Bacon Brussels Sprouts Recipe

Bacon Brussels Sprouts have saved many a weeknight at my house. You know those evenings when you want something that tastes like a special side, but you also need it to be simple and fast? That’s this dish. It’s one pan, big flavor, and super reliable. If you’re into easy veggie sides with bold flavor, you’ll probably love my clickable favorite too: Crack Green Beans. But today, we’re going to get these sprouts crackly and golden with bacon in the easiest way possible.

What Makes This Brussels Sprouts and Bacon Recipe So Good

Let me cut to the chase. This works because we’re using bacon as both a flavor and a tool. As the bacon cooks, it releases fat that coats the sprouts, so they get those crispy edges everyone fights for. You also get salty, smoky bits in every bite, which is pretty much the dream. The roasting temperature stays high so the sprouts caramelize and sweeten up, balancing the savory bacon. And it all happens on a single sheet pan, which means fewer dishes and less cleanup. Honestly, when I want a guaranteed hit, I make Bacon Brussels Sprouts and watch the pan disappear.

Ingredients You Need for Brussels Sprouts and Bacon

• Brussels sprouts: fresh, firm, about 1.5 pounds. Small to medium size works best for even cooking.
• Bacon: 5 to 6 strips, cut into small pieces. Thick-cut or standard both work.
• Olive oil: just a drizzle to help everything coat evenly.
• Salt and black pepper: start light on the salt because bacon brings plenty.
• Optional but awesome: garlic powder, crushed red pepper, a splash of maple syrup, or a squeeze of lemon.

Simple list, big payoff. If you keep these basics on hand, you can pull this together anytime. Bacon Brussels Sprouts are all about smart pantry moves and a hot oven.

How to Prep Brussels Sprouts for Roasting

Rinse them under cool water and pat dry. Drying is crucial for browning. Trim the tough stem ends and remove any yellowed outer leaves. If your sprouts are large, halve them. If they’re really big, quarter them so everything cooks at the same pace. Keep the flat cut sides facing down on the pan for maximum browning. That’s how you get flavor. I like to preheat the sheet pan in the oven while I prep, so the sprouts sizzle the second they hit the surface.

Step-by-Step: How to Make Brussels Sprouts and Bacon

Prep the pan and sprouts

Heat the oven to 400°F and slide your empty sheet pan in while it preheats. Toss the sprouts with a drizzle of oil, pepper, and a pinch of salt. Add the bacon pieces and toss again. You want a little rendered bacon fat action to help the sprouts cook fast and crisp up.

Roast till crisp and caramelized

Spread everything on the hot pan, cut sides down. Roast for 15 minutes, stir, then roast another 8 to 12 minutes. The edges should look browned and the bacon crisp. If you want extra deep color, give it 2 to 3 more minutes, keeping an eye on it.

Finish and taste

Season with more salt if needed, then add any finishing touches like a drizzle of maple syrup, a squeeze of lemon, or grated Parmesan. Bacon Brussels Sprouts should taste salty, sweet, and a little nutty from the browning. That’s your cue that you nailed it.

How Long to Roast Brussels Sprouts at 400°F

At 400°F, halved Brussels sprouts with bacon usually take 23 to 30 minutes, depending on the size of the sprouts and the thickness of your bacon. Smaller sprouts can finish closer to 20 to 22 minutes. Stir once after the first 15 minutes to keep things cooking evenly. If your bacon is super thick, consider starting it 5 minutes early on the pan, then adding the sprouts.

Flavor Boosters for Brussels Sprouts and Bacon

Keep the base simple and then layer on flavor at the end. A quick splash of apple cider vinegar can brighten everything. A sprinkle of smoked paprika boosts the bacon vibe. Garlic powder adds depth without burning like raw garlic sometimes can. When I’m feeling cozy, I toss in a tiny bit of brown sugar before roasting so the sprouts caramelize even more. Balance is the name of the game, so if you add something sweet, add something tangy too.

Maple-Glazed Brussels Sprouts and Bacon

If you love that sweet and salty combo, go maple. Drizzle 1 to 2 tablespoons of pure maple syrup over the sprouts right after they come out of the oven and toss. The heat helps the syrup hug every piece. For a head start on this flavor profile, check out my clickable favorite twist here: Maple Balsamic Roasted Brussels Sprouts. It’s an easy way to add a glossy glaze without fuss. And yes, it’s ridiculously good with bacon. Bacon Brussels Sprouts with maple is the side dish that gets people hovering by the counter with a fork.

Garlic, Lemon, and Herb Variations

For a bright and savory version, add 1 teaspoon of garlic powder before roasting, then finish with a squeeze of lemon and some chopped parsley. If you have fresh thyme or rosemary, sprinkle a little before the pan goes into the oven so the herbs infuse the oil and bacon fat. Lemon zest at the end adds a clean pop that keeps the dish from feeling heavy.

Balsamic and Parmesan Add-Ins

This combo is a crowd pleaser. After roasting, toss the sprouts with 1 tablespoon of balsamic vinegar, then shower with freshly grated Parmesan. It’s salty, tangy, and a little sweet. If you enjoy balsamic-forward sides, you’ll also like this clickable version for variety: Maple Balsamic Roasted Brussels Sprouts. Add crushed red pepper if you want a gentle kick.

