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Oven Roasted Brussels Sprouts with Bacon is easy and delicious! 

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!

You may also like these other Brussels sprout recipes:

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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: 6 servings
  • Category: side dish
  • Method: roasted
  • Cuisine: American


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


  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.

Keywords: brussels sprouts with bacon


Oven Roasted Brussels Sprouts with Bacon

Oven Roasted Brussels Sprouts with Bacon

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  • David C Stoup wrote:

    Where’s the bacon?

    • Martha wrote:

      Hi David – I’m not sure I understand your question or the one-star review. Bacon is listed in the ingredients list (last item) 6 slices.

  • Nicole wrote:

    These were so awesome! I made them for tonight’s dinner and my husband said: ‘these are PHENOMENAL’.
    Thanks for the recipe!

    • Martha wrote:

      You’re very welcome Nicole!

  • Kelly wrote:

    CanNOT wait!!

    • Martha wrote:

      Hope you love the recipe Kelly!

  • june wrote:

    can mushrooms be added to this recipe

    • Martha wrote:

      Hi June – Mushrooms will release water as they roast so you won’t get the same caramelized texture. If you have your heart set on adding them, I’d saute them over high heat in a skillet until cooked and browned, then add them to the Brussels sprouts before serving.

  • Suzie wrote:

    Can I use frozen brussel sprouts

    • Martha wrote:

      Hi Suzie – I’ve actually never cooked with frozen brussels sprouts. I’m not sure you’ll get the same caramelized texture as using fresh.

  • Mary wrote:

    Can you add cauliflower to the mis?

    • Martha wrote:

      Sure Mary – you could do that

  • Robin Thompson wrote:

    My “go to” from now on. There’s none left. The kids are asking for seconds. Send help. Seriously, this is easy and delicious. 5 stars.

    • Martha wrote:

      That’s great Robin! So glad the recipe was a hit.

  • Marleen M OConnor wrote:

    Do you know the nutritional information?

    • Martha wrote:

      Hi Marleen – We just added to the bottom of the recipe card.

  • Cyn wrote:

    WHAT!?!?! and I don’t even have to precook the bacon??? Count me in!!! I have brussel sprouts coming in my imperfect food box Thursday. Guess what’s for dinner! p.s. love you guys btw❤️

    • Martha wrote:

      Thanks Cyn! Hope you enjoy the sprouts! 🙂

  • Carol Spears wrote:

    I added some garlic to this. I took this to a holiday potluck and had ladies say that they really don’t like brussel sprouts, but loved these! It’s already a Thanksgiving staple for us!

    • Martha wrote:

      So glad the recipe was a hit Carol!

  • StacyWhity wrote:

    This was super yummy! The only thing I added extra with the bacon was a diced shallot. Definitely will make again. They were delicious little cabbages!

    • Martha wrote:

      Great idea Stacy! So glad you enjoyed the recipe!

  • Linda Jones wrote:

    These are the best! To save on time I cut all of the sprouts in half and then cook in the microwave for 5 minutes first. Cut the bacon in small chunks and bake as directed. Just takes a little less time. I’m making these for a Thanksgiving potluck today. Can’t wait to see how it goes over.

    • Martha wrote:

      Great suggestions Linda! Happy Thanksgiving!

  • M wrote:

    Hi, can I use pork belly instead of bacon ?

    • Martha wrote:

      I suppose you can M…the pork belly won’t really give the Brussels sprouts as much flavor though.

  • Tiffany wrote:

    Great recipe. Made this for thanksgiving. I did broil the sprouts for a few mins (watched them carefully the entire time)! I made them for thanksgiving dinner (this was my one contribution For a six person dinner party). And used a 2lb bag of brussel sprouts from Costco and 375g pack of bacon but I trimmed the large fat chunks off the bacon to make it a tad leaner (still lots of bacon fat woven throughout though). I think the extra moisture in the oven from the extra half lb of sprouts almost made the sprouts half roast and half steam cooked hence I crisped them up under the broiler oven setting after. I would make again. loved that it’s a one pan recipe too! Less clean up.

    • Martha wrote:

      Glad you liked it Tiffany. You do sometimes get that half steamed/half roasted effect if the pan is too crowded. Next time, you could try baking it on two pans.

