Roasted Brussels Sprouts With Bacon

Roasted Brussels sprouts with bacon are my daughter’s favorite vegetable, and I could happily eat them every day. I avoided Brussels sprouts for decades because of their reputation, but I finally tried them and realized how much I love them when they’re cooked right.

This version keeps it simple. Toss the sprouts with balsamic vinegar and olive oil, lay raw bacon on top, and let the oven crisp everything at once. The bacon renders, the balsamic caramelizes, and you never have to stand at the stove.

If you’d rather skip the bacon, try my Roasted Brussels Sprouts With Pine Nuts. Once the weather warms up, I switch to my Shaved Brussels Sprout Salad With Bacon Vinaigrette.

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Roasting Brussels Sprouts on a Wire Rack Means No Flipping

I used to roast these flat on the pan and flip every single sprout halfway through. Now I set a wire rack inside the pan so hot air reaches the sprouts from every side and they brown evenly on their own.

The bacon fat drips down into the pan instead of pooling around the sprouts, and the bacon crisps on both sides. I use the same setup for my Bacon-Wrapped Dates.

Use a Rimmed Jelly Roll Pan Any Time You Roast Bacon

A jelly roll pan is a baking sheet with a rim on all four sides, and that rim matters here. Raw bacon renders a lot of fat in the oven.

On a flat cookie sheet, that fat runs right off the edge and onto the oven floor, where it smokes and can catch fire. Bacon fat dripping into a hot oven gives me nightmares, so I never roast bacon on anything without a rim.

What You Need for Roasted Brussels Sprouts With Bacon

Use standard-cut bacon, not thick-cut. Thick-cut bacon takes too long to crisp, so the sprouts finish before it does. Hickory- or applewood-smoked bacon is a nice upgrade if you have it, and I like the extra smoke against the sweet balsamic.

Grab plain balsamic vinegar, not balsamic glaze. You toss it with the sprouts before they roast, so its natural sugars caramelize right in the pan. It also cuts through the bacon’s richness.

You’ll also need fresh Brussels sprouts, olive oil, salt, and pepper. Look for sprouts with tightly curled leaves, not open and loose.

How to Make Roasted Brussels Sprouts With Bacon

Preheat your oven to 425 degrees, and set the wire rack inside the jelly roll pan. If you don’t have a wire rack, use a silicone baking mat or line the pan with foil instead.

Trim the dry bottom off each sprout, then pull away any loose or discolored outer leaves. They come off much more easily once you remove the root end.

Halve the small sprouts and quarter the big ones so every piece is about the same size. That way they all finish together, and you don’t end up with some burned and some still hard in the middle.

Toss the sprouts in a large bowl with the balsamic vinegar, olive oil, salt, and pepper. Spread them across the rack in a single layer, cut side up.

Stack the bacon slices and cut them crosswise into matchsticks, then separate the pieces and scatter them over and between the sprouts. Don’t cook the bacon first, since it crisps in the oven right alongside the sprouts.

Roast until the bacon is crisp and the sprouts are deep brown outside and tender inside. Serve them right away.

Try not to pick pieces off the pan and pop them in your mouth before everyone sits down. Confesion time: I always make extra because my daughter and I grab one or two every time we walk past the tray.

What to Serve With Roasted Brussels Sprouts With Bacon

I serve these with my Lemon Roasted Chicken on a regular weeknight and my Perfect Pot Roast when it’s cold out. They’re also an easy green side for Thanksgiving, along with my favorite Mashed Potatoes.

How Long to Roast Brussels Sprouts at 425 Degrees

At 425 degrees, Brussels sprouts with bacon take about 30 minutes on a wire rack, no flipping needed. On a silicone baking mat or foil-lined pan, start them cut-side up for 15 minutes, then flip them cut-side down for the rest of the time so both sides brown.

Why Are My Roasted Brussels Sprouts Soggy?

If your Brussels sprouts come out soft and pale instead of browned, they were probably too crowded. Sprouts piled on top of each other trap their own moisture, so they steam instead of roast.

Place them in a single layer with a little space between each one. Most importantly, use a second pan if you double the recipe or your sprouts just need more space.

Can You Make Roasted Brussels Sprouts With Bacon Ahead of Time?

Yes. Roast them, let them cool, and keep them in an airtight container in the fridge for three to four days.

To re-crisp the sprouts, spread them out so none sit on top of each other, and heat them at 350 degrees for about 10 minutes. Pull them out as soon as they’re crispy again.

The air fryer works the same way. I prefer using mine since I don’t have to use my entire oven for a smaller batch.

Can You Make Roasted Brussels Sprouts With Bacon in the Air Fryer?

Yes, though you’ll need to work in batches so every sprout sits in a single layer. Cook each batch at 400 degrees for 12 minutes, flipping halfway through. Scatter some of the raw bacon over every batch so the bacon grease cooks onto and into the sprouts.

Depending on your air fryer’s design, you may need something to catch the bacon grease at the bottom. Just like in the oven, you don’t want to let bacon grease go where it could cause a fire.

Can You Use Frozen Brussels Sprouts?

I wouldn’t use them (for anything). Frozen Brussels sprouts turn mushy when they thaw, and they never get the crispy outside you want from roasting.

Can You Use Turkey Bacon?

I’d skip turkey bacon, too. Turkey bacon doesn’t have enough fat, so the sprouts don’t get the same flavor as with regular bacon.

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