This Roasted Brussels Sprouts recipe is a treat for anyone who has never had sprouts before or is unfortunate enough to have only tasted the steamed, gummy versions straight from the freezer bag. This was my experience growing up, and it was not something to look forward to. Things changed when I encountered perfectly roasted Brussels sprouts at a restaurant. They were caramelized to perfection and had wonderfully balanced saltiness and subtle sweetness. That was my turning point with Sprouts, and I have been hooked ever since.
This roasted Brussels sprouts with bacon recipe is not only delicious but also easy and quick. The simplicity of the basic recipe is one of its greatest pros—just chop, mix, and roast. The result? A side dish so delicious, you'll be amazed. The shallots, garlic, and, most importantly, bacon transform the sprouts into a delicious side dish that's bursting with flavor. The true magic lies in the harmony of flavors, which are beautifully intensified through roasting. The recipe is so good it'll make Brussels sprouts your new favorite vegetable! And a little tip: make more than you plan to eat. They won't linger long on the table — they're too irresistible!
This recipe is:
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- Low Carb
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- Gluten Free
Table of Contents
8 Reasons to Love This Recipe
This simple recipe made me fall in love with Brussels sprouts. I never imagined they'd be one of my favorite roasted vegetables. You may also love the recipe for many reasons, including:
- A Brussels sprouts recipe that everyone will love… for real!
- Delightfully tasty little gems of flavor.
- The perfect side dish to any roasted meat or casserole dish.
- Simple ingredients and a straightforward recipe.
- Turn bland Brussels sprouts into a go-to side dish.
- It’s low-carb, and my family has no idea!
- Meal-prep-friendly side dish… make and reheat.
- No bitter flavors, unlike other recipes!
Are Roasted Brussels Sprouts with Bacon Low-Carb?
Yes, roasted Brussels sprouts with bacon prepared without additional sugary sauces or ingredients are low-carb-friendly. This recipe has 7 g net carbs per serving, making it deliciously low-carb. You can enjoy it alongside various main meals without worrying about spiking your carb intake.
Also, for in-depth nutritional info and carb breakdown of Brussels sprouts and bacon, check out my articles:
Roasted Brussels Sprouts Ingredient List
To make delicious and crispy roasted Brussels sprouts with bacon, you need these ingredients:
- 1 pound Brussels sprouts, trimmed, damaged outer leaves removed, and sliced in half
- 2 strips cooked bacon, diced fine
- ½ shallot, diced fine (approximately ¼ cup)
- 3 tablespoons olive oil
- 1 tablespoon grated Parmesan (optional but delicious)
- 1 teaspoon granulated garlic powder
- 1 teaspoon kosher salt
Ingredients Substitutions
Roasted sprouts made with the ingredients listed above taste amazing, but you can use the following high-quality substitutions to achieve great results:
- Shallot: Use the same amount of finely diced red onion.
- Bacon: Try my amazing bacon bits. They are fantastic in this recipe. Otherwise, you could use pancetta, Canadian bacon, or even speck.
- Garlic powder: Replace with onion powder. Fresh garlic will burn during cooking.
- Olive oil: Swap it for avocado oil, MCT oil, coconut oil, or clarified butter, my go-to cooking fat.
- Grated parmesan: Use some pecorino Romano or even grated Asiago. This is optional, however, so don’t stress about it.
Additional Ingredients
I love to elevate the bacon Brussels sprouts flavors with these extra ingredients:
- Balsamic vinegar: To make balsamic roasted sprouts, give them a couple of sprays of balsamic vinegar when they are almost cooked (or about ⅛ teaspoons if you don’t have spray balsamic). It adds a great flavor dimension.
- Acid: This is a fairly heavy side dish in terms of fats, so to lighten up the mouthfeel a little, add some acid with a squeeze of fresh lemon juice, lime juice, lemon, or lime zest.