  • Guillermo Mendoza wrote:

    Very tasty recipe. However bacon doesn’t have enough time to brown up at the same time the sprouts are finished–too raw for most tastes. Suggest giving bacon a head start and a longer roasting time before adding the brussels sprouts.

    • Martha wrote:

      Thanks for the suggestion Guillermo. We like our sprouts extra crispy and caramelized browned but if you like yours less cooked, pre-baking the bacon is a great option.

  • Linda wrote:

    Made your oven roasted brussels with bacon they were really good. My husband loves brussel sprouts my son does as well. I’m not a fan but read how many health benefits they have and it’s amazing. So I decided I have to try a way to work them into the menu. Now I know bacon is an iffy health food. But if it gets me use to the idea of eating them it worth the try. And it doesn’t take much bacon to season these up enough even for me. We all enjoyed them and I will make again. Thanks for helping me eat my veggies😃

    • Martha wrote:

      You are very welcome Linda! 🙂 So glad you enjoyed the recipe!

  • Mike wrote:

    Would the convection setting be useful or should I just do bake?

    • Martha wrote:

      Hi Mike – We’ve done it both ways. Using convection will reduce the baking time a bit (stir more often) but the results are the same. Hope that helps!

  • Brooke Sullivan wrote:

    Use Trader Joe’s ends and pieces bacon and add garlic powder. Recipe tastes and smells just like the bacon brussels sprouts at Del Frisco’s steakhouse!!! I have made recipe over and over again. Home run.

    • Martha wrote:

      Thanks Brooke!

  • Robin wrote:

    My family are avid Brussels sprouts haters well lo and behold they loved this recipe we will be having it many more times

    • Martha wrote:

      So glad you all enjoyed the recipe Robin! 🙂

  • Pat wrote:

    Easy recipes

    • Martha wrote:

      Thanks Pat!

  • Will wrote:

    Am I… missing something? Why is there no further mention of the bacon after the ingredients section?

    • Martha wrote:

      Hi Will – See Step #4?

  • Simon Prince wrote:

    OK Recipe – cook temperature is off, 30min @ 400 degrees will result in mushy sprouts. If you like a bit of consistency in the product, cook at lower temperature and/or broil.

    • Martha wrote:

      Hi Simon – if your sprouts came out mushy, it sounds like you probably over-crowded the baking sheet and they steamed rather than crisping up.

  • Betty Brugioni wrote:

    I want a recipe

    • Martha wrote:

      There is a printable recipe right in the post Betty!

  • Amanda wrote:

    I made these for Thanksgiving. They were fabulous! Our family lived them.

    • Martha wrote:

      So glad you all enjoyed the recipe!

  • Martha wrote:


    • Martha wrote:

      Thanks Martha!

  • Sean wrote:

    Just made this dish and it was heavenly . I use 4 thick cut bacon slices instead of the 6 called for on the recipe . Just felt that 4was enough ( and I love bacon). But thanks for sharing

    • Martha wrote:

      So glad you enjoyed the recipe Sean! (You should always feel free to change up a recipe to suit your tastes!) 🙂

  • Kathleen Levins wrote:

    My husband and I loved this!! I lined the baking sheet with aluminum foil, quartered many of the sprouts and baked it about 35 minutes. Thank you for the recommendation to use the loose leaves! Just perfect! Making it for my folks next!

    • Martha wrote:

      You’re welcome Kathleen! So glad you all enjoyed the recipe. (And yes – those crispy leaves are the best part!)

  • Diana wrote:

    I made these for the first time 2 or 3 years ago for Thanksgiving from this recipe. I have been asked to make them again every year since. Very easy to make and oh, so good!

    • Martha wrote:

      Thanks Diana – So glad the recipe is a hit with your family! Happy Thanksgiving!

  • Amy wrote:

    Does the bacon have to be cooked beforehand?

    • Martha wrote:

      Hi Amy – No – the bacon doesn’t need to be cooked beforehand. It will cook in the oven along with the Brussels sprouts.

  • Julie wrote:

    This recipe was delicious. We made no changes. We ate for Sunday dinner with a ham and baked sweet potatoes. My husband loved the Brussel sprouts. We will add this to our list of favorites.

