Roasted Brussels Sprouts Bacon

I started making this on weeknights when I needed something quick that didn't taste like a compromise. The first batch came out so crispy and smoky that I forgot I was eating vegetables. My partner walked in, grabbed a fork, and we ended up finishing the whole pan standing at the counter.

I brought this to a potluck once and someone asked if I catered it. I didn't have the heart to tell them it was just a sheet pan and twenty minutes in the oven. Now it's my go-to when I want to look like I tried harder than I did.

Ingredients

• Brussels sprouts (500 g, trimmed and halved): Halving them gives you more surface area for those crispy caramelized edges that make this dish.
• Beef bacon (120 g, chopped): It renders fat as it roasts, basting the sprouts in smoky richness you can't get any other way.
• Olive oil (2 tbsp): Just enough to coat everything evenly and help the seasoning stick without making it greasy.
• Sea salt (1/2 tsp): Brings out the natural sweetness in the sprouts and balances the bacon.
• Black pepper (1/4 tsp, freshly ground): A little heat that doesn't overpower, just wakes everything up.
• Garlic powder (1/4 tsp): Adds a subtle savory note that ties the bacon and sprouts together.
• Balsamic glaze (1 tbsp, optional): A drizzle at the end adds a sweet-tart finish that feels a little fancy.

Instructions

Get the oven ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper. This temperature is hot enough to get serious caramelization without drying anything out.

Coat the sprouts:

Toss the halved Brussels sprouts in a large bowl with olive oil, salt, pepper, and garlic powder until every piece is lightly coated. Your hands work best for this.

Arrange on the sheet:

Spread the sprouts in a single layer, cut side down when possible, and scatter the chopped beef bacon evenly over the top. Don't crowd them or they'll steam instead of roast.

Roast until crispy:

Slide the pan into the oven and roast for 20 to 25 minutes, stirring halfway through so everything crisps evenly. The edges should be dark golden and the bacon should be cooked through.

Finish and serve:

Transfer to a serving dish and drizzle with balsamic glaze if you're using it. Serve immediately while everything is still hot and crispy.

Save

There was one night I made this for my mom, who swore she hated Brussels sprouts. She ate three servings and asked me to write it down for her. That's when I knew this recipe was a keeper.

How to Pick the Best Brussels Sprouts

Look for tight, firm heads with bright green leaves and no yellowing. Smaller sprouts tend to be sweeter and less bitter. If the outer leaves are loose or browning, they've been sitting too long and won't crisp up the way you want.

Swaps and Variations

Turkey bacon works if you can't find beef bacon, though it won't render as much fat. For a vegetarian version, skip the bacon and toss in toasted pecans or walnuts at the end for crunch. A handful of grated Parmesan right out of the oven is incredible if dairy is on the table.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a hot skillet or under the broiler to bring back the crispness, microwaving will make them soggy.

• Let them cool completely before storing or condensation will make them mushy.
• Add a quick toss in olive oil before reheating to refresh the flavor.
• These are great cold in a grain bowl or salad if you don't feel like reheating.

Save

This dish taught me that vegetables don't need to be complicated to be crave-worthy. Just good heat, a little fat, and the confidence to let them get dark and delicious.

Questions & Answers

→ How do you achieve crispy Brussels sprouts?

Toss Brussels sprouts with olive oil and roast them at high heat, turning halfway for even browning. This caramelizes edges for crispiness.

→ Can I substitute beef bacon with other meats?

Yes, turkey bacon or pancetta can be used for a similar smoky flavor, adjusting cooking times as needed.

→ What spices enhance the flavor of Brussels sprouts?

Simple seasoning like sea salt, black pepper, and garlic powder complements the natural taste without overpowering it.

→ Is balsamic glaze necessary?

The balsamic glaze adds a touch of sweetness and acidity but can be omitted or replaced with lemon juice for brightness.

→ How should leftover Brussels sprouts be stored?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain crispness.