The tastiest – and easiest – way to prepare Brussels sprouts, these Roasted Brussels Sprouts are always a hit. They only take a few minutes to prepare, and everyone loves them.
If you love Brussels sprouts, you should also try this Brussels Sprouts Gratin, or as a dinner option, this Easy Ravioli with Sausage and Brussels Sprouts.
I didn’t grow up eating Brussels sprouts, but have grown to love them. I always thought they wouldn’t be good, but the first time I tried them, I was in love!
Roasting vegetables is probably my favorite way to prepare them. And roasting Brussels sprouts is so easy. Throw in some bacon, and you’ve got a real winner!
This side dish recipe only takes a few minutes to prep, then into the oven they go. Serve them up with a holiday dinner, or serve them up on a weeknight – either way, they are a winner!
Ingredients
You only need a few ingredients for these tasty sprouts!
- Brussels Sprouts: You want to choose Brussels sprouts that are firm, and ideally, all around the same size.
- Olive Oil: I like to use extra virgin olive oil, but feel free to swap in avocado oil, or another oil of your choice.
- Salt and Pepper: The recipe calls for 1/2 teaspoon of each, but season them to taste. But remember that the bacon will add in some saltiness.
- Bacon: You can use either regular cut bacon or thick cut, but either way, you will need 1/2 pound.
How to Make Roasted Brussels Sprouts with Bacon
Cut the sprouts in half. If you have really small sprouts, you can leave them whole, but my favorite part is the caramelization on the flat side that has been cut. You’ll also want to remove any loose or discolored leaves.
Combine the Brussels sprouts with the oil, salt, and pepper, and stir until everything is evenly coated.
Place the sprouts on a baking sheet lined with foil in a single layer. Distribute the bacon evenly on the baking sheet.
Bake until the sprouts have browned, stirring once. I like to flip the all over so that the flat side is down during the last 5 minutes of bake time.
Tips and Tricks
If your Brussels sprouts are small, you can leave them whole. But I do like to look for medium sized sprouts.
The baking time will be determined by the size of your sprouts. If they are small, they will cook faster. You don’t want them to burn, so keep an eye on them.
If you’re wondering why your Brussels sprouts are mushy, it’s most likely because you overcooked them. You want them to still be crisp, so make sure to take them out of the oven before they get too soft.
You can totally leave the bacon out and just cook the sprouts by themselves. If you do that, I would add more salt.
To take this recipe up a notch, drizzle a balsamic glaze over the sprouts before serving.
More Side Dish Recipes
Sauteed Green Beans with Cherry Tomatoes
Funeral Potatoes
Air Fryer Green Beans
Glazed Carrots
Corn Casserole
Crockpot Cheesy Potatoes
Scalloped Sweet Potatoes
Roasted Brussels Sprouts
Ingredients
- 2 lbs fresh Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon pepper
- 1/2 pound bacon diced
Instructions
- Preheat the oven to 450ºF. Line a large baking sheet with foil.
- Cut each of the Brussels sprouts in half. Combine the Brussels sprouts with the olive oil, salt, and pepper. Spread into an even layer on the prepared baking sheet.
- Disperse the bacon evenly among the Brussels sprouts.
- Place the baking sheet in the oven and bake until the Brussels sprouts are browned, about 15-20 minutes, stirring halfway through. Flip all of the sprouts so that they flat side is down, then roast for an additional 5 minutes.
- Serve warm.
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