I’ll be honest—Brussels sprouts used to be my least favorite vegetable. I’d cringe at the thought of those little green orbs sitting on my plate.
Then I discovered the magic of roasting them with bacon, and everything changed. The crispy edges, the smoky flavor, and that irresistible crunch transformed this misunderstood veggie into something I actually crave.
This roasted Brussels sprouts with bacon recipe is one of those dishes that looks fancy enough for company but is ridiculously easy to make. The Brussels sprouts get perfectly caramelized in the oven while the bacon adds that salty, savory punch that makes everyone go back for seconds.
I make this side dish at least twice a month now, and it’s become my go-to for holiday dinners, weeknight meals, and everything in between. Trust me, even the pickiest eaters in your family will be asking for more.
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Why You’ll Love This Roasted Brussels Sprouts with Bacon Recipe
This roasted Brussels sprouts with bacon dish hits all the right notes. It’s incredibly flavorful, surprisingly simple, and works for any occasion.
Here’s what makes this recipe so special:
- Minimal prep time – Just trim, halve, and you’re ready to go
- Crispy perfection – Roasting creates those golden, caramelized edges that are absolutely addictive
- Bacon makes everything better – The rendered fat adds incredible flavor to every bite
- Naturally healthy – Brussels sprouts are packed with nutrients, and this cooking method preserves their goodness
- Crowd-pleaser – Even Brussels sprouts skeptics become converts after trying this version
- Versatile side dish – Pairs beautifully with chicken, beef, pork, or fish
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Ingredients For Roasted Brussels Sprouts with Bacon
You’ll need just a handful of simple ingredients to create this delicious side dish. I always keep these staples on hand because I make this recipe so often.
Here’s your shopping list:
- 2 pounds (900g) Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 2 tablespoons balsamic vinegar (optional, for finishing)
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Kitchen Equipment Needed
Having the right tools makes this recipe even easier. Don’t worry—you probably already have everything in your kitchen.
Here’s what you’ll need:
- Large baking sheet (18×13 inches or 46×33 cm)
- Parchment paper or aluminum foil
- Sharp knife
- Cutting board
- Large mixing bowl
- Kitchen tongs or spatula
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Step-by-Step Instructions
Follow these detailed steps to create perfectly roasted Brussels sprouts with bacon. I’ve included all the little tips and tricks I’ve learned from making this recipe countless times.
1. Preheat Your Oven
Set your oven to 425°F (220°C). This high temperature is crucial for achieving those crispy, caramelized edges.
Line your baking sheet with parchment paper or aluminum foil for easy cleanup. I prefer parchment paper because it helps prevent sticking without adding extra oil.
2. Prepare the Brussels Sprouts
Rinse your Brussels sprouts under cold water and pat them dry with paper towels. Trim off the tough stem ends using a sharp knife.
Cut each Brussels sprout in half lengthwise through the stem. Remove any loose or yellowed outer leaves—these tend to burn in the oven.
3. Cook the Bacon
Place the chopped bacon pieces in a large skillet over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the bacon is crispy but not burnt.
Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Reserve 2 tablespoons of bacon fat if you want extra flavor—you can drizzle this over the Brussels sprouts before roasting.
4. Season the Brussels Sprouts
Place the halved Brussels sprouts in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
Sprinkle the garlic powder, black pepper, and sea salt over the Brussels sprouts. Use your hands or kitchen tongs to mix everything together thoroughly.
5. Arrange on the Baking Sheet
Spread the seasoned Brussels sprouts on your prepared baking sheet in a single layer. Make sure the cut sides are facing down—this is the secret to getting that beautiful caramelization.
Leave some space between each Brussels sprout. Overcrowding will cause them to steam instead of roast, and you’ll miss out on those crispy edges.
6. Roast Until Crispy
Place the baking sheet in your preheated oven and roast for 20-25 minutes. Halfway through cooking (around the 12-minute mark), remove the pan and give everything a good stir with your spatula.
The Brussels sprouts are done when they’re tender on the inside and deeply golden brown on the outside. Some of the leaves might even look slightly charred—that’s exactly what you want.
7. Add the Bacon and Finish
Remove the baking sheet from the oven and immediately scatter the cooked bacon pieces over the roasted Brussels sprouts. Toss everything together gently.
