Roasted Brussels Sprouts with Bacon
For a flavorful yet easy side dish, try Roasted Brussels Sprouts with Bacon. Smoky bacon and caramelized onions help this sheet pan vegetable recipe shine.
- 2 pounds Brussels sprouts (trimmed and halved lengthwise (see note 1))
- 1 small red onion (chopped (about 1 cup, see note 2))
- 8 ounces bacon (chopped)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 teaspoon red chili flakes (optional, see note 3)
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, add Brussels sprouts, onion, and bacon.. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes (if using). Toss to coat and spread into a single layer on prepared baking sheet.
- Bake until Brussels sprouts are tender-crisp and browning around the edges, 30 to 35 minutes, stirring halfway through baking time. Drizzle with vinegar and toss to coat. Season to taste with salt and pepper.
Meggan’s notes
Whether fresh on the stalk of sold by the bag, these baby cabbages pack a big, bold flavor that needs some big, bold treatment to win over picky eaters. Roasting at a high heat brings out the natural sweetness of Brussels sprouts. Plus, who can resist anything roasted with bacon?
Roasted Brussels Sprouts with Bacon Ingredients
Brussels sprouts: Seek out sprouts of a similar size, if possible. When everything is cut in the same general size, it’s easier to ensure even cooking. Slicing the sprouts in half increases flat surface area, too; flat surfaces make more contact with the baking sheet, which helps boost the caramelization factor.
Red onion: Chopped shallots would also work wonderfully.
How to Make Roasted Brussels Sprouts with Bacon
Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add Brussels sprouts, onion, and bacon, and salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper) and toss until evenly coated.
Transfer to rimmed baking sheet and spread in an even layer.
Roast until Brussels sprouts are tender-crisp and browning around the edges, stirring occasionally, about 25 to 30 minutes.
Drizzle with vinegar and toss to coat. Season to taste with salt and pepper.
Recipe tips and variations
Yield: This recipe makes eight generous 1-cup servings of Roasted Brussels Sprouts with Bacon.
Make ahead: The Brussels sprouts can be trimmed and cut up to 3 days in advance. Store covered in the refrigerator.
Crushed red pepper flakes: Add these to taste if you like a little spice.
Paleo and Whole30 Compatible: Choose an uncured no-sugar bacon such as Nature’s Rancher No Sugar Added Hickory Smoked Uncured Bacon.
Make this recipe your own: Add more or different flavors with balsamic vinegar, cheese (grated Asiago, pecorino, Parmesan, or Romano), nuts (chestnuts, toasted walnuts, or toasted pecans), fresh or dried cranberries, or diced apples.
Air Fryer Brussels Sprouts: Delightfully crunchy, addictive, and made in a pinch. They are dressed with balsamic and seasoned with garlic powder, and with a crispy outer shell and slightly caramelized interior.
Caramelized Onions: Take raw onion’s sharp taste and transform it into a deeply sweet, rich flavor that elevates burgers, soups, and more.
Why are my Brussels sprouts steaming rather than roasting?
They might be too wet. After you wash your vegetables, pat them dry or allow them to air dry before they go into the oven. More moisture results in more steam, which prevents things from getting toasty and crisp. Or, you might need another sheet pan to space things out. Crowded vegetables also generate steam. Aim for a bit of breathing room between each sprout (employ another sheet pan if needed), and start the Brussels sprouts with the flat sides down to score more of those brown, crunchy bits. Flip the vegetables halfway through the cooking time so the other side has a chance to roast evenly as well.
