You’re about to discover the ultimate comfort food upgrade! Brussels sprouts and crispy bacon are a match made in heaven, and we’ve gathered 33 mouthwatering recipes that transform this classic duo into everything from quick weeknight dinners to impressive holiday sides. Get ready to fall in love with these tiny cabbages all over again as you explore these delicious creations.
Honey Balsamic Glazed Brussel Sprouts with Bacon
Finally, you’ve found the Brussels sprouts recipe that will convert even the most skeptical eaters. These little green gems get caramelized and crispy, then coated in a sweet-tangy glaze that makes them absolutely irresistible. Trust me, this side dish might just steal the show from your main course.
Ingredients
– 1.5 lbs Brussels sprouts
– 6 slices thick-cut bacon
– 3 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1/4 cup balsamic vinegar
– 3 tbsp honey
– 2 cloves garlic
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Trim the stem ends from Brussels sprouts and cut any large ones in half lengthwise.
3. Chop bacon into 1/2-inch pieces using a sharp knife.
4. Mince garlic cloves finely with a chef’s knife.
5. Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
6. Spread Brussels sprouts in a single layer on the prepared baking sheet.
7. Scatter bacon pieces evenly among the Brussels sprouts on the baking sheet.
8. Roast for 20 minutes at 400°F until sprouts begin to brown around the edges.
9. Meanwhile, combine balsamic vinegar, honey, and minced garlic in a small saucepan.
10. Bring the glaze mixture to a simmer over medium heat, stirring constantly.
11. Reduce heat to low and cook for 5 minutes until the glaze thickens slightly.
12. Remove baking sheet from oven and drizzle the hot glaze evenly over the Brussels sprouts and bacon.
13. Toss everything gently with a spatula to coat evenly with the glaze.
14. Return to oven and roast for 10 more minutes at 400°F until sprouts are caramelized and bacon is crispy.
15. Check for doneness – sprouts should be tender when pierced with a fork and edges should be dark golden brown.
16. Transfer to a serving dish immediately.
Crispy Brussels sprouts coated in that sticky honey-balsamic glaze create the perfect sweet-savory balance that’ll have everyone reaching for seconds. The bacon adds smoky saltiness that cuts through the sweetness beautifully. Try serving these alongside roasted chicken or crumbling them over a grain bowl for next-day leftovers.
Garlic Butter Brussel Sprouts and Bacon Skillet
Just when you thought Brussels sprouts couldn’t get any better, along comes this skillet wonder that’ll make you forget every bland version you’ve ever had. Picture crispy bacon mingling with tender sprouts in a garlicky butter bath—this is the side dish that might just steal the show from your main course.
Ingredients
- 1 lb Brussels sprouts
- 6 slices thick-cut bacon
- 4 tbsp unsalted butter
- 4 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Trim the stems from 1 lb Brussels sprouts and cut each in half lengthwise.
- Dice 6 slices thick-cut bacon into 1/2-inch pieces.
- Heat a large skillet over medium heat and add the diced bacon.
- Cook bacon for 6-8 minutes until crispy, stirring occasionally.
- Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving 2 tbsp bacon fat in the skillet.
- Add 2 tbsp olive oil to the bacon fat in the skillet and heat over medium-high heat.
- Place Brussels sprouts cut-side down in a single layer in the hot skillet.
- Sear sprouts for 4-5 minutes without moving them until golden brown and caramelized.
- Flip sprouts and cook for another 3-4 minutes until tender but still slightly firm.
- Reduce heat to low and push sprouts to one side of the skillet.
- Add 4 tbsp unsalted butter to the empty side of the skillet and let it melt.
- Mince 4 cloves garlic and add to the melted butter, cooking for 30 seconds until fragrant.
- Stir everything together to coat sprouts with the garlic butter.
- Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, then stir in the reserved crispy bacon.
- Cook for 1 more minute to combine all flavors.
Perfectly caramelized edges give way to tender centers that soak up all that garlic butter goodness. The salty bacon bits provide the ultimate crunch contrast, making this skillet creation equally at home beside a holiday roast or piled atop creamy polenta for a complete meal.
