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For a flavorful yet easy side dish, try Roasted Brussels Sprouts with Bacon. Smoky bacon and caramelized onions help this sheet pan vegetable recipe shine.
Whether fresh on the stalk of sold by the bag, these baby cabbages pack a big, bold flavor that needs some big, bold treatment to win over picky eaters. Roasting at a high heat brings out the natural sweetness of Brussels sprouts. Plus, who can resist anything roasted with bacon?
Table of Contents
Recipe ingredients
Ingredient notes
- Brussels sprouts: Seek out sprouts of a similar size, if possible. When everything is cut in the same general size, it’s easier to ensure even cooking. Slicing the sprouts in half increases flat surface area, too; flat surfaces make more contact with the baking sheet, which helps boost the caramelization factor.
- Red onion: Chopped shallots would also work wonderfully.
- Crushed red pepper flakes: These are completely optional. Add a little (or a lot) if you like your sides on the spicy side.
Step-by-step instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. In a large bowl, add Brussels sprouts, onion, and bacon.. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes (if using). Toss to coat and spread into a single layer on prepared baking sheet.
- Bake until Brussels sprouts are tender-crisp and browning around the edges, 30 to 35 minutes, stirring halfway through baking time.
- Drizzle with vinegar and toss to coat. Season to taste with salt and pepper.
Recipe tips and variations
- Yield: This recipe makes eight generous 1-cup servings of Roasted Brussels Sprouts with Bacon.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The Brussels sprouts can be trimmed and cut up to 3 days in advance. Store covered in the refrigerator.
- Make this recipe your own: Add more or different flavors with balsamic vinegar, cheese (grated Asiago, pecorino, Parmesan, or Romano), nuts (chestnuts, walnuts, or pecans), dried cranberries, or diced apples.
Recipe FAQs
They might be too wet. After you wash your vegetables, pat them dry or allow them to air dry before they go into the oven. More moisture results in more steam, which prevents things from getting toasty and crisp. Or, you might need another sheet pan to space things out. Crowded vegetables also generate steam. Aim for a bit of breathing room between each sprout (employ another sheet pan if needed), and start the Brussels sprouts with the flat sides down to score more of those brown, crunchy bits. Flip the vegetables halfway through the cooking time so the other side has a chance to roast evenly as well.
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Roasted Brussels Sprouts with Bacon
Ingredients
- 2 pounds Brussels sprouts trimmed and halved lengthwise (see note 1)
- 1 small red onion chopped (about 1 cup, see note 2)
- 8 ounces bacon chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes optional, see note 3
- 2 tablespoons apple cider vinegar or white wine vinegar
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, add Brussels sprouts, onion, and bacon.. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes (if using). Toss to coat and spread into a single layer on prepared baking sheet.
- Bake until Brussels sprouts are tender-crisp and browning around the edges, 30 to 35 minutes, stirring halfway through baking time. Drizzle with vinegar and toss to coat. Season to taste with salt and pepper.
Recipe Video
Notes
- Brussels sprouts: Seek out sprouts of a similar size, if possible. When everything is cut in the same general size, it’s easier to ensure even cooking. Slicing the sprouts in half increases flat surface area, too; flat surfaces make more contact with the baking sheet, which helps boost the caramelization factor.
- Red onion: Chopped shallots would also work wonderfully.
- Crushed red pepper flakes: These are completely optional. Add a little (or a lot) if you like your sides on the spicy side.
- Yield: This recipe makes eight generous 1-cup servings of Roasted Brussels Sprouts with Bacon.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
made this last night and we enjoyed it. very tasty. thanks, clare
So glad you liked it, thanks Clare! – Meggan
These are so good! I don’t usually buy Brussels sprouts, but I got some in a produce box. I used this recipe and wowwweeeee! So good! Will make again for sure!
Cooked or raw bacon?
Hi Shelia, raw! It cooks on the baking sheet and adds extra flavor while doing so. Thanks! -Meggan