Roasted Brussels Sprouts Recipe

Overhead view of roasted Brussels sprouts mixed with crispy bacon bits in a cast iron skillet, with sea salt scattered around.

4.91 from 10 votes

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

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American, French

Keyword: healthy brussels sprout, low carb brussel sprout, Roasted brussel sprouts

Servings: servings

Calories: 170kcal

Author: Scott Groth

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

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