    • Martha wrote:

      Thanks Julie – glad the recipe was a hit!

  • Kathleen Chronert wrote:

    Bacon wouldnt get done but very tasty recipe so what do I do the bacon was thin too

    • Martha wrote:

      Hi Kathleen – Sometimes the Brussels sprouts and bacon takes a little longer to caramelize and crisp up if the sprouts are large and/or the pan is crowded. If the Brussels sprouts are cooked through but the bacon is not, you can always roast just the bacon for a little longer. Hope that helps!

  • Carol wrote:

    Easy to make and the result is a dish that is eye-rolling delicious.

    • Martha wrote:

      Thank you Carol!

  • Marcia Gillette wrote:

    Did you cook the bacon before adding to Brussels sprouts??!

    • Martha wrote:

      Hi Marcia – No – the bacon will cook in the oven as it roasts along with the brussels sprouts.

  • Dorothy Hines wrote:

    I made the roasted brussel sprouts and they were delicious. I do however wish that the amounts for the salt and pepper were included in the recipe.

    • Martha wrote:

      Thanks for your feedback Dorothy – we often leave amounts for seasoning with salt and pepper open so you can adjust to your personal taste. But we can certainly add at least initial measurements – we will plan to do that after we make this recipe again ourselves. Thanks for taking the time to write to us today.

  • Jason wrote:

    This recipe is GREAT. I have always hated Brussels sprouts. My fiancé asked me to cook some for her so I found this recipe via google and it’s absolutely amazing. I used 2 lbs of Brussels sprouts, increased the oil by 1/2 Tbs to compensate, and reduced the bacon to three slices because we are trying to lose weight. I also slice all of the brussel sprouts in half so they can all be flat side down on the pan to increase the crunchy bits. OMG these are good. I make these once per week for a dinner side that goes with almost anything. Don’t leave out the bacon completely or it’s not nearly as good. This stuff is good enough to just dump over rice and go to town on it. Thank you so much for sharing this recipe!

    • Martha wrote:

      You’re very welcome Jason! Glad the recipe was a hit!

  • Kathi Edge wrote:

    Not sure if anyone has mentioned this already or not, but this recipe is just as good, if not better, served cold the next day!

    • Martha wrote:

      I totally agree Kathi! 🙂

  • Liz wrote:

    This dish is so delicious and super easy to make!

    • Martha wrote:

      Thanks Liz!

  • Pam Lee wrote:

    This was Great!! Easy to make & it taste Great!!

    • Martha wrote:

      Thanks Pam! So glad you enjoyed the recipe!

  • Jennifer Nelson wrote:


    • Martha wrote:

      You’re welcome! 🙂

  • Cecelia wrote:

    I tired it this way the tirst time but found it too greasy (but delicious). So now, I cook my bacon first and set aside. Pour bacon fat into a bowl. Deglaze pan with a little white wine, which will cook off in the oven. Then I toss sprouts with some of the bacon fat and add to the pan along with some parmesan cheese and then bake. The bacon goes back in just before the sprouts are done.

    • Martha wrote:

      Great idea Cecelia – glad you found an adaptation that you enjoyed!

  • Michelle Durazo wrote:

    When you say roast do you mean broil on hi?

    • Martha wrote:

      Hi Michelle – No – you’ll bake this dish in a preheated very hot oven.

  • Cait wrote:

    These were a huge hit at Thanksgiving and super easy to make! I’ve never roasted bacon but it came out perfectly crispy— as did the brussel sprouts. Definitely saving this one for the books.

    • Martha wrote:

      Thanks Cait! So glad you enjoyed the recipe!

  • Susan wrote:

    Sounds 5 star, but haven’t tried it yet. The recipe sounds delish! Should the sprouts, or can the spouts, be soaked in ice water beforehand?

    • Martha wrote:

      Hi Susan – No – we don’t soak the sprouts before roasting. You ideally want them to roast (not steam) them in the oven so I wouldn’t recommend it – just rinse to clean any debris.

