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Roasted Brussels Sprouts with Bacon creates a savory side dish perfect for a weeknight meal or a holiday gathering. Brussels sprouts are paired with flavorful bacon and roasted until crispy on the outside and soft on the inside. You will love this dish!
These Roasted Brussels Sprouts with Bacon take 35 minutes and one sheet pan. Halved Brussels sprouts, chopped raw bacon, garlic, olive oil, and Italian seasoning all roast together at 425°F. The bacon crisps up while its drippings coat the sprouts, so you get crispy, caramelized edges and tender centers without ever pulling out a skillet. It’s the side I make on busy weeknights and the one that shows up on our Thanksgiving and Christmas table every single year.
Most recipes have you cook the bacon separately first. I skip that step. Roasting the bacon raw right on the pan means fewer dishes and more flavor, because nothing goes down the drain except your cleanup time. If you like brussels sprouts you also might like my Brussels Sprout Slaw, Kale Brussels Sprout Salad, Brussels Sprouts with Cranberries or this Shaved Brussels Sprouts Salad.
Why We Love these Bacon Brussels Sprouts
This is such a great side dish for a meal or the holidays. Here is why we love it:
• The bacon is the basting fat. As raw bacon renders in a hot oven, its drippings spread across the pan and coat every sprout. That’s where the savory, smoky flavor comes from.
• High heat means browning, not steaming. At 425°F, the cut sides caramelize quickly while the centers turn tender. Lower temps leave sprouts soft and pale.
• Cut side down equals crispy edges. Flat surfaces touching the hot pan brown far better than rounded sides.
Recipe Ingredients
You only need a handful of everyday ingredients, and you probably have most of them already.
- Brussels sprouts: Look for firm, bright green sprouts about the same size so they roast evenly. Trim the stem end, pull off any wilted outer leaves, and slice in half from top to bottom.
- Bacon: About 8 slices of regular bacon equals ½ pound. Chop it into ½-inch pieces. Turkey bacon works too, but it renders less fat, so keep the full 2 tablespoons of olive oil.
- Olive oil: It helps the sprouts start browning before the bacon renders. If you’re using thick-cut bacon, you can drop to 1 tablespoon.
- Garlic: Fresh minced garlic adds a mellow, roasted flavor. Use more or less to taste.
- Italian seasoning: A dried herb blend that ties the bacon and garlic together.
- Salt and pepper: Go light on the salt since the bacon is salty.
Ways to Change It Up
- Lebanese-style finish: Squeeze half a lemon over the hot pan and add a pinch of Aleppo pepper. This is how my family brightens almost any roasted vegetable, and it cuts the richness of the bacon beautifully.
- Pomegranate molasses drizzle: A teaspoon drizzled on right out of the oven adds a tangy-sweet glaze. Top with pomegranate arils for a holiday look.
- Parmesan: Sprinkle ¼ cup grated parmesan over the sprouts for the last 5 minutes of roasting.
- Balsamic glaze: Drizzle on just before serving. For a fully balsamic version, try my [Roasted Balsamic Brussels Sprouts].
- Maple: Toss with 1 tablespoon maple syrup in the last 5 minutes for a sweet and salty side.
How Do You Make This Brussels Sprouts and Bacon Recipe
Preheat oven to 425 degrees F.
Step 1. Toss everything together. In a large bowl, combine the halved Brussels sprouts, chopped raw bacon, olive oil, garlic, and Italian seasoning. Toss until the sprouts are evenly coated.
Step 2. Spread in a single layer. Transfer to a large rimmed baking sheet. Turn as many sprouts cut side down as you can and leave a little space between pieces. Sprinkle with salt and pepper.
Step 3. Roast and stir once. Roast on the center rack for 25 to 30 minutes, stirring once around the 15-minute mark. They’re done when the bacon is crisp and the cut sides of the sprouts are deep golden brown.
Step 4. Taste and serve. Taste before adding any more salt, adjust seasoning, and serve warm.
Common Mistakes to Avoid
- Crowding the pan. Piled-up sprouts steam in the bacon fat and go soggy. Use a large rimmed sheet pan or split between two.
