Pin it This dish features Brussels sprouts trimmed and halved, tossed with olive oil, salt, pepper, and garlic powder. Chopped beef bacon is spread over and roasted at high heat until sprouts turn golden and crispy while the bacon cooks through. Optional balsamic glaze adds a hint of sweetness to finish, providing a delightful balance of savory and caramelized flavors. Perfect as a side for any meal, it’s quick to prepare, serving four with easy steps for a flavorful experience.
The first time I made these Brussels sprouts, my brother actually asked if I'd ordered them from a restaurant. The smell of beef bacon rendering down with roasting sprouts filled the whole kitchen with this incredible savory aroma that had everyone gathering around the oven door.
Last Thanksgiving, I made three batches because they disappeared so fast. My aunt who swore she hated Brussels sprouts her entire life actually went back for thirds and asked for the recipe right there at the dinner table.
Ingredients
- Brussels sprouts: Fresh ones feel heavy for their size with tight bright green leaves and no yellowing
- Beef bacon: Chop it into small pieces so it renders evenly and creates these amazing crispy bits throughout
- Olive oil: Helps everything get that perfect golden brown color and prevents sticking
- Kosher salt: The coarse crystals stick better and give you that perfect salty crunch on edges
- Garlic powder: Sprinkles evenly unlike fresh garlic which can burn at high heat
- Balsamic glaze: That final drizzle adds this sweet tangy finish that makes everything pop
Instructions
- Get your oven ready:
- Crank it to 425F and line a baking sheet with parchment paper for easy cleanup
- Coat everything well:
- Toss halved sprouts with oil and seasonings in a big bowl until every piece is glistening
- Arrange for success:
- Spread sprouts in a single layer and scatter beef bacon all over the top
- Roast until perfect:
- Cook 20 to 25 minutes stirring halfway until sprouts are golden with crispy edges
- Add the finishing touch:
- Drizzle with balsamic glaze if you want that restaurant style presentation and serve while hot
Pin it These have become my go to for dinner parties because they reheat beautifully and actually taste better the next day when those flavors have had time to meld together.
Making Ahead
You can trim and halve the sprouts up to two days in advance and store them in a sealed container in the refrigerator. The beef bacon also chops nicely ahead of time and keeps well wrapped tightly.
Variations
Sometimes I throw in some halved shallots or whole garlic cloves during the last 10 minutes of roasting for extra sweetness. A handful of grated Parmesan over the top right as they come out of the oven creates this amazing salty crust.
Serving Suggestions
These pair beautifully with roasted chicken or seared steak for a complete meal. They also work great alongside holiday ham or as part of a festive feast with other roasted vegetables.
- Transfer leftovers to an airtight container and keep refrigerated up to 4 days
- Reheat in a 375F oven for 10 minutes to restore that crispy texture
- The microwave makes them soggy so avoid that reheating method
Pin it Theres something so satisfying about hearing that first crunch when someone bites into these perfectly roasted sprouts.
Recipe FAQs
- → How do I get Brussels sprouts crispy?
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Tossing the halved sprouts in olive oil and roasting at 425°F helps achieve a caramelized, crispy texture. Stirring halfway through ensures even cooking.
- → Can I substitute the beef bacon with other meats?
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Yes, turkey bacon works well as a leaner alternative. You can also omit bacon for a vegetarian option, though it will change the flavor profile.
- → Is balsamic glaze necessary?
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The balsamic glaze adds a sweet and tangy finish but is optional. It complements the savory notes of the sprouts and bacon nicely.
- → What tools are needed for preparation?
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A baking sheet, large mixing bowl, sharp knife, and parchment paper are useful for easy handling and cleanup during roasting.
- → How long should I roast the dish for best results?
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Roast at 425°F for 20–25 minutes, stirring once midway, until sprouts are golden and bacon is cooked through. Broiling for 2–3 minutes can add extra crispiness.
