Roasted Brussels Sprouts Bacon

I used to think Brussels sprouts were just something you suffered through at holiday dinners until I roasted them with beef bacon on a cold Tuesday night. The kitchen filled with the smell of caramelizing edges and crisping fat, and suddenly I understood what I'd been missing. My partner wandered in, drawn by the scent, and we ended up eating straight off the baking sheet. That was the night Brussels sprouts became something I actually craved.

I made this for a potluck once, doubling the recipe and wondering if anyone would touch it. Within twenty minutes the dish was empty and three people had asked for the recipe. One friend admitted she'd been avoiding Brussels sprouts her whole life and couldn't believe what she'd been missing.

Ingredients

• Brussels sprouts: Look for tight, bright green heads without yellowing leaves, and don't skip halving them because the cut sides get beautifully caramelized in the oven.
• Olive oil: This helps everything crisp up and keeps the sprouts from drying out during the high heat roasting.
• Garlic: Freshly minced makes all the difference, releasing its sweetness as it roasts alongside the vegetables.
• Beef bacon: The rendered fat bastes the sprouts as they cook, adding a depth you just can't get from regular bacon.
• Sea salt: I use flaky sea salt because it clings to the crispy edges and gives little bursts of seasoning.
• Black pepper: Freshly cracked adds a gentle heat that balances the sweetness from the balsamic.
• Balsamic vinegar: A finishing drizzle cuts through the richness and adds a tangy brightness that ties everything together.

Instructions

Prep the oven:

Crank your oven to 220°C (425°F) and line a baking sheet with parchment to keep cleanup easy. High heat is what gives you those crispy, golden edges.

Toss the sprouts:

In a big bowl, coat the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper until every piece is glistening. Your hands work better than a spoon for this.

Arrange on the sheet:

Spread the sprouts cut side down in a single layer and scatter the chopped beef bacon over the top. Don't crowd them or they'll steam instead of roast.

First roast:

Let them cook undisturbed for 20 minutes while the bacon renders and the sprouts start to caramelize. The smell will tell you it's working.

Toss and finish:

Give everything a good toss to redistribute the bacon fat, then roast another 5 to 7 minutes until the edges are deeply golden and the bacon is crisp. Watch closely at the end so nothing burns.

Finish and serve:

Pull the sheet from the oven, drizzle the balsamic over everything, and toss gently before serving hot. The vinegar sizzles when it hits the pan and smells incredible.

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The first time my dad tried this, he paused mid-bite and said it reminded him of something his grandmother used to make, though she never cooked Brussels sprouts in her life. I think it was just the way the bacon and vinegar hit him, like a memory he didn't know he had.

Making It Your Own

I've added grated Parmesan right before serving and watched it melt into the hot sprouts, which is dangerous because then I can't stop eating them. A pinch of chili flakes gives a gentle warmth that plays beautifully with the balsamic. If you want to skip the meat, just add an extra drizzle of olive oil and maybe some toasted nuts for crunch.

What to Serve Alongside

These sprouts hold their own next to roasted chicken, grilled steak, or even a simple piece of baked fish. I've served them at Thanksgiving and watched them disappear faster than the mashed potatoes. They're hearty enough to feel like more than just a side but light enough that you won't feel weighed down.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though they lose some of their crispness. I reheat them in a hot skillet rather than the microwave to bring back that caramelized texture. Sometimes I'll crack an egg over the top and call it breakfast.

• Store in an airtight container and reheat within three days for best flavor.
• A quick sear in a cast iron pan revives the crispy edges better than any other method.
• If you're meal prepping, roast the sprouts and bacon separately and combine just before serving.

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This dish taught me that the vegetables I thought I hated just needed better treatment. Now it's one of the first recipes I share when someone tells me they don't like Brussels sprouts.

Recipe Questions & Answers

→ What is the best way to prepare Brussels sprouts for roasting?

Trim the ends and halve the sprouts to ensure even cooking and a crispy texture when roasted.

→ Can I use a different type of bacon in this dish?

Yes, turkey bacon or other cured meats can be substituted to adjust flavor or dietary preferences.

→ How does balsamic vinegar enhance this dish?

A splash of balsamic vinegar adds a subtle acidity and sweetness that balances the richness of the bacon.

→ Is it necessary to toss the Brussels sprouts during roasting?

Tossing midway promotes even browning and crispness on all sides of the sprouts and bacon.

→ What seasoning alternatives can be used to vary the flavor?

Adding chili flakes for heat or sprinkling Parmesan after roasting can introduce new flavor layers.