Brussels Sprouts with Bacon

In culinary school, I learned how to roast Brussels sprouts with bacon in a high-temperature oven. Cooking the sprouts in a 450°F oven sounds intimidating (won’t I burn them?) but it’s the best way to soften the sprouts to the core while crisping up the edges. As a bonus, a hot oven works quickly, creating a quick and easy side dish that comes together in only 30 minutes.

It’s unlikely these roasted Brussels sprouts will turn out bitter: High temperatures deactivate the glucosinolate compounds that make sprouts taste bitter and sulfury. But, just in case, we built this recipe with bitter-reducing ingredients in mind. Salt, acid, sugar and fat all reduce bitter tastes, so we include bacon (salt), balsamic glaze (acid and sugar) and olive oil (fat). The result is a medley of complementary flavors and crispy, crunchy textures that will turn anyone into a Brussels sprout fan.

Ingredients for Brussels Sprouts with Bacon

• Brussels sprouts: The key to crispy Brussels sprouts is all about size. Use small to medium sprouts, which cook more quickly and crisp up on the edges more effectively than larger sprouts. If you end up with a bag that contains mostly large sprouts, reduce their size by quartering them instead of halving them.
• Bacon: We love Brussels sprouts recipes with bacon because the smoky, salty bacon suppresses the sprout’s bitterness. Choose your bacon brand wisely so it cooks evenly with the Brussels sprouts. Thick-cut bacon is better suited for large sprouts, whereas thin bacon is better for smaller sprouts.
• Olive oil: Olive oil lends a nice flavor to Brussels sprouts, but you can swap in a neutral cooking oil like canola oil. We don’t recommend using butter because it has a lower smoke point, so it can burn in a hot oven.
• Balsamic glaze: Buy balsamic glaze at the store or make it at home. To make homemade balsamic glaze, simmer balsamic vinegar over medium heat with either sugar or honey until it thickens, as we do in this creamy polenta with balsamic glaze recipe.

Directions

Step 1: Toss

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Preheat the oven to 450°F. In a large bowl, toss the Brussels sprouts, bacon, oil, salt and pepper. Transfer the mixture to a 15x10x1-inch baking sheet.

Editor’s Tip: Spread out the Brussels sprouts so they have some room to breathe. Overcrowding the baking sheet will cause vegetables to steam instead of brown, preventing the sprouts from reaching their crispiest texture.

Step 2: Roast

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Roast, stirring halfway through cooking, until the sprouts are tender and lightly browned, 20 to 25 minutes.

Step 3: Finish

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Drizzle the roasted Brussels sprouts with balsamic glaze, and serve warm.

Recipe Variations

• Use the air fryer: For air-fryer Brussels sprouts, cook the sprouts in batches in a 350° air fryer for four to five minutes. Stir, and continue cooking for about eight minutes until the sprouts are lightly browned and near desired tenderness, stirring every four minutes to promote even cooking.
• Add herbs and spices: Add fresh thyme leaves or rosemary sprigs to give the dish an herbaceous edge, or toss the sprouts with garlic and onion powder to boost the savory flavors.
• Substitute pancetta: To make Brussels sprouts with pancetta, roast the Brussels sprouts as directed. Cook the pancetta in a skillet until crisp, four to six minutes. Then, toss the sprouts and pancetta together just before serving.
• Skip the balsamic: Instead of balsamic glaze, finish the Brussels sprouts with garlicky seasoned bread crumbs, grated Parmesan cheese, maple syrup or a lemony Dijon mustard sauce, like the one we use in the sheet-pan honey mustard chicken recipe.

How to Store Brussels Sprouts with Bacon

Store leftover roasted Brussels sprouts in an airtight container in the refrigerator. Cooked Brussels sprouts last for up to three days, although they will become soggy as they sit in the fridge. It’s best to enjoy them sooner rather than later.

How do you reheat Brussels sprouts with bacon?

The balsamic glaze can burn in a hot oven, so reheat Brussels sprouts in a 350° oven. You can also use the air fryer to restore their crispy texture.

Can you make roasted Brussels sprouts with bacon ahead of time?

We don’t recommend roasting Brussels sprouts ahead of time. They have the crispiest texture and best flavor when served immediately. However, you can prep the dish up to three days ahead of time. Halve the Brussels sprouts, toss them with the bacon and seasonings, and store in an airtight container in the fridge. When you’re ready to cook, toss the mixture with olive oil and bake as directed.

Brussels Sprouts with Bacon Tips

What’s the trick to cleaning Brussels sprouts?

The easiest way to clean Brussels sprouts is to start at the stem. Trim off the bottom of the stem, which becomes dry and browned after it’s removed from the stalk. If the outer leaves look discolored or damaged, trim the stem just above the point where the leaf connects to the base, and the leaves will fall right off. Then, soak dirty sprouts in a large bowl of cold water for a few minutes. Drain, pat dry and cut as desired.

Why are my roasted Brussels sprouts mushy?

Brussels sprouts can become mushy when overcooked. That’s why roasting Brussels sprouts in a high-temperature oven is one of the best ways to cook Brussels sprouts. When oven temperatures exceed 400°, the sprouts crisp up as they cook, keeping them from getting soggy. Just make sure not to overcrowd the pan, and your sprouts will turn out perfect.

Can you use frozen Brussels sprouts to make roasted Brussels sprouts with bacon?

You can roast frozen Brussels sprouts in a pinch, but they won’t be nearly as crisp. Frozen Brussels sprouts are blanched before they’re frozen, making them more watery than fresh sprouts. If you must use frozen, don’t thaw the sprouts before cooking; defrosting can accentuate the soggy texture. Instead, cook them from frozen, leaving extra space on the sheet pan to allow the excess moisture to evaporate.