Brussels Sprouts With Bacon

Name: Bacon and Brussel Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 pounds fresh Brussels sprouts ( (look for larger so the bacon can get crispy)); 4 ounces bacon, (diced); 2 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/4 tsp EACH garlic powder, pepper; 1 1/2 tablespoons balsamic vinegar; 1 1/2 teaspoons honey; 1/2 -1 teaspoon sriracha

Brussel Sprouts and Bacon are an easy 30-minute side dish perfect for every meal—and with my balsamic honey sriracha glaze, you will crave them for every meal! I’ve also included multiple variations to fit your mood and preferences. Follow along for tips, tricks, and the perfect technique for truly crispy bacon and caramelized sprouts (no sad, overcooked, mushy morsels in this recipe!).

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Brussel sprouts with bacon in a bowl showing how crispy they are

Why you’ll Love Bacon Brussel Sprouts

CARAMELIZED: This recipe is nothing like the mushy, overcooked Brussels sprouts you may remember—roasted at high heat, they turn out nutty, caramelized, and tender-crisp.
HANDS-OFF SIDE: Roasting the sprouts with the bacon creates crispy, evenly cooked sprouts and bacon with minimal effort, freeing you up to prepare the rest of your meal.
SHOCKINGLY QUICK: They require less than 10 minutes of prep and a cooking time of less than 23 minutes, making them a perfect easy side when you don’t know what to make.
ENDLESSLY ADAPTABLE: The recipe offers endless flavor variations to suit your mood or to pair with any entrée.
HONEY SRIRACHA OPTION: They feature a balsamic honey sriracha glaze, my favorite show-stopping way to serve them.

Bacon Brussel Sprouts Recipe Ingredients

Let’s take a closer look at what you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Brussels Sprouts: You will need 1 ½ pounds for this recipe. Look for larger sprouts so they take a little longer to roast, allowing the bacon to get crispy. Look for the freshest green sprouts with a white base that is firm to the touch. Always avoid any moist, soft, or moldy sprouts. Browning of the edges of the leaves and a lightening of the green color are also indications they are going bad. An old sprout will smell rather harsh, like old cabbage, and lose any sweetness and taste rather sour. So, set yourself up for success and choose the brightest, freshest Brussels sprouts.
Bacon: Thick-cut bacon is ideal because it retains its texture and flavor during roasting, adding hearty, crispy bites that balance the tender sprouts. Its rich flavor also infuses the sprouts more effectively. Avoid regular/classic cuts because its thinner profile gets lost in the dish.
Olive oil: For more flavor, use extra virgin olive oil. You can also use any of your favorite baking oils, such as avocado oil or grape seed oil, but you MUST use oil for crispy, caramelized sprouts.
Salt: This is a MUST; otherwise, your Brussels sprouts will taste bland. You can use more or less to taste, but I like mine salty like French Fries. The recipe specifies kosher salt, so you will need less if using sea salt or table salt. If your cooked sprouts taste like they are missing something, it is probably salt, which is an easy fix!
Pepper: Use more or less to taste. You can always add more salt and pepper to taste after roasting.
Garlic: I use garlic powder because it distributes more evenly throughout the veggies. Minced garlic is likely to burn at such high oven temperatures.
Balsamic Honey Sriracha Glaze: This is optional but is as simple as mixing a little balsamic, honey, and sriracha together. Its sweet heat is sensational with the salty bacon and caramelized sprouts and it is easy to add more or less to taste.

How to Make Brussel Sprouts With Bacon

Let’s take a closer look at how to make Bacon Brussels Sprouts with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Trim. Trim off the very bottom of the stalk, then peel off the flimsy outer leaves. Cut the sprouts in half lengthwise through the stem. Brussels sprouts will retain their shape even if they are halved due to their tightly packed leaves.

showing how to make Brussel sprouts with bacon by trimming the end off of the sprouts, then cutting them in halve

Step 2: Season. Add the sprouts to the foil-lined baking pan and drizzle with olive oil. Sprinkle with salt, pepper, garlic powder (and any other desired seasonings) and toss until evenly combined.

showing how to make Brussel sprouts with bacon by drizzling with olive oil and tossing with spices

Step 3: Arrange. Spread the Brussels sprouts in a single layer, cut side down so they aren’t touching. Evenly sprinkle the bacon pieces in between the sprouts.

showing how to make Brussel sprouts with bacon by arranging them in a single layer on a baking sheet

Step 4: Bake. Bake for 18-23 minutes or until the sprouts reach your desired
tenderness. If the bacon isn’t crispy when the sprouts are done, remove the sprouts and continue to the desired crispiness.

showing how to make Brussels sprouts with bacon by roasting until crispy

Step 5: Glaze. Whisk the balsamic, honey, and sriracha in a small bowl. Drizzle over the cooked sprouts and toss to combine. Dig in!

showing how to make Brussel sprouts with bacon by drizzling with honey sriracha glaze

