve found a few products that genuinely make a difference in both the process and the final result.

1. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

I’ve been using this baking sheet for years, and it distributes heat so evenly that your Brussels sprouts get that perfect golden-brown exterior without any burnt spots. The aluminum construction means it heats up quickly and cools down fast, and it’s completely warp-resistant even at 425°F. Trust me, a good quality baking sheet is worth every penny when you’re roasting vegetables this often.

Get it on Amazon

2. Niman Ranch Applewood Smoked Bacon

The quality of your bacon makes a huge difference in this recipe. This thick-cut, applewood-smoked bacon has incredible flavor and the perfect fat-to-meat ratio. It crisps up beautifully without becoming too hard or burning, and that smoky sweetness complements the Brussels sprouts perfectly.

Get it on Amazon

3. California Olive Ranch Extra Virgin Olive Oil

Not all olive oils are created equal, especially when you’re roasting at high temperatures. This California-grown oil has a higher smoke point than many imported varieties and adds a lovely, fruity flavor without any bitterness. It helps create that crispy exterior we’re after while keeping the Brussels sprouts tender inside.

Get it on Amazon

4. Colavita Balsamic Glaze

While the balsamic glaze is optional, it really does take this dish from great to exceptional. This thick, syrupy glaze adds a beautiful sweet-tangy finish and makes the presentation restaurant-worthy. A little drizzle right before serving adds both flavor and visual appeal.

Get it on Amazon

For a lighter option, try: Grilled Vegetable Skewers

Step-by-Step Instructions: How to Make Roasted Brussels Sprouts with Bacon

Follow these detailed steps, and you’ll have perfectly roasted Brussels sprouts with crispy bacon every single time. I’ve learned these techniques through trial and error, so I’m sharing all my tips to help you avoid the mistakes I made when I was learning.

1. Preheat Your Oven and Prepare Your Baking Sheet

• Preheat your oven to 425°F (220°C). This high temperature is crucial for getting those crispy, caramelized edges on your Brussels sprouts.
• Line your large rimmed baking sheet with parchment paper or aluminum foil. This step isn’t just about easy cleanup (though that’s a nice bonus). It also prevents the Brussels sprouts from sticking and ensures even browning.
• If using parchment paper, make sure it’s rated for high-heat cooking. Some cheaper brands can scorch at 425°F, so check the package.
• Position your oven rack in the middle position. Too close to the top heating element and the bacon might burn before the Brussels sprouts are tender. Too low and they won’t get crispy enough.

2. Prepare the Brussels Sprouts

• Rinse your Brussels sprouts under cold water and pat them completely dry with paper towels or a clean kitchen towel. This is important because any excess moisture will cause them to steam instead of roast, and you’ll miss out on that delicious caramelization.
• Trim off the stem end of each Brussels sprout. Cut about 1/4 inch off the bottom where the leaves attach to the stem.
• Remove any loose or discolored outer leaves. These usually fall off during roasting anyway and can burn easily.
• Cut each Brussels sprout in half lengthwise, from top to bottom. Try to make the halves roughly equal in size so they cook evenly.
• If you have any particularly large Brussels sprouts (bigger than a golf ball), cut them into quarters instead of halves. This ensures everything cooks at the same rate.
• Don’t worry if some leaves fall off during cutting. Those loose leaves get extra crispy and are honestly the best parts.

3. Prepare the Bacon

• Take your thick-cut bacon and cut it into 1/2-inch pieces while it’s still cold. Cold bacon is much easier to cut than room-temperature bacon.
• I like to cut my bacon into roughly square pieces rather than strips because they distribute more evenly among the Brussels sprouts.
• If your bacon is particularly fatty (which is actually a good thing for this recipe), you might want to separate some of the pieces if they’re sticking together.

