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GET IT NOWMy Easiest Way To Cook Brussels Sprouts And Bacon Together
You know what I love even more than the crispiest roasted brussels sprouts or air fryer brussels sprouts? These brussels sprouts with bacon! Not only does bacon make everything better, there are several other reasons that this particular method stands out for me:
- Hands off, with no precooking – This is probably the #1 reason I love this method. When I tested this bacon brussels sprouts recipe, I was so happy to find that the bacon cooked with the veggies all in one pan — there was no need to precook it for it to get crispy! (This will also work with other roasted vegetables that cook for around 30 minutes, like roasted cauliflower.)
- The perfect texture – The sprouts are crispy, browned, and caramelized on the outside, and tender on the inside… which is the only way I’ll eat them. And the bacon crisps up in the same amount of time. It’s perfect.
- Simple ingredients – Just 4 of them, plus salt and pepper. If you have brussels sprouts and bacon on hand, you have everything you need to make this dish.
This easy side dish is ready in just 30 minutes, but it also looks pretty, so I’ve served it for all kinds of occasions from weeknight dinners to holiday meals (hello, Thanksgiving!). If you love both crispy brussels sprouts and bacon like I do, make this one with me!
Reader Review
“I 100% believe that bacon makes everything better — and these brussel sprouts are TASTY!! Totally will make again. So much flavor.” –Mason
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Ingredients & Substitutions
Here I explain the best ingredients for my roasted brussels sprouts with bacon, what each one does, and substitution options. For measurements, see the recipe card.
- Brussels Sprouts – Remove any wilted or browned outer leaves, then cut them in half lengthwise (or cut into quarters if they are large). If you need to use frozen sprouts, follow my recipe for roasted frozen brussels sprouts instead — you can still add bacon to it!
- Bacon – My favorite way to cook it is to make bacon in the oven, but when you roast brussels sprouts with bacon, you don’t even need to cook it first! I have used precooked bacon here as well, but add it at the very end to avoid burning it. However, I like the flavor a lot more when adding the bacon raw, because the vegetables absorb some of the bacon fat as they cook.
- Olive Oil – This is important for browning and caramelization, so I don’t recommend reducing the amount. Using less oil will make your sprouts more dry and less caramelized! I chose this regular olive oil, but you can substitute any heat-safe oil you have.
- Seasonings – I seasoned my bacon brussels sprouts with garlic powder, sea salt, and black pepper. Feel free to toss in other seasonings, like paprika, cayenne pepper, onion powder, or even a sprinkle of parmesan cheese (which is a lot like my parmesan brussels sprouts, but with bacon added).
How To Cook Brussels Sprouts With Bacon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the sprouts. In a large bowl, toss them with the olive oil and spices.
- Arrange the brussels sprouts with bacon on a baking sheet. I use either this extra large baking sheet or two jelly roll pans. Add the halved sprouts first, then sprinkle the chopped bacon evenly on top.
- Roast brussels sprouts and bacon together. Once the vegetables are golden brown on the bottom, flip and roast until browned on the other side. (See my tips below for what to do if they are not dark enough by the time they are soft!) Feel free to adjust salt and pepper to your taste.
My Tips For The Best Texture
- For even cooking, choose brussels sprouts that are similar in size. I try to buy medium ones, as those time perfectly with the ideal bacon doneness. If you can only get large ones, cutting them into quarters works fine. I don’t recommend very small sprouts for this recipe, because they get mushy by the time the bacon is crispy.
- A bare or foil-lined pan works better than parchment paper. I always get less browning with parchment paper. Just make sure to oil your pan a bit to prevent sticking.
- It’s important that each sprout is touching the pan. If your pan is too crowded, the vegetables will steam and won’t come out crispy.
- Try to make sure the bacon pieces are not stuck to each other when you sprinkle them over the sprouts. It’s fine if they are touching the sprouts or fall to the bottom of the pan, though.
- Be careful not to overcook. Brussels sprouts get an unpleasant flavor and mushy texture if cooked too long. If they seem tender enough but not dark enough yet, see my next tip…
- Broil if needed for more browning and extra crispy results. I found it beneficial to broil the first time I made these brussels sprouts with bacon, but two other times, they were browned enough without broiling. Whether this is needed will vary depending on the size of the sprouts.
