What Makes This Recipe So Good
Oven-roasted Brussels sprouts have this amazing crispy texture that is absolutely life-changing. Pair them with smooth and creamy foods, like mashed potatoes, for an incredible texture contrast.It’s incredibly versatile and goes with almost any main course! We really love Brussels sprouts as a side dish for chicken, salmon, pork, and even pasta.It’s so easy. Seriously. Toss them in seasoning, pop them in the oven, and come back in 30 minutes. The caramelized Brussels sprouts can be made ahead of time and refrigerated in an airtight container for 4 days, max. Reheat them in the oven (350°F for 5-10 minutes) or in the air fryer. The texture won’t be quite as good as when they’re freshly cooked, but it’s doable!
Key Ingredients
Brussels Sprouts – People either love or hate Brussels sprouts, there’s no in between. Sure, they get a bad rap, but a lot of that depends on how they’re cooked. They’re a great source of fiber and Vitamin C that tastes kind of like nutty mini-cabbages and looks kind of funky, too. Fun fact: they’re named after Brussels, Belgium!
Bacon – These fatty, savory, smoky strips are an easy and delicious way to add flavor to just about everything. For this recipe, you can also use pancetta instead of bacon if you want. Pancetta is salt-cured pork belly meat, while bacon is smoke-cured pork belly meat.
How to Make It
For the best flavor and texture, start with fresh, whole Brussels sprouts. Trim your sprouts and cut them in half, then toss them with bacon, olive oil, salt, and pepper. Spread the mixture in an even layer on a greased, unlined sheet pan and make sure nothing overlaps. Roast for 30 minutes or so, then add your maple syrup and garlic and pop them back in the oven to finish up. YUM! Serve the caramelized Brussels sprouts with bacon immediately so they’re hot and crispy.
Chef’s Tips
You can roast whole Brussels sprouts, but I recommend trimming them for this recipe. Cut off the stem from each sprout, remove any damaged or yellow leaves, then cut the sprouts in half lengthwise.If you’re cooking with fresh Brussels sprouts, look for ones that are bright green and don’t have many yellow wilted leaves on the outside.Fresh sprouts will give you the best taste and texture, hands down, but you can also use frozen ones. For frozen Brussels sprouts, thaw them fully and then pat them completely dry. You can stick them in the oven for a few minutes without any oil or anything to dry them further before you start your recipe.For the crispiest Brussels sprouts and bacon, cook the sprouts cut-side down, and be careful not to overcrowd your sheet pan. It’ll be tempting to check on them while they’re roasting, but stay strong and keep the oven door closed to retain heat!
More Incredible Veggie Recipes
Green Beans AlmondineHow to Roast BeetsCauliflower Au GratinVegan Latkes (Potato Pancakes)Air Fryer Mushrooms
