Crispy on the outside, tender on the inside—these Bacon Brussels Sprouts are a flavorful side dish for any meal!
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.
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.
The sprouts get roasted in the oven, and I love how the heat interacts with the sprouts and olive oil to get super crispy. The texture contrast between the tender inner brussels sprout and the crispy leaves is irresistible, not to mention the addition of 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.
- You’ll need fresh brussels sprouts for this recipe. I look for small to medium-sized sprouts.
- Two slices of bacon add an irresistible flavor to the sprouts. Regular-cut bacon works best here.
- Olive oil and salt complete the dish. That’s it! You just need four ingredients.
How to make bacon brussels sprouts:
1. Chop the brussels sprouts into either halves or quarters. You want bite-sized pieces.
2. Finely chop the bacon. This ensures that you get a piece of bacon with each bite!
2. Toss the sprouts and bacon with the olive oil and salt. Place them on a sheet pan, lined with parchment paper or a silicone mat. You can also just put them directly onto the pan, but I find that parchment paper or the silicone mat makes clean-up so much easier.
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.
Can I make this recipe with frozen brussels sprouts?
For the best texture, I recommend using fresh brussels sprouts. In a pinch, you can also use frozen, though I find that they get a little mushy on the inside.
Can I make this recipe with another vegetable?
Fresh broccoli or cauliflower would be a great substitute for the brussels sprouts. Cut the broccoli and/or cauliflower into florets, then proceed with the recipe as directed.
Can I use vegetable oil instead of olive oil?
Yes! Many oils will work for this recipe in place of the olive oil, such as vegetable oil, canola oil, corn oil, avocado oil, or even melted butter.
How to store leftover bacon
Store leftover bacon in the freezer with this simple method:
1. Lay out 12×12 inch pieces of plastic wrap on the countertop.
2. Decide how many slices of bacon that you’d like to store together. If you usually eat two slices of bacon at a time, place two strips of bacon on each piece of plastic wrap. Do the same for three or four slices of bacon.
3. Fold the plastic wrap over the bacon and place each wrapped package into a resealable freezer bag.
4. Store the bacon in the freezer for up to three months.
I love this method—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 400°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 20–24 minutes, or until golden brown. Serve immediately.