- Spice: Brussels sprouts love a smokey flavor, so I often add a touch of ground chipotle powder. I also like heat in this dish, so I add red pepper flakes (close to the end of cooking) or a pinch of cayenne pepper.
Note: The additional ingredients are optional and not part of the recipe. Use them only to boost the roasted sprouts' flavors. The nutritional information in the recipe card also doesn't involve additional ingredients.
Cooking Tools
To roast Brussels sprouts with bacon to perfection, get the following tools:
- Rimmed baking sheet
- Mixing bowl
- Knife
- Cutting board
- Tongs
- Foil
- Measuring cups and spoons
How To Roast Brussels Sprouts With Bacon In The Oven: Complete Cooking Guide
Cooking Method
- Oven roasting
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Preheat your oven to 375°F (190°C).
- Line a rimmed baking sheet with foil.
- Wash, trim, and cut the sprouts into halves.
- Dice the shallots finely.
- Dice the cooked bacon into bite-size pieces.
- In a bowl, combine all the ingredients EXCEPT the parmesan (if you are using it). Mix well. You want the oil to 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.
Cooking Instructions
- Roast in the preheated oven for 25 minutes or until soft on the top and caramelized on the cut side.
- Serve immediately and enjoy!
Step 1: Trim the very bottom of the stem and slice the brussel sprout in half. Pull off any yellow leaves and discard.
Step 2: Add all the trimmed brussel sprouts to a bowl with the bacon, olive oil, shallots and seasonings. Mix well!
Step 3: Lay the brussels sprouts cut side down on the foil lined baking sheet. It is okay if some of the bacon and shallots are under the sprout.
Step 4: Remove the Brussels sprouts from the oven once they are crispy and golden brown.
💡 My Pro Tips
I have a few tips for cooking perfect oven-roasted sprouts with bacon. First off, move your oven rack to the second position from the top of the oven. Here is why:
- The top of the oven is consistently hotter, allowing the Brussels sprouts to cook more quickly.
- We want the 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 sprouts, but the shallots will most likely burn.
When making oven-roasted sprouts, you can safely turn the heat up to 400°F (200°C), but I kept it at 375°F (190°C) for this recipe because I didn't want the shallots to burn. If we were cooking these with an ingredient like thick-sliced spring onions (which are also delicious with Brussels sprouts!), I would roast them at 400°F (200°C) without fearing the onion would burn too quickly.
The oven cooking times may vary depending on the size of your veggies. Expect a longer cook time for larger sprouts and a shorter one for smaller. 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 lying around before you start cooking (not the yellow or damaged leaves), go ahead and add them to the mixture with the oil. Once they are roasted, they will be crispy and delicious.
Serving Oven-Roasted Brussels Sprouts
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 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.
⏲️ Time-Saving Tips
- Buy pre-trimmed sprouts to save prep time. Trimming and cleaning these little guys takes time!
What To Serve With Roasted Brussels Sprouts?
Roasted sprouts are a wonderful healthy side dish that tastes fantastic with several dishes. My favorite pairings are:
- Lemon Roasted Chicken: This chicken's bright citrus and savory flavors perfectly complement the flavors of roasted Brussels sprouts with bacon.
- Porterhouse Steak: This healthy recipe is a hearty choice that contrasts nicely with the savory Brussels sprouts and bacon.
- Pan-seared Pork Chops: The savory pork chops are my go-to recipe with Brussels sprouts and bacon. Pair them for a comforting and flavorful meal.
- BBQ Lamb Chops: The savory and fresh herbaceous flavors of the lamb chops balance well with the richness of the bacon and flavorful sprouts.
Storage and Reheating Instructions
Storing
- These are best enjoyed fresh out of the oven, but if you have leftovers, store them in an airtight container in the refrigerator. They'll stay okay for up to 3-4 days. The sprouts and bacon might lose a bit of their crispness, but the flavors will remain intact.
Freezing
- Freezing is a better option for extending the life of your dish. Once cooled, spread the Brussels sprouts on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container. This method helps to maintain their texture. They can be stored in the freezer for up to 2-3 months.
