Roasted Brussels Sprouts with Bacon Recipe
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I didn’t expect roasted Brussels sprouts with bacon to be something my family reached for first, but that’s exactly what happened. They roast up with crispy edges, a tender bite inside, and that savory, smoky crunch everyone loves. A light drizzle of balsamic glaze finishes it off with just enough sweet tang to make the flavors pop, and all it takes is 10 minutes of prep and the oven does the rest!
If Brussels sprouts haven’t been your thing before, this version might surprise you. Cooking them until they’re browned and caramelized makes a world of difference, and the bacon doesn’t hurt either. They come out as snackable as my honey roasted carrots..
What makes them even better is how easy they fit into everyday life. They’re quick enough for busy nights, smart for Sunday meal prep, and special enough to bring to the holiday table.
Why You’ll Love This Recipe
- Simple ingredients
- Pairs with everything
- On the table fast: Done in just 30 minutes from start to finish.
- Meal prep friendly: Roast a big batch once and enjoy crispy sprouts all week long.
- Flavor-packed side: Smoky, salty, tangy, and just the right touch of sweetness.
- Easy to tweak: Add cheese, toss in spices, or keep them classic.
How to Make Roasted Brussels Sprouts with Bacon
On busy nights, I like to roast Brussels sprouts with a little bacon because it practically makes itself. They take just a quick toss in oil and seasoning, then the oven does the rest while you get on with everything else. A drizzle of balsamic at the end adds that perfect tangy finish.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Brussels sprouts: Go for smaller sprouts, about 1 to 1.5 inches wide. They are naturally sweeter, more tender, and cook more quickly than larger ones.
- Olive oil
- Seasonings: Garlic powder, salt, and black pepper.
- Bacon: Brings smoky, salty crunch that pairs perfectly with the sprouts.
- Balsamic vinegar: Want a glaze that really sticks? Let it simmer down a bit before drizzling over the sprouts.
Step-By-Step Instructions
Crispy, flavorful roasted Brussels sprouts with bacon don’t take much effort at all. Just a few minutes of prep, a handful of easy steps, and before you know it, you’ll have a flavorful side dish everyone can enjoy.
Step 1: Prep
Heat the oven to 425 F and line a baking sheet with parchment or foil to make cleanup easy.
Step 2: Season the sprouts
In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper until they’re well coated.
Step 3: Add bacon
Spread the sprouts out in a single layer on the baking sheet, cut sides facing down for the best crisp. Sprinkle the chopped bacon evenly over the top.
Step 4: Roast
Bake for 20 to 25 minutes, giving them a stir halfway through, until the sprouts are golden and the bacon is crisp.
Step 5: Drizzle and serve
Add a drizzle of balsamic glaze just before serving and enjoy them warm.
Substitutions
You can pull this recipe together with basic pantry staples. To make it your own, here are a few substitution ideas that work:
- Olive oil: Avocado oil, canola oil, or even melted butter will all work. Butter gives the sprouts a richer flavor.
- Garlic powder: Fresh garlic is great too, just add it halfway through roasting so it doesn’t burn. Onion powder also makes a good swap.
- Balsamic vinegar: Try red wine vinegar with a little honey, or apple cider vinegar.
Expert Tips
- Bacon swaps: Try turkey bacon, pancetta, or prosciutto for a tasty variation.Dry the sprouts first: Pat them dry before seasoning so they roast up extra crispy instead of steaming.
- Pick thick-cut bacon: Thin slices can burn too quickly, so thicker bacon holds up better as the sprouts cook.
- Give them space: Spread the sprouts out on the pan so they roast properly instead of steaming.
- Flip just once: Stirring too often stops them from browning nicely and can dry them out.
- Add extras if you like: Pecans, dried cranberries, or Parmesan bring extra texture. Hot honey, goat cheese crumbles, or roasted garlic are also great finishing touches.
- Serve right away: The longer they sit, the softer they get from the steam.
How to Store This Recipe
Keep leftover roasted Brussels sprouts in a sealed container in the fridge for up to 4 days. When you’re ready to enjoy them again, reheat in the oven at 375 F for 8to10 minutes or pop them in the air fryer for 3to5 minutes. Skip the microwave if you can, since it tends to make them soft instead of crisp.
What to Serve with Roasted Brussels Sprouts with Bacon
Roasted Brussels sprouts with bacon make an easy side that complements everything from pan seared chicken and baked salmon to pot roast or steak. If you’re keeping things light, pair them with a grain bowl or a simple pasta tossed in olive oil. They’re just as welcome on a holiday table, adding a bright, flavorful touch to turkey, ham, or prime rib.
More Recipes To Try
Crispy Roasted Brussels Sprouts with Bacon Recipe
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices bacon chopped
- 1 tablespoon balsamic vinegar
Instructions
- Heat the oven to 425 °F and line a baking sheet with parchment or foil to make cleanup easy.
- In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper until they’re well coated.
- Spread the sprouts out in a single layer on the baking sheet, cut sides facing down for the best crisp. Sprinkle the chopped bacon evenly over the top.
- Bake for 20 to 25 minutes, giving them a stir halfway through, until the sprouts are golden and the bacon is crisp.
- Add a drizzle of balsamic glaze just before serving and enjoy them warm.
Notes
- Make sure the sprouts are completely dry before seasoning so they roast up crisp instead of steaming.
- Choose thick-cut bacon since thinner slices can burn before the sprouts are finished cooking.
- Don’t overcrowd the pan or the sprouts will steam; give them enough space for the heat to circulate.
- Flip the sprouts only once during roasting to help them brown nicely without drying out.
- Try adding toasted pecans, dried cranberries, Parmesan, hot honey, goat cheese, or roasted garlic for extra flavor.
- Serve right away because the longer they sit, the more steam builds up and softens them.
- Turkey bacon, pancetta, or crispy prosciutto also make great substitutes.
Nutrition & Macros
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