Oven roasted brussels spouts with bacon is an easy, delicious and hearty side.
Convinced you don’t like brussels sprouts? I’m here to change your mind. Whenever someone tells me they do not like a certain vegetable, I truly believe they have just not had them prepared in the right way. Enter these roasted brussels sprouts with bacon. How can anything roasted with bacon NOT be delicious? Am I right?
I remember trying boiled or steamed brussels sprouts a few times as a kid and wondering why on earth anyone would ever choose to eat these mushy, funky smelling cabbage head like things. It wasn’t until I began my adult culinary journey that I managed to move past my initial sentiments and appreciate brussels sprouts.
Why should I give brussels sprouts another try?
Brussels sprouts are a tasty, highly nutritious and very economical seasonal vegetable. A close relative of kale, cauliflower and mustard greens, these cruciferous gems are low in calories but packed with fiber, vitamins and minerals. Just half a cup will give you your daily recommended dose of both vitamin K & C! Mix them with a little bit of crispy bacon (because, balance) and you’ve got yourself a delicious side dish that could not be easier to throw together any night of the week or for your holiday table.
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How to roast brussels sprouts with bacon
It feels almost silly to call this a recipe because it’s so simple. Wash and trim your sprouts, drizzle with a little olive oil, toss on a baking sheet, sprinkle with chopped raw bacon and run them in the oven till everything is crispy. Cooking them with bacon adds all the necessary seasoning for a no frills, one pan and done dish. I keep calling this a side, but I’ve been known to eat a half pound of brussels and bacon for a meal and feel totally satisfied. This is just that good.
The trickiest thing about this method is making sure that everything on the baking sheet is the right size so it all cooks at the same time. If your brussels sprouts are on the smaller side, just trim the stems and leave them whole. If they’re large, you should slice them in half so they’re tender at the same time the bacon gets crisp. Some leaves will fall off while you’re prepping them, do not fret. Toss them on the baking sheet, as they will get brown and crispy and taste literally like vegetable candy. Sometimes I even give them an extra rustle so there’s more crispy loose leaves to pick on when the pan comes out of the oven. Truth – this combo is so delicious, I eat most of them standing up at the kitchen counter right from the pan. It’s rare for them to even make it onto a plate. They’re just that good.
Brussels sprouts roasted to perfection with crispy bacon for the ultimate vegetable side.
- 1 ½ lbs brussels sprouts, washed and trimmed
- ½ lb of bacon, about 6–8 strips depending on thickness, roughly chopped
- 1 tbsp olive oil
- Optional: salt and pepper
- Preheat oven to 400 degrees
- Wash and trim tough ends from brussels sprouts. If they are very large, cut in half. Let them dry thoroughly.
- Turn brussels sprouts onto a baking sheet and toss with olive oil.
- Roughly chop bacon and sprinkle evenly over the top of the sprouts.
- Roast for 25-30 minutes, tossing every 8-10 minutes until bacon is crispy and brussels sprouts are caramelized.
- Serve immediately.
While roasting, do not worry about the leaves that fall off. They may look brown and burnt but they are indeed very delicious!
I personally believe that the bacon adds enough salt to the overall dish and that additional seasoning isn’t needed. You may add a pinch of salt and black pepper to taste after roasting if you desire.
Keywords: brussels sprouts, roasted brussels sprouts, brussels sprouts with bacon, vegetable side