Roasted Brussels Sprouts with Bacon
High-heat roasting transforms Brussels sprouts into deeply caramelized, crispy-edged bites, while smoky bacon adds savory richness that makes every forkful feel indulgent.
Equipment
- Large rimmed sheet pan - 18x13 inch (46x33cm) recommended
- Sharp chef's knife
- Cutting board
- Large mixing bowl
- Measuring spoons
- Wooden spoon or silicone spatula - for tossing
- Parchment paper or silicone baking mat - for easier cleanup
- Box grater - if using fresh Parmesan
- Kitchen shears - optional, for cutting bacon
- Convection oven - optional - if using, reduce temp to 375°F/190°C
Ingredients
- 1.5 lbs fresh Brussels sprouts - 680g, trimmed and halved lengthwise
- 6 strips thick-cut bacon - about 6 oz or 170g, cut into 1-inch pieces
- 3 tablespoons olive oil - 45ml
- 4 cloves garlic - minced
- 0.5 teaspoon kosher salt - 2.5g, or to taste
- 0.5 teaspoon black pepper - 1g, freshly ground
- 0.25 teaspoon red pepper flakes - 0.5g, optional, for a little heat
- 1 tablespoon balsamic vinegar - 15ml, for drizzling after roasting
- fresh grated Parmesan cheese - for serving, optional but highly recommended
Instructions
- Preheat oven to 400°F (205°C). If using convection, reduce to 375°F (190°C). Place rack in center or upper-center position.
- Rinse sprouts and dry thoroughly with a kitchen towel. Trim about 1/4 inch (6mm) off the stem end, slice each in half lengthwise, and discard any yellowed outer leaves.
- Cut bacon crosswise into approximately 1-inch (2.5cm) pieces using kitchen shears or a sharp knife.
- In a large mixing bowl, combine olive oil, minced garlic, kosher salt, black pepper, and red pepper flakes (if using). Add the halved sprouts and toss thoroughly to coat every surface evenly.
- Line a large rimmed sheet pan with parchment or a silicone mat. Arrange sprouts in a single layer cut-side down, leaving space between each one. Scatter bacon pieces evenly across and around the pan.
- Roast for 20-25 minutes total. Do not stir for the first 15 minutes. At the 15-minute mark, flip or toss the sprouts and bacon, then continue roasting for another 8-10 minutes until deep golden-brown and crispy.
- Remove from oven and immediately drizzle with balsamic vinegar. Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving platter, grate Parmesan over the top if using, and serve immediately.
Notes
- Dry the sprouts completely: Moisture = steam, and steam = soft sprouts. Pat them completely dry after washing for the best caramelization.
- Don't crowd the pan: Leave space between the sprouts so hot air can circulate freely. If your pan feels crowded, use two pans.
- Use thick-cut bacon: Regular thin bacon can overcook and burn before the sprouts are done. Thick-cut bacon renders perfectly in the same time it takes the sprouts to roast.
- Add balsamic at the end: Balsamic vinegar added before roasting can burn and turn bitter. Always add it as a finishing drizzle after the pan comes out of the oven.
- Substitution for fresh garlic: If you're worried about the garlic burning, substitute 1/2 teaspoon (1g) of garlic powder instead and toss it directly with the oil.
- Make-ahead tip: Trim and halve the sprouts and cut the bacon up to 24 hours in advance, storing them separately in the refrigerator. Roast fresh right before serving for best results.
- Vegetarian version: Replace bacon with 1 teaspoon smoked paprika in the olive oil mixture and add smoked almonds or sunflower seeds for crunch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 8-10 minutes or in an air fryer at 375°F for 4-5 minutes to restore crispiness.
- Repurposing leftovers: Chop up leftover sprouts and bacon and use as a topping for grain bowls, mix into scrambled eggs, or toss with pasta and a little pasta water.