If you’re using balsamic vinegar, drizzle it over the top now and toss once more. This adds a subtle tangy sweetness that complements the smoky bacon perfectly.
8. Serve Immediately
Transfer the roasted Brussels sprouts with bacon to a serving dish while they’re still hot. The texture is best when they’re fresh from the oven—crispy on the outside and tender on the inside.
Garnish with a sprinkle of extra sea salt or freshly cracked black pepper if desired. Serve alongside your favorite main dish.
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Tips for Success
I’ve made this recipe dozens of times, and these tips will help you get perfect results every single time.
- Don’t skip the pat-dry step—moisture is the enemy of crispiness. Make sure your Brussels sprouts are completely dry before tossing them with oil.
- Size matters when halving your Brussels sprouts. Try to cut them into similar-sized pieces so they cook evenly.
- Resist the urge to flip them too early. Let them sit undisturbed for the first 12 minutes to develop that gorgeous golden crust.
- Use thick-cut bacon instead of regular bacon. It holds up better during cooking and provides bigger, meatier bites.
- Don’t overcrowd the pan. If your Brussels sprouts are touching too much, they’ll steam instead of roast and you won’t get those crispy edges.
- Adjust the salt carefully. Bacon is already salty, so taste your Brussels sprouts before adding extra sea salt at the end.
- For extra crispy Brussels sprouts, increase the oven temperature to 450°F (230°C) and watch them closely to prevent burning.
- Save any leftover bacon fat. You can substitute some or all of the olive oil with bacon fat for even more flavor.
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Serving Suggestions
This roasted Brussels sprouts with bacon recipe is incredibly versatile and pairs beautifully with so many main dishes.
I love serving it as part of a complete meal that brings different flavors and textures together.
Here are my favorite ways to serve this dish:
- With roasted chicken – Try it alongside Grilled Salmon with Dill Sauce for an elegant dinner.
- Holiday meals – This makes a fantastic Thanksgiving or Christmas side that’s much more exciting than plain vegetables.
- Weeknight dinners – Serve with Air Fryer Salmon for a quick, nutritious meal.
- Brunch spread – Add to your brunch table with Deviled Eggs and Air Fryer French Toast.
- BBQ plates – Perfect companion to BBQ Pulled Pork Sandwiches.
- Steak dinners – Pairs wonderfully with Beef and Broccoli Stir Fry.
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Variations to Try
Once you’ve mastered the basic recipe, these variations will keep things interesting and let you customize the dish to your preferences.
Maple Glazed Version: Drizzle 2 tablespoons of maple syrup over the Brussels sprouts during the last 5 minutes of roasting. The sweetness perfectly balances the salty bacon.
Cheesy Addition: Sprinkle ½ cup of grated Parmesan cheese over the Brussels sprouts right after they come out of the oven. The residual heat will melt the cheese beautifully.
Spicy Kick: Add ½ teaspoon of red pepper flakes to the seasoning mix. The heat complements the smoky bacon wonderfully.
Lemon Brightness: Squeeze fresh lemon juice over the finished dish and add some lemon zest for a bright, citrusy note.
Nutty Crunch: Toast ¼ cup of chopped pecans or sliced almonds and sprinkle them over the top just before serving.
Herb Infusion: Toss the roasted Brussels sprouts with 2 tablespoons of fresh chopped thyme or rosemary right before serving.
Vegetarian Option: Skip the bacon and roast the Brussels sprouts with smoked paprika for that smoky flavor without the meat.
Asian Twist: Replace the balsamic vinegar with soy sauce and add a drizzle of sesame oil plus sesame seeds.
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Storage and Reheating
Proper storage keeps your roasted Brussels sprouts with bacon delicious for several days. Here’s how to handle leftovers like a pro.
Follow these guidelines:
- Refrigerator: Store cooled Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
- Freezer: While technically possible, I don’t recommend freezing this dish as the Brussels sprouts lose their texture.
- Reheating in oven: Spread on a baking sheet and reheat at 375°F (190°C) for 8-10 minutes to restore crispiness.
- Reheating in air fryer: My preferred method—reheat at 375°F (190°C) for 5-6 minutes for perfectly crispy results.