Roasted Brussel Sprouts with Bacon and Parmesan
Tired of boring side dishes that nobody gets excited about? You’ve got to try these roasted Brussels sprouts with bacon and Parmesan. They’re the perfect combination of crispy, savory, and cheesy that will make even sprout skeptics come back for seconds.
Ingredients
– 1.5 lbs Brussels sprouts
– 6 slices thick-cut bacon
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 cloves garlic
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the stem ends from Brussels sprouts and cut any large sprouts in half lengthwise.
3. Chop bacon into 1/2-inch pieces using a sharp knife.
4. Place Brussels sprouts and bacon pieces in a large mixing bowl.
5. Drizzle olive oil over the Brussels sprouts and bacon, then sprinkle with kosher salt and black pepper.
6. Toss everything together until evenly coated with oil and seasonings.
7. Spread the mixture in a single layer on your prepared baking sheet, making sure Brussels sprouts are cut-side down for maximum browning.
8. Roast at 400°F for 20 minutes until Brussels sprouts are tender and bacon is crispy.
9. While roasting, mince garlic cloves finely using a garlic press or sharp knife.
10. Remove baking sheet from oven and sprinkle minced garlic evenly over the roasted sprouts and bacon.
11. Return to oven and roast for 5 more minutes until garlic is fragrant but not burned.
12. Remove from oven and immediately sprinkle grated Parmesan cheese over the hot sprouts.
13. Let rest for 2 minutes to allow cheese to melt slightly before serving.
Keep in mind that the crispy edges and caramelized bits are what make this dish special. The salty bacon and nutty Parmesan create layers of flavor that complement the sprouts’ natural sweetness. Try serving these alongside grilled chicken or tossing them into a grain bowl for an easy upgrade.
Maple-Infused Brussel Sprouts and Bacon Casserole
Brace yourself for a side dish that might just steal the show at your next gathering. You know those humble brussel sprouts that usually play backup? In this cozy casserole, they get a sweet and savory glow-up with maple syrup and crispy bacon. It’s the kind of comforting bake that makes even veggie skeptics ask for seconds.
Ingredients
– 1.5 lbs brussel sprouts
– 6 slices thick-cut bacon
– 1/4 cup pure maple syrup
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. Trim the stem ends from 1.5 lbs brussel sprouts and cut them in half lengthwise.
3. Arrange the brussel sprouts in a single layer in a 9×13 inch baking dish.
4. Drizzle 2 tbsp olive oil evenly over the brussel sprouts.
5. Sprinkle 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper over the brussel sprouts.
6. Toss everything with your hands until the brussel sprouts are evenly coated.
7. Cut 6 slices thick-cut bacon into 1/2-inch pieces using kitchen shears.
8. Scatter the bacon pieces evenly over the brussel sprouts.
9. Drizzle 1/4 cup pure maple syrup over the entire dish.
10. Bake at 400°F for 25-30 minutes until the bacon is crispy and the brussel sprouts are tender when pierced with a fork.
11. Remove from oven and let rest for 5 minutes before serving.
Here’s the magic: the brussel sprouts become tender-crisp while soaking up that smoky bacon flavor and sweet maple glaze. You get this wonderful contrast between the caramelized edges and the savory bacon bits throughout. Try serving it alongside roasted chicken or as a standout holiday side—it holds up beautifully on a buffet table without getting soggy.
Bacon-Wrapped Brussel Sprouts with Brown Sugar Glaze
Ever find yourself staring at Brussels sprouts wondering how to make them actually exciting? You’re about to discover the magic that happens when you wrap them in bacon and add a sweet glaze. These little bites transform from simple veggies into irresistible party appetizers that disappear fast.
Ingredients
- 1 pound Brussels sprouts
- 8 slices bacon
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Trim the stem ends from Brussels sprouts and remove any discolored outer leaves.
- Cut each bacon slice into thirds to create shorter strips for wrapping.
- Wrap one bacon piece around each Brussels sprout, securing with a toothpick through the center.
- Arrange the wrapped sprouts in a single layer on your prepared baking sheet.
- Drizzle olive oil evenly over all the bacon-wrapped sprouts.
