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.
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.
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.
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.
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.
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.
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.
Have you ever tried bacon roasted Brussels sprouts? What’s your favorite way to enjoy them?
- 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
- 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.
- Toss the Brussels sprouts in a bowl with the vinegar, olive oil, salt and pepper.
- 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.
- 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.
- Serve immediately