Roasted Brussels Sprouts with Bacon
Golden edges and little bits of crisp bacon are what make Roasted Brussels Sprouts with Bacon such a good side dish. Fresh sprouts get tossed with extra virgin olive oil and smoky bacon before heading into a hot oven. And when those cut sides turn deep golden and the bacon starts to crisp, dinner is looking pretty great. Hi! Meet your new favorite way to eat Brussels sprouts.
We’re talking crispy edges and soft centers with salty little bacon pieces tucked between the leaves. It’s savory and a bit sweet from the roast. So good. This easy roasted brussels sprouts with bacon dish is simple enough for Tuesday but feels right at home on a Thanksgiving table. If you’re planning a bigger spread, our Garlic Parmesan Roasted Carrots make a great second vegetable side.
That’s right. We’re calling upon those little green sprouts to show off their crispy and sweet side here, and they don’t disappoint. Even the loose leaves get dark and crunchy. Add a bit of garlic and a splash of apple cider vinegar at the end and you’ve got a side dish that might steal a little attention from the main course.
Why This Recipe Works
Roasted Brussels Sprouts with Bacon works because the 425°F oven browns the cut faces before the centers turn mushy. Keeping those flat sides against the hot pan for the first 15 minutes helps build a crisp crust.
Meanwhile, the bacon slowly gives off fat that coats the nearby leaves and adds smoky flavor. Adding garlic near the end keeps it from scorching, while a teaspoon of vinegar cuts through the rich fat.
Ingredients
- fresh Brussels sprouts: Trimmed at the stem and halved lengthwise, with very large sprouts quartered for even roasting.
- thick-cut applewood-smoked pork bacon: Cut into roughly 1/2-inch pieces so the fat renders and the edges become crisp during roasting.
- extra virgin olive oil: Tossed with the sprouts to coat the leaves and encourage caramelized cut faces.
- kosher salt: Added before roasting to season the sprouts without overwhelming the salty bacon.
- freshly ground black pepper: Sprinkled over the raw sprouts for a mild peppery warmth.
- garlic cloves: Peeled and finely minced, then added during the last 3 minutes of roasting to prevent burning.
- crushed red pepper flakes: Added near the end of roasting for a gentle heat that balances the smoky bacon.
- apple cider vinegar: Drizzled over the roasted sprouts just before serving to cut through the richness of the bacon fat.
Kitchen Equipment
- Large rimmed sheet pan: A sturdy 13 by 18-inch rimmed sheet pan gives the sprouts room to brown while containing rendered bacon fat. Choose a heavy-gauge metal pan because thin pans can warp at 425°F.
- Large mixing bowl: A 4-quart mixing bowl lets you toss the sprouts with oil and seasonings without spilling. Choose a bowl with enough depth for a full batch rather than a shallow serving bowl.
- Sharp chef’s knife: An 8-inch chef’s knife makes clean lengthwise cuts through the firm sprout cores and slices bacon into small pieces. Use a sharp blade because a dull edge can slip off the rounded sprouts.
- Cutting board: A stable cutting board at least 12 by 18 inches gives you space to trim sprouts and cut bacon. Choose a non-slip board or secure it so it won’t shift while cutting.
- Wide spatula: A broad metal spatula lifts the sprouts from the hot pan without tearing their caramelized faces. Look for a thin front edge that slides easily under the vegetables.
- Measuring spoons: A set with 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon and tablespoon measures helps control the oil and seasonings. Choose clearly marked sizes to avoid adding too much vinegar.
- Small white serving plate: A 9-inch heat-safe plate holds one generous portion while keeping the crisp pieces visible. Choose an oven-safe plate if you plan to warm it before serving.
How to Make It
Step 1: Trim and Halve the Brussels Sprouts
Set your oven to 425°F and give it 10 to 15 minutes to heat fully while you work. Rinse 1. 5 pounds of fresh Brussels sprouts and pat them dry. Next, slice off the tough stem ends and peel away any loose or yellow outer leaves. Cut each sprout in half from top to stem so the core holds its leaves together.
If a sprout is much larger than the rest, cut it into quarters so the pieces roast at a similar rate. This should take about 8 minutes. Keep any clean leaves that fall away because they’ll turn crisp in the oven. Now look at the cut sides. They should appear pale green and firm with tight layers of leaves.
You’ll notice a fresh cabbage smell. Don’t leave the sprouts wet or they’ll steam later. Dry surfaces help the cut faces brown rather than turn soft and watery.