- Sprinkle with salt and black pepper, making sure each piece gets seasoned.
- Bake for 15 minutes at 400°F until bacon begins to crisp around the edges.
- Remove the baking sheet from oven and sprinkle brown sugar evenly over each sprout.
- Return to oven and bake for another 10-12 minutes until bacon is fully crispy and sugar has caramelized.
- Let cool for 5 minutes before serving to allow the glaze to set properly.
Keep these beauties warm in a low oven if serving later—the crispy bacon gives way to tender sprouts inside. That sweet-savory combo makes them perfect for holiday gatherings or game day snacks. Try serving them skewered on appetizer picks with a drizzle of balsamic reduction for an extra flavor boost.
Smashed Brussel Sprouts with Bacon and Cheddar Cheese
Oh my goodness, if you’re looking for a side dish that’ll steal the show, you’ve found it. These crispy, cheesy sprouts with salty bacon are about to become your new obsession. Trust me, even Brussels sprout skeptics will be begging for seconds.
Ingredients
– 1.5 lbs Brussels sprouts
– 6 slices thick-cut bacon
– 1 cup shredded sharp cheddar cheese
– 3 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Trim the stem ends from Brussels sprouts and remove any discolored outer leaves.
3. Bring a large pot of salted water to a rolling boil.
4. Carefully add Brussels sprouts to boiling water and cook for 8 minutes exactly.
5. While sprouts boil, chop bacon into 1/2-inch pieces.
6. Drain Brussels sprouts thoroughly in a colander and let steam evaporate for 2 minutes.
7. Arrange drained sprouts in a single layer on the prepared baking sheet.
8. Use the bottom of a heavy glass or measuring cup to firmly smash each sprout until flattened to about 1/2-inch thickness.
9. Drizzle olive oil evenly over all smashed sprouts.
10. Sprinkle salt, black pepper, and garlic powder evenly over the oiled sprouts.
11. Scatter bacon pieces evenly across the baking sheet, tucking some between sprouts.
12. Roast at 425°F for 20 minutes until sprouts are crispy around the edges.
13. Remove baking sheet from oven and sprinkle shredded cheddar cheese over everything.
14. Return to oven for 3-4 minutes until cheese is fully melted and bubbly.
15. Let rest for 2 minutes before serving to allow cheese to set slightly.
That incredible crunch from the crispy edges pairs perfectly with the gooey cheese and salty bacon. Try serving these alongside grilled steak or crumbling them over a grain bowl for extra texture. They’re so good you might just skip the main course entirely.
Brussel Sprout and Bacon Stir-Fry with Soy Sauce
You know those weeknights when you want something delicious but don’t want to spend hours in the kitchen? This Brussels sprout and bacon stir-fry is your new go-to. It comes together in under 30 minutes and hits all the right savory, salty, and slightly sweet notes.
Ingredients
– 6 slices thick-cut bacon
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– 3 cloves garlic
– 3 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon red pepper flakes
Instructions
1. Cut the bacon into 1/2-inch pieces using kitchen shears or a sharp knife.
2. Heat a large skillet or wok over medium-high heat for 2 minutes until hot.
3. Add the bacon pieces to the hot skillet and cook for 6-8 minutes, stirring occasionally, until crispy and browned.
4. While the bacon cooks, trim the ends off the Brussels sprouts and slice them in half lengthwise.
5. Use a slotted spoon to remove the cooked bacon from the skillet, leaving about 2 tablespoons of bacon fat in the pan.
6. Add the olive oil to the bacon fat in the skillet and swirl to combine.
7. Place the Brussels sprouts cut-side down in the skillet and cook without moving for 4-5 minutes until deeply browned and caramelized.
