If you love roasted brussels sprouts, give this recipe a try. If you have never had them before... you're going to love them after trying this recipe! We're going to add in some shallots, bacon and garlic to really intensify the flavors.
This roasted brussels sprouts recipe is gluten free, paleo, low carb and tastes so good it should be illegal.
NOT ALL ROASTED BRUSSELS SPROUTS ARE EQUAL.
As you know by now, I'm a huge fan of the brussel sprout. I'll tell you a quick story as to why. When I was growing up we ate frozen brussel sprouts that were typically steamed right out of the package. They were gummy and really quite nasty. Then one day I tried a wonderful roasted brussels sprout at a restaurant. It was caramelized to perfection with a wonderful saltiness and that subtle sweetness you can only get from a sprout. I was hooked.
This recipe has a lot of things going for it. First, it is extremely easy to make. Chop, mix and roast. Second, it is so full of complimentary flavors. These flavors are intensified through the roasting process. The result is that you're going to flip over how good it tastes. My suggestion is to make more than you think you'll need because these aren't going to hang around the table for long.
OVEN ROASTED BRUSSEL SPROUTS
We are going to cook the brussel sprouts in the oven for this recipe. I moved my rack to the second position from the top in the oven. I did this for a couple reasons. First, it is consistently hotter at the top of the oven which will allow for the brussels sprouts to cook more quickly. Second, I want the brussels sprouts to caramelize but do NOT want the shallots to burn. If we move the rack toward the bottom, we'll get a better caramelization on the brussels sprout, but the shallots will most likely burn.
When making oven roasted brussels sprouts, you can turn the heat up to 400 degrees safely, but I kept it at 375 for this recipe. The reason for this is tied to why I put the rack near the top of the oven. I don't want the shallots to burn. If we were cooking these with an ingredient like thick sliced spring onions (which are also delicious with brussel sprouts!), I would roast them at 400 degrees without fearing the onion would burn too quickly.
QUICK COOKING TIP: Don't let these little dudes sit around too long. My wife and I ate a bunch of them right off the sheet pan and they were absolutely and ridiculously delicious. However, I wasn't ready to take the final pictures of them yet (I was in the middle of cooking another recipe) so they sat. I reheated them for the photo shoot and they were still delicious. Then they sat until it was time for dinner and I reheated them again. This time they felt a little tired. The moral of the story: eat them right out of the oven for the best results.
ROASTED BRUSSELS SPROUTS WITH BACON
This oven roasted brussels sprouts recipe is made with bacon, shallots, garlic and a little bit of love. It is the perfect, full-flavored side dish.
Author: Scott G
Ingredients
- 1 LB Brussels Sprouts,, trimmed and sliced in half
- 1 teaspoon Kosher Salt
- ½ Shallot,, diced fine (approximately ¼ cup)
- 2 Strips Cooked Bacon,, diced fine
- 1 teaspoon Granulated Garlic Powder
- 3 tablespoon Olive Oil
- 1 tablespoon Grated Parmesan, (optional, but delicious)
Instructions
- Preheat your oven to 375 degrees. Line a rimmed baking sheet with foil.
- In a bowl, combine all the ingredients EXCEPT the parmesan (if you are using it). Mix well. You want the oil to really coat the cut side of the sprout.
- Lay the brussels sprouts cut-side-down on the baking sheet. Toss the other ingredients onto the sheet as well. If there is some bacon or shallot under some sprouts, don’t worry about it.
- Roast in the oven for 25 minutes or until soft on the top and caramelized on the cut side.
- Serve immediately and enjoy!
Notes
Roasting times may vary based on the size of your brussels sprouts. Expect shorter cook time for smaller sprouts and longer for larger. I’ve seen HUGE sprouts out there!
Placing the sprout cut-side-down will prevent it from drying out and provide a wonderful caramelization. It is worth the extra 30 seconds it takes to turn them all over.
If you have a lot of green leaves laying around before you start cooking (not the yellow or damaged ones), go ahead and add them into the mixture with the oil. They will be crispy and delicious once they are roasted.
Nutrition Information
Yield
4Amount Per Serving Calories 163
FINAL THOUGHTS ON THE ROASTED BRUSSELS SPROUTS RECIPE:
This is one of my favorite brussels sprout recipes. I also love just how simple it is to make. If you're looking for some other sprout recipes, check out my Balsamic Honey Roasted Brussels Sprouts, or these Sauteed Brussel Sprouts or enjoy this Brussels Sprouts Hash with Bacon and Slow Cooked Eggs recipe at your next brunch.
