These roasted Brussels Sprouts with Bacon are so delicious and easy to make! Gluten-free, low-carb, paleo, and Whole30 compliant.
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Enter Brussels sprouts and garlic. This side dish is full of flavor and nutrition. Add bacon to the mix and you have a match made in heaven. These tiny caramelized sprouts are the perfect side dish for any time of the year. I love their golden brown leaves and delectable caramelized look and taste. When they are roasted correctly, they have a sweet taste that is irresistible.
You can similarly prepare roasted broccoli with bacon and if you are a lover of sprouts, be sure to check out my sauteed Brussels with carrots.
Ingredients
- Brussel sprouts
- Garlic cloves
- Olive oil
- Salt
- Black pepper
- Bacon
How to Cook Brussel Sprouts with Bacon in the Oven
- Wash Brussel sprouts, trim ends and cut in half. Place brussels sprouts and garlic in a mixing bowl and add olive oil, and season with salt and black pepper.
- Add diced bacon to the Brussels sprouts and toss to coat.
- Spread Brussels sprouts & bacon on a foil-lined baking sheet with the cut side down.
- Pop it in the preheated oven and bake at 425 F for about 15 minutes or until the cut side of the sprouts has started to caramelize. Flip them and bake 5 more minutes.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Pick good quality Brussels sprouts with tight, compact, bright-green leaves. Avoid those which leaves have started to open up or turn brown.
- Make sure each brussel sprout is coated with oil. This along with the high temperature will help them to crisp up on the outside.
- Place all Brussels sprouts halves cut side down in a single layer on the foil-lined baking sheet to get a nice caramelization.
- Roast the sprouts at high temperature (425 F or higher) to ensure that they get crispy on the outside and tender in the middle.
- Don’t overcook the sprouts. When cooked for too long, sprouts turn mushy and bitter (due to the excess sulphur they release). When they are cooked perfectly, they are sweet, crisp on the outside and have a mild flavor.
- You can easily vary the recipe by sprinkling the Brussels sprouts with lemon juice, balsamic vinegar, or apple cider vinegar. They also taste delicious with pine nuts, which you can sprinkle on top when serving.
- If you use frozen sprouts, defrost them thoroughly and remove as much excess water as you can. Place them in the oven without any oil first to get them to dry out as much as possible before continuing with the recipe. I always prefer fresh, but frozen will work in a pinch.
- Roasted Brussels sprouts with bacon can be stored in an airtight container in the fridge for up to 4 days and be reheated in the oven or in a skillet.
Serving Suggestions
These baked Brussel sprouts with bacon make for a great side dish to serve with your weeknight dinner. They are also a wonderful side dish for your Thanksgiving and holiday table. I promise even the sprout haters will love these! They make a great side dish to accompany your favorite meals throughout the year. Try them with:
Healthy Brussel Sprouts Bacon Recipe
This roasted Brussel sprouts and bacon recipe is naturally low-carb, gluten-free, keto, paleo, and Whole30 side dish. Oven-roasted Brussel sprouts are a delicious vegetable to add to your healthy diet.
Recipe FAQs
Spouts are really easy to prep. I like to give them a quick rinse first under cold water to remove any dirt. Then, use a sharp knife to cut the bottom off and remove the tough outer leaves and cut them in half. That’s it!
I love these sprouts when they are slightly crispy around the edges. Texture makes everything better! Make sure that each sprout is covered with the olive oil, I like to use my hands to really get everything mixed. For the most crispy Brussel Sprouts, spread them on an even layer on the baking sheet, don’t pile them up, and place them with the cut side down.
It’s best to roast the sprouts at a high temperature (425 F and higher) for about 15 -20 minutes or until the edges have started to caramelize. Higher temps bring out those sugars and help the sprouts cook more quickly. Cooking them quickly is key to roasting Brussels sprouts perfectly, otherwise, the long cook time makes the sprouts bitter and with an unpleasant smell.
More Side Dishes
If you enjoyed this recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pin this now to find it later
Pin It
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Prevent your screen from going dark
-
Preheat oven to 425 F
-
Wash Brussels sprouts, trim ends and cut in half.
-
Place brussels sprouts and garlic in a mixing bowl and add olive oil, and season with salt and black pepper. Add diced bacon and toss to coat.
-
Spread Brussels sprouts & bacon on a foil-lined baking sheet with cut side down. Pop it in the preheated oven and bake at 425 F for about 15 minutes or until the cut side of the sprouts has started to caramelize. Flip them and bake 5 more minutes.
Recipe Tips & Notes
- Pick good quality Brussels sprouts with tight, compact, bright-green leaves. Avoid those which leaves have started to open up or turn brown.
- Make sure each brussel sprout is coated with oil. This along with the high temperature will help them to crisp up on the outside.
- Place all Brussels sprouts halves cut side down in a single layer on the foil-lined baking sheet to get a nice caramelization.
- Roast the sprouts at high temperature (425 F or higher) to ensure that they get crispy on the outside and tender in the middle.
- Don’t overcook the sprouts. When cooked for too long, sprouts turn mushy and bitter (due to the excess sulphur they release). When they are cooked perfectly, they are sweet, crisp on the outside and have a mild flavor.
- You can easily vary the recipe by sprinkling the Brussels sprouts with lemon juice, balsamic vinegar, or apple cider vinegar. They also taste delicious with pine nuts, which you can sprinkle on top when serving.
- If you use frozen sprouts, defrost them thoroughly and remove as much excess water as you can. Place them in the oven without any oil first to get them to dry out as much as possible before continuing with the recipe. I always prefer fresh, but frozen will work in a pinch.
- Roasted Brussels sprouts with bacon can be stored in an airtight container in the fridge for up to 4 days and be reheated in the oven or in a skillet.
Serving: 201g | Calories: 241kcal | Carbohydrates: 16.9g | Protein: 13.1g | Fat: 15.6g | Saturated Fat: 3.8g | Polyunsaturated Fat: 11.8g | Cholesterol: 21mg | Sodium: 773mg | Fiber: 6.5g | Sugar: 3.7g