Tips For Making Bacon and Brussel Sprouts

Use Fresh Brussels Sprouts: Set yourself up for success by using the freshest Brussels Sprouts—not ones hanging out in your fridge for days and days. Fresh sprouts are firmer and, therefore, more likely to crisp up. They soften as they sit in the refrigerator, which is a losing battle to reverse in the oven.
Uniform Sprouts: Instead of grabbing a to-go bag, try to select individual sprouts of similar size.
Dry the Brussels Sprouts: After rinsing veggies, pat them very dry with a clean kitchen towel or the winning combo of salad spinner and a clean kitchen towel. Any moisture left on the sprouts will inhibit the roasting process and render them soft and even mushy. The dryer the sprouts, the crispier they will become.
Dice the Bacon Small: Aim for ¼ inch so the bacon can get crispy at the same time it takes to cook the sprouts.
Cook at High Heat: 400 degrees F is ideal for the Brussels Sprouts and Bacon. They crisp up on the outside as their surface caramelizes for a wonderfully nutty flavor while their inside becomes tender.
Space Apart. Don’t let the sprouts overlap or touch; they will steam instead of roast. Use two pans if needed versus letting them be too close to each other.
Don’t Overcook: We are looking for caramelized golden Brussels sprouts that are not burnt or mushy. Several factors affect the tenderness of sprouts, such as moisture, freshness, size, and actual oven heat. It is far better to underbake than overbake. I suggest testing a sprout after 18 minutes and continuing to roast as needed.
Broil as Desired: If your sprouts aren’t as crispy as you’d like, broil them for a few minutes at the end of roasting.
Cook Bacon Until Crispy: Various varieties and brands of bacon will crisp up differently. If you find your sprouts are tender, but your bacon isn’t as crispy as you like, simply remove the sprouts from the pan and continue to cook the bacon until crispy.
Reserve Any Wet Ingredients: Save liquid ingredients such as honey, Sriracha, balsamic, or lemon juice until after roasting. Adding these wet ingredients to the sprouts before they are cooked will never dry out and crisp up.

showing how to serve Brussel sprouts and bacon on a platter

Bacon Brussel Sprouts Recipe Variations

Balsamic: Omit the honey and sriracha and toss just 1 ½ tablespoons of balsamic vinegar after roasting.
Honey Balsamic: Toss roasted sprouts and bacon with 1 ½ tablespoons of balsamic vinegar whisked with 1 ½ teaspoons of honey after cooking.
Lemon Parmesan: Add ¼ teaspoon dried thyme and ¼ teaspoon dried with the other spices before roasting. Toss roasted sprouts with one tablespoon of lemon juice, two teaspoons of lemon zest, and optional two tablespoons of finely grated Parmesan cheese.
Maple Dijon: After they finish cooking, toss roasted sprouts and bacon with one tablespoon of balsamic whisked with two teaspoons of Dijon and one teaspoon of pure maple syrup.
Cranberry Walnut: Roast with cranberries and walnuts on a large baking sheet for a sweet and nutty contrast.

Brussels sprouts with bacon served in a bowl showing how crispy they are

What to Serve With Brussel Sprouts and Bacon

Brussels sprouts and bacon pair beautifully with everything from chicken to pork to beef! Here are a few dishes to serve with this winning side:

Storing Bacon Brussel Sprouts

Roasted Brussels sprouts and bacon, stored in an airtight container, can last up to 3-4 days in the refrigerator.

How to Reheat Brussel Sprouts and Bacon

To reheat in the oven: Place them on a baking sheet and bake in a 350°F oven for about 10 minutes to restore their crispiness.

To reheat in the air fryer: Set the temperature to 350°F. Place the sprouts in a single layer in the air fryer basket, avoiding overcrowding to ensure even crisping. Heat for 3-5 minutes, shaking the basket halfway through to reheat them evenly. This method restores their crispiness while warming them through without overcooking.

Brussel sprouts with bacon FAQs

WHAT ARE BRUSSELS SPROUTS?

Brussels Sprouts are delicious, nutrient-packed leafy winter vegetables in season from fall through late winter, so that is why you are seeing them everywhere this time of year! Despite being the most hated vegetable in the US (due to poor preparation), Brussels Sprouts are delicious roasted, stir-fried, or sautéed – as long as they are not overcooked.

Brussels sprouts are named after Brussels, Belgium, where they were heavily cultivated and popularized in the 16^th century. They look like mini cabbages because they are part of the same family. Cabbages, however, are heads that grow out of the ground, whereas Brussels sprouts are buds that grow along the length of a thick, fibrous stalk.

WHY DO BRUSSELS SPROUTS TASTE BITTER?

If you are not a fan of baked Brussels Sprouts or don’t think you are a fan, it’s likely because you have eaten overcooked Brussels Sprouts. When Brussels sprouts are overcooked, they turn unappetizingly squishy and develop a bitter and sulfur flavor reminiscent of rotten eggs.

This is because Brussels Sprouts contain healthy glucosinolate compounds. The longer they’re cooked, the more sulfur they release – hence the bad rap.

So DON’T OVERCOOK your Brussels Sprouts, and you will have a deliciously crisp-tender, caramelized cabbage-like vegetable that is a blank canvas for all sorts of aromatics and other yumminess—shallots, onions, garlic, herbs, lemon juice, balsamic, Dijon, Parmesan, bacon, pistachios, pine nuts, pecans—the possibilities are endless!

