Brussels Sprouts With Bacon: The Ultimate Crispy & Savory Side
This Brussels Sprouts with Bacon recipe transforms a humble vegetable into a crowd-pleasing side dish that’s ready in under 25 minutes.
It utilizes a simple pan-roasting technique and just five essential ingredients to achieve a flavorful, caramelized finish.
Serve this versatile side dish alongside roasted chicken, pork chops, or as a flavorful addition to any holiday meal.
Brussels Sprouts With Bacon
Roast Brussels sprouts to tender-crisp. Combine with crispy bacon for a savory side.
Ingredients
- 1.5 lbs (680g) Brussels sprouts, trimmed, halved lengthwise (quarter large sprouts)
- 6 slices (6 oz / 170g) thick-cut bacon, cut into 1/2-inch (1.25 cm) pieces
- 2 tablespoons (30ml) extra virgin olive oil OR reserved bacon fat
- 3 cloves garlic, minced
- 1 teaspoon (5g) salt
- 0.5 teaspoon (2.5g) black pepper
- 1 tablespoon (15ml) balsamic glaze (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scatter 6 slices (170g) bacon pieces in a single layer on the baking sheet.
- Roast bacon for 8-10 minutes until edges brown and fat renders.
- Wash 1.5 lbs (680g) Brussels sprouts. Trim stem ends. Remove outer leaves. Halve sprouts lengthwise; quarter sprouts over 1.5 inches (3.8 cm) diameter.
- Remove baking sheet from oven. Transfer partially cooked bacon to a bowl. Leave rendered fat on the sheet. Add prepared Brussels sprouts to the baking sheet.
- Sprinkle 3 minced garlic cloves, 1 teaspoon (5g) salt, and 0.5 teaspoon (2.5g) black pepper over sprouts. If bacon fat is less than 1 tablespoon (15ml), drizzle 1-2 tablespoons (15-30ml) olive oil.
- Toss sprouts with bacon fat/olive oil and seasonings. Arrange sprouts in a single layer, cut-side down, on the baking sheet.
- Return baking sheet to oven. Roast for 15-20 minutes until sprouts are tender-crisp, deep golden-brown, and charred on edges. Bacon should be crispy.
- Remove baking sheet. Add reserved bacon to sprouts. Toss to combine. Serve immediately. Drizzle with 1 tablespoon (15ml) balsamic glaze, if desired.
Notes
- Prevent overcrowding sprouts on the baking sheet. Use two baking sheets for larger batches to ensure crisping. Rotate sheets halfway through roasting for even browning.
- Use rendered bacon fat for richer flavor. For a lighter profile, drain most bacon fat and substitute with 2-3 tablespoons (30-45ml) olive oil.
- Flavor Variations:
- Add 1 tablespoon (15ml) maple syrup or honey with oil and seasonings before roasting. Drizzle balsamic glaze after cooking for sweet-tangy flavor.
- Blend 0.25 teaspoon (1.25g) red pepper flakes into salt and pepper mixture for a spicy kick.
- Toast 0.25 cup (30g) slivered almonds or chopped pecans in a dry pan over medium heat for 3-5 minutes until golden. Sprinkle over finished dish.
- Trim only the woody stem end of Brussels sprouts. Do not cut into the core to prevent leaves detaching. Remove any loose, discolored, or damaged outer leaves.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on a baking sheet in a 350°F (175°C) oven for 8-10 minutes until heated and crisp. Do not microwave.
- For meal prep, roast larger batches. Store sprouts and bacon separately in airtight containers in the refrigerator. Combine and reheat on a baking sheet in the oven before serving.
Pro Tips for Perfect Brussels Sprouts With Bacon
Ingredient Tips
- Brussels Sprouts Size:Select sprouts ranging from 1 to 1.5 inches in diameter for optimal tenderness and browning. Smaller sprouts (under 1 inch) may cook too quickly and burn, while larger ones (over 1.5 inches) can remain tough in the center even after 25 minutes of roasting, lacking that desirable fork-tender texture.
