View Gallery
1 photo
Let’s be honest, Brussels sprouts have had a serious glow-up. Gone are the days of boiled, mushy, and, frankly, sad-looking greens.
Today, we’re talking about a version that converts sprout skeptics into devoted fans. This recipe is all about transformation.
We’re taking humble sprouts and turning them into a crispy, savory, and downright irresistible side dish. It’s a game-changer, truly.
Why This Dish is a Weeknight Hero
You’re going to love how little fuss is involved here. With just a handful of ingredients and one single sheet pan, you can create something spectacular.
It’s the kind of recipe that feels fancy enough for a holiday table but is simple enough for a busy Tuesday night. The magic is in the method.
High-heat roasting coaxes out a wonderful nutty sweetness from the sprouts, a flavor you just can’t get from boiling or steaming.
A Tiny, Tasty History Lesson
Ever wondered about that name? These mini-cabbages didn’t just appear out of thin air.
They get their name from Brussels, Belgium, where they were cultivated as far back as the 13th century. That’s a long history for a little veggie.
And that common spelling mistake, “Brussel” sprouts? It happens to the best of us, a testament to their everyday familiarity.
Ingredients Needed for the Recipe
- 1 lb Brussels sprouts, halved (1 1/2 lbs works too)
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- salt and black pepper (I do about 1 teaspoon kosher salt and 1/2 teaspoon pepper)
- 4 ounces bacon, cut into 1/2-inch pieces
- 1 tablespoon balsamic vinegar (or balsamic glaze)
The Secret to Choosing Your Sprouts
Picking the right sprouts at the store makes a world of difference. Look for firm, bright green heads that feel heavy for their size.
Avoid any that are yellowing or have loose, wilted leaves. Smaller sprouts are often more tender and sweet, with a milder flavor.
If you can only find larger ones, just consider giving them an extra minute or two in the oven. It’s a flexible dish, after all.
How to make Brussels Sprouts with Bacon?
Preheat and Prep Your Pan
First things first, get that oven roaring hot at 450 degrees Fahrenheit. This high heat is non-negotiable for achieving crispy perfection.
Line a sturdy baking sheet with aluminum foil or parchment paper. This simple step makes cleanup an absolute breeze, and who doesn’t love that?
Season and Arrange for Success
Place your halved Brussels sprouts on the prepared baking sheet. Drizzle them generously with the olive oil, using your hands to toss and coat every single surface.
Now, sprinkle on the garlic powder, salt, and pepper. Here’s a pro-move: arrange most of the sprouts cut-side down on the hot pan.
This creates a beautiful, caramelized sear on the flat surface. Then, just scatter those glorious bacon pieces evenly around the pan.
Roast to Crispy, Savory Perfection
Slide the pan into your preheated oven and let the magic happen. Bake for 15 to 25 minutes, but you’ll want to toss everything halfway through.
Start checking for doneness at the 15-minute mark. You’re looking for sprouts that are tender when pierced with a fork but still have a bit of structure.
As soon as they come out of the oven, immediately toss everything with that final tablespoon of balsamic vinegar. Serve it right away, while it’s hot and fabulous.
Tips
Don’t crowd the pan! Giving the sprouts plenty of space is the key to roasting, not steaming. If needed, use two baking sheets.
For extra crispy bacon, you can chop the raw bacon and cook it in a skillet for a few minutes before adding it to the sheet pan.
Let the sprouts dry completely after washing them; any extra moisture will hinder their ability to get beautifully crisp in the oven.
How to Store and Reheat Your Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat surprisingly well.
The best way to bring back that crispiness is in an air fryer or a toaster oven for a few minutes. A conventional oven at 375°F works too.
Avoid the microwave if you can, as it will make the sprouts soft. A quick re-crisp is totally worth the extra few minutes.
Incredibly Delicious Variations to Try
This recipe is a fantastic canvas for your own creative touches. Feel free to make it your own with some simple additions.
Right after tossing with the balsamic, try adding a handful of grated Parmesan cheese, a sprinkle of toasted pecans, or a pinch of red pepper flakes for heat.
A squeeze of fresh lemon juice or a drizzle of honey can also create a wonderful sweet and tangy balance. Don’t be afraid to experiment.
The Perfect Pairings for Your Meal
So, what do you serve with this superstar side? It’s incredibly versatile and pairs beautifully with so many main courses.
It’s a classic companion to a holiday roast turkey or a glazed ham, adding a savory, crispy counterpoint to the rich meats.
For a simple weeknight dinner, it’s phenomenal next to a roasted chicken, a juicy pork chop, or even a hearty piece of pan-seared fish.
Brussels Sprouts with Bacon Recipe
Description
Brussels Sprouts with Bacon – roasted on a sheet pan until crispy and drizzled with balsamic vinegar. This is the ultimate easy side dish that’s one of the best ways to get in your veggies! These are always at holiday dinners and are one of the classic Thanksgiving sides.
ingredients
Instructions
-
Preheat oven to 450°F (232°C) and line a baking sheet with aluminum foil or parchment paper.
-
Place the halved Brussels sprouts on the baking sheet and drizzle with olive oil, tossing to coat. Sprinkle with garlic powder, salt, and black pepper. Try to arrange the sprouts cut-side down for a good sear. Scatter the bacon pieces evenly over the pan.
-
Bake for 15–25 minutes, tossing halfway through. Start checking at 15 minutes—the exact time depends on sprout size and your oven. Bake until fork-tender but not mushy. Remove from oven and toss with balsamic vinegar. Serve immediately.
Nutrition Facts
Servings 4
Serving Size 1/4 of recipe
- Amount Per Serving
- Calories 184kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Trans Fat 0.04g
- Cholesterol 19mg7%
- Sodium 189mg8%
- Potassium 63mg2%
- Total Carbohydrate 1g1%
- Dietary Fiber 0.02g1%
- Sugars 1g
- Protein 4g8%
- Calcium 3 mg
- Iron 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For extra crispiness: Roast at 450°F and place sprouts cut-side down on the pan.
- Avoid mushy sprouts: Don’t overcook—check early and remove when just fork-tender.
- Flavor boosters: Add parmesan, pecans, lemon zest, honey, or red pepper flakes after roasting.
- Make it ahead: Roast sprouts and bacon, then reheat in oven before finishing with balsamic.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Yes, but fresh sprouts yield better texture and crispiness. If using frozen, thaw and pat dry thoroughly before roasting.
Can I make this without bacon?
Absolutely! The recipe works well as a vegetarian side—just omit the bacon or substitute with smoked paprika for depth of flavor.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet to retain crispiness.