American · Side · Easy
Brussels Sprouts with Bacon
Caramelized sprouts roasted in bacon fat and finished with crispy bacon and a splash of vinegar. Even the skeptics come back for seconds.
The whole recipe in 60 seconds
Brussels Sprouts with Bacon, in 5 ideas
- Cut side down on a hot pan is how you get that deep, sweet caramelization.
- Do not crowd the pan. Sprouts that steam instead of roast turn bitter and soft.
- Bacon fat plus a touch of vinegar is the classic sweet, salty, tangy balance.
- A very hot oven does the work. 425°F minimum, no exceptions.
- Buy sprouts of similar size so they finish at the same time.
What you need
Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- 6 slices thick cut bacon, chopped
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1/4 cup toasted pecans (optional)
How to make it
Directions
- Heat the oven to 425°F. Toss the sprouts with olive oil, salt, and pepper on a large rimmed baking sheet.
- Scatter the chopped bacon evenly over and around the sprouts.
- Roast 25 to 30 minutes, shaking the pan halfway, until the sprouts are deeply caramelized at the edges and the bacon is crisp.
- Sprinkle the garlic over the pan for the final 2 minutes of roasting so it turns fragrant without burning.
- Drizzle with balsamic vinegar and maple syrup and toss everything together right on the hot pan.
- Taste for salt, shower with toasted pecans if using, and serve straight away while the edges are still crisp.
Roast these while the turkey rests. They need only half an hour and the oven is already hot, which makes timing the whole meal far easier.