Let’s Get Real About Bacon Brussels Sprouts
Okay, so, full confession: I used to be that person who ran the other way at the mere mention of Brussels sprouts. I know, I know. But then one day—probably after an especially long week—I had some leftover bacon, a bag of sprouts, and not much else in the fridge. Out of pure desperation (and a slightly grumbling stomach), I tossed them together, and, well, the rest is history. If I close my eyes, I can still picture my brother peeking into the pan and going, “Oi, what’s that smell? Is it meant to be good?” Now, he’s the number one fan. Funny how things turn out, isn’t it?
Why I Keep Making This (Besides “Bacon”)
I make this dish when I want something that’s both easy and feels a little bit special—like, not an everyday green bean kind of situation. My family goes a bit bonkers for it; even my picky niece who claims she’s “allergic” to green things (she’s not) will sneak a few bites. Sometimes the sprouts get super crispy and, honestly, I’ve tried to pretend I did that on purpose, but really it’s just happy accident territory. Oh! And if you’re tired of bland veggies—this’ll wake you right up.
What’s Actually In It (And How I Occasionally Cheat)
- About 500g (or a generous pound) of Brussels sprouts—sometimes I use frozen if I forget to shop, but fresh does roast up nicer.
- 6-8 slices of bacon (I tend to use whatever’s left in the fridge, streaky, back, even those little bits work. My gran swore by Butcher’s Best but, eh, bacon’s bacon.)
- 2 tablespoons olive oil, or more. I’ve used a knob of butter or even a splash of avocado oil when I’m feeling fancy.
- Salt and pepper, to taste. (I always oversalt at first and have to adjust.)
- Optional: a small handful of chopped garlic, or a tablespoon of balsamic vinegar right at the end. (Both are good, neither are essential.)
How I Actually Make These (Warning: I Taste As I Go)
- Preheat the oven to about 220°C (425°F), or whatever temp your oven likes for roasting stuff. I know, some ovens are a bit moody.
- Trim the ends off your sprouts and halve them—unless they’re tiny, in which case just chuck them in whole. Don’t fuss!
- Chop your bacon into bits—scissors work great if you’re in a rush. (Or lazy. No judgment.)
- Toss the sprouts and bacon together on a big baking tray with the olive oil, salt, and pepper. If you’re using garlic, add it now. I usually give everything a good mix with my hands. Yes, it’s messy; yes, it’s worth it.
- Spread them out—try not to crowd the pan too much. If you do, they’ll steam instead of crisp. (This is where I usually sneak a bacon bit. Quality control!)
- Roast for 20–25 minutes, shaking or stirring halfway through. If they look a bit too brown, don’t panic—they’re probably just extra tasty. Actually, I find it works better if you let them get some real color.
- If you’re feeling it, drizzle on a bit of balsamic vinegar right at the end and toss. Totally optional, but it’s a nice twist.
A Few Notes From My Many, Many Attempts
- If you forget to preheat the oven (happens to the best of us), just roast them a bit longer. Not the end of the world.
- I’ve tried microwaving the sprouts first to soften them—meh, not my favorite, but it works in a pinch. Texture gets a bit odd though.
- Sometimes the bacon sticks to the pan; a bit of parchment paper helps but isn’t essential. Scraping up the crispy bits can be oddly satisfying, though.
Things I’ve Tried (The Good, The Bad, The Slightly Burnt)
- Adding a splash of maple syrup: actually, not bad, but a tiny bit goes a long way—once I overdid it and it turned into sticky candy sprouts. Not my best work.
- Swapping in pancetta: quite posh and really tasty, if you can get it.
- Squeezing on lemon juice at the end: lovely brightness, but don’t mix with balsamic unless you like chaos.
Do You Need Any Fancy Equipment?
I use a big old baking tray (sometimes a cast iron skillet if I’m feeling rustic). If you haven’t got one, even a roasting dish will do—just spread things out as much as you can. Oh, and don’t stress if you lack parchment—greasing the tray works, or just be prepared for a bit of scraping.
How Long Does This Last? (Not Long, Honestly)
So, you can keep leftovers in an airtight container in the fridge for about 2–3 days. Reheats best in the oven, though the microwave works if you’re in a rush (gets a bit soggy, but it’s fine). In my house, it never lasts more than a day, so I don’t have tons of firsthand data on long-term storage! If you do manage to keep some, I’d love to know how you managed it.
How I Serve It (And What Goes With)
I like these best straight out of the oven, scattered with a bit of extra salt. Sometimes they end up next to roast chicken, or I’ll pile them on toast with a runny egg (don’t knock it till you try it!). My family tradition is to serve this with whatever main is handy and act shocked when everyone asks for seconds. I’ve even tossed them with pasta—sounds odd, but it works.
What I’ve Learned (Often The Hard Way)
- Don’t skip tossing halfway—if you do, you’ll get some sprouts that are raw on one side and burnt on the other. I speak from experience here.
- Leaving everything too crowded on the pan? Nope, you get soggy sprouts. Spread ‘em out, trust me.
- I once tried to rush the roasting at a higher temp—it just charred the bacon without cooking the sprouts. Lesson learned.
Questions People Actually Ask Me
- Can I make this vegetarian? Sure, just skip the bacon—or try smoked paprika for a bit of that flavor. Is it the same? No, but it’s still good.
- Do I have to use fresh sprouts? Nah, frozen works in a pinch. They’re a bit softer but still tasty. Maybe pat them dry if you remember.
- Is this good for meal prep? Kind of! They’re best fresh, but you can totally reheat. I think the flavor deepens overnight, actually.
- What’s the best bacon? Whatever you have. I sometimes grab the cheap stuff, sometimes the posh stuff. Honestly, it all works.
- Can I make this in an air fryer? Oh, for sure—just cut everything a bit smaller, and check after 8–10 minutes. I’ve got a link to a handy air fryer timing guide here.
- Can I double the batch? Yep, just use two trays so nothing gets crowded. Also, if you want more ideas for using up sprouts, check out Smitten Kitchen’s take with parmesan (trust me, it’s worth a look).
And there you have it—Bacon Brussels Sprouts, as real as they get. If you end up with a kitchen full of happy faces and a few charred leaves, well, you’re doing it right. Now, if you’ll excuse me, I’m off to make another batch. Or maybe just eat the last few straight off the pan—nobody’s watching, right?
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon red pepper flakes (optional)
Instructions
-
1Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside.
-
2Drain excess bacon fat, leaving about 1 tablespoon in the skillet. Add olive oil to the pan.
-
3Add Brussels sprouts to the skillet, cut side down. Season with salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until golden and tender.
-
4Add minced garlic and red pepper flakes (if using) to the pan. Sauté for 1 minute until fragrant.
-
5Return the cooked bacon to the skillet. Drizzle with balsamic vinegar and toss to combine. Cook for an additional 1-2 minutes.
-
6Serve warm as a side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