8. Flip the Brussels sprouts and continue cooking for another 3-4 minutes until tender but still slightly crisp.
9. Mince the garlic cloves while the Brussels sprouts cook on the second side.
10. Push the Brussels sprouts to one side of the skillet and add the minced garlic to the empty space.
11. Cook the garlic for 30-45 seconds until fragrant but not browned.
12. Stir the garlic into the Brussels sprouts until well combined.
13. In a small bowl, whisk together the soy sauce and honey until smooth.
14. Pour the soy sauce mixture over the Brussels sprouts and bacon in the skillet.
15. Add the red pepper flakes to the skillet.
16. Return the cooked bacon to the skillet and stir everything together until well coated.
17. Cook for 1-2 more minutes, stirring constantly, until the sauce thickens and glazes the ingredients.
18. Remove from heat and serve immediately.
This dish gives you the perfect contrast between crispy bacon and tender-crisp Brussels sprouts with caramelized edges. The soy-honey glaze creates a sticky, savory-sweet coating that clings to every bite. Try serving it over steamed rice or tossing it with cooked noodles for a complete meal that feels way fancier than the effort required.
Brussel Sprouts with Bacon and Dried Cranberries
Just when you think brussel sprouts can’t get any better, someone adds bacon and cranberries to the mix. You’re about to discover why this combination has become a holiday table staple across the country. It’s the perfect balance of savory, sweet, and crispy that’ll make even sprout skeptics come back for seconds.
Ingredients
– 1.5 lbs brussel sprouts
– 6 slices thick-cut bacon
– 1/2 cup dried cranberries
– 3 tbsp olive oil
– 2 tbsp balsamic vinegar
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the stem ends from 1.5 lbs brussel sprouts and cut them in half lengthwise.
3. Chop 6 slices thick-cut bacon into 1/2-inch pieces using a sharp knife.
4. Toss brussel sprout halves with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
5. Spread the seasoned brussel sprouts in a single layer on the prepared baking sheet.
6. Scatter the chopped bacon pieces evenly among the brussel sprouts.
7. Roast at 400°F for 20 minutes until sprouts begin to caramelize around the edges.
8. Remove the baking sheet from oven and sprinkle 1/2 cup dried cranberries over everything.
9. Return to oven and roast for another 10 minutes until bacon is crispy and sprouts are tender.
10. Drizzle 2 tbsp balsamic vinegar over the hot mixture and toss gently to combine.
11. Let rest for 5 minutes before serving to allow flavors to meld.
Nothing beats the way the crispy bacon fat coats each sprout while the cranberries plump up with savory juices. The balsamic vinegar adds a tangy brightness that cuts through the richness perfectly. Try serving this over creamy polenta or alongside roasted chicken for a complete meal that feels both rustic and elegant.
Bacon and Brussel Sprout Gratin with Creamy Cheese Sauce
Brace yourself for the ultimate comfort food upgrade. This bacon and Brussels sprout gratin transforms humble ingredients into a showstopping side dish that’ll have everyone asking for seconds. You get crispy bacon, tender sprouts, and that irresistible creamy cheese sauce baked to golden perfection.
Ingredients
– 1 lb Brussels sprouts
– 6 slices bacon
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup whole milk
– 1 cup heavy cream
– 1 cup shredded Gruyère cheese
– 1/2 cup grated Parmesan cheese
– 1/4 tsp nutmeg
Instructions
1. Preheat your oven to 400°F and grease a 2-quart baking dish with butter or cooking spray.
2. Trim the stem ends from 1 lb Brussels sprouts and cut any large sprouts in half lengthwise.
3. Arrange Brussels sprouts in a single layer on a baking sheet and drizzle with 2 tbsp olive oil.
4. Season sprouts evenly with 1/2 tsp salt and 1/4 tsp black pepper, tossing to coat thoroughly.
5. Roast Brussels sprouts for 20 minutes at 400°F until lightly browned and tender when pierced with a fork.
6. While sprouts roast, cook 6 slices bacon in a skillet over medium heat until crispy, about 8-10 minutes.
7. Transfer cooked bacon to a paper towel-lined plate to drain, then crumble into small pieces.
8. Melt 2 tbsp unsalted butter in a saucepan over medium heat until foamy.
9. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until the mixture turns light golden brown.
