Crispy Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts with Bacon – the most delicious holiday side you’ll ever sink your teeth into.

This roasted Brussels sprouts recipe is simple, fast, and full of flavor. Using halved sprouts, olive oil, garlic powder, salt, and pepper, paired with thick-cut bacon finished with a touch of maple syrup, you get a crisp, savory, slightly sweet side dish ready in under 30 minutes.

Roasting is the best way to transform Brussels sprouts: the cut edges caramelize, the interiors soften, and the flavor becomes nutty and slightly sweet. Adding bacon brings smoky, salty richness and a satisfying contrast in texture.

What do roasted Brussels sprouts with bacon taste like?

Roasted Brussels sprouts take on the flavors you season them with—olive oil, garlic, salt, and pepper in this recipe—then caramelize as they roast. When combined with maple-finished bacon, the dish becomes savory with a hint of sweetness, and the bacon adds a meaty, crisp-chewy texture that complements the tender sprouts.

How to Make Roasted Brussels Sprouts with Bacon

This recipe is straightforward and breaks down into three parts: prepare and roast the sprouts, cook the bacon, then toss everything together. Follow the tips below for the best results.

Part 1: Roast Brussels Sprouts

1. Wash Brussels sprouts

Always wash Brussels sprouts to remove any dirt. Place the sprouts in a colander and rinse under cold water. Use your hands or a soft brush to remove grit, then pat them dry so they roast rather than steam.

2. Trim & cut

Trim the dry ends and slice the sprouts in half “hot dog” style. Removing outer leaves is optional; do so only if they are damaged. Halving helps them brown and get crisp edges more quickly than roasting whole sprouts.

3. Oil and season

On a large baking sheet, toss the halved sprouts with olive oil so they are evenly coated. Season with garlic powder, salt, and freshly ground black pepper. Spread them in a single layer to ensure even browning and crisp edges.

4. Roast

Preheat the oven to 400ºF (204ºC). Roast the sprouts for about 25–30 minutes, tossing once halfway through. They are done when the outsides are golden brown and the centers are tender when pierced with a fork. Watch them closely near the end to reach your preferred level of crispiness.

Part 2: Cook Perfect Bacon

While the sprouts roast, cook the bacon. This recipe uses maple-flavored thick-cut bacon for a balance of sweet and savory, but plain thick-cut bacon works well too.

Medium to thick-cut

Choose medium or thick-cut bacon for a pleasant chew and hearty texture. Thin slices can become overly crispy and brittle, while thicker cuts remain meaty and satisfying.

How to cook bacon on the stove

For quick stovetop cooking: slice 1 lb of bacon into 1-inch pieces, then pan-fry over medium-high heat for 8–10 minutes, stirring occasionally. Remove when cooked through but not overly crunchy. Drain excess fat, then toss the bacon with one tablespoon of maple syrup to glaze and add a subtle sweetness.

Part 3: Toss Everything Together

When the sprouts are roasted and the bacon is glazed, combine them while both are hot. Toss to distribute the bacon and any residual syrup evenly through the sprouts. Serve immediately for the best texture and temperature.

Are roasted Brussels sprouts good for you?

Yes. Brussels sprouts are nutrient-dense, high in fiber, and a good source of vitamin C and vitamin K. Roasting them with a moderate amount of a heart-healthy oil such as olive oil preserves nutrients while adding flavor. Keep portion sizes of bacon in mind if you are watching fat or sodium intake.

Are roasted Brussels sprouts good as leftovers?

Absolutely. Leftovers reheat well in the oven or on the stovetop and retain good texture when warmed gently. Store as directed below and reheat until heated through.

How to Store Roasted Brussels Sprouts with Bacon

Allow the dish to cool completely, then transfer to an airtight container and refrigerate. Stored properly, it will keep for 3–5 days.

This recipe was developed and photographed by the author. If you make it, enjoy—and consider sharing how it turned out.