- Flavor variations: I prefer these bacon brussels sprouts as simple as possible, but if you want something extra, add 2 tablespoons of balsamic vinegar, lemon juice, honey, or maple syrup together with the oil. I love doing this with my Wholesome Yum sugar-free maple syrup or sugar-free honey, and as a bonus, the sprouts get extra caramelized with these! See my maple bacon brussels sprouts for full instructions and the best timing to add the syrup.
Brussels Sprouts With Bacon (Fast & Crispy)
My roasted brussels sprouts with bacon are crispy, caramelized, and so easy in 30 minutes. The perfect side dish for weeknights or holidays!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet, or two jelly roll pans, with foil or parchment paper. (You can omit the lining if using a good non-stick pan like the ones linked here.)
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In a large bowl, toss the brussels sprouts with olive oil, garlic powder, salt, and pepper.
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Arrange the brussels sprouts in a single layer on the pan(s), making sure each sprout is touching the pan. Sprinkle the bacon evenly over the sprouts. Try to make sure the bacon pieces are not stuck to each other, but it’s fine if they are touching the sprouts or fall to the bottom of the pan.
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Roast brussels sprouts with bacon for 20-25 minutes, until browned on the bottom. Flip, then roast for 5-10 more minutes.
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Optional step: If you want them even more browned or crispy, place under the broiler for 2-3 minutes.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best texture in your brussels sprouts and bacon, plus my favorite flavor variations.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: Cut the brussels sprouts and bacon, and store separately in the fridge.
- Reheat: The sprouts lose their crispness a bit when reheating, but you can bring some of it back in the oven. My favorite reheating method is actually air frying the brussels sprouts.
- Freeze: Transfer to an airtight container or zip lock bag, and store in the freezer for up to 3 months. For the crispiest results, reheat from frozen.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Roasted Brussels Sprouts With Bacon
Serving Ideas
I usually serve brussels sprouts with bacon in the fall or winter months, so I like pairing them with cozy main dishes, or sometimes even a sauce. I also love them as an easy addition to a holiday meal! Try them with:
- Weeknight Mains – Whip up my honey garlic chicken or sauteed shrimp in a skillet while the sprouts cook in the oven, or make balsamic chicken or baked haddock in the oven at the same time. I also like air fryer pork chops for an easy hands-off meal.
- Holiday Mains – I especially love this side dish with my roasted turkey for Thanksgiving! For a smaller crowd, try Crock Pot turkey breast, turkey legs, or even (my personal fave) spatchcock chicken. It’s also the perfect veggie to go with Instant Pot short ribs, crab legs, or prime rib for December holidays.
- Sauces – When I want extra flavor, I drizzle my bacon brussels sprouts with balsamic glaze or tahini sauce, or dunk them in garlic aioli.
More Brussels Sprout Recipes With Bacon
I love the combination of brussels sprouts and bacon together, so I actually have several recipes that have both! Try my others:
9 Comments
Mason
1I 100% believe that bacon makes everything better — and these brussel sprouts are TASTY!! Totally will make again. So much flavor.
Mona
1Your Bacon Brussels Sprouts recipe is a home run. I whipped it up, and it was a hit with my crew. The combination of bacon and Brussels sprouts is pure magic. Thanks for sharing this mouthwatering dish!
Jo
1Once you make Brussels sprouts like this you won’t want to make them any other way again! Bacon is such a delicious addition, we devoured the whole thing easily, going to have to double the recipe next time!
Julie
0Do you cook the bacon before you cook with the BS?
Maya | Wholesome Yum
1Hi Julie, No, you don’t need to cook the bacon separately.
Lana Drew
0Perfect! I added sweet red pepper for color, and then a cubed avocado for the last couple minutes, just to heat through – delicious!
Wholesome Yum D
0So glad it turned out perfectly for you, Lana! The sweet red pepper and avocado sound like such a fresh, colorful twist, I bet that combo was delicious!
Kris
1These Brussels are amazing. I love how they get so tender in the middle with a crispier outside. And then the bacon! What a fabulous bite.
Lucy
1This has quickly become our favorite side dish! My kids love how candied the Brussels come out and I love the bacon lol