The first thing I notice when the baking sheet comes out is the contrast: the cut sides of the Brussels sprouts are deeply browned, while the centers stay tender. Toss in crisp bacon and you get a warm, savory side with enough texture to feel more interesting than a plain tray of roasted vegetables. These crispy bacon Brussels sprouts are easy to serve straight from the pan, while everything is still hot.
I like that the sprouts roast in the oven while the bacon cooks on the stove. There’s no need to crowd everything into one pan or wait for one part to finish before starting the next. The sprouts take on a sweet, toasted edge, and the bacon brings a salty crunch. A little olive oil helps the cut surfaces roast evenly, and the finished bowl is best eaten while those edges are still crisp.
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Once the bacon is crisp, move it straight to a paper towel-lined plate rather than leaving it in the skillet. Draining it while the sprouts finish roasting keeps the pieces crisp for the final toss.
Save these crispy bacon Brussels sprouts for a side with browned edges, tender centers, and bacon in every bite.
Why Turning the Sprouts Once Beats Constant Stirring
Brussels sprouts brown where they touch the hot baking sheet. Arranging them cut side down gives each flat face direct contact with the pan, which is what builds those browned, savory patches instead of leaving every surface pale. If you keep stirring, the pieces spend less time in contact with the pan and have fewer chances to brown.
Turning them once halfway through gives the sprouts a chance to cook through without abandoning that direct-pan contact for the whole roast. The pieces should be tender by the time their surfaces are browned; the exact shade can vary a little with their size and your oven. Use a rimmed 18×13-inch baking sheet so the sprouts can sit in a single layer rather than piling up. That balance—brown outside, tender inside—is what makes the bacon feel like a finish, not a cover-up.
What the Sprouts, Oil, and Bacon Each Bring to the Pan
- Brussels sprouts — Choose firm sprouts with compact leaves, rather than loose or yellowing ones. Trim the stem ends and halve them so the cut surfaces can brown. Similar vegetables won’t give you the same sweet, slightly nutty center and crisp-edged leaves, so there isn’t a direct swap that keeps this dish the same.
- Olive oil — A light coating helps the sprouts roast instead of drying on the baking sheet. Everyday olive oil is a good fit here; there’s no need to use a special finishing oil because the bacon adds plenty of savory character. Toss until the cut surfaces have a thin sheen, not a pool of oil.
- Bacon — Bacon supplies both crisp texture and a salty, smoky contrast to the sprouts. Use bacon you enjoy eating on its own, since its flavor comes through clearly in the finished dish. Cutting it into even half-inch pieces helps the pieces crisp at a similar pace.
- Kosher salt and black pepper — They season the sprouts before roasting, so the vegetables don’t taste flat beneath the bacon. Freshly ground black pepper has a more pronounced aroma, but regular ground pepper works. The bacon is salty, so keep the seasoning to the amount in the ingredient list.
Roast the Sprouts While the Bacon Turns Crisp
Coat and Arrange the Halved Sprouts
Heat the oven to 425°F and use a rimmed 18×13-inch baking sheet. Toss the trimmed, halved sprouts with olive oil, kosher salt, and black pepper right on the sheet, then arrange them cut side down. Check that the halves are spread out rather than stacked, since piled pieces won’t have the same contact with the hot pan. Keep the cut faces against the sheet as you arrange them.
Roast Until Browned and Tender
Roast the sprouts for 20 to 25 minutes, turning them once halfway through. Look for browned surfaces and tender centers, not just dark edges; the smaller halves may finish before the larger ones. If they’re still firm, give them time within the roasting range rather than pulling them while the centers are undercooked. Turn them gently so they keep their shape.
Crisp the Bacon and Toss at the End
While the sprouts roast, cook the half-inch bacon pieces in a 12-inch skillet over medium heat for 8 to 12 minutes, stirring occasionally. They’re ready when crisp, not merely browned around the edges; bacon pieces can finish at slightly different moments, so watch their texture as they cook. Transfer the bacon to a paper towel-lined plate. Toss it with the roasted sprouts just before serving, then serve the dish hot.
Two Easy Ways to Change the Bacon-and-Sprout Balance
Make It Vegetarian by Leaving Out the Bacon
Roast the sprouts with the olive oil and seasonings as usual, and skip the bacon and skillet step. The result is a straightforward roasted vegetable side without the smoky, salty contrast or crisp bacon bites, so it tastes lighter and lets the sprouts lead.
Choose Smoked Bacon for a Bolder Finish
A more strongly smoked bacon deepens the savory contrast without changing the rest of the dish. Cut it into the same half-inch pieces and cook until crisp; the smoke will be more pronounced beside the sweet, browned sprouts.
Storage and Reheating
- Refrigerator: Refrigerate in an airtight container within 2 hours and use within 3 to 4 days. The sprouts soften, and the bacon loses its crispness.
- Freezer: Freeze in an airtight container for up to 2 months. The sprouts will be softer after thawing, and the bacon won’t stay crisp, so freezing is best when texture matters less.
- Reheating: Spread the leftovers on a baking sheet and reheat in a 425°F oven until hot. Avoid covering them, which traps steam and softens the browned edges further.
Questions That Come Up When Roasting Brussels Sprouts with Bacon
Crispy Bacon Brussels Sprouts
Ingredients
Equipment
Method
- Heat the oven to 425°F.
- Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper on a rimmed 18x13-inch baking sheet.
- Arrange the sprouts cut side down.
- Roast for 20 to 25 minutes, turning the sprouts once halfway through, until browned and tender.
- While the sprouts roast, cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, stirring occasionally, until crisp.
- Transfer the bacon to a paper towel-lined plate.
- Toss the crispy bacon with the roasted Brussels sprouts and serve hot.
