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Oven Roasted Brussels Sprouts with Bacon is easy and delicious! This three-ingredient side dish is perfect for holiday dinners or any weeknight meal.
The very best way to prepare Brussels Sprouts
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!
But 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!
Why You’ll Love this Brussels Sprouts with Bacon Recipe
- You only need two ingredients (plus oil, salt, and pepper).
- It goes from prep to plate in under an hour.
- Make as much or as little as you want simply by adjusting the amounts.
“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!” – Nicole
Key Ingredients and Substitutions
- Brussels Sprouts – These are typically sold in bulk in the produce department, but sometimes you’ll see them still on the stalk – especially in late fall or early winter. Look for sprouts that are a vibrant shade of green and firm to the touch. There shouldn’t be any loose leaves, spots, or yellowing.
- Olive Oil – Because this recipe is so simple, it’s important to choose a high quality oil for the best flavor.
- Bacon – Any hardwood smoked bacon will work in this recipe. We look for packages that have slices with a good balance of meat and fat throughout the dish.
- Salt & Pepper
Special Tools Needed
- Cutting Board & Sharp Knife
- Large Baking Sheet Pan (you’ll want a pan with a rim around all edges)
- Foil – To line the pan for easy clean up
Tips for Cleaning for Brussels Sprouts
When trimming and cleaning your Brussels sprouts:
- First, slice off the base where the rounds were attached to the stalk. Place them all in a large bowl and soak in cool water for about 10 minutes to remove any remaining sediment. Rinse, then pat dry with paper towels.
- If any outer leaves are damaged, go ahead and discard those. Healthy looking leaves can be added to the sheet pan – these get extra crispy (and are the best in my opinion)!
- Cut any extra large sprouts in half through the stem, then continue with the recipe as directed.
How Do I Make Oven Roasted Brussels Sprouts with Bacon?
- Rinse the sprouts, then pat dry thoroughly with a paper towel or clean cloth.
- Trim the ends and remove any damaged leaves. (See Cooking Tips above for more details.)
- Toss the vegetables with olive oil in a large bowl until evenly coated. Every side should be glistening and no longer appear matte.
- Spread them out onto a large foil-lined baking sheet in a single layer.
- Sprinkle salt, pepper, and chopped bacon over the top.
- Roast for 20 to 30 minutes at 400 degrees F. Flip halfway so the Brussels sprouts
- Test for doneness. They should be tender enough to insert a fork into the center but not soft and mushy. The outer leaves should be a lovely golden color with some darker crispier leaves.
- Serve hot and fresh from the oven.
Frequently Asked Questions
- Can I make Oven Roasted Brussels Sprouts with Bacon ahead of time? Yes – partially cook them the same day you plan to serve them, then place back in the oven to finish roasting.
- Do I need to spray the baking sheet with cooking spray first? No. The vegetables are coated in oil which will naturally prevent any sticking. However, you may need to gently scrape off any individual leaves with a spatula if they get too crispy.
- Mine are still tough. Should I cook them longer? Yes! Cooking times will vary based on the size of the veggies. It’s more important to go by how tender they are in the center.
- How long will leftovers last in the refrigerator? When stored in a sealed container, they should keep for 3 to 4 days. Reheat in the oven or with a little extra oil on the stove to get them crisp again.
- Can I use frozen ones instead? Yes…but the texture won’t be quite the same as frozen Brussels Sprouts are often blanched before freezing and won’t crisp up in the same way. We highly recommend using fresh sprouts for this recipe if you can get them.
- How do I remove brussels sprouts from a stalk? Firmly grasp a round and pull backwards to pop it off the center stalk. Continue until all of them have been removed. Then trim off any tough stem that remains at the bottom.
This recipe originally appeared on A Family Feast in April 2014. We’ve updated the post, but the delicious recipe remains the same.
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- 1 1/2 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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