Crispy bacon, caramelized brussels sprouts, one pan, barely any prep. This one earns a permanent spot in the weekly rotation.

These are on repeat in our house. They’re one of our favorite sides and the easiest one I make. They roast in the oven on their own while I finish the rest of dinner on the stove.

I’ve had a couple people tell me they don’t usually like brussels sprouts, but these aren’t too bad. I’ll take that as a win. High heat is the trick. At 425°F the cut sides go deep golden and caramelized while the bacon crisps right on the same pan, so every bite is sweet, salty and smoky instead of the soft, bitter sprouts a lot of people grew up with.

Adjust the seasonings to your liking, but go easy on the salt at first. The bacon adds a bit of its own as it roasts, so it’s easy to oversalt if you’re heavy-handed up front.

Running short on sprouts? Toss in a handful of carrots, cut into similar-sized pieces, for extra volume and color. They roast right alongside the sprouts with no other changes needed.

A light honey drizzle plays really well against the balsamic if you want to round out the acidity.

Serving and Leftovers

They go with just about anything: steak, pork chops, roast chicken. Leftovers keep 3 to 4 days in the fridge. Reheat them in a hot oven or air fryer to bring the crisp back. The microwave makes them soft.

Roasted Brussels Sprouts with Bacon

Crispy bacon and caramelized brussels sprouts roasted on one pan.

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Servings: 4 people

Course: Side Dish

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb fresh brussels sprouts trimmed and washed
• 3 strips bacon chopped
• 3-4 cloves garlic minced (or about 1 Tbsp jarred minced garlic)
• 1 tsp black pepper
• Salt to taste
• Olive oil for drizzling
• Balsamic vinegar or balsamic glaze for drizzling (optional)

Equipment

• Large Rimmed Baking Sheet

Method

 

1. Preheat the oven to 425°F and line a large baking sheet with foil for easy cleanup.
2. Trim the stem ends off the brussels sprouts and slice each one in half lengthwise.
3. Add the halved sprouts to the prepared baking sheet.
4. Scatter the chopped bacon over the sprouts.
5. Drizzle with olive oil, then add the minced garlic and black pepper.
6. Toss everything together directly on the pan until evenly coated.
7. Spread the sprouts out in a single layer, cut-side down, and season lightly with salt.
8. Roast for 18-22 minutes, until the bacon is crisp and the sprouts are caramelized and crisp-tender.
9. Give the pan a shake or stir halfway through roasting for even browning.
10. Remove from the oven and drizzle with balsamic vinegar or glaze before serving, if desired.

Notes

🛒 Shop the gear I used in this recipe