Tip: Choose firm sprouts around 1 to 1.5 inches wide when possible. Very large ones have thicker cores and may need smaller cuts for even roasting.
Step 2: Coat the Sprouts and Add the Bacon
Put the halved sprouts in a large mixing bowl and drizzle in 2 tablespoons of extra virgin olive oil. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Toss for about 45 seconds until the leaves look lightly coated. Then spread the sprouts across a large rimmed sheet pan with the flat sides facing down.
Cut 6 ounces of thick-cut applewood-smoked bacon into roughly 1/2-inch pieces and tuck them into the open spaces between the sprouts. Keep the bacon pieces mostly separate so the hot air can reach their edges. Your oven should be at 425°F before the pan goes in. The sprouts should have a faint sheen but no puddles of oil.
And the bacon should still look pink with white streaks of fat. Give the pieces a little room. If they’re piled too high, they’ll steam instead of roasting. The open spaces help moisture escape.
Tip: Use a rimmed sheet pan at least 13 by 18 inches. The raised edges help contain the bacon fat as it renders.
Step 3: Roast Until Golden and Crisp
Slide the sheet pan onto the middle oven rack and roast at 425°F for 15 minutes without stirring. The cut faces need steady contact with the hot pan so they can form a golden crust. Then pull the pan out and use a wide spatula to turn the sprouts and shift the bacon pieces around. Return everything to the oven for another 8 to 12 minutes.
During the last 3 minutes, scatter 2 minced garlic cloves and 1/4 teaspoon of crushed red pepper flakes across the pan and toss once. Keep an eye on the bacon near the end because thin pieces can darken faster than thick ones. For Roasted Brussels Sprouts with Bacon, watch for deep golden cut faces and crisp brown bacon. You’ll smell sweet roasted cabbage and toasted pork fat.
(I’ve found that adding garlic too soon makes it bitter before the sprouts brown. ) Don’t keep roasting once the bacon looks almost black. The late garlic addition protects its flavor.
Tip: Check the smallest bacon pieces around minute 20. If they’re already crisp, move them to a clean plate and return them for serving.
Step 4: Finish with Vinegar and Serve
Take the pan out once the sprouts have deep brown cut faces and the bacon has crisp edges. Let everything rest for 2 minutes off the heat so the hot fat settles. Then drizzle 1 teaspoon of apple cider vinegar over the sprouts and gently turn the mixture once to spread that sharp flavor. Transfer one of the four portions to a white serving plate and make sure it gets a fair share of bacon.
The food will still be hot from the 425°F roast, so serve it right away. Don’t add more vinegar unless you’ve tasted a piece first. The finished Roasted Brussels Sprouts with Bacon should have dark golden edges and soft green centers. You’ll catch a little tang with each smoky bite.
Too much vinegar makes the crusts damp. A small splash balances the rich bacon fat.
Tip: For a large holiday dinner, use a warmed serving plate. Heat an oven-safe plate at 170°F for 5 minutes and handle it carefully.
Pro Tips
- Choose firm Brussels sprouts around 1 to 1.5 inches across with tightly closed leaves. Loose yellow leaves often mean the sprouts have aged and may roast unevenly.
- For Roasted Brussels Sprouts with Bacon, keep the oven at 425°F and place the sheet pan on the middle rack. The high heat helps form deep golden cut faces.
- Leave at least 1/2 inch between most sprout halves on your 13 by 18-inch sheet pan. Crowding traps moisture and makes the vegetables soft instead of crisp.
- Use thick-cut applewood-smoked bacon rather than paper-thin slices. Pieces around 1/2 inch wide have a better chance of staying distinct through 23 to 27 minutes of roasting.
- Roast the sprouts cut side down for the first 15 minutes without moving them. Lift one with a spatula to check for a golden crust before turning.
- If your bacon looks dark brown before the sprouts are tender, remove those pieces around minute 20. Return them to the pan after the vegetables finish roasting.
- Add 2 minced garlic cloves only during the final 3 minutes. You’ll smell the garlic turn fragrant without letting the tiny pieces become dark and bitter.
- Use just 1 teaspoon of apple cider vinegar after roasting and toss once. You want a light tang that balances the bacon without soaking the crisp leaves.
- For a maple bacon version, drizzle 1 tablespoon of pure maple syrup over the sprouts during the final 5 minutes of roasting. Watch closely because the syrup can darken quickly.
- Make a garlic Parmesan version by adding 1/4 cup of freshly grated Parmigiano Reggiano after roasting. The warm sprouts will soften the cheese and give the dish a salty finish.