- Bacon Quality:Opt for thick-cut bacon, approximately 1/4 inch thick, to ensure it holds up during cooking and renders a generous amount of fat. Thin-cut bacon may burn or become too brittle before 8 minutes of rendering, leaving insufficient fat (less than 2 tablespoons) for roasting 1.5 lbs of sprouts.
- Acidity for Balance:Finish the dish with a bright acidic element. A drizzle of 1-2 teaspoons of high-quality balsamic vinegar or fresh lemon juice after roasting cuts through the richness of the bacon and deepens the overall flavor profile. This simple addition helps balance the savory notes, making the dish pop on the palate before serving.
- Strategic Seasoning:Season the sprouts lightly before roasting with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper per 1.5 lbs, then adjust after combining with bacon. Bacon provides significant saltiness, so pre-seasoning too heavily can lead to an overly salty dish. Taste for balance once the crispy golden brown bacon is mixed in.
- Flavor Boost with Umami:Introduce a concentrated umami punch by tossing the roasted sprouts with 1 tablespoon of grated Parmesan cheese or 1/2 teaspoon of nutritional yeast during the final 2 minutes of roasting. This adds a savory depth and slight cheesiness that complements the bacon, creating a more complex flavor profile.
Technique Tips
- Consistent Sprout Preparation:Trim 1/8 inch off the tough stem end of each sprout, then halve them lengthwise through the stem. This ensures a uniform size and shape, allowing all cut surfaces to make direct contact with the hot baking sheet for maximum caramelization, yielding deeply golden brown edges after 20 minutes at 400°F.
- Perfect Bacon Rendering:Cook bacon in a cold skillet over medium heat (around 300°F) for 8-10 minutes, stirring occasionally, until deeply golden brown and crispy. This slow rendering process extracts 2-3 tablespoons of fat per 4-6 slices of thick-cut bacon, which is crucial for coating and roasting 1.5 lbs of sprouts to a beautiful sheen.
- High-Heat Roasting Strategy:Preheat your oven to a full 400°F (200°C) and roast the sprouts for 20-25 minutes. High heat is essential for achieving a crispy exterior and tender interior; lower temperatures will steam the sprouts, resulting in a pale, mushy texture instead of the desired deeply caramelized, golden brown edges.
- Single-Layer Placement:Spread the sprouts in a single layer on a large baking sheet (13×18 inches for up to 1.5 lbs) with the cut sides down. Overcrowding, even by a little (e.g., 2 lbs on one sheet), will cause the sprouts to steam rather than roast, preventing the development of crispy edges and golden brown caramelization within 25 minutes.
- Mid-Roast Toss:After 12-15 minutes of roasting, remove the baking sheet from the oven and give the sprouts a vigorous toss with a spatula. This ensures all sides get a chance to make contact with the hot surface and become evenly golden brown and crisp, preventing one side from burning while the others remain under-cooked.
Common Issues
- Mushy, Undercooked Sprouts:If sprouts are soft and lack crispy edges after 25 minutes, check your oven temperature (use an external thermometer for accuracy, ensuring it reaches 400°F). Additionally, ensure the baking sheet isn’t overcrowded; use two sheets if roasting more than 1.5 lbs to maintain a single layer and proper air circulation.
- Pale, Flavorless Sprouts:To achieve deep caramelization, ensure sprouts are roasted cut-side down for at least the initial 15 minutes at 400°F. If still pale after 25 minutes, increase oven temperature to 425°F for a final 3-5 minutes, watching closely until edges are dark golden brown and slightly crispy.
- Soggy Bacon:To prevent soggy bacon, always cook it separately until very crispy (8-10 minutes on medium heat until deeply golden brown and brittle), then drain thoroughly on paper towels. Add the cooled, crispy bacon back to the sprouts only during the last 2 minutes of roasting or after removal from the oven, tossing gently.
