Roasted Brussels Sprouts Beef Bacon

There was this Tuesday night when I'd completely forgotten to plan a vegetable side until I was already preheating the oven for chicken. I grabbed a bag of Brussels sprouts from the back of the crisper drawer and some beef bacon I'd picked up on a whim, and honestly, that impulsive combo changed how I feel about this vegetable forever.

I made these for a friend who literally winced when I mentioned Brussels sprouts. She took one hesitant bite, looked at me with total surprise, and went back for thirds. Now she requests them every time she comes over.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved: Cutting them in half creates more surface area for caramelization, which is where all the flavor lives
• 4 oz beef bacon, diced: The fat from beef bacon has this incredible richness that pork bacon cant quite match
• 2 tbsp olive oil: Helps everything roast evenly and prevents sticking
• 1/2 tsp kosher salt: Essential for drawing out moisture and encouraging crispy edges
• 1/4 tsp freshly ground black pepper: Freshly ground makes a huge difference here
• 1/4 tsp garlic powder (optional): Adds a subtle background note without overpowering the sprouts
• 1 tbsp chopped fresh parsley (optional): Brings a bright pop of color and freshness
• 1 tbsp grated Parmesan cheese (optional): Skip if dairy-free, but adds a lovely salty finish if you can do dairy

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easier cleanup later

Coat everything well:

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder until every piece is glistening

Arrange for maximum roasting:

Spread the sprouts in a single layer on your prepared baking sheet, then scatter the diced beef bacon over the top

Let the oven work its magic:

Roast for 20 to 25 minutes, stirring halfway through, until Brussels sprouts are golden with crispy edges and the beef bacon is crisp and fragrant

Finish and serve:

Transfer to a serving dish and garnish with parsley and Parmesan cheese if you're using them, then serve hot while they're still crispy

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These have become my go-to for holiday dinners because they're so forgiving and cook while I'm focusing on the main dish. Something about that smoky, crispy combination just makes people feel at home.

Making Ahead

You can trim and halve the Brussels sprouts up to a day ahead, then keep them in a sealed container in the refrigerator. The bacon can also be diced ahead of time and stored separately.

Serving Ideas

Beyond being a side dish, these sprouts are fantastic tossed with hot pasta for a quick main course, or you can pile them onto a baked potato. Sometimes I'll serve them as an appetizer with toothpicks.

Flavor Variations

A drizzle of balsamic glaze right before serving adds this incredible sweet tang that cuts through the richness. You could also swap in regular or turkey bacon if that's what you have on hand.

• Try adding red pepper flakes if you like a little heat
• A squeeze of fresh lemon juice brightens everything up
• Maple syrup drizzled over the top creates a sweet smoky situation

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Hope these become a regular in your rotation too.

Your Recipe Questions

→ What is the best way to prepare Brussels sprouts for roasting?

Trim the ends and halve the Brussels sprouts to ensure even cooking and a crispy texture.

→ Can I use other types of bacon instead of beef bacon?

Yes, turkey bacon or regular pork bacon can be used as substitutes for a different flavor profile.

→ How do I achieve crispiness in roasted Brussels sprouts?

Coat the sprouts evenly with olive oil and roast at a high temperature, stirring halfway through to promote caramelization.

→ Is it necessary to add Parmesan cheese?

Parmesan cheese is optional and adds a subtle umami richness, but the dish is flavorful enough without it.

→ Can this dish be served as a main course?

While commonly served as a side, tossing it with cooked pasta can transform it into a satisfying main dish.