Tips for Crispy Brussels Sprouts Every Time

• Dry the sprouts well. Moisture is the enemy of browning.
• Use a hot pan and a hot oven. Preheating the sheet pan helps.
• Don’t crowd the pan. Give everything space so steam can escape.
• Keep cut sides down for the first part of roasting.
• Stir once, not constantly. Let edges build color.
• Finish with acid like lemon juice or vinegar to balance richness.

These steps turn Bacon Brussels Sprouts from good to great. Small details are everything here.

4 Recipe Variations You’ll Love

Honey mustard: Toss hot sprouts with a quick mix of honey and Dijon for sweet-tangy vibes. Add black pepper.
Buffalo kick: Finish with Buffalo sauce and a touch of ranch or blue cheese crumbles.
Smoky BBQ: Sprinkle smoked paprika and a tiny bit of brown sugar before roasting. Finish with a dash of your favorite BBQ sauce.
Pecan crunch: Toast chopped pecans in a dry skillet and toss in at the end for texture and nuttiness.

Holiday Dinners and Thanksgiving Pairings

This is a side that can hang with turkey, ham, or prime rib. The savory-sweet crunch balances richer mains and creamy dishes like mashed potatoes. For another reliable, crowd-pleasing green side, bookmark and try these clickable Crack Green Beans. Putting both on the table makes the whole meal feel more balanced and colorful.

Weeknight Protein Pairings

Bacon Brussels Sprouts slide right next to roasted chicken thighs, grilled pork chops, or seared salmon. They’re also great with a simple steak and baked potato night. If you’re going plant-forward, serve with crispy chickpeas or a fried egg on top. The bacon adds enough richness that a lighter main still feels satisfying.

Complementary Flavors and Textures

Think creamy, crunchy, and tangy. A dollop of Greek yogurt sauce or a drizzle of garlicky tahini can be a fun contrast. Since sprouts have that natural earthy bite, a sweet element like maple or balsamic rounds them out. If balsamic is your thing, try this clickable refresher for inspiration: Maple Balsamic Roasted Brussels Sprouts. Add toasted almonds or panko breadcrumbs for extra crunch.

Make-Ahead and Meal Prep Instructions

Fridge prep

Trim and halve the sprouts up to two days ahead and store them in an airtight container with a paper towel to absorb moisture. Cut the bacon and keep it separate in the fridge. On cook day, toss, roast, and finish. If you must roast in advance, undercook by 3 to 4 minutes, then reheat in a hot oven to finish crisping.

Freezer prep

I don’t recommend freezing raw sprouts for this recipe because they can get watery. If you have leftovers, freeze them in a single layer first, then move to a freezer-safe bag. Re-crisp in a 425°F oven or air fryer from thawed. The texture won’t be as perfect as fresh, but the flavor still lands.

How to Store and Reheat Brussels Sprouts and Bacon

Best ways to reheat

Oven: 425°F for about 6 to 8 minutes on a sheet pan. This brings back the crispy bits without drying things out.
Air fryer: 390°F for 3 to 5 minutes, checking early so they don’t over-brown.
Skillet: Medium heat with a drop of oil, a few minutes, stirring occasionally.
Microwave: Works in a pinch, but expect soft sprouts. Add a quick skillet finish to re-crisp if you can.

Troubleshooting Common Issues

Soggy sprouts: You probably overcrowded the pan or didn’t dry them well. Use two pans if needed and preheat the pan.
Burned edges, undercooked centers: Your pieces may be too large. Halve or quarter big sprouts so they cook evenly.
Too salty: Use low-sodium bacon or reduce added salt up front. A squeeze of lemon or splash of vinegar helps mellow saltiness.
Not enough flavor: Finish with a bold hit like balsamic, lemon, or maple. Or try a different green side for contrast, like these clickable Crack Green Beans when you want something saucy and savory.

Common Questions

Do I have to use thick-cut bacon? Nope. Any bacon works. Thick-cut takes a bit longer but gives meaty bites. Standard bacon gets crisp faster.
Should I line the pan? If you want super crisp edges, skip parchment and go straight on the pan. For easier cleanup, use foil, but still preheat the pan.
Can I make this without bacon? Yes. Use olive oil and add smoked paprika for a similar vibe. You may want to add a pinch more salt.
What if my sprouts taste bitter? Make sure they’re well browned. Bitter notes fade with caramelization. Finish with acid and a touch of sweetness if needed.
Is 400°F the best temperature? I like 400°F for a balance of browning and control. If you’re in a rush, 425°F works, just watch closely near the end.

A Friendly Wrap-Up You Can Cook Tonight

So that’s my easy path to crackly, savory, golden sprouts that actually get people excited to eat vegetables. Keep it hot, don’t crowd the pan, and lean on bacon to do the heavy lifting. If you want more ideas for technique and flavor, this resource is helpful and approachable: Crispy Roasted Brussels Sprouts Recipe (With Bacon) | The Kitchn. Now go preheat that oven and bring Bacon Brussels Sprouts to the table tonight. You’ve got this, and your sheet pan is about to work magic.

Print