4. Combine Brussels Sprouts, Bacon, and Seasonings

• Place your halved Brussels sprouts in a large mixing bowl. Make sure the bowl is big enough to toss everything without spilling.
• Add the chopped bacon pieces directly to the bowl with the Brussels sprouts.
• Drizzle the olive oil over the Brussels sprouts and bacon. Pour it evenly around the bowl rather than all in one spot.
• Sprinkle the garlic powder, black pepper, and salt over everything.
• Using your hands or a large spoon, toss everything together until the Brussels sprouts are evenly coated with oil and seasonings. I prefer using my hands because you can feel when everything is properly coated.
• Make sure the seasoning is distributed evenly. You want every Brussels sprout to have some bacon pieces nestled against it.

5. Arrange on the Baking Sheet

• Spread the Brussels sprouts and bacon mixture onto your prepared baking sheet in a single layer.
• This is crucial: don’t overcrowd the pan. The Brussels sprouts should have a little space around them. If they’re too close together, they’ll steam instead of roast.
• Arrange most of the Brussels sprouts cut-side down on the baking sheet. The flat surface in direct contact with the hot pan will caramelize beautifully and develop that sweet, nutty flavor.
• Distribute the bacon pieces evenly among the Brussels sprouts rather than clustering them all in one area.
• If your baking sheet seems crowded, use two sheets instead. It’s better to use more pans than to overcrowd them.

6. Roast the Brussels Sprouts

• Place the baking sheet in your preheated 425°F (220°C) oven on the middle rack.
• Set a timer for 15 minutes. This is when you’ll need to check on them and give them a toss.
• After 15 minutes, remove the pan from the oven and use tongs or a spatula to toss the Brussels sprouts. This ensures even browning and prevents any from burning.
• When you toss them, try to flip the Brussels sprouts so different sides are now touching the pan. Also check on your bacon. It should be starting to crisp up and render its fat.
• Return the pan to the oven and roast for another 15 minutes, or until the Brussels sprouts are tender when pierced with a fork and the edges are golden brown and crispy.
• The bacon should be crispy and the Brussels sprouts should have some nicely charred bits on the edges. These dark spots aren’t burnt, they’re caramelized sugars that add incredible flavor.
• If your Brussels sprouts aren’t quite crispy enough after 30 minutes, give them another 5 minutes. Oven temperatures can vary, so use your eyes and nose as guides.

7. Finish and Serve

• Remove the baking sheet from the oven and let the Brussels sprouts rest for 2-3 minutes. This allows them to finish crisping up as they cool slightly.
• Transfer the roasted Brussels sprouts with bacon to a serving dish.
• If using balsamic glaze, drizzle it over the top right before serving. The sweet-tangy flavor is a beautiful contrast to the smoky bacon.
• Taste and adjust seasoning if needed. You might want to add a pinch more salt or a crack of fresh black pepper.
• Serve immediately while they’re still hot and crispy. These are best enjoyed fresh from the oven, though they do reheat well if you have leftovers.

This pairs wonderfully with my Baked Salmon with Asparagus and Lemon for an elegant dinner.

Tips for The Best Roasted Brussels Sprouts with Bacon

Over the years of making this recipe, I’ve picked up some tricks that make a real difference. Here are my hard-earned tips for achieving Brussels sprouts perfection every single time.

