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These roasted Brussels sprouts with bacon are the side dish I make most from October to New Year’s.
They take five minutes of prep, the oven does the rest, and they come out crispy and caramelized at the edges, not soft and bitter.
The secret is high heat. At 425°F, Brussels sprouts brown instead of steaming, and that browning is what takes away the bitterness.
Crispy bacon and a little lemon juice at the end do the rest.
They’re naturally low-carb and gluten-free, they go with almost any main, and they’re one of the easiest sides on a Thanksgiving table because they roast while everything else rests.
Why These Brussels Sprouts With Bacon Work
Budget-friendly. A bag of sprouts and three slices of bacon feed four.
High heat = no bitterness. Roasting caramelizes the cut sides and turns the sprouts sweet and nutty.
Five minutes of prep. Trim, halve, toss with oil, and roast.
Bacon on top, not baked in. Cooking the bacon separately keeps it crispy and the sprouts don’t get greasy.
Low-carb and gluten-free. A filling vegetable side that fits most ways of eating.
Ingredients for Roasted Brussels Sprouts With Bacon
Brussels sprouts: fresh, firm, bright green, about the same size so they roast evenly. Skip any with yellow leaves or soft spots.
Olive oil: helps the sprouts brown. Avocado oil works too.
Bacon: three slices, cooked crisp and chopped.
Salt and black pepper.
Lemon juice (optional): a squeeze at the end brightens the whole dish.
How to Make Roasted Brussels Sprouts With Bacon
- Heat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- Prep the sprouts. Trim the brown ends, pull off any yellow or damaged outer leaves, and cut the sprouts in half.
- Season. Toss with the olive oil, salt and pepper.
- Roast. Spread in a single layer, cut side down, and roast for 25–30 minutes, until tender and charred at the edges. Check after 15 minutes and give the pan a shake.
- Cook the bacon. While the sprouts roast, cook the bacon in a skillet until crisp, then drain and chop.
- Finish. Toss the roasted sprouts with the bacon and a squeeze of lemon juice, and serve hot.
Tips for the Crispiest Brussels Sprouts
- Cut side down. The flat side touching the pan gets deeply caramelized.
- Don’t crowd the pan. Crowded sprouts steam and turn soft. Use two pans if needed.
- Dry them well. Wet sprouts won’t brown, so pat them dry after washing.
- Same size. Halve small sprouts and quarter large ones so they cook evenly.
- Season at the end too. A pinch of flaky salt after roasting makes a big difference.
Easy Variations
No bacon: finish with toasted pecans or parmesan for a vegetarian side.
Parmesan: sprinkle grated parmesan over the sprouts for the last 5 minutes.
Balsamic: drizzle with balsamic glaze instead of lemon.
Garlic: add 1/2 tsp garlic powder before roasting.
Smoky: add 1/2 tsp smoked paprika.
Air fryer: 380°F (190°C) for 12–15 minutes, shaking halfway.
Storage and Make-Ahead
Make ahead for Thanksgiving: trim and halve the sprouts up to 2 days ahead and keep them in the fridge. Cook the bacon a day ahead. Roast just before serving.
Fridge: up to 3 days in an airtight container.
Reheat: in a 400°F oven or the air fryer for 5–7 minutes to bring back the crisp. The microwave makes them soft.
More Brussel Sprouts Recipes:
- Shaved Brussel Sprouts Gratin
- Maple Thyme Roasted Brussels Sprouts With Carrots and Parsnips
- Tender Sweet And Sour Brussels Sprouts
What do Baked Brussel Sprouts Go Well With?
FAQ
How do you make Brussels sprouts not bitter? Roast them at high heat until browned. Caramelizing the cut sides removes most of the bitterness, and bacon, lemon or parmesan balance the rest.
How long do you roast Brussels sprouts at 425°F? 25–30 minutes for halved sprouts, until tender inside and charred on the edges.
Can I use frozen Brussels sprouts? Yes, roast them straight from frozen, add 5–10 minutes, and expect them to be a little softer.
Are roasted Brussels sprouts with bacon low-carb? Yes. Brussels sprouts are a low-carb vegetable, and bacon adds no carbs. Check the nutrition in the recipe card for exact numbers.
Can I make them ahead? Prep the sprouts and cook the bacon ahead, then roast right before serving for the crispiest result.
Roasted Brussels Sprouts With Bacon
Ingredients
- 1 lb 450 g Brussels sprouts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 slices bacon
- 1 tbsp lemon juice, optional
Video
Instructions
- Heat the oven to 425°F (220°C) and line a baking sheet with foil or parchment.
- Trim the ends of the Brussels sprouts, remove any yellow outer leaves, and cut them in half.
- Toss with the olive oil, salt and pepper.
- Spread in a single layer, cut side down.
- Roast for 25–30 minutes, shaking the pan after 15 minutes, until tender and charred.
- Meanwhile, cook the bacon in a skillet until crisp, drain and chop.
- Toss the roasted sprouts with the bacon and lemon juice and serve hot.
Notes
- Don’t crowd the pan, or the sprouts will steam instead of crisp.
- Air fryer: 380°F (190°C) for 12–15 minutes, shaking halfway.
- Keeps 3 days in the fridge.
- Reheat in the oven or air fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe! Made them, no bitterness and tasted good! Thanks!
This is the best Brussel sprouts recipe. Need to make them again.
I enjoy going to the Farmers Market here and get upset when i can’t. Trying new recipes with some of your suggestions and products is wonderful. I am getting my husband to eat more veggies and gluten free products. Won’t do the pizza, but does eat the pasta. Thank you Amy’s for making such good food for us!! Really love the macaroni and cheese.
This is pretty similar to the way I make my alfredo, and it’s probably my favorite dinner that I have ever posted! I haven’t done it without scraping the cooked squash though–I will definitely have to give it a try!