- Reheating in microwave: Heat in 30-second intervals, though this won’t preserve the crispy texture.
- Room temperature: Don’t leave at room temperature for more than 2 hours to prevent bacterial growth.
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Nutritional Facts
Per serving (approximately 1 cup or 150g):
- Calories: 185
- Total Fat: 13g
- Saturated Fat: 3.5g
- Cholesterol: 12mg
- Sodium: 285mg
- Total Carbohydrates: 12g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 7g
- Vitamin C: 95% of Daily Value
- Vitamin K: 220% of Daily Value
- Folate: 15% of Daily Value
- Iron: 8% of Daily Value
Keep in mind that these values are approximate and can vary based on specific ingredients used and portion sizes. The bacon adds protein and fat, while Brussels sprouts contribute valuable vitamins and fiber.
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Health Benefits of Key Ingredients
This roasted Brussels sprouts with bacon recipe isn’t just delicious—it’s also packed with nutrients that support your overall health. Let me break down what makes these ingredients so beneficial.
Brussels sprouts are nutritional powerhouses that deliver impressive health benefits:
- Rich in antioxidants – Brussels sprouts contain kaempferol and other antioxidants that help protect cells from damage
- High in fiber – Each serving provides about 4 grams of fiber, supporting digestive health and helping you feel full longer
- Vitamin C powerhouse – One serving provides nearly all your daily vitamin C needs, supporting immune function
- Bone health support – Exceptionally high in vitamin K, which is essential for bone health and blood clotting
- Anti-inflammatory properties – The glucosinolates in Brussels sprouts may help reduce inflammation in the body
- Blood sugar regulation – The fiber content helps slow down sugar absorption, supporting stable blood sugar levels
- Heart health – The combination of fiber, antioxidants, and anti-inflammatory compounds supports cardiovascular health
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FAQs
1. How do I prevent Brussels sprouts from being bitter?
Roasting at high heat is the key to reducing bitterness in Brussels sprouts. The caramelization process brings out their natural sweetness while the high temperature (425°F/220°C) breaks down the compounds that cause bitterness.
Make sure you’re buying fresh Brussels sprouts—older ones tend to be more bitter—and don’t overcook them, as this can intensify bitter flavors.
2. Can I use turkey bacon instead of regular bacon?
Absolutely, turkey bacon works great as a lighter alternative. Cook it separately just like regular bacon until crispy, then add it to the Brussels sprouts at the end.
Keep in mind that turkey bacon contains less fat, so you might want to add an extra tablespoon of olive oil to ensure your Brussels sprouts get nice and crispy.
3. Why are my Brussels sprouts not getting crispy?
The most common culprit is moisture—make sure you thoroughly pat your Brussels sprouts dry after washing them. Overcrowding the baking sheet is another common mistake that causes steaming instead of roasting.
Spread them out in a single layer with space between each piece, and make sure your oven is fully preheated to 425°F (220°C) before you put them in.
4. Can I prep this dish ahead of time?
You can prep the components separately ahead of time. Trim and halve the Brussels sprouts up to 24 hours in advance, storing them in an airtight container in the refrigerator.
Cook the bacon ahead and store it separately. However, I recommend roasting them just before serving for the best texture—the crispy edges lose their appeal when the dish sits too long.
5. What size Brussels sprouts work best for this recipe?
Medium-sized Brussels sprouts (about 1 to 1.5 inches or 2.5 to 4 cm in diameter) work best. They’re easier to halve evenly and cook more uniformly than very large ones.
If you end up with a mix of sizes, you can quarter the larger ones so everything cooks at the same rate.
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Final Thoughts
This roasted Brussels sprouts with bacon recipe has completely changed how I think about vegetables. What started as an experiment to make Brussels sprouts more appealing has become one of my most-requested side dishes.
The beauty of this recipe lies in its simplicity. You don’t need fancy techniques or hard-to-find ingredients—just fresh Brussels sprouts, quality bacon, and a hot oven. The result is a side dish that’s crispy, savory, and absolutely addictive.
I hope this recipe inspires you to give Brussels sprouts another chance if you’ve been on the fence about them. Once you taste these crispy, bacon-studded morsels, you might just find yourself making them every week like I do.
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