Maybe you remember Brussels sprouts as those bitter vegetables you pushed around your plate as a kid, but prepare to have your mind blown! We’ve gathered 25 irresistible recipes where crispy bacon transforms these little cabbages into the star of your dinner table. From quick weeknight sides to holiday showstoppers, get ready to fall in love with Brussels sprouts all over again.
Crispy Roasted Brussel Sprouts with Bacon and Balsamic Glaze
Zestfully transforming the humble Brussels sprout into a culinary masterpiece, this dish elevates winter’s most misunderstood vegetable through caramelized edges, smoky bacon, and a glossy balsamic reduction that dances between sweet and tangy. Perfect for holiday gatherings or weeknight dinners that deserve special attention, these roasted sprouts achieve that ideal balance of crisp exterior and tender heart.
Ingredients
– A pound and a half of fresh Brussels sprouts, trimmed and halved
– Six thick slices of applewood-smoked bacon, chopped into half-inch pieces
– Three tablespoons of good olive oil
– A generous pinch of kosher salt
– Several cracks of fresh black pepper
– A quarter cup of balsamic vinegar
– A tablespoon of honey
– A couple of garlic cloves, minced
– A splash of water if needed for the glaze
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Arrange the sprouts cut-side down on the baking sheet in a single layer, ensuring they don’t touch for maximum crisping.
4. Scatter the bacon pieces evenly around the sprouts on the baking sheet.
5. Roast for 20-25 minutes until the sprouts develop deep golden-brown edges and the bacon renders its fat and crisps.
6. Meanwhile, combine balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat.
7. Simmer the glaze for 5-7 minutes until it thickens enough to coat the back of a spoon, stirring frequently to prevent burning.
8. Remove the roasted sprouts and bacon from the oven when the sprouts are tender when pierced with a fork.
9. Drizzle the warm balsamic glaze over the roasted sprouts and bacon, tossing gently to coat everything evenly.
10. Transfer to a serving dish and serve immediately while hot and crispy.
Outstanding in both texture and flavor, these sprouts offer a satisfying crunch that gives way to tender centers, while the salty bacon and sweet-tart glaze create a symphony of contrasting notes. Consider serving them over creamy polenta or alongside roasted chicken for a complete meal, or simply enjoy them straight from the baking sheet—we won’t judge.
Maple-Glazed Brussel Sprouts with Crispy Bacon
Seasonal gatherings call for side dishes that transform humble ingredients into something truly spectacular. These maple-glazed Brussels sprouts achieve just that, balancing earthy notes with sweet caramelization and the irresistible crunch of perfectly crisped bacon.
Ingredients
– A pound and a half of fresh Brussels sprouts, trimmed and halved
– About 6 thick slices of bacon, chopped into little bits
– A generous glug of pure maple syrup (around ¼ cup)
– A couple of tablespoons of olive oil
– A big pinch of kosher salt
– A few good cracks of fresh black pepper
– A splash of apple cider vinegar (roughly a tablespoon)
Instructions
1. Preheat your oven to 400°F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Toss the halved Brussels sprouts with the olive oil, salt, and pepper on the prepared baking sheet until they are evenly coated.
3. Arrange the sprouts in a single, uncrowded layer, placing them cut-side down to encourage a beautiful, deep-brown sear.
4. Scatter the chopped bacon pieces evenly over and around the Brussels sprouts on the baking sheet.
5. Roast the tray on the middle oven rack for 20 minutes, until the bacon is beginning to crisp and the sprouts are tender when pierced with a fork.
6. Carefully remove the hot baking sheet from the oven and drizzle the maple syrup and apple cider vinegar evenly over everything.
7. Use a spatula to toss everything thoroughly, ensuring each sprout and bacon piece gets coated in the glossy glaze.
8. Return the tray to the oven and roast for another 8-10 minutes, watching closely until the glaze is bubbling and has caramelized onto the sprouts.
