These caramelized Brussel Sprouts roasted with Bacon make for the easiest side dish you can cook. This side dish is the perfect combination of salt and sweet, crunchy and soft, healthy and indulgent!! We love it as a side for family dinners or even the Holidays!
While this recipe would be perfect without bacon too, I love the indulgence of marrying the sweet caramelized flavors of maple roasted Brussel sprouts with the smoky, salty flavors of bacon!!
If serving these roasted sprouts with bacon for Thanksgiving, I suggest to add some pecans and even sage. This side dish will fit in perfectly with the other sides on the Holiday table:).
Let’s Talk about Ingredients!
So this side dish has very few ingredients and you can vary things a bit to your taste. Here are the ingredients I used for roasted Brussel Sprouts with Bacon.
- Brussel Sprouts – I try to roast no more than 2 lbs, usually 1-2 lbs because I don’t want to overcrowd the baking tray.
- Bacon – good quality bacon makes a difference. I sear the bacon strips for few minutes, drain the fat then cut into bite size and add to baking tray.
- Olive oil – extra virgin olive oil.
- Maple syrup – 3-4 tablespoons real maple syrup. You can also use honey instead of maple syrup.
- Sea Salt – I’m partial to sea salt, especially the Mediterranean types but you can use any salt you like, just adjust accordingly.
- Black pepper – you won’t regret if you use freshly grated.
- Optional – other ingredients that you can mix and match in this recipe are minced garlic, pecans, sage, Dijon mustard etc.
How to Make the Perfect Roasted Brussel Sprouts with Bacon?
The process is very easy and I’ll walk you through it.
- Step 1 – rinse the Brussel Sprouts and place on a colander. Cut the head and slice them in half. Add them to a mixing bowl.
- Step 2 – Marinate the Brussel sprouts with maple syrup, olive oil, salt, pepper and any other ingredients.
- Step 3 – partially cook the bacon in a pan, just sear it lightly on both sides till it releases some of the grease. Drain grease, then chop bacon in bite size pieces.
- Step 4 – arrange the Brussel sprouts and bacon on a single layer in the baking sheet. Bake for about 20 minutes at 400 degrees F (about 200 degrees C), flip the sprouts then bake for another 5 minutes. Let cool a bit then serve as desired:).
Sonila’s Tips and Notes
Here are some extra tips that will help you achieve the perfectly caramelized Brussel sprouts with bacon!!
- Don’t overcrowd the baking sheet, sprouts and bacon should be single layer.
- Baking time can vary on size of Brussel sprouts. Check often and flip when sprouts are light golden brown.
- Feel free to add more flavor like garlic, dijon mustard or soy sauce to your taste.
- You can replace mapley syrup with honey.
- Store the leftovers in the refrigerator for 3-4 days in an airtight container.
- Warm up the leftovers in a medium heated cast iron skillet for best results.
Roasted Brussel Sprouts with Bacon
- 1.5 lbs Brussel sprouts
- 2 tbsps olive oil extra virgin
- 3 tbsps maple syrup
- 0.5 tsp sea salt adjust at serving time for taste
- 0.5 tsp freshly grated black pepper
- 6 bacon strips
- Rinse and place Brussel sprouts on a colander to air dry if you have enough time. If you're in a hurry, pat them dry.
- Trim and halve the Brussel sprouts, add them to mixing bowl.
- Pour olive oil, sea salt, freshly grated black pepper and maple syrup over the sprouts. Mix well and let marinate a little on the side.
- Place bacon on a skillet in medium heat, sear for a little bit on both side until fat starts melting. Drain the fat and place bacon on a cutting board. Cut roughly in bite size pieces.
- Arrange the Brussel sprouts on a single layer, flat side down on a baking sheet. I like to use parchment paper on the baking sheet. Then spread the bacon bits around all the sprouts.
- Pre-heat oven to 400 degrees F. Place the baking sheet inside on the middle rack and roast for about 15-20 minutes depending on the size of the Brussel sprouts. Once the flat side is golden brown, flip over and roast for another 5-8 minutes to the crispiness level you like. Serve warm on a platter as a side dish:). Enjoy!
- Store leftovers in an airtight container for 3-4 days in the refrigerator.
- Warm up leftovers in a cast iron skillet. Microwave is an option too but it can make the sprouts a little mushy.
- You can double the recipe but make sure to use an extra large baking sheet because sprouts can’t be overlapping, they need to be single layer. Or roast them in batches.
- For extra caramelized taste you can add extra maple syrup to your taste.
Olive oil and fat from the bacon will help crisp up the Brussel sprouts. Also, you want to make sure they’re fully dry after you rinse them. Any water on the baking pan will make them steam instead of roasting and getting that golden brown hue.
My tips for getting great tasting Brussel sprouts at home are as follows:
– Make sure they air dry or pat them dry after rinsing.
– Use a flat baking sheet, not a deep one. You want the moisture to escape not get trapped and stem the sprouts.
– Flip them after about 15 -20 minutes (depends on their size).
– Keep them in a single row on the baking sheet, not overcrowding each other.
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More Recipes from My Blog
If you’re looking for additional recipes for your Holiday gatherings, feel free to check some of my other recipes.
- Apple Bourbon Cocktail
- Broccolini with Almonds
- Sweet Potato Casserole with Marshmallows and Pecans
- Phyllo Cups with Sweet Potatoes
- Roasted Turkey Breast
- White Wine Gravy