Oven Roasted Brussels Sprouts with Bacon - A simple and super flavorful recipe! Perfect side dish for a special holiday meal.

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!

Oven Roasted Brussels Sprouts with Bacon - A simple and super flavorful recipe! Perfect side dish for a special holiday meal.

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!

Oven Roasted Brussels Sprouts with Bacon - A simple and super flavorful recipe! Perfect side dish for a special holiday meal.

These oven roasted Brussels sprouts are super easy to prepare and make a delicious side dish alongside steak, or even lamb.  Any leftovers are delicious added to salads as well!

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Oven Roasted Brussels Sprouts with Bacon - A Family Feast

Oven Roasted Brussels Sprouts with Bacon

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

Scale

Ingredients

  • pounds Brussels sprouts
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 bacon slices, cut into 1 inch pieces

Instructions

  1. Preheat oven to 400 degrees.
  2. 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!)
  3. Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
  4. 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.
  5. Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.
  6. Serve immediately.

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    Comments

  • Meg wrote:

    Can the time and temperature be adjusted successfully? I will be roasting Cornish game hens at 375 and wanted to have these with the same meal

    • Martha wrote:

      Hi Meg – Unfortunately the high oven temperature is really the key to getting the Brussels Sprouts to caramelize on the outside while getting tender on the inside. You can bake them at a lower temperature but the results won’t be quite the same.

  • carolyn wrote:

    I roasted brussels sprouts for dinner, they went well w/roasted chicken. I added chopped onions & garlic, we’ll definitely add this recipe to our Thanksgiving menu.

    • Martha wrote:

      Sounds like a great addition Carolyn!

  • Mike wrote:

    I use onion fresh garlic bacon and a little chicken stock saute in fry pan delish

    • Martha wrote:

      Sounds delicious!

  • Kaylyn wrote:

    These were GREAT! i used 4 slices of thick cut bacon instead of the 6 pieces of regular bacon and it worked out perfectly 🙂 Thank you for the recipe!

    • Martha wrote:

      So glad you enjoyed the recipe Kaylyn!

  • Lorie Robertson wrote:

    Just made these tonight with a pork roast.
    Absolutely delish!! My husband came back for seconds, and he never does that. These will be a “Do again” for sure. Thanks.

    • Martha wrote:

      Thanks for writing to us Lorie! So glad you both enjoyed the recipe!

  • nancy wrote:

    Can i put chestnuts with them.

    • Martha wrote:

      Sure Nancy – you can definitely try adding them!

  • Greta wrote:

    These are absolutely my new favorite Brussels sprouts ever! Made for Thanksgiving and it was a huge hit. YUM! I Just landed on your site so looking forward to spending more time here. Enjoy the holiday season!

    • Martha wrote:

      Thanks Greta! We’re glad you found us!

  • Vanetta wrote:

    Can I cut all of the sprouts in half no matter what size?

    • Martha wrote:

      Yes – of course! 🙂

  • Karen Kern wrote:

    Do you cook the bacon first or does it just cook along with the brussel sprouts?

    • Martha wrote:

      Hi Karen – No need to cook the bacon first – it cooks along with the sprouts in the oven!

      • Jon Blair wrote:

        I tried both ways and prefer to cook the bacon almost all the way before adding to the almost done sprouts. Especially good with thick sliced bacon.

        • Martha wrote:

          Thanks for your feedback Jon!

  • Lizette wrote:

    Hi Martha, I like this receipe and want to try it for Thanksgiving. I found at Whole Foods some baby purple brussel sprouts and they were so beautiful I couldn’t resisit. How can I cook them with the green larger brussel sprouts in this recipe so everything finishes together and is delicious??? 🙂

    • Martha wrote:

      Hi Lizette – I haven’t seen those (but have to get to my Whole Foods to get some myself – great idea!)… I’m not sure how much smaller they are than your other sprouts but you could toss them into the pan 10 minutes or so into the cooking time so they are done at the same time as the larger ones. That should work!

  • Kelly wrote:

    I tried making these for a pre-thanksgiving dinner celebration I had with friends. Now I love brussels, usually steamed & nicely seasoned. Soo I figured these would be hella dank.
    . but I did not really like them. I don’t know if I did anything wrong, but they took a lot longer to cook through than what the recipe said, at least for my taste. I like them somewhat soft, but these were kind of dry, tasting a bit bitter, & just not how I like them. They were really disappointing. Especially since it’s a common food that people will stick their nose up to, I was really hoping to change some perspectives. But I didnt. & in retrospect, I kind of wish I didnt make them.

    • Martha wrote:

      Sorry to hear that Kelly! Is it possible that the Brussels sprouts you cooked were not very fresh? We’ve made some ourselves in the past that tasted a little bitter and the fresher the better it seems! Thanks for writing to us and I’m sorry you didn’t enjoy the recipe!

  • Amy Huntley@theidearoom.net wrote:

    I actually love Brussels Sprouts! But, baking them and adding Bacon sounds delicious!

    • Martha wrote:

      Thanks Amy!!

      • Wayne wrote:

        I must try this recipe

        • Martha wrote:

          Hope you enjoy it Wayne!

  • Rosa wrote:

    I have never had these befor,but will try them look good..

    • Martha wrote:

      Thanks Rosa! Hope you enjoy the recipe!

  • Donna wrote:

    Can this recipe be made a day ahead and warmed up the next day. or will you lose their crispiness?

    • Martha wrote:

      Hi Donna – if you reheat in the oven (versus microwaving) you should be OK!

  • Becki’s Whole Life wrote:

    My husband used to not like brussels sprouts and he actually just made something very similar to this last night. While bacon does go with everything there is just something wonderful about bacon and brussels sprouts – amazing! I drizzle a little balsamic glaze on mine, too.

    • Martha wrote:

      Oh yes Becki! A balsamic glaze is great with Brussels sprouts! (I’m glad your husband is now a fan!) Thanks for stopping by today!

  • Rosie wrote:

    I usually make my sprouts this way, but never tried with bacon. Can’t wait to try it!

    • Martha wrote:

      Hope you enjoy the recipe Rosie!!

  • Maria wrote:

    What a great looking dish! Yummy! I was thinking. What will it be for tomorrow’s family lunch?? Here is the answer!

    • Martha wrote:

      Thanks Maria! Your whole family is so good about eating their veggies!!

  • Sarah@WholeAndHeavenlyOven wrote:

    Now THAT is the perfect was to make brussels sprouts interesting. LOVE the addition of bacon! I’m pretty sure I could get even my brussels sprouts-hating family to eat these! pinned.

    • Martha wrote:

      Thanks Sarah – I hope you all enjoy the recipe!

  • Marina wrote:

    Is it ok if i use frozen brussel sprouts?

    • Martha wrote:

      Hi Marina – Yes and no!! Yes, of course, you can cook the frozen Brussels sprouts with the bacon! But – I haven’t had the same luck cooking the frozen and getting the same texture as when we used fresh sprouts. If you can, we’d recommend making this with fresh sprouts. Hope that helps!

  • Teffy wrote:

    Mmmnmm I love bacon!! I don’t find it that horrible if it’s not fried, so baked bacon is the way forward. With brussel sprouts? heavenly!

    {Teffy’s Perks} X

    • Martha wrote:

      Thanks so much Teffy!

    • Martha wrote:

      Hope you all love the recipe Vanessa!

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