Go Back
Delicious Bacon Brussels Sprouts are the star of this featured image, showcasing their crispy bacon and tender sprouts.
Lady Maria

BEST Bacon Brussels Sprouts

Transform your view on Brussels sprouts with this recipe! Salty bacon, roasted Brussels sprouts, and a touch of maple syrup create a flavor explosion. This simple and quick side dish is perfect for any occasion and will convert even the biggest Brussels sprouts skeptics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds Brussels sprouts, trimmed and halved or quartered if large
  • 6-8 slices bacon, cut into lardons small strips
  • 2 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons maple syrup optional
  • 1 tablespoon balsamic vinegar optional
  • Salt, to taste
  • Pepper, to taste
  • Pinch red pepper flakes optional

Equipment

  • Large bowl
  • large skillet
  • paper towels
  • baking sheet
  • Oven
  • knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Trim the ends of the Brussels sprouts and remove any yellow or wilted outer leaves. Halve or quarter them, depending on their size.
  3. In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.
  4. Add the minced garlic to the skillet with the bacon fat and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  5. In a large bowl, toss the Brussels sprouts with the garlic-infused bacon fat, olive oil, salt, pepper, and red pepper flakes (if using). Make sure the Brussels sprouts are evenly coated.
  6. Spread the Brussels sprouts in a single layer on a baking sheet. If they’re too crowded, they’ll steam instead of roast.
  7. Roast in the oven for 20-25 minutes, or until the Brussels sprouts are tender and browned, flipping halfway through.
  8. Remove the Brussels sprouts from the oven and drizzle with maple syrup and balsamic vinegar (if using). Crumble the cooked bacon over the top.
  9. Place the baking sheet back in the oven for another 5 minutes, or until the maple syrup and balsamic vinegar have caramelized slightly and the bacon is warmed through.
  10. Serve immediately. Garnish with extra crumbled bacon or a sprinkle of red pepper flakes, if desired.

Notes

Don't overcrowd the pan; use two baking sheets if necessary. A little char on the Brussels sprouts is good. Adjust seasoning after roasting. For less bitterness, soak the sprouts in cold water for 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 10-15 minutes. Variations include spicy (cayenne pepper), balsamic glazed (reduced balsamic vinegar), Parmesan (grated Parmesan during the last few minutes of roasting), and apple (diced apples during the last 10 minutes of roasting).