Oven-Roasted Brussels Sprouts with Crispy Bacon

When I was a child I disliked very few foods, and brussels sprouts were near the top of that short list. At boarding school they were boiled until limp and bland, releasing a bitter, soggy bite that left a disappointing memory. As an adult I discovered roasted brussels sprouts—crisp, caramelized, and full of flavor—and my opinion changed completely. This roasted bacon brussels sprouts recipe solves all the problems of my childhood plate: it produces crunchy leaves, deep savory notes from the bacon, and simple, reliable results.

The sprouts roast until the outer leaves curl and become crisp, offering a texture similar to a crunchy snack. Thick-cut bacon renders slowly, coating the sprouts with flavorful fat and adding an extra crunchy contrast where the bacon crisps. The seasoning is minimal but effective: umami seasoning, black pepper and herbes de Provence amplify the natural sweetness and earthiness of the sprouts without overwhelming them.

Tips for making easy roasted bacon brussels sprouts

Choosing and prepping brussels sprouts

Start with fresh, firm brussels sprouts. Rinse them whole, then halve each sprout through the stem. Avoid rinsing after cutting—any trapped water between the leaves will steam the sprouts during roasting and prevent them from becoming crisp. If outer leaves separate during halving, don’t discard them: those loose leaves roast quickly and become especially crunchy and flavorful. If you prefer extra crispiness, remove a few additional outer leaves before roasting.

Arrange the halved sprouts in a single layer on the baking tray so that air and heat can circulate. Overcrowding the pan causes steaming rather than roasting, which results in soft, soggy sprouts rather than browned, crunchy ones.

Bacon selection and placement

Choose thick-cut bacon so it crisps without shriveling into tiny pieces. Separate the bacon slices before cutting so they spread evenly on the tray. Cut the bacon into roughly 1/2″ (1 cm) strips and distribute them evenly among the sprouts so the rendered bacon fat is dispersed across the pan.

Prepared bacon brussel sprouts

Roasting method

Line the baking tray with foil for easy cleanup. Do not use a silicone mat for this recipe—silicone limits direct heat transfer and can prevent the high surface temperatures needed to crisp the sprouts. No additional oil is required because the bacon will render its fat as it cooks.

Preheat the oven to 375°F (191°C). Roast the sprouts for 30 minutes, then flip them to promote even browning and continue roasting for another 25–30 minutes, or until they reach your preferred level of crispness. If you roast multiple pans at once, leave space between racks so hot air can circulate; if you have a convection setting, using it will improve evenness and speed.

ROASTED BACON BRUSSELS SPROUTS

Author: Michelle Sam

Summary: Super easy roasted bacon brussels sprouts. The brussels sprouts are crisp and full of savory flavor.

Recipe details

• Prep time: 15 mins
• Cook time: 1 hr
• Total time: 1 hr 15 mins
• Course: Side Dish
• Cuisine: American
• Servings: 4
• Calories per serving: 166 kcal

Ingredients

• 454 g brussels sprouts, washed and halved
• 3 strips thick-cut bacon, cut into 1/2″ (1 cm) pieces
• 3/4 tsp umami seasoning
• 1/4 tsp black pepper
• 1 tsp herbes de Provence

Instructions

1. Preheat the oven to 375°F (191°C).
2. Wash the brussels sprouts and halve them through the stem. Do not rinse after cutting.
3. Cut the bacon into 1/2″ (1 cm) strips.
4. Line a baking tray with foil. Arrange the brussels sprouts cut-side down in a single layer. Space them so they are not crowded.
5. Scatter the bacon pieces over the sprouts, then sprinkle the umami seasoning, black pepper and herbes de Provence evenly across the pan.
6. Bake for 30 minutes. Use a spatula to turn the sprouts so they brown evenly.
7. Bake for an additional 25–30 minutes, or until the sprouts and loose leaves are crisp and caramelized to your liking.
8. Remove from the oven and serve immediately while still crisp. Enjoy!

Nutrition (per serving)

Keywords

bacon, brussels sprouts, roasted brussels sprouts