Roast Brussel Sprouts with Bacon are tossed in a sweet and tangy glaze and easy to whip up and are sure to be a huge hit on any dinner table.
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Oven Roasted Brussel Sprouts with Bacon are my favorite side dishes ever, EVER. I don’t know what it is but I just love, love Brussel Sprouts!
We tend to have them at least once a week. Normally I will make them sauteed on the stove top with bacon, but since the holidays are right around the corner I wanted to experiment a little.
I love trying to amplify everyday dishes to make them a little more special for gatherings. Using everyday ingredients like Brussel Sprouts and bacon.
What I did differently with this side dish was to toss everything in a sweet and tangy glaze at the end. The glaze is made from butter (yum!), garlic, honey, apple cider vinegar, and dijon mustard.
Some of my other favorite side dishes that I have on my site include Apple Cranberry Sauce, Italian Sausage Stuffing and Roasted Garlic Mashed Potatoes.
Why this recipe works:
- With minimal ingredients this dish comes together easily.
- This is on the table in 30 minutes.
- You can easily double the batch for later gatherings!
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If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Roast Brussel Sprouts – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
This glaze was the perfect touch to this everyday vegetable (try this Asian style glaze too!). I have to be honest though, these were still easy enough for any weeknight meal.
Roasting the Brussel Sprouts serve two purposes. One, it’s super easy, all you do is cut, toss, and roast them off.
Two, you don’t have to worry about them burning on the stove, just place them in the oven, set a timer and forget about them, so easy and they come out slightly crispy!
Why do you use frozen Brussel Sprouts?
Okay, now one thing you might find odd about this recipe is that I use frozen Brussel sprouts. Here are my reasonings:
- They cook faster. Once thawed, they are already soft and when I’ve used fresh Brussel Sprouts in the past, they tend to dry out quickly.
- Drying out quickly means I’ve had to use more oil, bacon fat, or butter to compensate. More fat = more calories.
- They don’t have that funky cabbage thing going on as much as fresh Brussel sprouts do.
Can I use fresh Brussel Sprouts?
Of course! I suggest using an extra 1 Tablespoon of the reserved bacon fat when tossing them before roasting.
Also, they will probably need an addition 5-10 minutes of cooking time. So, take that into consideration while making this recipe as well.
How to cut Brussel sprouts?
I cut them in half lengthwise right down the middle, exposing the inner ridges of the vegetable, while keeping them still intact.
Why do you cut the sprouts in half? Do I have to do that?
No, you can leave them whole if you want. But, cutting them in half helps to get rid of any trapped gases, plus all the yummy bits of garlic, bacon, and the sauce can get all up in those Brussel sprout grooves!
How to store:
Let them cool to room temperature and then place them in an airtight container and place in the refrigerator where they should keep up to 4 days.
You can reheat them on 350 degrees F on a baking sheet for about 5 minutes or until heated through.
Tools used to make oven roasted Brussel sprouts with bacon:
- Small Chef’s knife. A staple in every kitchen!
- A small non-slip cutting board, my favorite!
- Small pot to make the sweet and tangy glaze and to cut up some bacon.
- Baking sheet for roasting.
How to make Roast Brussel Sprouts:
- In a small pot over medium heat, cook the bacon until crispy. Drain bacon on a paper towel and reserve bacon fat.
- Preheat oven to 425°F degrees. In a medium-sized bowl, toss the Brussel sprouts with 2 tablespoons of the reserved bacon fat. Discard the remaining fat or save for future uses. Season with the salt. Place sprouts on a single layer on a baking sheet. Roast for 15-20 minutes flipping sprouts over halfway through.
- While the sprouts are roasting, make the glaze. In the same pot as you cooked the bacon, add in the butter and melt. Add the remaining ingredients and whisk to combine.
- In a medium-sized bowl, add the cooked bacon, roasted Brussel sprouts, and sauce, stir to coat. Serve.
I absolutely love roasting vegetables, roasted peppers, Roasted Mushrooms with Garlic Butter Sauce, and Whole Roasted Romanesco Cauliflower are some of my go-to side dishes!
Tips and Tricks:
- We use frozen Brussel Sprouts but you can use fresh if you like.
- You’ll want to make sure that you flip your Brussel Sprouts halfway through baking for an even cook and so one side doesn’t burn.
- You can easily double this recipe to make for larger gatherings.
- We also use baby Brussel Sprouts for this recipe, if you cannot find them, regular sized will work, cooking time will just need to be a little longer.
If you want a delicious holiday side dish that is delicious and done in 30 minutes then you need to make these Roast Brussel Sprouts with Bacon!
If you like this recipe you might also like:
- Pan Seared Brussel Sprouts
- Rosemary Roasted Fingerling Potatoes
- Roasted Garlic Goat Cheese Pinwheels
If you’ve tried these ROAST BRUSSEL SPROUTS WITH BACON let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Bacon Roast Brussel Sprouts
Ingredients
- 3 slices thick cut bacon cut into 1/2 inch pieces
- 12 ounces frozen Brussel Sprouts I use the baby Brussels
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
Instructions
- In a small pot over medium heat, cook the bacon until crispy. Drain bacon on a paper towel and reserve bacon fat.
- Preheat oven to 425°F degrees. In a medium-sized bowl, toss the Brussel sprouts with 2 tablespoons of the reserved bacon fat. Discard the remaining fat or save for future uses. Season with the salt. Place sprouts on a single layer on a baking sheet. Roast for 15-20 minutes flipping sprouts over halfway through.
- While the sprouts are roasting, make the glaze. In the same pot as you cooked the bacon, add in the butter and melt. Add the remaining ingredients and whisk to combine.
- In a medium-sized bowl, add the cooked bacon, roasted Brussel sprouts, and sauce, stir to coat. Serve.
Notes
- We use frozen Brussel Sprouts but you can use fresh if you like.
- You'll want to make sure that you flip your Brussel Sprouts halfway through baking for an even cook and so one side doesn't burn.
- You can easily double this recipe to make for larger gatherings.
- We also use baby Brussel Sprouts for this recipe, if you cannot find them, regular sized will work, cooking time will just need to be a little longer.
Nutrition
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Ah I’ve never thought of using frozen brussel sprouts before, great ideas. I’m always hesitant about cooking brussel sprouts, but this recipe seems so easy! 🙂
Bacon is always a good idea!! My husband loves brussels sprouts- I’m trying this for sure!
Are the sprouts roasted frozen or thawed first?
Thawed preferably.