  • Jp wrote:

    Could these be reheated the next day for a Wk potluck

    • Martha wrote:

      Hi JP – Definitely! I think they are best served roasted (vs reheating in the microwave) so I’d suggest making them the day before – but take them out o the oven just short of being fully cooked. Then the following day, before your potluck, roast them off for a few more minutes in the same high-heat oven to finish cooking and to heat through – then serve. Hope that helps!

  • Shaneen Jahn wrote:

    We love this recipe. Hubby is always requesting I make brussel spouts.

    • Martha wrote:

      So glad you are enjoying the recipe!

      • Carol wrote:

        Just made this with prime rib. It was delicious. I used frozen sprouts but let them thaw out. I will never make sprouts any other way!

        • Martha wrote:

          Thanks Carol – so glad you enjoyed the recipe!

  • Nancy wrote:

    I”m going to make this tomorrow. I want to roast small new potatoes mixed in with the sprouts. I’m wondering if I should micowave the potatoes a little to get them started before I put all in the oven?

    • Martha wrote:

      Hi Nancy – Yes – I think the potatoes will definitely take longer to roast than the brussels sprouts. Microwaving them first is a great idea if you want them to be done at the same time. Enjoy!

  • mama panda wrote:


    • Martha wrote:

      Thank you!

  • Nicole Ev wrote:

    Made these tonight and they were aaaaaamazing!! My husband is a brussel sprouts HATER and even HE loved them! Will definitely be making these again! They were cooked to perfection!

    • Martha wrote:

      So glad the recipe was a hit Nicole! Thanks for taking the time to write to us today.

  • Jenn Squire wrote:

    My husband and I are trying to include more veggies In our diet. This sounds like a great way to try brussel sprouts for the first time.

    • Martha wrote:

      We hope you love the recipe Jenn!

  • Linda Tompkins wrote:


  • Darryl Alder wrote:

    I have converted my family to sprouts caramelizing them on the stove top with bacon and a balsamic reduction, but that takes some attention. Today I will make them this way for my grown daughter who has requested them.

    • Martha wrote:

      Hope your family loves the recipe Darryl!

  • Jennifer Li wrote:

    This was a big hit tonight! I used 4 slices of bacon instead of 6 and mixed in 1 tbsp of minced garlic.

    • Martha wrote:

      Glad you enjoyed the recipe Jennifer! (Yes – you can always add more bacon and other seasonings if you’d like!)

  • Kim Quinn wrote:

    Oh. My. Goodness! I have roasted them for a long while now, usually with olive oil, garlic and lemon juice and zest. With or without onion, depending on mood. Making these as soon as my roasted sheet of tossed fennel, onion and garlic exits the oven. I have peppered bacon, too. Thank youuu!!!

    • Martha wrote:

      You’re very welcome Kim – hope you love the recipe!

  • Alan Perry wrote:

    I made this for Thanksgiving and everyone loved it, so now I’m doing it again for Christmas. So good, (and easy)!

    • Martha wrote:

      So glad you all enjoyed the recipe Alan! Merry Christmas!

  • Brian Murphy wrote:

    We roast brussel sprouts w/ bacon and shallot every year for the holidays (Xmas and Thanksgiving primarily). One suggestion for you, if you’re open to ideas, try using rendered duck fat to roast them in. Soooooooooooo good 🙂

    • Martha wrote:

      Wow Brian – That does sound good! Thanks for the suggestion!

  • Freeda wrote:

    This is a wonderful dish! My daughter brought it for our Thanksgiving dinner, and everyone raved about it!

    • Martha wrote:

      Thank you Freeda! So glad you all enjoyed the recipe!

  • Jennifer M wrote:

    This looks great! Thank you for sharing your recipe. May I add Chicken Broth and Minced Garlic to the dish before baking in the oven? I’m making them for Thanksgiving tomorrow 🙂

    • Martha wrote:

      Hi Jennifer – I wouldn’t recommend adding chicken broth to get the same caramelized and crispy results you see in our photos. The sprouts will steam and get soft with the added broth instead of roasting – but it’s really up to you. Adding minced garlic should be fine to do. Enjoy!

  • Hanna wrote:

    Did you use fresh or frozen brussel sprouts or does it matter?

    • Martha wrote:

      Hi Hanna – We recommend fresh Brussels sprouts for this recipe. I’ve actually never cooked with frozen sprouts so I’m not sure if the texture will be the same as when cooking with fresh.

