Roasted Brussels sprouts with bacon is the perfect sheet pan side dish. The crunchy and salty bacon has a caramelized flavor and pairs well with the flavor of the Brussels sprouts. This is a great side dish the entire family will enjoy!

Roasted Brussels Sprouts with Bacon on a baking sheet, with a metal spatula scooping up some of the food.

This oven roasted Brussels sprouts recipe is one of my favorites to make! You can prep this dish in no time at all. Then, just let the oven do the cooking, and you can take a much-needed break. I love making meals that cook in the oven since it means I don’t have to be babysitting anything on the stove. 

I’ll be honest, getting kids to eat steamed Brussels sprouts has never worked very well for me. However, my kids love this recipe! Adding bacon to a dish is bound to do that, right? 😂

You can use this recipe as a side for a potluck, for Thanksgiving or Christmas dinner or for your normal weekday dinners. It’s simple enough to whip up really fast and delicious and elegant for any special event. 

Ingredients

  • Brussels sprouts — Trimmed and cut in half lengthwise (if large in size)
  • Bacon, chopped into ½-1-inch sized pieces — I love the flavor pairing of Brussels and bacon. I’m sure you will too!
  • Olive oil — This is what we’ll use to toss with the Brussels
  • Salt — enhances the flavor
  • Ground pepper — did you know pepper aids in healthy digestion? What a blessing 🙂
Trimmed and halved Brussels sprouts spread out on a baking sheet.

How to Make Roasted Brussels Sprouts with Bacon

  1. Preheat the oven to 400°F. Grease a baking sheet with nonstick cooking spray. 
  2. Place the Brussels sprouts and any loose leaves on the baking sheet.  
  3. Drizzle the olive oil over the Brussels sprouts. Toss to coat. 
  4. Add the bacon to the Brussels and toss again. Spread the bacon and Brussels on the baking sheet in a single layer. 
  5. Roast for 20-30 minutes. Stirring halfway through baking. The juices will caramelize and the bacon should be cooked and crispy. 
  6. Remove from the oven and serve warm.
A baking sheet full of raw Brussels sprouts and chopped bacon.

Recipe Tips

I suggest using regular sliced bacon rather than thick cut. You can use thick cut, but you will need to roast for longer so that the bacon can cook and get nice and crispy.

Try and get the Brussels sprouts to be as even in size as you can. This will allow a more even bake. If there are some small Brussels, keep them whole, and cut the larger Brussels in half. I think the photos illustrate this well, so refer to those above.

Store the Brussels sprouts dish in the fridge in an airtight container for 4 days. 

To reheat, you can place the Brussels sprouts on a plate and reheat in the microwave for 30 seconds to 1 minute. Or you can place them on a lightly greased baking sheet and warm in a 350°F oven for 5-8 minutes. 

FAQs 

  • Does roasting vegetables cause them to lose nutrients? — It is true that eating vegetables raw preserves all their nutritional value. My dad would always say you want to make sure you eat your vegetables as brightly colored as possible! This is a great rule of thumb. Whenever you overcook vegetables, you’ll notice they lose a lot of their color and with it some of the nutritional value. So, I like to cook my vegetables al dente. Not overcooked, with a little bite to them and preserve as much of that bright color as possible. Hopefully this helps!
  • Do I roast Brussels sprouts whole or cut? — If you see from my photos, I like to cut up the Brussels sprouts a bit.
roasted Brussels sprouts and crispy bacon on a baking sheet.

More Delicious Recipes

Autumn Stuffing Recipe

Sheet Pan Italian Sausage Vegetable Bake

Roasted Sweet Potato Cauliflower Quinoa Bowl

Sheet Pan Chicken Fajitas

Roasted Brussels Sprouts with Bacon

Jazz up your veggies by adding bacon! Yes, this side dish is incredibly addicting. You won't be able to stop eating it.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 6 servings

Ingredients
 

  • 1 1/2 lbs brussels sproutstrimmed and cut in half lengthwise (if large in size)
  • 6 slices baconpreferrably not "thick bacon"
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper

Equipment

Instructions
 

  • Preheat oven to 400°F. Grease a baking sheet with nonstick cooking spray. 
  • Place the brussels sprouts and any loose leaves on the baking sheet.  
  • Drizzle the olive oil over the brussels sprouts, add the salt and pepper. Toss to coat.
  • Evenly distribute the chopped bacon amongst the sprouts. Spread the bacon and brussels on the baking sheet so that they’re in a single layer. 
  • Roast for 25-35 minutes.  Stirring halfway through baking. The juices will caramelize and the bacon should be cooked and crispy.
  • Remove from the oven and serve warm. 

Notes

Store: in the fridge in an airtight container for 4 days.
Reheat: you can place the brussels sprouts on a platae and reheat in the microwave for 30 seconds to 1 minute. Or place on a lightly greased baking sheet and warm in a 350°F oven for 5-8 minutes.

Nutrition

Calories: 182kcal (9%)Carbohydrates: 10g (3%)Protein: 7g (14%)Fat: 14g (22%)Saturated Fat: 4g (20%)Cholesterol: 15mg (5%)Sodium: 368mg (15%)Potassium: 485mg (14%)Fiber: 4g (16%)Sugar: 2g (2%)Vitamin A: 855IU (17%)Vitamin C: 96mg (116%)Calcium: 48mg (5%)Iron: 2mg (11%)
Course: Side Dish
Cuisine: American, Belgium
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you’re making!