Roasted Brussels Sprouts With Bacon
Bacon Roasted Brussel Sprouts are the perfect side dish to serve with dinner. Sprouts are low-carb and gluten-free so they’re great for everyone in your family. This quick and easy dish is excellent with a weeknight meal.
Roasted Brussels Sprouts with Bacon
This bacon brussel sprouts recipe is filled with healthy nutrients and mouth-watering bacon. If you’ve never tried brussel sprouts before, this is the time! There is an endless variety of options to choose from to make brussel sprouts, but this one is the best!
Preheat the oven to 350 degrees.
Cook the bacon until it’s crispy.
Finely chop the bacon and set it aside.
Place the Brussels sprouts in a bowl and pour the grease from the bacon over the top.
Season with salt and pepper, then stir to coat the Brussels sprouts in oil.
Spread the Brussels sprouts in an even layer over a baking sheet.
Bake for 30 minutes, stirring halfway through the cook time.
When the Brussels sprouts are tender, remove them from the oven and sprinkle the chopped bacon over the top before serving.
Here are some tips and tricks to make this the best oven-roasted brussels you’ve ever cooked.
- Drizzle a honey mustard mixture, maple syrup, or balsamic vinegar over the top of the sprouts for an added layer of flavor.
- Remove the outer leaves and chop off the stems before slicing the sprouts in half.
- Cook with the cut-side down to help the sprouts caramelize.
- Lay the sprouts in a single layer and don’t overcrowd the pan otherwise they will steam rather than roast.
- Use fresh sprouts instead of frozen ones for the best texture.
- Add diced sweet potatoes to the baking sheet to make this a full meal.
How to serve
These bacon-roasted brussel sprouts are the perfect side dish paired with grilled honey garlic chicken kabobs, egg roll in a bowl, easy chicken burrito bowls, or instant pot pulled pork.
How to store
To refrigerate: Store leftover brussel sprouts in an airtight container in the refrigerator for up to five days. To reheat, pop them in the microwave until they’re hot.
If you have an air fryer, reheating them in there is even better. They’ll get crispy again rather than soggy.
To freeze: You can freeze leftover brussel sprouts in an airtight bag to eat later. This is great if you want to have something prepared and don’t want to cook.
When reheating they will be completely soft rather than crispy at all. If you don’t mind, then freezing sprouts is perfect for you.
To meal prep: You can easily get this dish ready to cook later in the day or within the next three days.
Cut the sprouts in half and put them in an airtight container in the fridge. Chop the bacon and prepare the other ingredients.
When you’re ready to cook, arrange them on a baking tray and roast.
Should brussel sprouts be cut in half before roasting?
Cut sprouts in half, drizzle them with olive oil, and lay them cut-side down on the baking sheet to make them caramelize and get that delicious roasted flavor.
Should you blanch brussel sprouts before roasting?
There’s no need to blanch sprouts before roasting them. If you do decide to do so, make sure they are completely dry before roasting. If they’re still wet, they will just get mushy in the oven rather than crispy.
How do you get the bitterness out of brussel sprouts?
Brussel sprouts are naturally bitter which is part of why they work so well with ingredients like bacon. The salt in bacon helps decrease the bitter flavor of the sprouts.
Roasted Brussels Sprouts With Bacon
- 4 strips bacon
- 1 pound Brussels sprouts, cut in half
- Salt and pepper
- Preheat the oven to 350 degrees.
- Cook the bacon until it’s crispy.
- Finely chop the bacon and set it aside.
- Place the Brussels sprouts in a bowl and pour the grease from the bacon over the top.
- Season with salt and pepper, then stir to coat the Brussels sprouts in oil.
- Spread the Brussels sprouts in an even layer over a baking sheet.
- Bake for 30 minutes, stirring halfway through the cook time.
- When the Brussels sprouts are tender, remove them from the oven and sprinkle the chopped bacon over the top before serving.
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