This recipe for Oven Roasted Brussels Sprouts with Bacon is dedicated to anyone out there who is convinced that they don’t like Brussels sprouts! I’ve been right there with you – convinced myself that Brussels sprouts were one of those vegetables that I didn’t (and couldn’t possibly) like!
The first time I had Brussels sprouts, they were mushy (boiled or steamed – I can’t really remember) – and they didn’t smell very appetizing! And for the life of me, I couldn’t understand why some people raved about them!
Then – I joined the ranks of Brussels sprouts lovers! The trick is to roast them in the oven at a high enough temperature that they caramelize and get golden and crispy on the outside, and tender (but not mushy) on the inside. And – since pretty much everything is better with bacon – we cooked our oven roasted Brussels sprouts with bacon, giving the sprouts even more delicious flavor!
- 1½ pounds Brussels sprouts
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 bacon slices, cut into 1 inch pieces
- Preheat oven to 400 degrees.
- Clean and trim Brussels sprouts and cutting any very large heads in half through the core. (It’s fine if some of the outer leaves fall off – just bake those along with the rest of the sprouts. They get extra crispy and are delicious!)
- Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
- Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer). Sprinkle with salt and pepper. Then evenly sprinkle the bacon pieces over the Brussels sprouts.
- Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.
- Serve immediately.
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