Last Tuesday, I dropped a pound of bacon on the floor while the oven was preheating. My dog, Barnaby, didn’t even wait for permission to claim his prize. I didn’t even yell, mostly because I knew the grocery store was already closed and my dinner plans for Roasted Brussels Sprouts with Bacon were hanging by a thread. Since I had to make do, I found that this simple vegetable side actually benefits from a bit less grease.
My kitchen is a mess, always. There’s a permanent grease splatter near the stove that mocks my attempt at cleaning. If you’re looking for a pristine blogger lifestyle, you’re in the wrong place. I’m here for the food that actually tastes like home, not the stuff that looks good on a magazine cover. If you need something else to fill out your holiday table, you might check out this savory keto stuffing that pairs perfectly with a roast chicken.
Most people hate these sprouts because they boil them into a mushy, sulfurous mess. Don’t do that. Treat them with some fire and fat, and they become something else entirely.
Why You Will Love This Brussels Sprouts with Bacon Recipe
The beauty of this dish is the simplicity. You take a humble vegetable and let the heat do the heavy lifting. There is no secret sauce, just salt, heat, and fat.
Some people add honey or maple syrup, but I say leave that for dessert. You want the saltiness of the bacon to cut through the bitterness of the sprout. That contrast is what makes this an easy vegetable side dish that doesn’t feel like a chore to eat.
How to Prepare Perfectly Crispy Brussels Sprouts
Getting them crunchy is a game of patience and surface area. Most people make the mistake of piling them up. If the sprouts are touching, they aren’t roasting, they’re boiling in their own juices.
I like to use a heavy-duty aluminum sheet pan. It holds the heat better than the thin, cheap ones you get at the grocery store. It creates a better sear on the flat side of the halved sprout.
Roasted Brussels Sprouts with Bacon – Dry Ingredients
2 pounds Brussels sprouts: These are the base. Buy the firmest ones you can find, and skip the ones that look like they’ve been sitting in the bin for weeks.
1/2 teaspoon kosher salt: Don’t skimp on this. The sprouts need the salt to draw out the moisture so they actually brown instead of just steaming.
1/2 teaspoon pepper: Freshly cracked is best. The coarse bits add a little heat that keeps the dish from feeling too one-note.
Roasted Brussels Sprouts with Bacon – Wet Ingredients
2 tablespoons olive oil: Use whatever you have on hand. It just needs to coat the sprouts enough to conduct the heat from the tray.
2 tablespoons balsamic glaze: This is for the very end. It adds a tang that balances out the richness of the pork fat.
For the Roasted Brussels Sprouts with Bacon Topping
6 bacon strips, chopped: Cut these into small squares before you toss them into the bowl. Smaller bits mean more bacon in every single bite.
Tips for the Best Roasted Brussels Sprouts
You want to avoid the “mush factor” at all costs. I’ve learned that trimming the stems is non-negotiable. If you leave the hard woody end on, you’ll be chewing for ten minutes.
Make sure your bacon is chopped into relatively uniform pieces. If you have some huge chunks and some tiny slivers, the tiny ones will burn before the big ones are even rendered.
And don’t forget the balsamic glaze. It’s the acidic punch that wakes the dish up. If you need a sweet treat to finish your meal, this sugar-free pecan pie is a fantastic option.
How to Store and Reheat Leftovers
If you end up with leftovers, store them in a glass container. Plastic tends to hold onto that bacon smell forever. They’ll last in the fridge for about three days.
To reheat, don’t use the microwave. It turns them into rubber. Throw them back into a hot skillet for two minutes or pop them in a toaster oven.
More Delicious Vegetable Side Dish Ideas
Brussels sprouts are part of the cruciferous family. They are packed with fiber, which is something we all need more of. They also have a decent amount of vitamin K and C.
If you want to know more about the nutritional side of things, the health benefits of cruciferous vegetables are certainly worth a look. It’s good to know what you’re putting into your body.
Cooking is meant to be lived in, not performed. Enjoy the process. Enjoy the smell of the bacon as it renders in the oven. It’s the best part of the whole thing.
Brussels Sprouts with Bacon
Ingredients
Method
- Preheat the oven to 450°F.
- In a large bowl, toss the Brussels sprouts, bacon, oil, salt and pepper. Transfer the mixture to a 15x10x1-inch baking sheet. Spread out the Brussels sprouts so they have some room to breathe; overcrowding the baking sheet will cause vegetables to steam instead of brown.
- Roast, stirring halfway through cooking, until the sprouts are tender and lightly browned, 20 to 25 minutes.
- Drizzle the roasted Brussels sprouts with balsamic glaze, and serve warm.
Frequently Asked Questions
How do you make brussels sprouts crispy?
To get crispy sprouts, make sure to dry them thoroughly after washing and roast them at a high temperature, such as 450°F. Placing them cut-side down on the baking sheet helps achieve a nice golden-brown sear.
Should I trim the ends of the brussels sprouts?
Yes, it is recommended to trim the woody ends off the brussels sprouts and remove any yellowing outer leaves before halving them for roasting.
Can I use store-bought balsamic glaze?
Absolutely! Store-bought balsamic glaze is a convenient way to add that perfect sweet-tangy finish to your roasted sprouts without needing to reduce balsamic vinegar on the stove.
How long do you roast brussels sprouts with bacon?
At 450°F, these brussels sprouts usually take about 20 to 25 minutes to roast. You will know they are done when the bacon is crispy and the sprouts are tender and charred on the edges.