I hope that you give these little green bites of deliciousness a try. Let me know what you think!
I love brussel sprouts. I made my own version of the honey and balsamic brussel sprouts as well - so good! And they are definitely not all created equal.
Hi Kristyn:
You're right- they aren't created equal! I love honey and balsamic sprouts too. I'm working up yet another recipe for creamed brussels with leeks, garlic and shallots. Not sure how it is going to turn out, but I have to give it a try!
Have a great day in the kitchen-
Scott
[…] GET THE RECIPE […]
This looks SO good!!!
Hi Juventa:
They are so good! I just love brussels sprouts!
Hope you are well- take care!
Scott
I was never fan of Brussel sprouts until I discover cooking them with bacon !! I like to use pancetta for more flavor and garlic oil if do them in my cast iron skillet when I don't want to use the oven. Wonderful site ! 🙂
Hi Sandra:
I love using garlic oil when making this recipe too. It is just so delicious. If you like heat, next time try it with the pancetta and garlic oil along with some crushed red peppers or red pepper flakes. I add the flakes in as the oil is cooking to distribute the flavors more evenly- so good!
Thanks for writing and happy eating!
Take care,
Scott
[…] are a couple alternate brussels sprouts recipes for you to take a look at: Roasted Brussel Sprouts with Bacon or this super simple Sauteed Brussel Sprouts recipe. If you’re looking for something […]
1TBSP Kosher salt for 1 lb of brussel sprouts seems excessive. Especially since the bacon will bring a little salt to the party as well. Is that correct?
Thanks,
Ben
Hi Ben:
You're absolutely right. We have been moving my recipes to a new software and I must have transcribed it incorrectly! Thank you for catching that for me- otherwise it would be WAYYY too salty.
Have an excellent day-
Scott
[…] Roasted Brussel Sprouts with Bacon […]
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Holy delicious! This is very similar to the way we love our Brussels sprouts, thanks for showcasing this taste sensation for the world to see!
Hi Dan:
So nice of you to share your thoughts. Thanks!
Take care,
Scott
My love affair with brussels sprouts began after trying steamed in the grade school cafeteria haha. It's a serious obsession. Looking forward to giving this roasted sprouts recipe a go. 🙂
Hey Mary:
If you love steamed brussels sprouts, you will adore these roasted babies! I couldn't stand the steamed brussel sprouts as a kid, they were absolutely awful. You simply need to try these. Let me know if they are any different.
Thanks for writing your thoughts on this recipe!
Scott
I've served roasted Brussels sprouts to die-hard Brussels sprouts haters and they always clean their plates surprised at how good they are - always makes me happy! They really are little bites of joy - I love mine with balsamic, but I haven't tried them with bacon, which seems like such a crime to me right now. Need to remedy that! Great recipe, Scott 🙂
Hi April,
I know that feeling of happiness when you're cooking something for the skeptics and they ask you for seconds... Oh, the satisfaction I feel when that happens. Crispy bacon seems to compliment the brussels sprouts so well. Try it and tell me how you feel about it.
Have an amazing day in the kitchen.
Scott
Of course, I'll eat these right out of the oven! I can't imagine letting them sit around, they look delicious and I wouldn't be able to help myself but to finish the entire pan.
Hi Tina:
Haha, did you get the chance to try them out? How did the recipe go?
Thanks for posting.
I hope you have a sunny day!
Scott
My husband does not like Brussels sprouts... but I love them! That just means more of your deliciousness for myself!
Hey Jennifer:
Thank you! Did you try making him this recipe? He won't be able to resist that crispiness and those bits of bacon. I know I can't!
Have a wonderful day!
Scott
Growing up, brussels were THE worst. I hated them. Passionately. If adulting has taught me anything of value, its that my childhood did brussels wrong. This recipe is doing it right.
Hi Kristina:
I know exactly what you're talking about. I can still taste those gummy steamed brussels sprouts that made me gag every time I tried to eat them. But that taste fades away with every brussels sprout that I'm popping in the oven. So happy to share them with you.
Have a fantastic day in the kitchen!
Scott
I love Roasted vegetables, and now I can find brussels sprouts in Italy! Can't wait to try this look so good.
Hey Rosemary:
Thank you for writing. Did you try making them? How were they?
Have a great day and happy eating!
Scott
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