Roasted Brussels Sprouts Bacon

I was standing in front of the produce bin at the market when an older woman pointed to the Brussels sprouts and said, try roasting them with something smoky. I grabbed a pound and some beef bacon on a whim. That evening, my kitchen smelled like a steakhouse, and those little green spheres turned into golden, crispy bites that disappeared faster than I could plate them.

The first time I made this for friends, someone who claimed to hate Brussels sprouts ate half the pan standing at the counter. She kept saying I dont understand, these taste like actual food. I watched her pick out every last piece of bacon, and I knew Id found a recipe worth keeping.

Ingredients

• Brussels sprouts: Halving them exposes more surface area to the heat, which means more caramelization and crispier leaves that taste almost like chips.
• Beef bacon: It renders fat as it cooks, basting the sprouts naturally and adding a smoky, meaty depth you cant fake with seasoning alone.
• Olive oil: Just enough to coat the vegetables and help them bronze without turning greasy or heavy.
• Garlic: Fresh cloves roasted alongside the sprouts mellow into sweet, nutty bits that cling to every piece.
• Sea salt and black pepper: Simple seasoning that lets the natural sweetness of the sprouts and the richness of the bacon shine through.
• Balsamic vinegar: A last minute drizzle that adds acidity and a hint of sweetness, brightening the whole dish right before serving.

Instructions

Preheat and Prep:

Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This high heat is what transforms the sprouts from soft to crispy.

Season the Sprouts:

Toss the halved Brussels sprouts in a large bowl with olive oil, minced garlic, salt, and pepper until every piece glistens. Make sure theyre evenly coated so they roast uniformly.

Arrange and Add Bacon:

Spread the sprouts cut side down on the baking sheet in a single layer, then scatter the chopped beef bacon over the top. The bacon will release its fat as it cooks, flavoring everything beneath it.

Roast and Toss:

Roast for 20 minutes, then use a spatula to toss the sprouts and bacon together. This ensures even browning and lets the bacon crisp up on all sides.

Finish Roasting:

Return the sheet to the oven for another 5 to 7 minutes, until the sprouts are golden and the edges are charred in spots. The bacon should be crisp and slightly caramelized.

Dress and Serve:

Drizzle the balsamic vinegar over the hot sprouts and toss gently to coat. Serve immediately while theyre still warm and crispy.

Save

One Sunday, I brought this dish to a potluck and set it next to a tray of mac and cheese. By the end of the night, the mac and cheese was untouched, and my empty pan had a note stuck to it asking for the recipe. I realized then that Brussels sprouts didnt need to be hidden under cheese or drowned in sauce, they just needed to be cooked right.

How to Pick the Best Brussels Sprouts

Look for tight, firm heads with bright green leaves and no yellowing or soft spots. Smaller sprouts tend to be sweeter and more tender, while larger ones can be slightly bitter. I buy them still on the stalk when I can, they stay fresher longer and make trimming easier.

What to Serve with This

These sprouts pair beautifully with roasted chicken, grilled steak, or even a simple piece of seared fish. Ive also tossed leftovers into a grain bowl with quinoa and a fried egg on top, and it felt like a completely different meal. The savory bacon flavor works with almost anything you put next to it.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though they lose some crispness. To bring them back to life, spread them on a baking sheet and reheat in a hot oven for about 10 minutes. The microwave will make them soggy, so skip that if you can.

• Add a sprinkle of grated Parmesan right before serving for extra richness.
• Swap the beef bacon for turkey bacon or leave it out entirely for a lighter version.
• Toss in a pinch of chili flakes if you want a little heat to cut through the sweetness.

Save

This dish taught me that vegetables dont need to be complicated to be craveable, just good heat, good fat, and a little attention. I hope it changes the way you think about Brussels sprouts the same way it did for me.

Recipe FAQs

→ How do I achieve crispy Brussels sprouts?

Ensure the sprouts are halved and well-coated with olive oil, then roast at a high temperature to caramelize their edges for crispiness.

→ Can I substitute beef bacon with another ingredient?

Yes, turkey bacon or a plant-based alternative can be used to suit dietary preferences while maintaining a smoky taste.

→ What enhances the flavor of roasted Brussels sprouts?

Adding garlic and a splash of balsamic vinegar brightens the dish and balances the richness of the bacon.

→ Is it possible to make this dish vegetarian?

Omit the bacon and consider adding nuts or mushrooms to introduce texture and savory notes.

→ How long should the sprouts and bacon be roasted?

Roast for about 20 minutes, toss, then continue roasting for another 5 to 7 minutes until golden and crisp.