Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts with Bacon is a delicious side dish for holiday dinners or an easy weeknight dinner. They are roasted tender with onions, sprinkled with crispy bacon, and finished with a drizzle of honey Dijon dressing.

If you are a fan of Dijon, I also recommend my homemade honey mustard dressing.

WHAT YOU WILL LOVE ABOUT THIS CRISPY BACON RECIPE

Perfect Side Dish - You'll love serving these sprouts with steaks, roasted chicken, or smothered pork chops. These literally go with everything!

Benefits of Brussels Sprouts - Brussels Sprouts are packed with healthy nutrients like vitamin C, antioxidants, and they are a plant-based protein.

Roasted Vegetables - Roasting is one of the best ways to cook vegetables. I love that fewer nutrients are lost during roasting than in any other cooking method.

Salty Bacon - The bacon gives awesome depth to the dish.

Healthy Vegetable - Brussels sprouts are becoming America's new favorite vegetable. You'll find these healthy sprouts on menus all around town as an appetizer and side dish.

INGREDIENTS

this recipe

• Fresh Brussels Sprouts - When shopping for sprouts, look for firm, small in size, and bright green in color sprouts.
• Olive Oil - Use a good quality olive oil.
• Crumbled Crisp Bacon
• Onion - Any color of onion works for this recipe.
• Honey Dijon Salad Dressing
• Black Pepper
• Salt
• OPTIONAL - Drizzle with a bit of lemon juice to brighten the dish.

FACTS AND COMMON QUESITONS

How to make Oven-Roasted Brussels Sprouts with Bacon

STEP 1:

Preheat oven to 425 degrees. The high temperature will roast the vegetables instead of steaming them.

Using your preferred method, cook the bacon until it's crispy. Dispose of the bacon grease.

STEP 2:

Wash brussels sprouts and dry them with paper towels. Trim the stem ends and remove any tough outer leaves that have become detached. Cut sprouts from stem to top and place each half into a large bowl.

STEP 3:

Cut onion into thin slices and add to the brussels sprouts.

STEP 4:

Add the olive oil and lightly toss sprouts and onion until everything is coated evenly with the oil.

STEP 5:

Lightly grease the cookie sheet before adding the vegetables in a single layer.

This is a good time to add aluminum foil for easy clean up. You will still want to lightly grease the foil.

STEP 6:

Sprinkle the vegetables with salt and pepper.

STEP 7:

Bake for 25-30 minutes, flipping the sprouts halfway through. Immediately sprinkle the brussels sprouts with chopped bacon and drizzle with honey Dijon dressing.

Serve warm.

VARIATIONS

• Sprinkle the crispy sprouts with parmesan cheese once they are on the serving dish.
• Balsamic and maple are a great combination. Maple Balsamic Brussels Sprouts is a great recipe if this combination sounds good to you.
• Use a balsamic reduction to drizzle over the sprouts. Learn how to make a balsamic glaze here.
• Create garlic roasted brussels sprouts by adding 2-3 chopped garlic cloves.

WANT TO STORE THIS RECIPE FOR LATER? HERE'S HOW...

Fridge: Store this easy recipe in an airtight container if you have any leftovers. Reheat in the microwave for 1 - 2 minutes.

Freezer: We don't recommend freezing leftover brussels sprouts.

TIPS FOR MAKING THIS DELICIOUS SIDE DISH

1. Be sure to have the vegetables in an even layer on the sheet pan. This will allow the sprouts to get nice and brown.
2. Leave space between each sprout.
3. Be sure to buy small compact sprouts that are bright green in color. Larger brussels sprouts take on the flavor of cabbage and can be a bit bitter.
4. Roast them a little longer than you might think and enjoy the mellow sweet flavor of each sprout.

MORE MEMORABLE RECIPES

FUN FACT

Most people refer to this yummy little cabbage ball as brussel sprouts, but the correct plural term is brussels sprouts. Also, you should only capitalize if you start a sentence with the word.

If you make this recipe, please let me know! I'd love to hear how it turned out in the comments below.