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Roasted Brussel Sprouts with Bacon merge the goodness of tender roasted Brussels sprouts along with the indulgence of crisp smoky bacon and loads of sweet garlic.
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!
Roasted Brussels Sprouts
Growing up, Brussels sprouts were always served with butter and breadcrumbs and as much as we love them cooked that way, roasted Brussels sprouts with bacon take the flavors to a whole new level.
Roasted Brussels sprouts are so easy to prepare; they 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!
Roasted Brussels Sprouts with Bacon
This roasted Brussels sprouts with bacon and garlic recipe actually comes from the newest addition to my beloved cookbook collection,The Simple Kitchen! This book is filled with recipes that aren’t fussy and are quick enough for weeknights. It was written by my friends Donna and Chad who blog over at The Slow Roasted Italian. 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!
While I had a hard time deciding, I knew this Brussels Sprouts and Bacon recipe (with loads of garlic) was going to be the first thing I made!
How to Make Roasted Brussel Sprouts with Bacon
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.
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 for an easy ONE pan dish!
How to Roast Brussel Sprouts
Roasted Brussel Sprouts can be made quickly and easily. While this recipe adds bacon, onions and garlic, you can certainly roast brussels sprouts with very simple ingredients and get amazing results.
Roast and enjoy. Truly so simple and so good!
- Preheat oven to 425°F.
- Wash and trim your brussels sprouts. Cut in half if they are large.
- Drizzle with olive oil, salt and pepper.
- Roast 25-30 minutes or until tender and caramelized.
Can you Roast Frozen Brussel Sprouts?
Yes you can but the results won’t be quite the same since frozen brussels sprouts are already softened. You’ll want to roast them from frozen about 40 minutes or so. I sometimes give them a quick broil to add some color at the end.
To make these Garlic Roasted Brussels Sprouts, follow the recipe below. So simple, yet so incredibly delicious… this recipe, found in The Simple Kitchen cookbook will be one side dish your family requests time and again!
More Veggie Sides You’ll Love
- Brussel Sprout Salad – Favorite recipe!
- Easy Roasted Cauliflower
- Oven Roasted Lemon Parmesan Broccoli – Just 10 minutes!
- Balsamic Roasted Brussels Sprouts
- Simple Roasted Beets – Easy, great as a side or to add to salads!
- Parmesan Oven Roasted Tomatoes
- Green Peas with Bacon
Roasted Brussels Sprouts with Bacon
Ingredients
- 2 pounds Brussels sprouts 908g, fresh, cut in half lengthwise top to bottom
- 1 medium red onion roughly chopped
- 6 cloves garlic roughly chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Pinch red pepper flakes
- 2 tablespoons extra virgin oil
- 8 slices thick cut bacon cut into ½ inch strips
Instructions
- Preheat oven to 425°F. Line a sheet pan with aluminum foil.
- 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.
- 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.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Can’t wait to try this. Disclaimer: I hate Brussels Sprouts. During the St Patrick’s day parades in N.O. they used to throw cabbages from the floats. After too many people getting clobbered they switched to Brussels Sprouts but the crowd threw then back! Yes, I know, they’re healthy and very low calorie and I have a freezer full of them after discovering that 40 years later I still hate them. But your recipe looks promising, so thank you in advance. Love your website!
Everything is better with bacon, Steve! Even Brussels sprouts :)
Cooked exactly according to the recipe. The sprouts ended up overdone while the bacon was underdone. Next time, I’ll add the bacon earlier, or maybe even pre-cook it. Still tasted good!
Sorry to hear that Terina, we didn’t have that problem. But I am glad you were still able to enjoy this recipe!
Have you tried this recipe with whole yellow or white pearl onions? My wife and I really like the pearls because they soak up the flavors from the Brussels sprouts and bacon while lending their own sweetness to the dish. I’m making that this evening as a side for a pork shoulder roast.
I haven’t tried it but that sure does sound delicious! Let us know how it goes!
I used everything that was in the recipe but I used a whole onion.
I also broiled (unintentionally) when cooking and did not mix it.
After it was all in a bowl, I added 1 heaping tablespoon brown sugar and a few big dashes of a very wonderful balsamic vinegar.
OMG, It is heaven… esp with the crunchy bits!
Ooo, that sounds yummy! Thanks for sharing Mich.
Very good! I cut the recipe in half as I was flying solo. I only used 3 slices of bacon and it was plenty. 4 (1/2 portion) seemed like a lot, but I did buy thick bacon (Boar’s head) and that may have been why.
Absolutely loved the Brussel sprouts this way. Often par boil sprouts before baking but don’t in this case. Everything good as it is.
Made these Sprouts for Thanksgiving last year and they were a definite HIT !! They have been requested again for this year. Thanks for the great recipe
This was absolutely delish! The only change we made was that after cooking, we added shredded Parmesan cheese and put it back in the oven (oven was turned off) to have lightly melted cheese.
Really yummy! Printed this recipe for the files!
My kids ate these up. If that doesn’t tell you how amazing this recipe is then you must not have kids.
Hi,
Will they still caramelize/brown if I line the pan with foil ??
They should carmelize/brown still. Enjoy!
Can I prep the Brussels sprouts and mix everything the night before? And then roast them the next afternoon?
Absolutely!!
I just have to tell you these are fantastic! Made these a couple weeks ago and had never even tried brussel sprouts in my 45 years. I fell in love instantly and am making these again today. My new favorite vegetable! Thanks so much for putting this out there!
So glad you loved them Jessica!
Have successfully tried several of your recipes, , Holly. Love your page I too am a wine and cheese lover. Thank you and Good luck!
So happy to hear that Paula! Thank YOU!
All recipes look yummy
Thanks Ernestine!
These are delicious! I sprinkled a little brown sugar over the top and they were tremendous!
Yum – what a great idea Stacy!
Making this tonight to go with some Prime Rib!! Can’t wait to try these!!
Enjoy Melissa!
Gonna try today,I love sprouts anyway just got to convince my boy lol.
Let me know how they turn out!
Hi, just made this tonight for a side dish with dinner and it was fantastic, so tasty! I made recipe as is, super easy to make. I may just make this for a side veggie for thanksgiving this year!
So glad you loved it Cindy!
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.