HOW DO I STORE FRESH BRUSSELS SPROUTS?

To store fresh Brussels sprouts, keep them unwashed in a plastic bag in the crisper drawer of your refrigerator. The plastic bag helps maintain their moisture while the crisper’s cool, slightly humid environment keeps them fresh for longer. Whole Brussels sprouts on the stalk can last up to two weeks, while loose sprouts typically stay fresh for about one week. Avoid washing them before storage, as excess moisture can cause them to spoil more quickly. Use them as soon as possible for optimal freshness, and if any outer leaves start to yellow, peel them away before cooking.

Are Brussels Sprouts healthy?

Yes, Brussels sprouts are very healthy! They’re packed with vitamins, especially vitamin C and vitamin K, which support immune health and bone strength. They’re also high in fiber, aiding digestion and promoting a feeling of fullness. Additionally, Brussels sprouts are rich in antioxidants and contain compounds that may help reduce inflammation and protect against certain diseases. Low in calories but nutrient-dense, they’re an excellent addition to a balanced diet.

Should I cook Brussels sprouts before adding bacon?

There is no need to pre-cook the Brussels sprouts. When roasted together, the sprouts and bacon cook evenly, with the bacon adding rich flavor and a crisp texture. Simply toss them in oil and seasonings and let the oven do the rest.

What spices go well with Brussels sprouts and bacon?

Garlic, black pepper, and a touch of smoked paprika complement Brussels sprouts and bacon well, adding a smoky, savory depth. For extra flavor, try a sprinkle of crushed red pepper flakes or a drizzle of balsamic glaze after cooking.

Can I make Brussels sprouts and bacon ahead of time?

Yes, you can partially prepare Brussels sprouts and bacon in advance. Slice the sprouts and bacon ahead, then refrigerate them in separate containers. When ready to cook, simply season and roast them. You can reheat leftovers in the oven to bring back their crispiness.

How do you prevent Brussels sprouts and bacon from getting soggy?

Spread the Brussels sprouts and bacon in a single layer with space between each piece to allow air circulation. Overcrowding traps steam, which makes them soggy. Roasting at a high temperature of 400°F (200°C) also helps keep them crispy.

What can I add to Brussels sprouts and bacon for extra flavor?

Add a drizzle of honey or maple syrup, sprinkle on some grated Parmesan cheese and toasted nuts, or finish with a splash of balsamic vinegar for extra depth.

bacon Brussel sprouts recipe in a bowl with caramelized, crispy edges

Looking for more Vegetable Side Dish Recipes?

Roasted Sweet Potatoes
Roasted Delicata Squash
Roasted Carrots
Roasted Broccoli
Roasted Asparagus
Almond Green Beans
Bacon Wrapped Brussels Sprouts
Sautéed Brussels Sprouts
Roasted Cauliflower
Roasted Root Vegetables

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Tools Used in This Recipe

Baking Sheet Half Sheet (13×18)

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Servings: -6 servings

Total Time: 30

Prep Time: 10

Cook Time: 20

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Ingredients

1 1/2 pounds fresh Brussels sprouts (look for larger so the bacon can get crispy)
4 ounces bacon, diced
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 tsp EACH garlic powder, pepper
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons honey
½ -1 teaspoon sriracha

Instructions

Prep: Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy cleanup.
Trim: Slice the very bottom off of the sprouts and remove the outer dry leaves. Slice the sprouts lengthwise. Leave any that are less than 1" in diameter whole.
Season: Add the Brussels sprouts to the foil-lined pan and drizzle with olive oil. Sprinkle with salt, pepper, garlic powder (and any other desired spices), and toss until evenly combined.
Arrange: Spread the sprouts in a single layer, cut side down, so they don't touch each other. Evenly sprinkle the bacon pieces in between the sprouts.
Bake: Bake for 18-25 minutes or until the Brussels sprouts reach the desired tenderness (check early). They should be tender but not mushy. If the bacon isn’t crispy when the sprouts are done, remove them and continue to cook the bacon until crispy (smaller Brussels sprouts will take less time to cook).
Glaze: Whisk the balsamic, honey, and sriracha in a small bowl. Drizzle over the cooked sprouts and toss to combine. Serve immediately.

Notes

Variations

Balsamic: Omit the honey and sriracha and toss just 1 ½ tablespoons of balsamic vinegar after roasting.
Honey Balsamic: Toss roasted sprouts and bacon with 1 ½ tablespoons of balsamic vinegar whisked with 1 ½ teaspoons of honey after cooking.
Lemon Parmesan: Add ¼ teaspoon dried thyme and ¼ teaspoon dried with the other spices before roasting. Toss roasted sprouts with one tablespoon of lemon juice, two teaspoons of lemon zest, and optional two tablespoons of finely grated Parmesan cheese.
Maple Dijon: After cooking, toss roasted sprouts and bacon with one tablespoon of balsamic whisked with two teaspoons of Dijon and one teaspoon of pure maple syrup.
Cranberry Walnut: Roast with cranberries and walnuts on a large baking sheet for a sweet and nutty contrast.