Alright, let’s just cut to the chase—Brussels sprouts used to have the worst PR of all vegetables. They were the childhood nightmare of every kid who swore their parents were trying to poison them. But guess what? Toss in some crispy bacon, a little oven magic, and suddenly these little green cabbages are the Beyoncé of side dishes. Seriously, you’re about to roast your way into veggie superstardom.
Why This Recipe is Awesome
First of all, it’s stupid easy. Like, if you can operate an oven and handle a knife without losing a finger, you’re good to go. Second, bacon. Enough said. Third, the sprouts caramelize in the oven, which makes them taste nutty, slightly sweet, and completely addictive. Basically, this recipe takes the veggie everyone side-eyes at the dinner table and turns it into the dish that disappears first.
Also, it’s fancy-looking without the effort. Bring it to a potluck, and you’ll be that person everyone asks for the recipe from. You know, the one who acts like they just “threw something together” when in reality, you just let the oven do all the heavy lifting.
Ingredients You’ll Need
- 1 ½ pounds Brussels sprouts (aka little green gems of glory)
- 6 slices of thick-cut bacon (because thin bacon is just sadness)
- 2 tablespoons olive oil (liquid gold, basically)
- Salt and black pepper (don’t go wild, just enough to make things pop)
- Optional: a drizzle of balsamic glaze or honey for extra flair
Step-by-Step Instructions
- Preheat your oven to 400°F (because crispy magic happens at high heat).
- Trim the ends off your Brussels sprouts and cut them in half. If you see any sad, yellow leaves, peel those off and pretend they never existed.
- Chop up your bacon into bite-sized pieces. Resist the urge to snack on half of it raw—this is not that kind of recipe.
- Toss the sprouts with olive oil, salt, and pepper in a big bowl. Throw in the bacon pieces and mix it all up like you’re about to win a cooking competition.
- Spread everything on a baking sheet. Don’t overcrowd the pan—nobody likes soggy sprouts.
- Roast for 20–25 minutes, stirring once halfway through so everyone gets equal oven love. Sprouts should be crispy on the outside and tender inside, while the bacon turns into crispy perfection.
- Optional but highly recommended: drizzle with balsamic glaze or honey before serving. Trust me, it’s like giving your sprouts a glow-up.
Common Mistakes to Avoid
- Overcrowding the pan. If your sprouts can’t breathe, they’ll steam instead of roast. Sad, soggy mess.
- Forgetting to preheat the oven. Don’t do it. Roasting without preheating is like showing up late to a party and missing all the good snacks.
- Not flipping halfway. One-sided sprouts are tragic. Give them some attention mid-roast.
- Under-seasoning. Salt isn’t just for fries, my friend. Sprouts need it too.
Alternatives & Substitutions
Not a bacon fan? (First of all, who hurt you?) No worries—you can swap bacon for pancetta, prosciutto, or even turkey bacon if you’re trying to keep things lighter. Vegetarians can ditch the meat altogether and toss in some toasted nuts (almonds, pecans, or walnuts are all winners).
Don’t have balsamic glaze? A drizzle of maple syrup works beautifully. Want to get fancy? Add some grated Parmesan right before serving. Basically, this recipe is a choose-your-own-adventure, but with fewer bad endings.
FAQ (Frequently Asked Questions)
Do I really need to cut the sprouts in half?
Yes, unless you want whole, dense Brussels rocks. Halving them helps them roast evenly and caramelize.
Can I use frozen Brussels sprouts?
You can, but they won’t crisp up as nicely. If you do, make sure they’re fully thawed and dried before roasting.
How do I reheat leftovers?
Stick them back in the oven for a few minutes. The microwave works, but you’ll lose that crispy magic.
Is there a way to make these spicy?
Absolutely! Toss in a pinch of red pepper flakes or drizzle with hot honey. Boom—spicy sprouts.
Can I meal-prep these?
Sort of. You can trim and prep the sprouts in advance, but cook them fresh for best results. Roasted sprouts don’t love sitting in the fridge for days.
What if I hate Brussels sprouts?
Make this recipe anyway. Seriously, this might convert you. If not, more for the rest of us.
Final Thoughts
There you go—roasted Brussels sprouts with bacon, a dish that’s both ridiculously easy and ridiculously delicious. You don’t need to be a master chef to pull this off, but you will look like one when you set this on the table.
Now go forth and roast with confidence. And when people ask how you made boring Brussels sprouts taste like heaven, just shrug and say, “Oh, it was nothing.” We’ll both know the truth.