Easy Roasted Brussels Sprouts With Bacon Recipe

If you think you don't like Brussels sprouts, there's a good chance you've simply never enjoyed them the right way. It's all too easy to ruin the flavor of this vegetable, and a soggy, burned, or undercooked Brussels sprout sounds and looks extremely unappetizing. On the other hand, a plate of perfectly roasted Brussels sprouts seasoned with salt and pepper is a side dish you'll want to enjoy again and again. And when you add freshly chopped bacon into the mix? It's side dish perfection. 

In fact, this is one of those rare occasions where rather than planning your meal around the entrée, you may well first decide to make the Brussels sprouts and then later choose what to pair with it. Susan Olayinka, chef and recipe developer from The Flexible Fridge, has a few ideas. "This side screams roast dinner," she says, adding that it "works amazingly with roast chicken or beef with potatoes, stuffing, and gravy."

Sounds like a holiday feast, no? "We always have Brussels sprouts around Christmas time," Olayinka says, "and this year I'll for sure add bacon." Give this side a try, and there's a good chance you will, too. Not that you need to wait until the holidays or anything to whip up this tasty dish!

When cooked well, Brussels sprouts are delicious, and that's reason enough to enjoy them. However, if you need some other encouragement, just consider them from a nutritional standpoint. According to Healthline, ½ cup serving of Brussels sprouts delivers 81% of your daily recommended intake of vitamin C, 137% of your daily needed vitamin K, a decent dose of vitamin A, folate, and manganese, and it packs in a mere 28 calories.

Brussels sprouts are also a great source of antioxidants, they may aid you against different kinds of cancer, and thanks to their high fiber content, they are great for your digestive system.

It doesn't take much to make a perfect side dish. All you need is some washed and trimmed Brussels sprouts, some extra-virgin olive oil, salt, and pepper, and of course some bacon. As for kitchen hardware, really all you need is a baking sheet, a skillet, a mixing bowl, and a good sharp knife. Don't forget to grab some paper towels to help you clean the veggies.

And do take care with the prep work. "Just watch out to peel the Brussels sprout leaves properly as there are [often] brown spots on them which are hard to spot sometimes," Olayinka says.

Start off by preheating the oven to 350 F. Next, heavily rinse the Brussels sprouts, and pat them dry with paper towels. Then, peel off the outer layers of the sprouts, making sure you remove any old or discolored leaves.

Trim off the ends of the Brussels sprouts, and slice each in half lengthways, and even quartered pieces, then place the sliced Brussels sprouts into a mixing bowl. Drizzle 2 tablespoons of olive oil over the sliced veggies, sprinkle on the salt and pepper, then toss the Brussels sprouts to make sure they are all evenly coated.

Spread the prepared Brussels sprouts out onto a baking sheet, then bake them in the oven at 350 F for 20 minutes. When the baking is nearly done, heat a skillet on the stove at medium heat, pouring in 1 tablespoon of extra-virgin olive oil.

Once the oil is hot, place the three thin slices of bacon into the pan, cooking the bacon for about 2 minutes on each side, then remove it from the heat.

Once the bacon has cooled, chop it into bitesized pieces. Then, take the Brussels sprouts out of the oven, and transfer them to a serving bowl. Sprinkle on the chopped bacon, mix well, and serve immediately.