- Cutting the bacon too big. Large strips stay chewy before the sprouts are done. Chop it into ½-inch pieces so it crisps on the same timeline.
- Salting too early and too heavily. Bacon brings plenty of salt. Season lightly, then taste at the end before adding more.
- Pulling them too soon. You want dark golden, almost charred edges. Pale sprouts taste flat and a little bitter.
- Skipping the trim. Wilted outer leaves burn before the sprouts cook through. Pull them off first.
Make-Ahead and Storage Tips
- Reheating: Reheat in the air fryer at 375°F for 3 to 5 minutes or in a 400°F oven for about 8 minutes to bring back the crispy edges. Skip the microwave, which makes them soft.
- Make ahead: Trim and halve the sprouts and chop the bacon up to 2 days ahead. Store them separately in the fridge, then toss and roast right before serving. They’re best fresh from the oven.
- Holiday timing: Roast them while the turkey rests. Your turkey needs 20 to 30 minutes of resting anyway, which is the perfect window.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
What to Serve With Brussels Sprouts
- Herb Butter Roasted Turkey: At Thanksgiving we like to make turkey. This is my favorite recipe for a moist, flavorful turkey. It pairs wonderfully with the brussels sprouts.
- Slow Cooker Mediterranean Whole Chicken: Pomegranate is an ingredient often found in the Mediterranean diet. It pairs so well with the flavors of that region. This slow cooker chicken would be a nice pairing.
- Baked Cod with Lemon: This lemon cod is flaky, light and so sweet. It pairs really well with the brussels sprouts.
- Slow Cooker Pot Roast: In the cold months I just adore tender pot roast. It is such a nice combination of savory, sweet and warm flavors.
Recipe FAQ
No, you don’t need to. Chop raw bacon into ½-inch pieces and roast it on the same pan with the sprouts at 425°F for 25 to 30 minutes. The bacon renders as it cooks, crisps up, and its drippings coat the sprouts so they brown and caramelize.
Spread them in a single layer with space between pieces, place them cut side down, and roast at high heat (425°F). Crowding the pan traps steam, especially with bacon fat in the mix, so use two pans for a double batch.
Yes, partly. Prep the sprouts and bacon up to 2 days ahead and store them separately. Roast right before serving for the crispiest results, or reheat leftovers in the air fryer to bring back the crunch.
More Brussels Sprout Recipe
Vegetarian
Shaved Brussels Sprouts Salad
Salads
Brussels Sprout Slaw
Vegetarian
Brussels Sprouts with Cranberries
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Roasted Brussels Sprouts with Bacon
Ingredients
- 1 pound brussels sprouts, trimmed and halved
- 1/2 pound bacon (about 8 slices), chopped into ½-inch pieces
- 2 tablespoons olive oil, (1 tablespoon if using thick-cut bacon)
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss the Brussels sprouts, bacon, olive oil, garlic, and Italian seasoning until evenly coated.
- Spread in a single layer on a large rimmed baking sheet, turning sprouts cut side down. Sprinkle with salt and pepper.
- Roast on the center rack for 25 to 30 minutes, stirring once halfway, until the bacon is crisp and the sprouts are deep golden brown.
- Taste, adjust salt and pepper, and serve warm.
Notes
- Don’t crowd the pan. For a double batch, use two sheet pans so the sprouts roast instead of steam.
- Bacon swaps: Turkey bacon works but renders less fat, so keep the full 2 tablespoons of olive oil.
- Make ahead: Prep the sprouts and bacon up to 2 days ahead and store them separately. Roast just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Air fryer at 375°F for 3 to 5 minutes or a 400°F oven for about 8 minutes.
- Lebanese-style finish: Add a squeeze of lemon and a pinch of Aleppo pepper right out of the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A great holiday side dish
These were GREAT! i used 4 slices of thick cut bacon instead of the 6 pieces of regular bacon and it worked out perfectly ? Thank you for the recipe!
So glad you liked them! We are going to make them for Thanksgiving.