Garlic Roasted Brussels Sprouts with Bacon
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Garlic Roasted Brussels Sprouts with Bacon merge the goodness of tender Brussels sprouts along with the indulgence of crisp smoky bacon and loads of sweet garlic.
Roasting veggies is one of my favorite ways to cook them as they’re so easy to prepare and have tons of flavor!
Roasted Brussels Sprouts are the perfect side to pretty much any meal (and even better with bacon). I know they’re going to become a staple side at your dinner table!
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How to Make Garlic Roasted Brussels Sprouts with Bacon
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Brussels sprouts always make the top of my favorite veggie list! I love them baked, roasted, boiled and they’re even amazing raw in a Brussels Sprout Salad!
Growing up Brussels sprouts were always served with butter and breadcrumbs and as much as we love them cooked that way, roasting Brussels Sprouts with Bacon takes the flavors to a whole new level.
I am always looking for meals that aren’t fussy and that are quick enough for weeknights and of course are loaded with flavor. This recipe not only fits the bill for a simple weeknight side, it’s the perfect addition to your turkey dinner!
This recipe actually comes from the newest addition to my beloved cookbook collection!
My friends Donna and Chad (they blog over at The Slow Roasted Italian) have just released a new book, The Simple Kitchen, FILLED with simple and easy recipes perfect for any busy family.
The recipes use ingredients you likely have on hand already and they’re absolutely loaded with flavor. This book is definitely going to be a staple in my kitchen!
Quick & easy recipes bursting with flavor! Grab your copy of The Simple Kitchen here!
If you’ve never made roasted Brussels sprouts before, you’re in for a real treat. Roasting vegetables at a high temperature causes them to caramelize adding incredible flavor with very little work. Just simply toss with seasonings, onion and garlic on a pan and add your bacon.
Roast and enjoy. Truly so simple and so good!
This roasted Brussels sprouts dish is easy a no fuss side dish that can easily be prepared ahead of time and set aside until time to bake. (I sometimes just toss all of the ingredients into a bowl with a lid or a freezer bag and store in the fridge until ready to roast).
Making roasted Brussels Sprouts with bacon requires just ONE pan… no extra bowls or pots to clean is always a bonus in my books! Be sure to line your pan with foil to make make clean up after the meal a breeze!
When you get the veggie boredom blues like I sometimes do, treat yourself and your family to Garlic Roasted Brussels Sprouts. So simple, yet so incredibly delicious… this will be one side dish your family requests over and over again… and is one of my favorite recipes found in The Simple Kitchen cookbook!
- 2 lbs 908g fresh Brussels sprouts, cut in half lengthwise (top to bottom)
- 1 medium red onion roughly chopped
- 6 cloves garlic roughly chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 2 Tablespoons extra virgin oil
- 8 slices uncooked thick-cut bacon cut into 1/2 inch strips
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Preheat oven to 425 degrees F. Line a sheet pan with aluminum foil.
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Spread the Brussels sprouts, onions and garlic on the pan. Sprinkle the sprouts with the salt, pepper and red pepper flakes, then drizzle with the olive oil. Toss the sprouts with clean hands until everything is well coated.
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Wiggle the pan until the Brussels sprouts are in a single layer. Sprinkle the cut bacon pieces over the pan evenly. Bake for 20 to 25 minutes, until the sprouts are fork-tender. Taste and season with additional salt if necessary.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
I made this, but I added more garlic and mushrooms. I omitted the red pepper flakes and the salt (it messes with my system). It was wonderfully delicious. The second time I made it, I added chopped ham and it was a fantastic main course. My husband and I snacked on this for days.