When I tested this bacon brussels sprouts recipe, I was so happy to find that the bacon cooked with the veggies all in one pan — there was no need to precook it for it to get crispy! (This will also work with other roasted vegetables that cook for around 30 minutes, like roasted cauliflower.)
Ingredients & Substitutions
Here I explain the best ingredients for roasted brussels sprouts with bacon, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Brussels Sprouts – For even cooking, choose brussels sprouts that are similar in size. Remove any wilted or browned outer leaves, then cut them in half lengthwise (or cut into quarters if they are large). If you need to use frozen sprouts, follow my recipe for roasted frozen brussels sprouts instead — you can still add bacon to it! Bacon – My favorite way to cook it is to make bacon in the oven, but when you make brussels sprouts roasted with bacon, you don’t even need to cook it first! You’ll simply cut the bacon into 1/2 inch pieces and roast it with the veggies. If you have cooked bacon that you want to use, you can do so, but add it at the very end after roasting the sprouts. However, the flavor is better if you add the bacon raw, because the vegetables actually absorb some of the bacon fat as they cook. Olive Oil – Oil helps the seasonings stick to the sprouts, but more important, it promotes browning and caramelization. Using less oil will make your sprouts more dry and less caramelized. I used this regular olive oil, but you can substitute another heat-safe oil if needed, such as extra virgin olive oil, avocado oil, coconut oil, or even ghee. Seasonings – I seasoned my bacon brussels sprouts with garlic powder, sea salt and black pepper. You could add other seasonings, such as paprika, cayenne pepper, onion powder, or even a sprinkle of Parmesan cheese for added flavor and variety.
How To Cook Brussels Sprouts With Bacon
This section shows how to make this bacon brussels sprouts recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
I made these brussels sprouts with bacon as simple as possible, with just a few ingredients, but feel free to change it up. Here are some variations to try: To make sure your sprouts come out perfectly crispy and caramelized, follow these tips:
Don’t use parchment paper. Parchment paper can prevent browning, so a bare pan (if you oil it well) or foil lined pan works best. Don’t crowd the pan. It’s important that each sprout is touching the pan. If your pan is too crowded, the vegetables will steam and won’t come out crispy. Try to make sure the bacon pieces are not stuck to each other when you sprinkle them over the sprouts. It’s fine if they are touching the sprouts or fall to the bottom of the pan. Broil if needed for extra crispy results. I found it beneficial to broil the first time I made these, but two other times, they were browned enough without broiling. Whether this is needed will vary depending on the size of the sprouts.
Sweet – Add a couple tablespoons of maple syrup or honey, together with the olive oil, for a touch of sweetness. (I love doing this with sugar-free maple syrup or sugar-free honey for a healthier, but still natural, option.) As a bonus, these additions make the bacon brussels sprouts brown and caramelize even more! Tangy – For a tangy flavor, toss with 2 tablespoons of balsamic vinegar or lemon juice in addition to the oil. Glaze – After roasting, drizzle bacon brussels sprouts with a sweet and tangy balsamic glaze. (You can also combine this with balsamic vinegar before roasting, mentioned above.) Sauce – Brussels sprouts with bacon taste amazing dipped in garlic aioli or drizzled with creamy tahini sauce.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Meal prep: Cut the brussels sprouts and bacon, and store separately. For the best texture and flavor, it is recommended to roast them fresh right before serving. Reheat: Place bacon brussels sprouts in a preheated oven at 350 degrees F for about 10-15 minutes. You can also broil for a few minutes instead. However, my favorite method for reheating these is actually in the air fryer (and you could even add bacon to my air fryer brussels sprouts recipe to make this in there in the first place). Freeze: Transfer to an airtight container or zip lock bag, and store in the freezer for up to 3 months. For the crispiest results, reheat from frozen.
What To Serve With Bacon Brussels Sprouts
Bacon brussels sprouts are so versatile that you can pair them with just about any main course, or simply use them as a quick and easy appetizer. Here are some ideas:
Chicken – For a sweet and savory contrast, pair this easy side dish with honey garlic chicken in a skillet while the sprouts cook, or make balsamic chicken in the oven at the same time. For a holiday dinner, try spatchcock chicken. And, if you love all the bacon flavors, it’s perfect with ranch chicken. Pork – While you have the brussels sprouts with bacon roasting in the oven, make air fryer pork chops for a quick and easy meal, or Greek souvlaki for a Mediterranean flair. Seafood – Roasted vegetables pair well with simple meals like nut-crusted baked haddock, easy sauteed shrimp or juicy air fryer shrimp, as well as fancier options like seared scallops or crab legs. Beef – Pair these crispy bites with a juicy sirloin steak or Instant Pot short ribs for date night, or melt-in-your-mouth prime rib for holidays. Turkey – Serve bacon brussels sprouts as a side dish with your roasted turkey for Thanksgiving. For a smaller crowd, try Crock Pot turkey breast or turkey legs.
More Easy Brussels Sprout Recipes
Looking for more ways to cook this delicious veggie? Try these easy recipes — two of them also combine brussels sprouts and bacon: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