10. Gradually pour in 1 cup whole milk and 1 cup heavy cream while whisking constantly to prevent lumps.
11. Cook the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
12. Remove sauce from heat and stir in 1 cup shredded Gruyère, 1/2 cup grated Parmesan, and 1/4 tsp nutmeg until smooth.
13. Combine roasted Brussels sprouts, crumbled bacon, and cheese sauce in the prepared baking dish.
14. Bake at 400°F for 15-18 minutes until the top is bubbly and golden brown.
15. Let the gratin rest for 5 minutes before serving to allow the sauce to set slightly.
Deliciously creamy with crispy bacon bits throughout, this gratin offers the perfect balance of rich and savory flavors. The Brussels sprouts stay wonderfully tender while the cheesy crust adds satisfying texture. Try serving it alongside roasted chicken or as the star of your holiday table—it’s guaranteed to become an instant family favorite.
Brussel Sprouts and Bacon Quiche with Gruyere Cheese
Craving something cozy that feels fancy but comes together easily? This brussel sprouts and bacon quiche with Gruyere cheese is your new go-to. It’s perfect for brunch with friends or a simple weeknight dinner that feels special.
Ingredients
– 1 pie crust
– 6 slices bacon
– 2 cups brussel sprouts
– 1 cup Gruyere cheese
– 4 large eggs
– 1 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and crimp the edges.
3. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy.
4. Remove the bacon from the skillet and drain on paper towels.
5. Pour off all but 1 tablespoon of bacon grease from the skillet.
6. Trim the brussel sprouts and slice them thinly.
7. Sauté the sliced brussel sprouts in the reserved bacon grease for 5-7 minutes until tender.
8. Crumble the cooked bacon into small pieces.
9. Whisk the eggs in a large bowl until well combined.
10. Add the heavy cream to the eggs and whisk until smooth.
11. Stir in the salt, black pepper, and nutmeg.
12. Sprinkle half of the Gruyere cheese over the bottom of the pie crust.
13. Spread the sautéed brussel sprouts evenly over the cheese.
14. Scatter the crumbled bacon over the brussel sprouts.
15. Pour the egg mixture carefully over the filling ingredients.
16. Top with the remaining Gruyere cheese.
17. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
18. Let the quiche rest for 10 minutes before slicing.
Zesty Gruyere melts into every bite while the bacon adds smoky saltiness. The brussel sprouts keep their slight crunch, creating wonderful texture contrast. Serve warm slices with a simple arugula salad for a complete meal that impresses without stress.
Savory Brussel Sprouts and Bacon Risotto
Remember those chilly evenings when you just want something warm and comforting? Risotto might sound fancy, but this version with brussel sprouts and bacon is totally doable and so satisfying. You’ll love how the creamy rice balances with those crispy, savory bits.
Ingredients
– 6 slices thick-cut bacon
– 1 lb brussel sprouts
– 1 medium yellow onion
– 2 cloves garlic
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups chicken broth
– 1 cup grated Parmesan cheese
– 3 tbsp unsalted butter
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Heat a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Cook 6 slices of thick-cut bacon for 8-10 minutes until crispy, then transfer to a paper towel-lined plate.
3. Pour off all but 2 tablespoons of bacon fat from the pot.
4. Halve 1 lb of brussel sprouts, toss them in the hot bacon fat, and cook cut-side down for 5-6 minutes until deeply browned.
5. Transfer brussel sprouts to a bowl, leaving any remaining fat in the pot.
6. Finely dice 1 medium yellow onion and mince 2 cloves of garlic.
7. Add 2 tablespoons of olive oil to the pot and sauté the onion for 4-5 minutes until translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add 1 ½ cups of Arborio rice and toast for 2 minutes, stirring constantly until grains are lightly golden.
10. Pour in ½ cup of dry white wine and cook while stirring until the liquid is fully absorbed.
11. Warm 4 cups of chicken broth in a separate saucepan and keep it at a gentle simmer.
12. Add 1 ladle of warm broth to the rice and stir continuously until absorbed.
13. Repeat adding broth one ladle at a time, stirring after each addition, for 18-20 minutes until rice is creamy but still al dente.
