Crispy Bacon Brussels Sprouts
The bacon starts crackling before the sprouts even go in the oven, and that’s when I know this side dish is on track. I cook the thick-cut pieces until crisp,…
Tip: save now, cook later.The bacon starts crackling before the sprouts even go in the oven, and that’s when I know this side dish is on track. I cook the thick-cut pieces until crisp, then roast the Brussels sprouts in olive oil until their cut faces are deeply browned and the centers turn tender. Scattering the bacon over the hot sprouts at the end keeps its salty crunch right where you want it.
For these crispy bacon Brussels sprouts, the most useful little detail is how the halves sit on the baking sheet: cut-side down, in one layer. That puts the flat face directly against the hot pan while the rounded side roasts in the oven. I toss the sprouts until they’re evenly coated, then leave them in place while they brown. The finished sprouts are tender without losing those browned edges, and the bacon brings a crisp, savory bite to every forkful.
Kitchen Note
Use a slotted spoon to lift the bacon from the skillet, so the extra drippings stay behind. The paper-towel-lined plate catches the remaining grease and helps the pieces stay crisp for the finish.
Save these Crispy Bacon Brussels Sprouts for a side with browned edges, tender centers, and crisp bacon in every serving.
Why the Cut-Side-Down Arrangement Makes the Difference
Brussels sprouts have a lot of rounded surface, and rounded sides don’t make much contact with the baking sheet. Halving them lengthwise gives each sprout a flat face that can brown against the pan. Turning that face downward gives the sprouts a better chance at a deep, savory crust instead of pale, soft sides.
Room on the pan matters just as much. If the halves are piled together, the moisture they release has nowhere to go and the sprouts soften before their edges brown. An 18×13-inch rimmed baking sheet gives the 1 1/2 pounds of sprouts space to sit in one layer. If yours are especially large, keep the halves’ flat surfaces in contact with the pan rather than stacking them or turning them over halfway through.
There’s no need to stir them during roasting. Letting them stay put gives the cut faces time to brown, while the oven cooks the rounded sides. Look for browned surfaces and tender centers at the end of the roasting window; pulling them too early leaves the texture firm and the color pale.
What the Bacon, Oil, and Sprouts Each Bring to the Pan
- Thick-cut bacon — Its meaty pieces keep a substantial bite after cooking and make a crisp, salty topping. Choose bacon that’s evenly cut so the pieces cook at a similar pace. Cut it into the specified small pieces before it hits the skillet; larger pieces take longer to crisp.
- Brussels sprouts — Choose firm sprouts with compact leaves. Similar-sized sprouts roast more evenly, so halve them lengthwise and trim away the tough stem ends. The fresh, firm texture is what lets the cut faces brown while the centers become tender.
- Olive oil — The oil coats the sprouts so their surfaces roast rather than dry out. Toss thoroughly in a bowl before arranging them on the sheet; dry patches can roast unevenly. I keep olive oil here rather than suggesting a different fat, because the ingredient list and method are built around it.
- Kosher salt and black pepper — They season the sprouts directly, so distribute them with the oil instead of adding them over just one part of the pan. Freshly ground black pepper gives a more noticeable peppery bite, while preground pepper works when that’s what you have.
From Crisp Bacon to Deeply Browned Sprouts
Render the Bacon Until the Pieces Turn Crisp
Set a 12-inch skillet over medium heat and add the cut bacon. Stir occasionally as it cooks for 8–10 minutes; the pieces should look browned and crisp, not merely softened. If some pieces color sooner, stir them through the skillet so the batch cooks evenly. Lift the bacon out with a slotted spoon and move it to a paper-towel-lined plate.
Coat the Sprouts Evenly Before They Hit the Pan
Heat the oven to 425°F while you prepare the Brussels sprouts. In a 4-quart bowl, toss the trimmed, lengthwise-halved sprouts with the olive oil, kosher salt, and black pepper until every surface has a light coating. Check the bottom of the bowl for any seasoning left behind and toss again if needed. That even coating helps the sprouts roast consistently across the sheet.
Roast the Halves, Then Add the Bacon
Arrange the sprouts cut-side down in a single layer on an 18×13-inch rimmed baking sheet. Roast for 20–25 minutes, until the sprouts are browned and tender. The flat surfaces should show color, and a fork should meet little resistance in the thicker centers. Scatter the crisp bacon over the roasted sprouts just before serving.
Two Useful Ways to Adapt the Bacon-and-Sprout Balance
Make a Vegetarian Pan of Roasted Sprouts
Leave out the bacon and roast the sprouts with the olive oil, kosher salt, and black pepper. The browned sprouts still make a satisfying side, but you’ll lose the crisp, smoky-salty contrast the bacon adds. This is the straightforward adaptation when you need the dish to be vegetarian.
Keep the Bacon as a Separate Topping
Instead of scattering the bacon over the entire sheet, bring it to the table separately and let everyone add it to their own serving. The sprouts stay bacon-free until plated, and the crisp pieces remain distinct rather than mixing through the hot vegetables. The ingredients stay the same; the difference is how you serve the finished dish.
Storage and Reheating
- Refrigerator: Store leftovers in a covered container for 3–4 days. The sprouts soften in storage, and the bacon loses some of its crispness.
- Freezer: I don’t recommend freezing the finished dish; thawed Brussels sprouts tend to turn soft and lose their browned texture.
- Reheating: Reheat leftovers until hot throughout. The microwave is convenient, but it won’t bring back the bacon’s original crunch; avoid heating longer than needed, since the sprouts soften further.
Questions That Come Up When Roasting Brussels Sprouts with Bacon
Crispy Bacon Brussels Sprouts
Ingredients
Equipment
Method
- Preheat the oven to 425°F.
- Cook the bacon in a 12-inch skillet over medium heat, stirring occasionally, for 8–10 minutes, until crisp.
- Transfer the bacon to a paper-towel-lined plate with a slotted spoon.
- Toss the Brussels sprouts in a 4-quart bowl with the olive oil, kosher salt, and black pepper until evenly coated.
- Spread the sprouts cut-side down in a single layer on an 18x13-inch rimmed baking sheet and roast for 20–25 minutes, until browned and tender.
- Scatter the crisp bacon over the roasted sprouts and serve.