• Don’t skip the high heat: 425°F might seem hot, but that’s what creates the caramelization and crispy edges. Lower temperatures will leave you with soft, steamed Brussels sprouts.
• Size matters: Try to choose Brussels sprouts that are similar in size so they cook evenly. If you have a mix of sizes, cut the larger ones into quarters and the smaller ones in half.
• Dry them thoroughly: This is probably the most important tip. Wet Brussels sprouts will steam instead of roast, and you’ll never get that crispy exterior. Pat them completely dry after washing.
• Use parchment paper, not just foil: While foil works in a pinch, parchment paper creates better air circulation and prevents sticking more effectively. Plus, it won’t react with the balsamic glaze if you’re using it.
• Don’t overcrowd: I know I mentioned this already, but it’s so important. Leave space between the Brussels sprouts. If they’re touching too much, they’ll steam each other.
• Cut them uniformly: Try to make your halves roughly the same size. This ensures even cooking and prevents some from burning while others are still undercooked.
• Let the bacon do its thing: Don’t use extra-lean bacon. You want some fat to render out and baste the Brussels sprouts. That bacon fat is liquid gold for flavor.
• Resist the urge to stir too often: After the initial 15-minute toss, leave them alone. Let them develop that caramelized crust without disturbing them.
• Add the balsamic glaze at the end: If you add it before roasting, it will burn and turn bitter. Wait until they’re out of the oven.
• Fresh is best: Brussels sprouts that have been sitting in your fridge for weeks will be bitter and have loose leaves. Look for firm, bright green sprouts for the best flavor.

You might also enjoy: Sweet Potato Casserole

What to Serve with Roasted Brussels Sprouts with Bacon

These roasted Brussels sprouts are incredibly versatile and pair well with just about any main course. The smoky, savory flavors complement everything from simple weeknight chicken to fancy holiday roasts.

Here are some of my favorite pairings:

• Prime Rib: The richness of prime rib is perfectly balanced by the slightly bitter, crispy Brussels sprouts.
• Thanksgiving Turkey: This has become a non-negotiable side dish at my Thanksgiving table. The bacon makes them feel extra festive.
• Grilled Salmon with Dill Sauce: The lightness of salmon pairs beautifully with the hearty Brussels sprouts.
• Healthy Chicken Parmesan: A lighter main course lets the Brussels sprouts shine as a flavorful side.
• Pork Tenderloin with Roasted Root Vegetables: Double the roasted vegetables for a hearty, comforting meal.
• Mississippi Pot Roast: The tender pot roast and rich gravy are a wonderful contrast to the crispy vegetables.
• Baked chicken breasts: Keep it simple on busy weeknights with plain chicken and these flavorful Brussels sprouts.
• Grilled steak: Any cut of steak loves these Brussels sprouts as a companion.

Another favorite: Scalloped Potatoes

Variations of Roasted Brussels Sprouts with Bacon

Once you’ve mastered the basic recipe, these variations will keep things interesting. I rotate through these different versions depending on what I’m serving and what I’m in the mood for.

• Maple-Bacon Brussels Sprouts: Drizzle 2 tablespoons of pure maple syrup over the Brussels sprouts during the last 5 minutes of roasting. The maple syrup caramelizes and creates a sweet-savory glaze that’s absolutely divine. This version is especially popular during the fall and winter holidays.
• Parmesan-Bacon Brussels Sprouts: Toss the roasted Brussels sprouts with 1/2 cup of freshly grated Parmesan cheese right when they come out of the oven. The residual heat melts the cheese slightly, creating little pockets of savory goodness.
• Spicy Brussels Sprouts: Add 1/2 teaspoon of red pepper flakes to the seasoning mix before roasting. For extra heat, drizzle with sriracha or your favorite hot sauce when serving.
• Honey-Mustard Brussels Sprouts: Mix 2 tablespoons of whole-grain mustard with 1 tablespoon of honey and drizzle over the Brussels sprouts for the last 5 minutes of roasting. The tanginess of the mustard complements the bacon beautifully.
• Lemon-Garlic Version: Squeeze fresh lemon juice over the finished Brussels sprouts and add some lemon zest for a bright, fresh flavor. This version is perfect for spring dinners.
• Cranberry-Bacon Brussels Sprouts: Toss in 1/2 cup of dried cranberries during the last 10 minutes of roasting. They plump up slightly and add little bursts of sweetness.
• Herb-Roasted Version: Add 1 tablespoon of fresh thyme leaves and 1 tablespoon of chopped fresh rosemary to the mix before roasting. The herbs add an earthy, aromatic quality.
• Asian-Inspired: Replace the balsamic glaze with a drizzle of Teriyaki Sauce and sprinkle with sesame seeds.

