Roasted Brussels Sprouts Bacon (Print)

Crispy Brussels sprouts with savory beef bacon, garlic, and a touch of balsamic vinegar.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced

→ Meats

04 - 4 oz beef bacon, chopped

→ Seasonings

05 - ½ tsp sea salt
06 - ¼ tsp black pepper

→ Finishing

07 - 1 tbsp balsamic vinegar

# How to Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, sea salt, and black pepper until evenly coated.
03 - Spread the Brussels sprouts on the prepared baking sheet in a single layer. Scatter the chopped beef bacon evenly over them.
04 - Roast for 20 minutes, then toss the Brussels sprouts and bacon to ensure even cooking.
05 - Continue roasting for an additional 5 to 7 minutes until sprouts are golden and bacon is crisp.
06 - Remove from oven, drizzle with balsamic vinegar, toss gently, and serve immediately.

# Expert Advice:

01 -
  • The beef bacon renders into the sprouts as they roast, coating every charred edge with savory richness.
  • Its ready in half an hour but tastes like you put in way more effort than you actually did.
  • Even people who claim to hate Brussels sprouts have gone back for seconds when I serve this.
02 -
  • Don't skip the toss halfway through or the bacon will stick and some sprouts will stay pale while others burn.
  • Make sure your Brussels sprouts are completely dry before tossing with oil or they won't crisp properly.
  • Add the balsamic only after roasting because it will burn and turn bitter in the oven.
03 -
  • Use the biggest baking sheet you have to give the sprouts room to breathe and crisp up instead of steaming.
  • Let the beef bacon render for a minute in a cold pan before adding it to the sprouts if you want even crispier pieces.
  • Taste a sprout before adding the balsamic so you can adjust the vinegar to your preference.

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