Roasted Brussels Sprouts with Beef Bacon

I used to think Brussels sprouts were just that soggy, bitter vegetable from childhood dinners. But then, on a particularly crisp autumn evening, a friend convinced me to try roasting them with something smoky. The aroma that filled my kitchen as the bacon crisped and the sprouts caramelized was intoxicating. It was a revelation, changing my entire perspective on this humble crucifer forever.

I remember serving this dish during a particularly lively Friendsgiving feast a few years back. The conversation was buzzing, music playing, and everyone was gathered around the island. As I pulled the sheet pan from the oven, the sizzle and the rich, savory smell quieted the room for a moment. I watched as skeptical sprout-haters reached for seconds, and that’s when I knew this recipe was a true winner.

Ingredients

• Brussels sprouts (1 lb / 450 g): Don’t be afraid to get a good char; that’s where all the magic happens.
• Beef bacon (6 oz / 170 g): This is the game-changer; its smoky fat renders perfectly, coating the sprouts in deliciousness.
• Olive oil (2 tbsp): Helps achieve that beautiful golden crispness without making them greasy.
• Sea salt (1/2 tsp): Enhances all the natural flavors, a crucial element for balance.
• Freshly ground black pepper (1/4 tsp): A little fresh pepper adds a lovely subtle warmth.
• Garlic powder (1/4 tsp, optional): This deepens the savory notes wonderfully.

Instructions

Get Your Oven Ready:

Preheat your oven to a toasty 425°F (220°C) to ensure a super crispy finish. Line a large baking sheet with parchment paper—trust me, future you will thank you for the easy cleanup.

Prep the Sprouts:

In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, sea salt, black pepper, and that lovely garlic powder. Make sure every sprout gets a nice coating!

Spread and Sprinkle:

Spread your seasoned sprouts evenly across the prepared baking sheet, giving them some space to breathe and crisp up. Then, scatter those delicious beef bacon pieces right over the top.

Roast to Perfection:

Slide the sheet into the preheated oven for 20–25 minutes, giving them a good stir halfway through so everything cooks evenly. You're looking for golden, caramelized sprouts and perfectly crisp bacon.

Serve It Up:

Pull them from the oven, perhaps a fresh grind of pepper or a little squeeze of lemon juice for brightness, and serve immediately while they're still hot and irresistible.

Pin This

One quiet weeknight, after a particularly long day, I made a small batch just for myself. Sitting down with a warm plate, the comforting crunch of the sprouts and the salty bacon felt like a little hug. It reminded me that even simple dishes can bring immense comfort and a sense of calm. This dish definitely falls into that category for me.

Why Browning is Your Best Friend

When it comes to roasting vegetables, particularly Brussels sprouts, browning isn't just for looks; it's where the flavor magic happens. Those caramelized edges develop complex, nutty notes that transform the sprouts from bitter to beautifully sweet and savory. Don't be shy about letting them get a little dark—that's flavor country!

Choosing Your Bacon Wisely

While beef bacon is specified here, don't overlook the impact of its quality. A good, thick-cut beef bacon with a balanced fat-to-meat ratio will render beautifully, basting the sprouts in its smoky goodness. If you're using a leaner variety, you might want to add a tiny bit more olive oil to compensate.

Perfect Pairings & Quick Variations

This dish is incredibly versatile and plays well with so many main courses, from a simple roast chicken to a hearty steak. It's also fantastic as part of a larger holiday spread, adding a much-needed pop of savory green.

• For a touch of tang, a drizzle of balsamic glaze after roasting is divine.
• A sprinkle of grated Parmesan cheese just before serving adds a lovely salty, nutty finish.
• If you're looking for a lighter option, turkey bacon can be a good substitute, though it won't render as much fat.

Pin This

This simple side dish has a way of stealing the show, proving that humble ingredients can create something truly spectacular. I hope it brings as much joy and deliciousness to your table as it has to mine.

Recipe FAQs

→ Can I use regular bacon instead of beef bacon?

Yes, traditional pork bacon works perfectly in this dish. Use the same amount and follow the cooking instructions as written. The pork version will add a slightly different smoky profile but equally delicious results.

→ How do I know when the Brussels sprouts are done?

The sprouts are ready when they're golden brown with caramelized edges and easily pierced with a fork. This typically takes 20-25 minutes at 425°F. The bacon should be crispy and the sprouts tender but not mushy.

→ Can I prepare this dish ahead of time?

You can trim and halve the sprouts and cut the bacon up to a day in advance. Store them separately in airtight containers in the refrigerator. Toss with oil and seasonings just before roasting for the best texture and flavor.

→ What other seasonings can I add?

Balsamic glaze drizzled over the finished dish adds wonderful acidity and sweetness. Fresh herbs like thyme or rosemary work well, or try adding grated Parmesan during the last few minutes of roasting for a salty, savory finish.

→ Why are my Brussels sprouts mushy?

Mushy sprouts usually result from overcrowding the pan or roasting at too low a temperature. Spread them in a single layer with space between pieces, and ensure your oven is fully preheated to 425°F before adding the baking sheet.