The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This roasted brussels sprouts recipe comes out deeply caramelized and crispy at the edges, with smoky bits of bacon in every bite. A hot oven and a single layer on the pan are the only real tricks behind a good brussel sprouts recipe, no fancy technique required. It has become the side dish I make on repeat for busy weeknights and holiday dinners alike, ready in well under an hour.
Table of Contents
Why this roasted brussels sprouts recipe works
The first time I made this, I piled all the sprouts onto one crowded pan to save on dishes. They came out soft and a little steamed instead of crispy, even after almost 40 minutes in the oven. Spreading them out in a single layer, with plenty of space between each piece, was the fix. Crowding the pan traps steam, and steam is the enemy of a crispy roasted brussels sprout.
Ingredient notes and substitutions
Brussels sprouts: choose sprouts that feel firm and heavy for their size, with tight, bright green leaves and no yellowing, following the same selection guidance as Purdue Extension’s FoodLink. Halve them so the cut side can caramelize against the hot pan.
Bacon: regular sliced bacon works best here. Thick-cut bacon can stay a little chewy in the time it takes the sprouts to roast through.
Garlic: fresh minced garlic adds flavor without overpowering the bacon. Garlic powder works in a pinch, use about half the amount.
Balsamic vinegar (optional): adds a little brightness and sweetness that balances the smoky bacon. Skip it for a more classic, savory version.
Parmesan (optional): a finishing touch, not required, adds a salty, savory top note.
How to get crispy roasted brussels sprouts
Two things matter most: a hot oven and a pan that is not crowded. Roasting at 425°F gives the sprouts enough heat to brown before they turn mushy, and spacing them out in a single layer, cut-side down, lets steam escape instead of building up underneath them.
Pat the sprouts dry after washing them. Any extra water left on the surface turns to steam in the oven and works against the crisp, caramelized edges you are after.
Roasted brussels sprouts recipe
Roasted Brussels Sprouts with Bacon
Servings
6
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesBrussels sprouts roasted until deeply caramelized and crispy at the edges, with smoky bits of bacon throughout. An easy oven side dish ready in about 35 minutes.
Ingredients
2 pounds Brussels sprouts, trimmed and halved
6 slices bacon, cut into 1-inch pieces
3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar (optional)
2 tablespoons grated Parmesan, for serving (optional)
Directions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Pat the Brussels sprouts dry and toss them on the baking sheet with the bacon pieces, olive oil, garlic, salt and pepper.
- Spread everything in a single layer, arranging as many sprouts cut-side down as possible. Do not crowd the pan, use two baking sheets if needed.
- Roast for 15 minutes, then stir and flip the sprouts. Roast for another 10 to 15 minutes, until the sprouts are deeply browned and the bacon is crisp.
- Remove from the oven and drizzle with the balsamic vinegar, if using, tossing to coat.
- Sprinkle with Parmesan and serve warm.
Notes
- Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Larger sprouts may need a few extra minutes in the oven.
Tips for the best roasted brussels sprouts
Cut the sprouts into similar sizes, halving larger ones and leaving small ones whole, so everything finishes cooking at the same time.
Arrange as many halves cut-side down as you can before they go into the oven. That is the surface that caramelizes the most.
Give them a stir halfway through roasting so every side gets a chance to brown, not just the bottom.
Taste and season again right after roasting. Brussels sprouts can handle more salt than you would expect once they are caramelized.
Ways to vary this dish
Cook the bacon separately in a skillet until crisp, then toss it with the roasted sprouts at the end. It takes an extra pan, but keeps the bacon shatter-crisp instead of slightly chewy.
Finish the sprouts under the broiler for the last 2 to 3 minutes for extra char and caramelization.
Drizzle with a little hot honey or maple syrup along with the balsamic vinegar for a sweet and savory version.
What to serve with roasted brussels sprouts
These roasted brussels sprouts are a natural side for a rich, comforting main. Braised Beef Shank is one of my favorite pairings, the deeply savory sauce and the caramelized sprouts balance each other well.
Storage and reheating
Leftovers keep in an airtight container in the fridge for up to 3 to 4 days. Reheat in a hot oven or air fryer for a few minutes to bring back some of the crispness, a microwave will heat them through but leaves them soft.
Nutrition estimate
These numbers are an estimate only, based on the ingredients as written, not a calculated or verified nutrition label. One serving, about one cup, comes out to roughly 150 to 180 calories, most of it from the olive oil and bacon, with around 7 grams of protein per serving. Leave out the bacon, or use less, for a lighter side.
Frequently asked questions
How do you roast brussels sprouts?
Toss halved brussels sprouts with oil, salt and pepper, then spread them in a single layer on a baking sheet, cut-side down. Roast at 425°F for about 25 to 30 minutes, flipping halfway through, until deeply browned and crisp at the edges.
How long do you roast brussels sprouts?
At 425°F, brussels sprouts usually take 25 to 30 minutes, depending on their size. Smaller sprouts and thinner halves cook faster, so check for a deep golden brown color rather than going strictly by the clock.
How do you prepare brussels sprouts for roasting?
Trim off the tough stem end and remove any yellow or damaged outer leaves. Halve larger sprouts so they cook evenly and have a flat, cut side to caramelize, and leave the smallest ones whole.
How do you get roasted brussels sprouts crispy?
Roast at a high temperature, at least 425°F, and give the sprouts plenty of room on the pan. A crowded pan traps steam and keeps them from browning. Arranging the halves cut-side down also helps that surface caramelize instead of just softening.