9. Transfer the finished dish to a serving platter, scraping all the delicious, sticky glaze from the pan. Zestfully caramelized and savory-sweet, this dish offers a wonderful contrast between the crispy, almost candied outer leaves and the tender interiors of the sprouts. For a festive touch, scatter with pomegranate arils just before serving to add a burst of color and bright, juicy acidity that cuts through the richness beautifully.
Garlic Butter Brussel Sprouts with Bacon
Lusciously caramelized and kissed with savory richness, these garlic butter Brussels sprouts transform the humble vegetable into an unforgettable side dish. Crisp bacon lends its smoky depth while a generous bath of garlic-infused butter creates an irresistible glaze that clings to every tender leaf. This elegant preparation will make even the most skeptical sprout critics eagerly reach for seconds.
Ingredients
– A pound of fresh Brussels sprouts, trimmed and halved
– Four slices of thick-cut bacon, chopped into little pieces
– Three tablespoons of good quality butter
– Three garlic cloves, minced up nice and fine
– A tablespoon of olive oil
– A good pinch of kosher salt
– A few cracks of fresh black pepper
– A squeeze of fresh lemon juice (about half a lemon’s worth)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Cook the chopped bacon in a large skillet over medium heat for 8-10 minutes until crispy, then transfer to a paper towel-lined plate, reserving one tablespoon of bacon fat in the skillet.
3. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
4. Arrange the sprouts cut-side down on the prepared baking sheet and roast for 20 minutes until the bottoms develop deep golden-brown caramelization.
5. While sprouts roast, melt butter in the skillet with reserved bacon fat over medium-low heat, then add minced garlic and cook for just 1 minute until fragrant but not browned.
6. Remove sprouts from oven and immediately toss them in the garlic butter mixture, coating every surface thoroughly.
7. Stir in the crispy bacon pieces and fresh lemon juice, tossing gently to combine all elements.
8. Return the mixture to the baking sheet and roast for another 5 minutes to allow the flavors to meld together beautifully. Remarkably tender with crisp-edged leaves, these sprouts offer a perfect textural contrast to the smoky bacon bits. The garlic butter creates a luxurious coating that makes each bite deeply savory with just enough bright lemon to cut through the richness. Serve them alongside roasted chicken or crown a steak with these elegant sprouts for a restaurant-quality presentation at home.
Honey Mustard Bacon Brussel Sprout Skewers
For those seeking an elegant yet approachable appetizer that transforms humble ingredients into culinary artistry, these honey mustard bacon Brussels sprout skewers deliver sophisticated flavor with effortless charm. Featuring caramelized sprouts wrapped in crispy bacon with a sweet-savory glaze, they elevate any gathering from casual to memorable with their beautiful presentation and complex taste profile.
Ingredients
– About a pound of fresh Brussels sprouts, trimmed and halved
– 8 slices of thick-cut bacon, each cut into thirds
– A generous ¼ cup of Dijon mustard
– 2 tablespoons of honey
– A tablespoon of olive oil
– A couple of cloves of garlic, minced
– A pinch of salt and a few cracks of black pepper
– A splash of apple cider vinegar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together the Dijon mustard, honey, olive oil, minced garlic, salt, pepper, and apple cider vinegar in a medium bowl until smooth.
3. Toss the halved Brussels sprouts in the honey mustard mixture until thoroughly coated.
4. Wrap each Brussels sprout half with one piece of the cut bacon.
5. Thread 4-5 bacon-wrapped sprouts onto each skewer, leaving small gaps between them for even cooking.
6. Arrange the skewers in a single layer on the prepared baking sheet.
7. Brush any remaining honey mustard glaze over the skewers.
8. Bake for 20-25 minutes until the bacon is crispy and the sprouts are tender when pierced with a fork.
9. Flip the skewers halfway through baking to ensure even browning on both sides.
10. Transfer the skewers to a serving platter and let rest for 2-3 minutes before serving.
Perfectly balanced between sweet and savory, these skewers offer contrasting textures of crispy bacon edges against tender, caramelized sprouts. The honey mustard glaze creates a beautiful glossy finish that makes them visually stunning arranged on a wooden board, perhaps drizzled with extra sauce for dipping. Their elegant appearance belies how effortlessly they come together, making them ideal for impressing guests without spending hours in the kitchen.