For another Brussels sprouts variation, check out: Air Fryer Balsamic Brussels Sprouts

Storage and Reheating

One of the things I love about this recipe is how well it keeps. I often make a double batch on Sunday to enjoy throughout the week.

Storing Leftovers:

• Allow the Brussels sprouts to cool completely to room temperature before storing. This usually takes about 20-30 minutes.
• Transfer them to an airtight container. I like to use glass containers with tight-fitting lids.
• Store in the refrigerator for up to 4 days. After that, they start to lose their texture and develop a slightly bitter taste.
• Don’t store them in the pan you cooked them in. The metal can sometimes give them an off flavor.

Reheating Instructions:

• Oven method (best for maintaining crispiness): Preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet and reheat for 10-12 minutes until warmed through. This method brings back some of that crispy texture.
• Air fryer method: This is actually my favorite way to reheat them. Set your air fryer to 350°F (175°C) and reheat for 5-7 minutes, shaking the basket halfway through. They come out almost as crispy as when they were first made.
• Microwave method: While this is the quickest option, it won’t maintain the crispiness. Place in a microwave-safe dish, cover loosely, and heat in 30-second intervals until warmed through.
• Stovetop method: Heat a large skillet over medium-high heat with a small drizzle of olive oil. Add the Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until heated through and re-crisped.

Freezing (Not Recommended):

• I don’t recommend freezing roasted Brussels sprouts. The texture becomes mushy and unpleasant when thawed, and the bacon can become rubbery.
• If you must freeze them, they’ll keep for up to 2 months, but expect a significant change in texture when reheated.

Read Also: Green Bean Casserole Recipe

Nutritional Facts

Here’s the nutritional breakdown per serving (based on 6 servings). These values are approximate and can vary based on the exact brands and quantities you use.

Per Serving:

• Calories: 215
• Total Fat: 16g
• Saturated Fat: 4.5g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 380mg
• Total Carbohydrates: 11g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 9g
• Vitamin A: 15% DV
• Vitamin C: 120% DV
• Calcium: 4% DV
• Iron: 10% DV
• Vitamin K: 195% DV

What This Means:

This dish is naturally low in carbohydrates and high in fiber, making it suitable for low-carb and keto diets. The Brussels sprouts provide an impressive amount of Vitamin C (more than your entire daily value in one serving) and Vitamin K, which is important for bone health and blood clotting.

The bacon adds protein and fat, which help keep you satisfied. While the fat content might seem high, much of it comes from heart-healthy olive oil and the bacon itself. Just be mindful of portion sizes if you’re watching your calorie or sodium intake.

You might also enjoy: Healthy Coleslaw

Health Benefits of Key Ingredients

Beyond just tasting amazing, this recipe is packed with nutrients that support your overall health. Here’s what makes these ingredients nutritional powerhouses.

Brussels Sprouts:

Brussels sprouts are one of the most nutrient-dense vegetables you can eat. They’re members of the cruciferous vegetable family, which includes broccoli, cauliflower, and kale.

• High in antioxidants: Brussels sprouts contain kaempferol, an antioxidant that may help reduce inflammation and protect against oxidative stress. They’re also rich in vitamin C, which supports immune function and skin health.
• Supports digestive health: With 4 grams of fiber per serving, these little vegetables help keep your digestive system running smoothly and support healthy gut bacteria.
• May help reduce cancer risk: Studies suggest that the compounds in cruciferous vegetables may help protect against certain types of cancer, particularly colon and lung cancer.
• Bone health: The high vitamin K content (nearly 200% of your daily value in one serving) is essential for bone health and helps your body absorb calcium more effectively.
• Blood sugar regulation: The fiber and alpha-lipoic acid in Brussels sprouts may help regulate blood sugar levels and improve insulin sensitivity.

