Roasted Brussels Sprouts with Bacon

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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 Dijon fan, I recommend my homemade honey mustard dressing.

This recipe was inspired by a dish I had at a local brewery here in Kansas City. After trying their Brussels sprouts, I knew I had to come home and recreate the dish—it was just that good! The combination of flavors was unforgettable; now this version has become a staple in my kitchen.

If you’re looking for more savory side dishes, don’t miss my sausage and apple stuffed acorn squash, maple-glazed carrots, or roasted sweet potatoes. They’re all perfect for adding that cozy, homemade touch to any meal!

What you will love about this crispy bacon recipe

• Perfect Side Dish: These Brussels sprouts are the perfect side for just about anything! They pair beautifully with steaks, roasted chicken, or smothered pork chops, and honestly, they complement almost any main course.
• Roasted Vegetables: Roasting brings out the natural sweetness and flavor of vegetables, making it one of the best and easiest ways to cook them to perfection.
• Salty Bacon: The crispy, salty bacon adds incredible depth and richness to the dish, making each bite more flavorful.
• Popular Vegetable: Brussels sprouts have quickly become America’s new favorite vegetable, popping up on restaurant menus everywhere—and for good reason! They’re versatile, delicious, and perfect for any meal.

Simple Ingredients

• Fresh Brussels Sprouts: When choosing Brussels sprouts, opt for ones that are firm, small, and bright green in color for the best flavor and texture.
• Olive Oil: Use a high-quality olive oil to enhance the flavor of the roasted sprouts.
• Crumbled Crisp Bacon: Adds a salty, smoky crunch that pairs perfectly with the roasted Brussels sprouts.
• Onion: Any variety of onion works well in this recipe, so use what you have on hand—yellow, white, or red.
• Honey Dijon Salad Dressing: The sweet and tangy dressing adds a delicious balance to the savory ingredients.
• Black Pepper: Freshly cracked black pepper gives a nice kick of flavor.
• Salt: Season to taste to bring out the natural flavors.
• Optional: A drizzle of fresh lemon juice at the end adds a bright, zesty note that lifts the whole dish.

FAQ

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 cleanup. 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.

Recipe variation

• Sprinkle the crispy sprouts with parmesan cheese once they are on the serving dish.
• Try this Maple Balsamic Brussels Sprouts recipe. I love the combination of maple and balsamic.
• 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.

Storage

Fridge: Store leftovers in an airtight container. Reheat in the microwave in 30 second increments.

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

Tips for making roasted brussels sprouts

1. Spread the vegetables in an even layer on the sheet pan. This helps the brussels sprouts roast evenly and develop that delicious golden-brown color.
2. Leave space between each sprout to avoid steaming; giving them room ensures they get nice and crispy.
3. When shopping, look for small, compact brussels sprouts with a bright green color. Larger sprouts tend to have a cabbage-like flavor and can be slightly bitter.
4. Don’t be afraid to roast them a little longer than you might expect—the extra time brings out their mellow, sweet flavor and makes each bite irresistible!

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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.

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