- For a festive holiday twist, fold in 1/3 cup of dried sweetened cranberries and 1/4 cup of toasted pecans just before serving. Their sweet and nutty flavors balance the smoky bacon.
- For a brighter dairy-free variation, replace the apple cider vinegar with 2 teaspoons of fresh lemon juice and finish with 1 teaspoon of finely grated lemon zest.
Substitutions & Variations
- thick-cut applewood-smoked pork bacon: 6 ounces of thick-cut turkey bacon. Turkey bacon has less fat, so add 1 extra tablespoon of extra virgin olive oil to help the sprouts brown. Its flavor is milder and the edges won’t get quite as crisp as pork bacon.
- thick-cut applewood-smoked pork bacon: 4 ounces of plant-based bacon strips. For a meat-free version, use plant-based bacon and check that it’s also gluten-free if needed. Add the strips during the last 10 minutes because they can dry out faster than pork bacon. For another vegetable side without bacon, try our Garlic Parmesan Roasted Carrots.
- extra virgin olive oil: 2 tablespoons of avocado oil. Avocado oil handles the 425°F roasting temperature well and has a milder flavor. The sprouts will still develop crisp edges, but you’ll lose some of the fruity taste that olive oil adds. Both choices keep the base recipe dairy-free and egg-free.
- apple cider vinegar: 1 teaspoon of fresh lemon juice. Fresh lemon juice gives the sprouts a brighter citrus finish instead of the gentle fruity tang of apple cider vinegar. Add it after roasting rather than before so the crisp leaves don’t soften in the oven.
- crushed red pepper flakes: 1/4 teaspoon of smoked paprika. Smoked paprika brings a deeper smoky flavor without the same level of heat. Add it during the last 3 minutes alongside the garlic because prolonged roasting at 425°F can make the spice taste bitter.
Storage Instructions
Let leftover Roasted Brussels Sprouts with Bacon cool briefly and refrigerate within 2 hours of cooking. Transfer the sprouts and bacon to a shallow airtight container and keep them at 40°F or below for up to 4 days. You can also freeze portions for up to 2 months in freezer-safe containers with as much excess air removed as possible. However, freezing changes the texture.
The leaves lose some of their crispness and the centers become softer after thawing. To reheat, spread the leftovers across a sheet pan and warm at 400°F for 8 to 12 minutes, or until they reach 165°F. Frozen portions are best thawed overnight in the fridge and may need 10 to 15 minutes. Don’t add extra vinegar before reheating because moisture can soften the crust.
Discard leftovers if they develop a sour smell, slimy coating or visible mold. And don’t taste questionable food to check whether it’s safe.
Roasted Brussels Sprouts with Bacon
Ingredients
Method
- Set your oven to 425°F and give it 10 to 15 minutes to heat fully while you work. Rinse 1.5 pounds of fresh Brussels sprouts and pat them dry. Next, slice off the tough stem ends and peel away any loose or yellow outer leaves. Cut each sprout in half from top to stem so the core holds its leaves together. If a sprout is much larger than the rest, cut it into quarters so the pieces roast at a similar rate. This should take about 8 minutes. Keep any clean leaves that fall away because they’ll turn crisp in the oven. Now look at the cut sides. They should appear pale green and firm with tight layers of leaves. You’ll notice a fresh cabbage smell. Don’t leave the sprouts wet or they’ll steam later. Dry surfaces help the cut faces brown rather than turn soft and watery.
- Put the halved sprouts in a large mixing bowl and drizzle in 2 tablespoons of extra virgin olive oil. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Toss for about 45 seconds until the leaves look lightly coated. Then spread the sprouts across a large rimmed sheet pan with the flat sides facing down. Cut 6 ounces of thick-cut applewood-smoked bacon into roughly 1/2-inch pieces and tuck them into the open spaces between the sprouts. Keep the bacon pieces mostly separate so the hot air can reach their edges. Your oven should be at 425°F before the pan goes in. The sprouts should have a faint sheen but no puddles of oil. And the bacon should still look pink with white streaks of fat. Give the pieces a little room. If they’re piled too high, they’ll steam instead of roasting. The open spaces help moisture escape.