Cheesy Baked Brussel Sprouts with Bacon
Delightfully transformed from childhood nemesis to sophisticated side, these caramelized Brussels sprouts emerge from the oven with crispy edges and tender centers, enveloped in a blanket of melted cheese and savory bacon. During the cooler months, this dish brings warmth and elegance to any table, balancing earthy flavors with rich, smoky notes. It’s the perfect centerpiece for holiday gatherings or a cozy weeknight indulgence.
Ingredients
- About 1.5 pounds of fresh Brussels sprouts, trimmed and halved
- 6 slices of thick-cut bacon, chopped into little bits
- A generous 1/2 cup of shredded sharp cheddar cheese
- A good glug of olive oil (around 2 tablespoons)
- A couple of cloves of garlic, minced
- A splash of balsamic vinegar (1 tablespoon)
- A pinch of salt and a few cracks of black pepper
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper in a large bowl until evenly coated.
- Spread the sprouts in a single layer on the prepared baking sheet, ensuring they aren’t crowded for optimal browning.
- Roast for 20 minutes, then stir and continue roasting for another 10–15 minutes until the edges are crispy and golden brown.
- While the sprouts roast, cook the chopped bacon in a skillet over medium heat for 8–10 minutes until crispy, then drain on paper towels.
- Remove the sprouts from the oven and drizzle with balsamic vinegar, tossing gently to coat.
- Sprinkle the crispy bacon and shredded cheddar cheese evenly over the sprouts.
- Return the baking sheet to the oven and bake for 3–5 minutes, just until the cheese is fully melted and bubbly.
Creamy, savory, and irresistibly smoky, this dish offers a delightful contrast between the crisp bacon and tender sprouts beneath the melted cheese. Serve it straight from the oven alongside a roasted chicken or as a standout addition to your Thanksgiving spread, garnished with fresh thyme for an extra touch of elegance.
Brussel Sprout and Bacon Stir Fry
Lusciously caramelized and deeply savory, this Brussels sprout and bacon stir-fry transforms humble ingredients into an elegant weeknight masterpiece. The smoky bacon fat renders to create a luxurious cooking base that coats each halved sprout in rich, pork-kissed flavor. Quick-cooked at high heat, the sprouts develop beautifully charred edges while maintaining a tender-crisp bite that makes this dish irresistible.
Ingredients
– A couple of thick-cut bacon slices, chopped into ½-inch pieces
– About a pound of Brussels sprouts, trimmed and halved
– A generous glug of olive oil (about 2 tablespoons)
– A couple of minced garlic cloves
– A good splash of soy sauce (around 2 tablespoons)
– A quick drizzle of maple syrup (about 1 tablespoon)
– A pinch of red pepper flakes for gentle heat
– A squeeze of fresh lemon juice to finish
Instructions
1. Place chopped bacon in a cold large skillet and turn heat to medium.
2. Cook bacon for 6-8 minutes, stirring occasionally, until fat renders and bacon becomes crispy.
3. Remove bacon with a slotted spoon and drain on paper towels, leaving rendered fat in the skillet.
4. Increase heat to medium-high and add olive oil to the bacon fat.
5. Add Brussels sprout halves cut-side down in a single layer (cook in batches if needed).
6. Cook undisturbed for 4-5 minutes until cut sides develop deep golden-brown sear marks.
7. Flip sprouts and cook for another 3-4 minutes until tender but still slightly firm.
8. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
9. Pour in soy sauce and maple syrup, tossing to coat all sprouts evenly.
10. Return cooked bacon to the skillet and toss everything together for 1 minute.
11. Remove from heat and squeeze fresh lemon juice over the dish.
Amazingly versatile, this stir-fry offers contrasting textures from crispy bacon to tender-crisp sprouts with caramelized edges. The sweet-savory glaze clings beautifully to each component, while the lemon brightens the rich flavors. Serve it over creamy polenta for a comforting meal or alongside roasted chicken for an elegant dinner party side that will have guests asking for the recipe.