  • Debbie wrote:

    Can I reheat these in a slow cooker?

    • Martha wrote:

      Hi Debbie – I wouldn’t recommend it – the sprouts will end up steaming and get mushy. If want or need to make them ahead and then reheat, I’d recommend sauteeing them for a few minutes in a large skillet with some bacon fat or oil. That way the sprouts will still have some crispy caramelization when served.

  • Rosie wrote:

    I had never tried Brussels sprouts before…i also thought there was no way i could possibly like them. I don’t like cabbage and they looked like baby size cabbages. So i assumed if they look like pocket size cabbages then they surely are as yucky as cabbage. Well, i was SO wrong! A former coworker made this recipe for a Christmas potluck at work and i decided to try it, i figured the bacon would help me get past the cabbage like taste. After the first bite i was so surprised at the flavor and i ended up asking my coworker if i could take home the leftovers. We laughed together and she was glad i liked it so much. Since then i eat Brussels sprouts every chance i can, i even crave them. I am working on my kids to like them through this recipe 😀

    • Martha wrote:

      Yay Rosie! So glad we were able to turn you into a Brussels sprout lover! 🙂 Thanks for writing to us today!

  • Hayley wrote:

    I made this dish the other night. Only thing diffrent I did was add a little bit of garlic then some pamersan cheese on top towards the end. It was SO good. Next time I’m going to cook it with some chicken breast. Thanks for sharing.

    • Martha wrote:

      Sounds delicious Hayley – great suggestion!

  • Tony wrote:

    Hi Martha,
    Tried the brusssel sprouts with bacon. What is not to like about this dish?! Went to the local market and hand picked the sprouts so they were all the same size. Followed your cook time and they came out perfect. Thank you for posting!

    • Martha wrote:

      You’re very welcome Tony! So glad you enjoyed this recipe as much as we do! Thanks for taking the time to write to us.

  • Jen wrote:

    Wow just wow. This was so simple and really delicious. I made them with very fresh brussel sprouts and thick cut bacon. I loved all the crispy leaves that fell off. Yum. I’m making it again tomorrow.

    • Martha wrote:

      Thanks Jen – we’re very glad you enjoyed the recipe! (It’s one of my favorites!)

  • Alicia wrote:

    made this last night, added fresh minced garlic to it and Cajun seasoning and it was delicious! left it in longer than the recipe called for bc I was busy doing other stuff and the outer edges were dark, but still delicious and crispy. will definitely be making this recipe again!!!

    • Martha wrote:

      Thanks Alicia – The Cajun seasoning sounds great!

  • Renee T. wrote:

    Made your recipe for our Christmas Dinner yesterday, and it was delicious. My crew likes things extra crispy, so I preheated the sheetpan while the oven was heating, and I roasted the sprouts and bacon for 45 minutes, turning every 15 to get things well caramelized. Everyone loved them; even the children! Great recipe! Thanks for posting!

    • Martha wrote:

      You’re very welcome Renee! We’re so glad the entire family enjoyed the recipe! (Always great when even the kids like eating veggies!) 🙂

  • dil wrote:

    Thank you for this recipe! Living in Romania, we didn’t eat Brussel sprouts growing up, so for me it’s an acquired taste (all those American/British/Australian cooking shows and movies where people turned their noses up at the boiled, mushy sprouts weren’t very encouraging either), but I really liked the combination of caramelized Brussel sprouts and bacon. I also added a touch of balsamic vinegar to cut through the bitterness and it worked perfectly. 🙂

    • Martha wrote:

      You’re very welcome! So glad you enjoyed the recipe! Adding balsamic vinegar is a great addition!

  • stacy wrote:

    Making these now, have 15 mins on the timer. Used garlic salt instead of plain salt. They smell yummy!

    • Martha wrote:

      Hope you enjoyed the recipe Stacy!

  • Deanna wrote:

    Making these today to take to my family’s for Thanksgiving. Your content is amazing.

    • Martha wrote:

      Thank you so much Deanna! We hope you and your family enjoy the recipe! Have a great holiday!

  • 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 [email protected] 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!!

  • 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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