- Slide the sheet pan onto the middle oven rack and roast at 425°F for 15 minutes without stirring. The cut faces need steady contact with the hot pan so they can form a golden crust. Then pull the pan out and use a wide spatula to turn the sprouts and shift the bacon pieces around. Return everything to the oven for another 8 to 12 minutes. During the last 3 minutes, scatter 2 minced garlic cloves and 1/4 teaspoon of crushed red pepper flakes across the pan and toss once. Keep an eye on the bacon near the end because thin pieces can darken faster than thick ones. For Roasted Brussels Sprouts with Bacon, watch for deep golden cut faces and crisp brown bacon. You’ll smell sweet roasted cabbage and toasted pork fat. (I’ve found that adding garlic too soon makes it bitter before the sprouts brown.) Don’t keep roasting once the bacon looks almost black. The late garlic addition protects its flavor.
- Take the pan out once the sprouts have deep brown cut faces and the bacon has crisp edges. Let everything rest for 2 minutes off the heat so the hot fat settles. Then drizzle 1 teaspoon of apple cider vinegar over the sprouts and gently turn the mixture once to spread that sharp flavor. Transfer one of the four portions to a white serving plate and make sure it gets a fair share of bacon. The food will still be hot from the 425°F roast, so serve it right away. Don’t add more vinegar unless you’ve tasted a piece first. The finished Roasted Brussels Sprouts with Bacon should have dark golden edges and soft green centers. You’ll catch a little tang with each smoky bite. Too much vinegar makes the crusts damp. A small splash balances the rich bacon fat.
Notes
Frequently Asked Questions
Yes, and it makes holiday cooking much easier. Trim and halve the sprouts up to 2 days ahead and keep them dry in a sealed container in the fridge. You can also cut the raw bacon 1 day ahead and refrigerate it separately. When you’re ready, season the vegetables and roast everything at 425°F so the edges develop their best texture.
Store leftovers in a shallow airtight container at 40°F or below for 3 to 4 days. Refrigerate them within 2 hours of cooking and keep the container sealed to limit moisture loss and unwanted odors. The bacon will soften as it sits, but a short roast at 400°F can bring back some of its crisp texture.
The main ingredients are naturally dairy-free and egg-free, and the dish can be gluten-free when you choose bacon and seasonings without gluten-containing additives. For a pork-free version, replace the 6 ounces of pork bacon with 6 ounces of turkey bacon. Add 1 tablespoon of extra virgin olive oil because turkey bacon renders less fat, so the sprouts need extra help browning.
Too much moisture or an overcrowded pan is usually the cause. After washing, dry the sprouts well and spread them across a 13 by 18-inch sheet pan with their cut faces touching the metal. Roast at 425°F and leave them undisturbed for the first 15 minutes. If you double the batch, use two pans rather than piling the vegetables together.
Absolutely. Use 3 pounds of Brussels sprouts and 12 ounces of thick-cut bacon, then double the oil and seasonings. Divide everything between two large rimmed sheet pans and roast at 425°F for about 25 to 30 minutes. Swap the pan positions halfway through cooking so the vegetables brown evenly, and check that the bacon has crisp edges before serving.
These sprouts pair especially well with roast turkey, baked chicken or a hearty meatloaf because their smoky flavor complements savory main dishes. For a Thanksgiving dinner, serve about 3/4 cup per person alongside mashed potatoes and a second vegetable side. You can also pair them with our Cracker Barrel Meatloaf for a simple family dinner.
You can freeze the fully cooled dish for up to 2 months in an airtight freezer-safe container, although the sprouts will soften after thawing. For the best texture, thaw overnight in the refrigerator and spread the pieces on a sheet pan. Reheat at 400°F for 10 to 15 minutes until the center reaches 165°F. Avoid the microwave when crisp edges matter.
Final Thoughts
Golden sprouts and crispy bacon have become one of those sides I wish I’d started making years ago. This Roasted Brussels Sprouts with Bacon dish saves me so much fuss when dinner already has a few things going on, and that little splash of vinegar makes the rich flavors feel just right.
If you’re looking for a roasted brussels sprouts with bacon recipe for your holiday table, this is a simple one to keep, especially when you need thanksgiving roasted brussels sprouts with bacon that everyone can share. And if you enjoyed this, try our Cinnamon Maple Roasted Carrots or Maple Roasted Butternut Squash with Cranberries. Leave a comment and tell me how yours turned out.
I love reading them. It works just as well when you are after easy roasted brussels sprouts with bacon.
Brussels sprouts belong to the same vegetable family as cabbage, broccoli and kale. Their natural sugars become more noticeable as the cut sides brown during roasting. That’s why a hot 425°F oven can make these little green vegetables taste sweeter than boiling does.