- Bitter Sprouts:If sprouts taste unpleasantly bitter, they might be too large (over 1.5 inches) or overcooked. Next time, select smaller sprouts. To salvage, toss with 1 teaspoon of maple syrup or honey, or 2 teaspoons of balsamic glaze after roasting to balance the bitterness with sweetness and acidity.
- Dish Lacks “Pop”:If the flavor feels flat, ensure adequate salt (1/2 teaspoon kosher salt per 1.5 lbs sprouts, adjusting for bacon) and a final acidic kick. A final drizzle of 1 teaspoon high-quality extra virgin olive oil and a sprinkle of 1/4 teaspoon red pepper flakes (for heat) or a pinch of flaky sea salt just before serving can elevate the entire dish.
How to Store and Reheat Brussels Sprouts With Bacon
Refrigerator Storage
Duration: 3-4 days in airtight container
Store cooled Brussels sprouts with bacon in an airtight glass container. The Brussels sprouts will continue to soften and lose their initial crisp edges. The bacon will become chewier, losing its original crisp texture. While the flavors will meld and deepen over time, the dish may lose some of its fresh, bright notes. Quality starts to decline noticeably after day 3, primarily due to textural changes.
Freezer Storage
Duration: 2-3 months
Allow the cooked Brussels sprouts and bacon to cool completely. Spread them in a single layer on a parchment-lined baking sheet and flash freeze for 1-2 hours until solid to prevent clumping. Transfer to a heavy-duty freezer bag, pressing out as much air as possible, or an airtight freezer-safe container. Thaw overnight in the refrigerator before reheating. Expect significant texture changes: the Brussels sprouts will be softer and somewhat mushy upon thawing, and the bacon will be chewy and will not regain its crispness. This method is best if you plan to incorporate them into other dishes like casseroles or soups, where a softer texture is acceptable, rather than serving as a standalone side.
Reheating Instructions
- Oven (Best Method):Preheat your oven to 350°F (175°C). Spread the chilled Brussels sprouts and bacon in a single layer on a baking sheet. Reheat for 15-20 minutes, stirring gently halfway through, until thoroughly heated through and some of the edges begin to crisp up again. Look for light browning on the sprouts and a slight re-crisping of the bacon. This method is best for restoring some crispness to both sprouts and bacon.
- Air Fryer (Excellent Option):Preheat your air fryer to 350°F (175°C). Place the Brussels sprouts and bacon in a single layer in the air fryer basket, ensuring not to overcrowd it. Cook for 5-8 minutes, shaking the basket once or twice during cooking, until hot through and the bacon starts to crisp. This is an excellent method for smaller batches, providing quick results with good texture restoration, comparable to the oven.
- Stovetop (Good):Heat a large non-stick skillet or cast-iron pan over medium heat. Add the Brussels sprouts and bacon and sauté for 5-7 minutes, stirring frequently, until heated through and some pieces begin to brown. If the mixture seems dry, you can add a tablespoon of water or broth to create a little steam. This is a good method, offering decent crisping if the pan isn’t overcrowded.
- Microwave (Acceptable, but changes texture):Place the Brussels sprouts and bacon in a microwave-safe dish. Heat on medium power for 1-2 minutes, stirring halfway through, until warm. While quick, this method will further soften the Brussels sprouts and make the bacon chewy and rubbery, completely eliminating any crispness. It is acceptable for speed only, if texture is not a primary concern.
Make-Ahead Tips
To ensure the best possible freshness and texture upon serving, consider prepping the components separately rather than cooking the entire dish in advance. Brussels sprouts can be trimmed and halved up to 2-3 days in advance; store them in a zip-top bag or an airtight container with a paper towel to absorb moisture in the refrigerator. Similarly, bacon can be cooked until crispy and crumbled up to 3-4 days in advance; store in an airtight container in the fridge. For optimal results, combine and cook the full dish closer to your serving time. Alternatively, you can cook the Brussels sprouts until just tender-crisp and bacon separately, then combine and finish heating just before serving. This allows for better texture retention upon reheating compared to fully cooking and then refrigerating the combined dish.