Reheating
- Oven: Preheat to 350°F (180°C), and spread the Brussels sprouts on a baking sheet. Heat them until they're warmed through and regain some crispness — about 10-15 minutes.
- Microwave: Microwaving is also an option, especially if you are in a hurry, but you might lose some of the crispiness. Microwave in 30-second intervals, checking frequently to ensure they don't become too soft.
Recipe Conclusion
Roasted Brussels Sprouts with bacon is a simple yet sophisticated side dish that pairs well with various meals. This recipe yields perfect roasted Brussels sprouts with a delicious caramelized crispy flavor. It reheats beautifully, making it perfect for meal plans. Make a double batch and freeze half for future enjoyment with your favorite meals.
I love to keep it simple with this recipe, but you can take its flavors over the top with additional ingredients. Add hot pepper for a good kick or a generous drizzle of lemon juice for an intense lemon flavor. Share your cooking experience and results in the comments below. Drop your thoughts and questions as well. I will answer them all.
Other Side Dish Recipes to Try:
Need more ideas for more Brussels sprout recipes? Try these delicious options:
FAQs
Yes, you can roast frozen Brussels sprouts, though their texture may be less crispy than fresh ones. Thawing and drying them before roasting helps improve the texture.
Yes, roasted Brussels sprouts can be a delicious addition to salads. They add a crispy texture and a rich, nutty flavor that pairs well with various greens and dressings.
A cup of roasted Brussels sprouts contains approximately 56 calories, but this can vary depending on added ingredients like oil or bacon.
Roasted Brussels Sprouts Recipe
Ingredients
- 1 pound Brussels sprouts trimmed, damaged outer leaves removed, and sliced in half
- 2 strips cooked bacon diced fine
- ½ shallot diced fine (approximately ¼ cup)
- 3 tablespoons olive oil
- 1 tablespoon grated Parmesan optional but delicious
- 1 teaspoon granulated garlic powder
- 1 teaspoon kosher salt
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Preheat your oven to 375°F (190°C).
- Line a rimmed baking sheet with foil.
- Wash, trim, and cut the sprouts into halves.
- Dice the shallots finely.
- Dice the cooked bacon into bite-size pieces.
- In a bowl, combine all the ingredients EXCEPT the parmesan (if you are using it). Mix well. You want the oil to 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.
Cooking Instructions
- Roast in the preheated oven for 25 minutes or until soft on the top and caramelized on the cut side.
- Serve immediately and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Kristyn says
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.
Scott Groth says
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
Juventa says
This looks SO good!!!
Scott Groth says
Hi Juventa:
They are so good! I just love brussels sprouts!
Hope you are well- take care!
Scott
SandraR says
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 ! š
Scott Groth says
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
Ben Reppucci says
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
Scott Groth says
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
Dan from Platter Talk says
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!
Scott Groth says
Hi Dan:
So nice of you to share your thoughts. Thanks!
Take care,
Scott
Mary says
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. š
Scott Groth says
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
April @ Girl Gone Gourmet says
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 š
Scott Groth says
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
Tina says
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.
Scott Groth says
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
Jennifer says
My husband does not like Brussels sprouts... but I love them! That just means more of your deliciousness for myself!
Scott Groth says
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
Kristina @ Love & Zest says
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.
Scott Groth says
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
Rosemary says
I love Roasted vegetables, and now I can find brussels sprouts in Italy! Can't wait to try this look so good.
Scott Groth says
Hey Rosemary:
Thank you for writing. Did you try making them? How were they?
Have a great day and happy eating!
Scott
Alie says
Do you sprinkle the parm on while cooking or after?
Scott Groth says
Hi Alie- Sorry for the late response! I was having some technical difficulties with my site and didn't get any notifications that comments were happening. You can add the parm on while cooking- it will get nice and golden brown. Thanks so much and enjoy!