This combo of oven roasted brussels sprouts with bacon is the perfect way to convince you that yes, brussels sprouts really can be delicious! It’s the perfect dish to grace your holiday table, or really any time of year.
And with this special roasting tip, you’re sure to get that perfect golden caramelized crust that makes any roasted veggie taste great.
Roasting makes any vegetable taste amazing. And I do mean every vegetable. (Side note–Did you know that you can even roast lettuce? Seriously it’s a thing!)
When roasting, veggies turn sweet, and what was once a big time “ewww” becomes a solid “yum.”
My kids have been known to totally devour huge amounts of roasted vegetables, and well, I can say that I have done the same thing.
They are that good!
It’s true–brussels sprouts aren’t only good for you, but they can be seriously delicious!
Now to be honest, brussels sprouts aren’t my favorite vegetable. I love vegetables, but those little sprouts aren’t one of the ones on my list. I LOVE broccoli and cauliflower as well as carrots and onions, and green beans too (speaking of, have you tried these Green Bean Chips?),
But how vegetables are cooked makes all the difference. Most vegetables I don’t love raw (carrots and red and yellow peppers are an exception), but EVERY vegetable is good roasted. Literally every one including these easy roasted brussels sprouts.
Now, one other thing that you can do to just about any veggie to dress it up, is to load it up with all sort of delicious toppings, as you will see in this Brussels Sprouts Salad. The sprouts in that salad are not boring or ick at all!
How to Make these Easy Roasted Brussel Sprouts
If you’ve never made roasted Brussels sprouts before, you’re going to be surprised at how quick and easy they are, and how lovely they taste. Roasting vegetables causes them to caramelize and deepens their flavor. Think deep and sweet. Yum.
All you have to do is toss the brussels sprouts with seasonings and oil, add the bacon, and you’re done.
For some extra flavor, you could also toss the brussels sprouts in a dressing and marinate for a few hours, or overnight, and then roast for a simple flavorful side dish!
Can You Roast Frozen Brussels Sprouts?
We often buy frozen brussels sprouts since they are almost always cheaper and more readily on hand at the store. However, you will for sure get much nicer results roasting the fresh brussels sprouts over frozen. You can roast them from frozen, but they are already blanched so the results will be a bit different.
If you want to try this, first toss the frozen brussels sprouts with the ingredients in this recipe, then pop them in the oven frozen and roast for approximately 40 minutes. You might want to broil them for a few minutes at the end to give them a bit more of a roasted appearance.
Sourcing Bacon: The sourcing of any meat is important, but when we’re talking pork, it is even moreso. If possible, you want a bacon with no nitrates, and getting bacon from pigs that aren’t factory farmed is a great idea. ButcherBox–has quality meats delivered to your door year round.
Important Roasting Tip: It’s hard to keep from peeking but it’s important not to peek at these roasted brussels sprouts for the first 10 minutes of roasting time. This is the best way to get that delicious caramelly golden crust. You can do it!
What to Do With the Leaves: You can either peel the small leaves off the sprouts before roasting and make Brussels Sprout Chips or if they fall of when prepping, simply place them on the baking sheet and you’ll have a smattering of deliciousness in with your roasted sprouts.
Keep Watch!: Pay close attention towards the end of the roasting time. When the bacon starts to turn, things will move quickly and you don’t want charred sprouts and bacon.
Tossing: Yes, you end up with one more dirty dish by tossing the brussels sprouts in a bowl before baking, but this really helps get them evenly coated.
How to Serve This Dish
Roasted Brussels Sprouts aren’t just for holidays! Why not serve these any time of year? They are, of course, perfect for chilly fall and winter nights, but you’ll enjoy them so much that you will want to serve them anytime.
You can of course add in other seasonings or toppings as desired. How about some garlic and onion? A drizzle of this Balsamic Vinaigrette or Moroccan Vinaigrette after roasting is lovely as well. This Chaat Masala goes fantastic with just about any dish and would taste just simply amazing on these!
Cold or Warm:
While the instructions for this recipe state to serve these brussels sprouts immediately, they can also be served cold and are lovely on a salad.
Special Diet Notes for These Roasted Brussels Sprouts with Bacon
THM: This recipe is THM:S.
Whole30: Choose a bacon without added sugar to make this whole30 compliant.
AIP: Choose a bacon with only added salt to make this dish AIP.
Paleo: Technically you would have to choose a bacon that doesn’t use sugar during the curing phase for it to be paleo compliant, but basically everyone says that bacon is Paleo compliant.
Oven Roasted Brussels Sprouts with Bacon
- Cutting Board
- Measuring Cups
- Baking sheet
- Preheat oven to 400 degrees. Spray baking sheet with cooking spray and set aside.
- Slice brussels sprouts in half and place in a large bowl. No need to remove ends.
- Combine oil, salt, and pepper in a small bowl and stir to combine.
- Drizzle combined oil and spices over the cut brussels sprouts, tossing well to coat evenly.
- Lay seasoned brussels sprouts face down on a large baking sheet (so they can be in a single layer) spreading them out evenly, placing any fallen sprouts leaves in between the sprouts.
- Place bacon pieces between the cut brussels sprouts, making certain they touch the baking sheet directly.
- Bake for 10 minutes in preheated oven, then flip the brussels sprouts and bacon over. Bake an additional 10 minutes or until the brussels sprouts are golden, fork tender, and caramelized, and the bacon is crisp.
- Serve immediately.
That’s all. I’m sure these Roasted Brussels Sprouts with Bacon will be a great side dish not just for your Holiday table, but also for every day meals.
Do you love brussels sprouts or no?
What is your favorite way to eat them?