Recipe

Roasted Brussels Sprouts with Bacon

Crisp-edged Brussels sprouts, salty bacon, and a glossy balsamic finish. One sheet pan, big flavor, and a side dish that mysteriously disappears before the main course.

By Matt Campbell

•

4.9

A baking sheet filled with roasted Brussels sprouts and crispy bacon pieces, lightly glazed and browned, on a wooden kitchen counter

Jump to Recipe

If Brussels sprouts have ever betrayed you with a sulfur-y, soggy situation, consider this your official apology tour. This version is all about high heat, space on the pan, and bacon doing bacon things, which is to say: making everything taste like you tried harder than you did.

We roast the sprouts until the outer leaves go crackly and deep brown, then toss them with crisp bacon and a quick, tangy finish. It is salty, sweet, and a little sharp in the best way. The kind of side dish that has people “just grabbing one more” until suddenly it is gone.

A bowl of halved Brussels sprouts tossed with olive oil, salt, and pepper, ready to roast

Why It Works

Proper caramelization: Roasting at 425°F gets you browned, nutty sprouts instead of steamed sadness.
Bacon fat, but make it useful: A little rendered bacon fat (plus olive oil) helps the sprouts crisp and taste rich.
Balanced finish: A splash of balsamic (or lemon) cuts through the salt and brings everything into focus.
Sheet pan simplicity: Minimal dishes, maximum payoff, and plenty of room for improvising.

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat for crisp edges: Spread on a sheet pan and reheat at 400°F for 8 to 12 minutes until hot and sizzling. An air fryer works too at 375°F for 4 to 6 minutes.

Microwave option: Totally fine for speed, but you will lose some crisp. If you microwave, finish in a hot skillet for 2 minutes to revive the edges.

How to repurpose leftovers: Chop and toss into a grain bowl, fold into an omelet, or add to mac and cheese like you are a genius.

Common Questions

Why are my Brussels sprouts not getting crispy?

Usually it is one of three things: the oven is not hot enough, the pan is crowded, or the sprouts are wet. Use 425°F, give them space, and pat dry after washing.

Should I cut Brussels sprouts in half or leave them whole?

Halving gives you more flat surface area for browning. If your sprouts are tiny, you can leave them whole, but still aim for good spacing on the pan.

Can I make this without bacon?

Yes. Swap bacon for chopped toasted nuts (pecans or walnuts) or crispy fried shallots. Add an extra tablespoon of olive oil and bump up seasoning.

Is it better to roast sprouts cut-side down?

Yes. Putting the cut sides down helps them caramelize fast while the outer leaves get crisp and frilly.

What goes well with roasted Brussels sprouts and bacon?

Roast chicken, pork chops, salmon, steak, or a cozy bowl of pasta. Also great next to mashed potatoes, because carbs deserve friends.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan
Large mixing bowl
Chef’s knife and cutting board
Measuring spoons
Optional: parchment paper for easier cleanup

I started making these Brussels sprouts because I needed a side dish that felt “adult dinner party” but behaved like “Tuesday night in sweatpants.” Bacon was the gateway ingredient, obviously. The first time I pulled the pan out, I ate three sprouts straight off the sheet tray like a kitchen raccoon, burned my tongue, and still went back for more. That is how you know the crisp edges are doing their job.