Roasted Brussels Sprouts with Bacon are roasted tender with onion, sprinkled with crisp bacon and then drizzled with honey Dijon dressing.
Are you a fan of Brussels Sprouts?
Brussels sprouts seem to be a “love it or leave it” vegetable. Only until recently, I was a “leave it” kind of girl.
A few years ago, my sister made a fantastic recipe for our Christmas dinner, and I discovered that I loved brussels sprouts! Yes, you do spell Brussels with an s and you only capitalize if you start a sentence with the word, no matter what spell check tells you:) I started playing around with other ways to use the little cabbage balls and this is one of my favorite recipes.
Can they be made ahead?
Absolutely! Rewarm in the microwave or slide them in the oven to heat. If you make ahead, add the dressing until right before serving.
I serve this recipe during the holidays and backyard patio dinners. It is versatile and complements any type of protein.
How to make Oven Roasted Brussels Sprouts with Bacon
Preheat oven to 375 degrees.
Cook bacon until crisp & set aside.
Wash brussels sprouts, trim the stem ends and remove any outer leaves that are detaching. Cut in half from stem to top and put in a bowl.
Cut onion into thin slices and add to the brussels sprouts.
Add olive oil and lightly toss sprouts and onion. Next, sprinkle salt and pepper over vegetables and toss to coat.
Lightly grease cookie sheet and add vegetables.
Add 1/4 – 1/3 cup water to pan. This will steam the vegetables while they cook. I learned this trick from a local restaurant, and I love the texture the steaming gives the sprouts. If you prefer a more crisp texture, skip this step.
Bake for 25-30 minutes.
Sprinkle brussels sprouts with chopped bacon and drizzle with honey Dijon dressing.
Roasted Brussels Sprouts with Bacon
Ingredients
- 1.5 lb Brussels Sprouts
- 2 tbsp Olive Oil
- 3/4 c Crumbled Crisp Bacon
- 1 Onion Sliced
- 1/2 c Honey Dijon Salad Dressing
- 1/2 tsp Pepper
- 1/2 tsp Salt
Instructions
- Preheat oven to 375 degrees.
- Cook bacon until crisp and set aside
- Wash brussels sprouts. Trim the stem ends and remove any outer leaves that are detaching. Cut in half from stem to top and put in a bowl.
- Cut onion into think slices and add to the brussels sprouts.
- Add olive oil and lightly toss sprouts and onion.
- Sprinkle salt and pepper over vegetables and toss to coat.
- Lightly grease cookie sheet and add vegetables.
- Add 1/4 – 1/3 cup water to pan. This will steam the vegetables while they cook. If you prefer a more crisp texture, skip this step.
- Bake for 25-30 minutes.
- Sprinkle brussels sprouts with chopped bacon and drizzle with honey Dijon dressing. Serve immediately.
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