14. Crumble the cooked bacon and stir it into the risotto along with the browned brussel sprouts.
15. Remove the pot from heat and stir in 1 cup of grated Parmesan cheese and 3 tablespoons of unsalted butter.
16. Season with 1 teaspoon of salt and ½ teaspoon of black pepper, then let rest for 2 minutes.
Buttery Parmesan melts into the creamy rice, while crispy bacon and caramelized brussel sprouts add smoky, savory depth in every bite. For a fun twist, top each bowl with a fried egg or serve alongside grilled chicken to make it a complete meal.
Brussel Sprouts with Bacon, Garlic, and Balsamic Vinegar
Wondering how to make Brussels sprouts that even picky eaters will love? This recipe transforms those little green gems with crispy bacon, savory garlic, and a tangy balsamic glaze. You’ll be amazed at how simple ingredients create such incredible flavor.
Ingredients
– 1.5 lbs Brussels sprouts
– 6 slices thick-cut bacon
– 3 cloves garlic
– 3 tbsp olive oil
– 2 tbsp balsamic vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the stem ends from Brussels sprouts and cut them in half lengthwise.
3. Chop bacon into 1/2-inch pieces using a sharp knife.
4. Mince garlic cloves finely with a chef’s knife.
5. Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
6. Spread Brussels sprouts in a single layer on the prepared baking sheet, cut-side down for better browning.
7. Scatter bacon pieces evenly around the Brussels sprouts on the baking sheet.
8. Roast at 400°F for 20 minutes until sprouts begin to caramelize around the edges.
9. Remove baking sheet from oven and sprinkle minced garlic over everything.
10. Return to oven and roast for 5 more minutes until garlic is fragrant but not burned.
11. Drizzle balsamic vinegar over the hot Brussels sprouts and bacon, tossing gently to coat.
12. Serve immediately while hot and crispy.
Crispy Brussels sprouts with salty bacon create the perfect texture contrast in every bite. The caramelized edges soak up the sweet-tangy balsamic glaze beautifully. Try serving these over creamy polenta or alongside roasted chicken for a complete meal that feels fancy but comes together effortlessly.
Brussel Sprout and Bacon Carbonara Pasta
Maybe you think carbonara needs to be traditional, but this Brussels sprout and bacon version will change your mind completely. You get that classic creamy pasta with crispy bacon, plus the nutty sweetness of roasted sprouts—it’s a cozy upgrade that feels fancy but comes together in no time.
Ingredients
- 8 oz spaghetti
- 4 slices thick-cut bacon, chopped
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the halved Brussels sprouts with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on the prepared baking sheet.
- Roast the Brussels sprouts for 20–25 minutes, until tender and lightly browned at the edges.
- While the sprouts roast, cook 8 oz spaghetti in a large pot of salted boiling water according to package directions until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and set it aside.
- In a large skillet over medium heat, cook the chopped bacon until crisp, about 6–8 minutes.
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tbsp bacon fat in the skillet.
- Tip: For extra flavor, toss the drained pasta in the warm bacon fat before adding other ingredients.
- In a small bowl, whisk together 2 large eggs, 1/2 cup grated Parmesan, and a pinch of black pepper until smooth.
- Return the cooked spaghetti to the large pot (off the heat) and quickly stir in the egg mixture, tossing continuously to coat the pasta evenly.
- Tip: Work quickly to prevent the eggs from scrambling—the residual heat from the pasta will cook them gently into a silky sauce.
- If the sauce seems too thick, gradually add the reserved pasta water, 1 tbsp at a time, until it reaches your desired consistency.
- Gently fold in the roasted Brussels sprouts and crispy bacon until everything is well combined.
- Tip: For a fresh finish, top with extra Parmesan and a sprinkle of black pepper just before serving.
And just like that, you’ve got a bowl of pure comfort. The pasta is luxuriously creamy, with pops of crisp bacon and tender, caramelized sprouts in every bite. Try serving it with a simple arugula salad on the side to balance the richness—it’s a weeknight win that feels anything but ordinary.
Conclusion
Crispy bacon makes everything better, and these 33 Brussels sprout recipes are no exception! Whether you’re a longtime fan or new to this veggie, there’s a delicious dish here for you. We hope you find a new favorite—give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest. Happy cooking!