Bacon:

While bacon should be enjoyed in moderation, it does offer some nutritional benefits:

• Protein content: Bacon provides a good amount of protein, which is essential for muscle maintenance and repair.
• B vitamins: Bacon is a source of several B vitamins, including B12, which is important for energy production and nervous system health.
• Selenium: This mineral acts as an antioxidant and supports thyroid function.
• Choline: Important for brain health and liver function.

Olive Oil:

The extra virgin olive oil in this recipe isn’t just for flavor:

• Heart-healthy fats: Olive oil is rich in monounsaturated fats, which can help reduce bad cholesterol levels and lower your risk of heart disease.
• Anti-inflammatory properties: The oleic acid and antioxidants in olive oil have anti-inflammatory effects that may protect against chronic diseases.
• Rich in polyphenols: These plant compounds have been linked to reduced inflammation and improved heart health.

For another healthy side dish, try: Healthy Cabbage Skillet with Quinoa and Chickpeas

FAQs About Roasted Brussels Sprouts with Bacon

1. Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts work best for this recipe because they have a firmer texture that crisps up beautifully when roasted. Frozen Brussels sprouts contain more water, which makes them steam rather than roast, and you’ll end up with soggy vegetables instead of crispy ones.

If you absolutely must use frozen Brussels sprouts, thaw them completely and pat them very, very dry with paper towels before using. Even then, you might need to increase the roasting time by 10-15 minutes to evaporate the extra moisture.

2. Why are my Brussels sprouts bitter?

Brussels sprouts can taste bitter for a few reasons. Older Brussels sprouts that have been sitting around tend to be more bitter than fresh ones, so always look for firm, bright green sprouts at the store.

Overcooking can also intensify bitterness, so make sure you’re checking them after 30 minutes. The sweetness from the caramelization should balance any natural bitterness. If you’re particularly sensitive to bitter flavors, try adding a tablespoon of maple syrup or honey during the last 5 minutes of roasting to add sweetness.

3. Can I make this recipe vegetarian?

Absolutely! While you’ll miss the smoky flavor that bacon brings, you can make a delicious vegetarian version. Replace the bacon with smoked paprika (about 1 teaspoon) to get that smoky flavor, and add some chopped pecans or walnuts for crunch and richness.

You could also use coconut bacon or another plant-based bacon substitute. Just keep in mind that these alternatives won’t render fat like regular bacon, so you might want to increase the olive oil slightly.

4. How do I prevent my Brussels sprouts from burning?

Burning usually happens for one of three reasons: the oven is too hot, the Brussels sprouts are overcrowded on the pan, or they’re not being tossed during cooking. Make sure your oven temperature is accurate (an oven thermometer helps with this), give the Brussels sprouts plenty of space on the baking sheet, and toss them halfway through cooking.

Also, watch the bacon closely. If you’re using thin-cut bacon instead of thick-cut, it can burn quickly. If your bacon is getting too dark before the Brussels sprouts are done, you can remove the crispy bacon pieces temporarily and add them back in during the last few minutes of roasting.

5. Can I prep these ahead of time?

You can definitely do some prep work ahead. Trim and halve the Brussels sprouts up to a day in advance and store them in an airtight container in the refrigerator. Chop the bacon and keep it refrigerated too.

However, I don’t recommend tossing everything together until you’re ready to roast. The salt in the mixture can draw out moisture from the Brussels sprouts if they sit too long, which will affect how they crisp up. For the best results, toss everything together right before putting the pan in the oven.

Another delicious side: Hashbrown Casserole

Final Thoughts

This Roasted Brussels Sprouts with Bacon Recipe has become one of my most-requested dishes for good reason. It’s simple enough for a Tuesday night but special enough for holiday gatherings.

The combination of crispy, caramelized Brussels sprouts and smoky bacon is absolutely irresistible. I promise you, even the pickiest eaters at your table will be asking for seconds.

Give this recipe a try and watch it become a regular in your meal rotation. I’d love to hear how it turns out for you, so drop a comment below and let me know if you tried any of the variations!

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