Enjoy bacon roasted Brussels sprouts at Thanksgiving dinner with this easy recipe

Bacon Roasted Brussels Sprouts

March 13, 2012 by Michelle

I’m officially a fan. Bacon roasted brussels sprouts? I could eat them every day. They’re my daughter’s favorite vegetable, and I have some in my fridge for dinner again tonight. Do you? Some of these links are affiliate links that earn me a commission to help support my blog if you shop using them.

Delicious balsamic infused bacon roasted brussels sprouts

I like my green veggies. I know not everyone does, but I would happily take asparagus or spinach or kale every day. In fact, my lemon kale salad rocks my daughter’s world. She asks for it on a regular basis. Give me kale chips with a sriracha dippig sauce, and I never need to eat another potato chip. And then there’s Brussels sprouts. This is one of those veggies that everyone loves to hate, and I have to admit that I’d never even tried them for decades because of their reputation.

The good news? My mom never made frozen ones or boiled them and ruined them for me like so many people’s moms did. I just…never tried them. Then I ate them. And I fell in love. Brussels sprouts are my favorite vegetable now, and when they’re in season, I eat them all the time. My favorite way? Roasting them with bacon. Because bacon makes everything better. My shaved Brussels sprouts salad with a bacon vinaigrette comes a close second, especially as the weather warms up, but mmmm bacon roasted Brussels sprouts!

Trust me, it’s worth a try this way. These are not my mama’s Brussels sprouts.

Fully cooked bacon roasted Brussels sprouts

How to Make Bacon Roasted Brussels Sprouts

Preheat your oven to 425 degrees. Wash and trim your Brussels sprouts. Remove the outer leaves that aren’t held tightly to the sprouts. Check to make sure no leaves look funky.

Remove any funky Brussels sprouts leaves

If they do, simply remove them. I find it easiest to remove them after you cut off the bottom root rather than trying to remove them whole.

Cleaned up Brussels Sprouts ready to cook

Regardless each sprout loses its bottom, then slice the sprouts in half using a sharp chef’s knife. If they’re extra large, quarter them.

Cleaned and prepped Brussels sprouts

Toss the Brussels sprouts in a bowl with the vinegar, olive oil, salt, and pepper. Place your Brussels sprouts on a cookie sheet covered with a silpat, cut side up. This lets me know for sure which ones I’ve flipped and which I haven’t later. Plus, when I flip them, the insides more easily absorb that yummy bacon goodness, but I’m getting ahead of myself. Slice your bacon into matchsticks and distribute between and on the Brussels sprouts.

Add matchstick sliced bacon to Brussels sprouts to cook

Place your Brussels sprouts in the 425 degree oven. You will bake these for a total over 25 minutes. After the first 15 minutes, turn your Brussels sprouts over so that the cut sides face down. Bake for another 10 minutes. The Brussels sprouts should be almost crispy on the outside and tender on the inside. Yuuuuuum.

Place into a bowl, and serve immediately. Try not to pick up the pieces with your fingers to pop them in your mouth like cherries before everyone sits down to dinner. I’ll be honest; I’ve never succeeded in this.

Enjoy bacon roasted Brussels sprouts at Thanksgiving dinner with this easy recipe

Have you ever tried bacon roasted Brussels sprouts? What’s your favorite way to enjoy them?

Bacon Roasted Brussels Sprouts

Bacon Roasted Brussels Sprouts

Ingredients

  • 1 pound fresh Brussels sprouts (Seriously. Don't ever buy frozen ones. Yuck.)
  • 4 oz bacon
  • 2 T balsamic vinegar
  • 1 T olive oil
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 425 degrees. Wash and trim Brussels sprouts. Remove the outer leaves that aren't held tightly to the sprouts. Cut off the bottom root, then slice the sprouts in half. If they're extra large, quarter them.
  2. Toss the Brussels sprouts in a bowl with the vinegar, olive oil, salt and pepper.
  3. Place Brussels sprouts on a cookie sheet covered with a sil pat, cut side up. Slice bacon into matchsticks and lay on the cookie sheet between the Brussels sprouts.
  4. Place your Brussels sprouts in the 425 degree oven. Bake for 15 minutes, then turn Brussels sprouts over so that the cut sides face down. Bake another 10 minutes. Use tongs to separate the bacon into individual pieces so it crisps up and bake 5 more minutes. The Brussels sprouts should be almost crispy on the outside and tender on the inside.
  5. Serve immediately
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Delicious and easy bacon roasted Brussels sprouts recipe with caramelized balsamic. Simple gluten free and dairy free recipe that is the perfect delicious side dish.

    Comments

  • Tara R.


    When I became a mom, I swore I would never make my kids eat Brussels Sprouts. I have bad childhood memories… nuff said. But these? These sound tasty. I made have to break my boycott.

  • Alicia The Snowflake


    Those sound yummy! I am not a brussel sprouts fan either. But I've been thinking about trying them roasted. This is a recipe I think I could actually do. Thanks for sharing!

  • Heather E


    Sometimes the wavelength that you and I are on is scary. I JUST made roasted brussel sprouts on Monday night for dinner- I hadn't had them in ages and I was dying for them. SO DELISH! I'll have to try this variation! 🙂

  • Pat


    My mom always used Swanson's frozen vegetables so I never knew that brussel sprouts could taste good until I was an adult. They have always been my husband's favorite and now I love them, too. They have a slight sweet taste to them when they are fresh and cooked. I'm going to try this recipe, definitely….it looks and sounds scrumptious!

  • Michelle


    Tara – My mom never did brussel sprouts, so I never even had them (thankfully, she also never did liver & onions). I made the wee ones try ones a friend made, and unfortunately I think they're ruined for them for a little while. Oops.

    Alicia – This is such an easy recipe, and they taste SO much different (and better) this way.

    Heather – We are apparently on the same wavelength. Go fig! I love them with bacon, and the balsamic gives them a nice little zip. Guess what I'm making again tonight 😉

    Pat – Ohhhh. Yeah, frozen brussel sprouts are just wrong. Sorta like canned (fill in the blank). They absolutely taste a little sweet and so flavorful when they're fresh. Let me know what you think!

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