Bacon Brussels Sprouts are on the weekly meal rotation at our house, so I had to share the recipe. These are hardly the boiled sprouts from childhood. Instead, they’re roasted until golden along with pieces of chopped bacon which crisps up at the same time. The leaves get crunchy, and the result is an irresistible side dish that’s easy enough for a weeknight.
When I was growing up, brussels sprouts were a rare sight on the dinner table. Probably because my mom knew that we wouldn’t eat them! We ate a lot of broccoli, salad, and green beans, and just a few years ago I turned my attention back to brussels sprouts.
They’re in season (and the cheapest) throughout the fall and winter. I’ve seen them as low as 99 cents per pound at my local grocery store, but I’m sure some of you produce bargain hunters have seen even better.
When I got my hands on them again, I turned to technique that I subject nearly every vegetable to—roasting. I love how the heat interacts with the sprouts and olive oil to get super crispy. I love the texture contrast between the tender inner brussels sprout and the crispy leaves, along with the salty, crispy bacon.
Speaking of the leaves—they are my favorite part! You’ll find that some leaves fall off the sprouts while you’re chopped them. Add those leaves to the pan, too! They’ll get super crispy and taste similar to a perfectly cooked kale chip.
Here’s the super simple how-to for making bacon brussels sprouts:
1. Chop the brussels sprouts into either halves or quarters. You want bite-sized pieces.
2. Toss with bacon, olive oil, and salt.
3. Roast at 375°F until the leaves are crisp and the inner brussels sprouts are tender.
That’s it! I served these with Bacon Cheddar Meatloaf, but I’ve paired them with anything from grilled chicken to roasted salmon to beef stew.
A quick tip on the bacon—I store mine in the freezer. When I get home from the grocery store or open a package of bacon, I’ll lay out individual strips on plastic wrap, usually two right next to each other. I’ll wrap those two up and then continue with the rest of the package. I put the wrapped bacon in a gallon-size zip-top bag and put it in the freezer. When I need a few slices, I can just grab one of the individually plastic wrapped packages and use it. Bacon is actually easier to chop when it’s frozen!
Bacon Brussels Sprouts
- 1¼ lbs brussels sprouts
- 2 slices uncooked bacon finely chopped
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- Preheat oven to 375°F.
- Rinse brussels sprouts and dry with a dry kitchen towel. Slice off the stem of each sprout with a sharp knife. Slice each sprout in half (if small) or into quarters (if large). You want bite-size pieces.
- On a sheet pan with a rim, combine the sliced brussels sprouts, chopped bacon, olive oil, and salt. Toss gently with your hands to ensure the sprouts are coated with olive oil. Spread in a single layer on the sheet pan.
- Roast for 22–26 minutes, or until golden brown. Serve immediately.