So, last Thanksgiving, my wife, bless her heart, decided we needed to elevate the side dishes. I usually handle the sides, but she had this Pinterest board going. It was all about presentation, fancy little garnishes. I’m a meat and potatoes kind of guy, you know? Or, in this case, turkey and good, solid sides like a decadent holiday treat. Not tiny little towers of food.
Anyway, she’s trying to artfully arrange these perfectly roasted brussels sprouts with bacon on a platter. She’s got tweezers, for crying out loud. Tweezers! For bacon bits! It reminded me of some classic roasted inspirations you see in magazines, but the dog, old Gus, he’s underfoot, as usual. Nose twitching, probably smelling the bacon from a mile away. He’s usually pretty chill, but the kitchen was a madhouse.
Suddenly, a loud clatter. The platter, the tweezers, the carefully arranged brussels sprouts with bacon – all of it went flying. Gus, in his excitement, had nudged her leg. Half the brussels sprouts with bacon ended up on the floor. Gus, being Gus, thought it was an early dinner. It was a disaster. But you know what? The ones we salvaged, they were still damn good. And that’s the point, isn’t it? Food doesn’t have to be perfect to be delicious. It just has to be real.
Why You’ll Love This Brussels Sprouts with Bacon Recipe
Look, I’m not going to sit here and tell you this brussels sprouts with bacon dish is going to change your life. It’s just good food. But sometimes, good food is exactly what you need. It’s comforting, it’s got that salty, savory thing going on, and it actually tastes like something.
This recipe is simple. That’s the beauty of it. You’re not spending hours chopping a million things or fussing over some delicate technique. You just toss it all together and let the oven do the work. That’s my kind of cooking, especially after a long day.
And when you pull these brussels sprouts with bacon out of the oven, the smell alone is worth it. That smoky bacon, the slightly caramelized sprouts… it just hits you. It’s the kind of smell that makes everyone wander into the kitchen, even if they claim they don’t like vegetables.
Ingredients for Brussels Sprouts with Bacon
TodayMeal – Brussels Sprouts with Bacon – Produce
2 pounds Brussels sprouts, halved – Get them fresh. Look for firm, bright green sprouts. If they’re looking yellow or soft, pass on them. Halving them helps them cook evenly and gets more surface area for that good browning.
TodayMeal – Brussels Sprouts with Bacon – Meat
6 bacon strips, chopped – Use good quality bacon. Thick-cut if you can get it. This isn’t just about flavor; the bacon fat is going to render out and help cook those sprouts. Don’t skimp here.
TodayMeal – Brussels Sprouts with Bacon – Pantry Staples
2 tablespoons olive oil – Just a basic, good olive oil. Nothing fancy needed. It helps coat everything and get that initial crisp going. 1/2 teaspoon kosher salt – Kosher salt is my go-to. It seasons evenly. 1/2 teaspoon pepper – Freshly ground black pepper if you’ve got it. It adds a nice little bite.
For the Brussels Sprouts with Bacon Topping
2 tablespoons balsamic glaze – This is the finisher. It adds a little sweetness and tang that cuts through the richness of the bacon and the slight bitterness of the sprouts.
How to Make Roasted Brussels Sprouts with Bacon
Brussels Sprouts with Bacon – Step 1: Prep Work
First things first, get that oven hot. Preheat the oven to 450°F. A hot oven is key for roasting. Trim off any tough ends and peel away any sad-looking outer leaves. Cut each sprout in half, trying to keep them roughly the same size so they cook at the same rate.
Brussels Sprouts with Bacon – Step 2: Mix It All Up
Get a big bowl. Dump in your halved Brussels sprouts and the chopped bacon. Drizzle the 2 tablespoons of olive oil over everything, then sprinkle in the 1/2 teaspoon of kosher salt and 1/2 teaspoon of pepper. Use your hands to toss it all together until everything is well coated.
Brussels Sprouts with Bacon – Step 3: Roast to Golden Perfection
Transfer to a 15x10x1-inch baking sheet. Spread them out to give them breathing room; overcrowding leads to steaming instead of roasting. Roast for 20 to 25 minutes, giving them a stir halfway through. You want the sprouts to be tender inside and charred on the outside, with the bacon perfectly crispy.
Tips for Perfect Roasted Brussels Sprouts
High heat is the secret. That 450°F oven is mandatory for caramelization. Also, avoid overcrowding; if the pan is too full, use two pans instead. For a heartier meal, you might even consider serving these alongside some warm leftover soup. Finally, ensure your sprouts are thoroughly dry before oiling to guarantee that extra crunch.
Variations and Substitutions
If you’re not a fan of balsamic glaze, try a squeeze of fresh lemon juice at the end. You could add chopped shallots for sweetness or a pinch of red pepper flakes for heat. For a different protein, pancetta makes a great, salty substitute for bacon. Cooking should be fun, so don’t be afraid to experiment with your favorite flavors.
Serving Suggestions
These brussels sprouts are a workhorse. They pair beautifully with roasted chicken or a Sunday pork loin. I’ve even served them as part of a brunch spread with eggs. They add color and texture to any plate, and honestly, they’re often the first thing to disappear at the table.
Storage and Reheating
Let leftovers cool completely before storing them in an airtight container for up to 4 days. When reheating, avoid the microwave if you can. Use the oven at 350°F for about 10-15 minutes to bring back that delicious, crispy texture.
Brussels Sprouts with Bacon
Ingredients
- 2 pounds Brussels sprouts halved
- 6 strips bacon chopped
- 2 tablespoons olive oil
- 0.5 teaspoon kosher salt
- 0.5 teaspoon pepper
- 2 tablespoons balsamic glaze
Instructions
- Preheat the oven to 450°F.
- In a large bowl, toss the Brussels sprouts, bacon, oil, salt and pepper.
- Transfer the mixture to a 15x10x1-inch baking sheet. Spread out the Brussels sprouts so they have some room to breathe, as overcrowding the baking sheet will cause vegetables to steam instead of brown.
- Roast, stirring halfway through cooking, until the sprouts are tender and lightly browned, 20 to 25 minutes.
- Drizzle the roasted Brussels sprouts with balsamic glaze, and serve warm.
Frequently Asked Questions
How do you get crispy brussels sprouts?
Roasting at a high temperature (like 450°F) and not overcrowding the sheet pan helps the Brussels sprouts crisp up nicely.
Can I make these brussels sprouts ahead of time?
While best served fresh, you can roast the brussels sprouts and bacon ahead of time and reheat them in the oven for a few minutes.
What can I substitute for balsamic glaze?
You can make a simple glaze by reducing balsamic vinegar in a saucepan until it thickens, or use maple syrup or honey for a different sweet note.
How do you store leftover roasted brussels sprouts?
Store any leftover roasted brussels sprouts with bacon in an airtight container in the refrigerator for up to 3-4 days.
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