Pan-Fried Brussel Sprouts with Lemon and Bacon
Just when you thought Brussels sprouts couldn’t get more irresistible, this pan-fried version with crispy bacon and zesty lemon transforms the humble vegetable into a showstopping side dish that will have everyone reaching for seconds.
Ingredients
– About a pound and a half of fresh Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon, chopped into little pieces
– 2 tablespoons of good olive oil
– A couple of garlic cloves, thinly sliced
– The juice from half a large lemon
– A generous pinch of kosher salt
– A few good cracks of fresh black pepper
Instructions
1. Place your chopped bacon in a large, cold skillet and turn the heat to medium.
2. Cook the bacon for about 8-10 minutes, stirring occasionally, until it’s crispy and the fat has rendered out.
3. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
4. Add the 2 tablespoons of olive oil to the bacon fat in the skillet and increase the heat to medium-high.
5. Carefully place the halved Brussels sprouts in the hot oil, cut-side down, in a single layer—don’t overcrowd them; you might need to work in batches for the best browning.
6. Cook the sprouts without moving them for 5-6 minutes, until the cut sides develop a deep, golden-brown sear.
7. Flip the sprouts and continue cooking for another 4-5 minutes, until they’re tender when pierced with a fork but still have a slight bite.
8. Add the thinly sliced garlic to the skillet and cook for just 1 minute, until fragrant but not browned.
9. Return the crispy bacon to the skillet and toss everything together to combine.
10. Remove the skillet from the heat and immediately drizzle with the fresh lemon juice.
11. Season with the generous pinch of kosher salt and a few cracks of black pepper, tossing to coat evenly.
Yieldingly tender with caramelized edges, these sprouts offer a perfect textural contrast to the crispy bacon, while the bright lemon cuts through the richness beautifully. Try serving them alongside roasted chicken or as a sophisticated topping for creamy polenta to elevate any weeknight dinner into something special.
Brussel Sprouts Gratin with Bacon
Nestled between holiday feasts and cozy winter dinners, this Brussels sprouts gratin transforms the humble vegetable into a decadent centerpiece, where crisp bacon and creamy cheese create a symphony of contrasting textures and rich flavors that will have even sprout skeptics reaching for seconds.
Ingredients
– A couple of pounds of Brussels sprouts, trimmed and halved
– 8 slices of thick-cut bacon, chopped into little bits
– A big splash of heavy cream (about 1 cup)
– A generous cup of shredded Gruyère cheese
– A couple of tablespoons of grated Parmesan
– A small yellow onion, finely diced
– 2 cloves of garlic, minced
– A pat of butter (about 2 tablespoons)
– A pinch of freshly grated nutmeg
– Salt and freshly ground black pepper to season
Instructions
1. Preheat your oven to 375°F and lightly grease a 2-quart baking dish with butter.
2. Bring a large pot of salted water to a rolling boil and blanch the Brussels sprouts for 4 minutes until bright green and slightly tender, then drain thoroughly and pat dry with paper towels—this step ensures they won’t water down the gratin.
3. In a large skillet over medium heat, cook the chopped bacon for 6–8 minutes until crispy, then transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
4. Add the diced onion to the skillet and sauté in the bacon fat for 4–5 minutes until translucent, then stir in the minced garlic and cook for 1 more minute until fragrant.
5. Pour in the heavy cream, add the nutmeg, and season with a pinch of salt and pepper, then simmer for 2–3 minutes until the cream slightly thickens.
6. Arrange the blanched Brussels sprouts in the prepared baking dish in an even layer, then sprinkle the cooked bacon evenly over the top.
7. Pour the cream mixture over the sprouts and bacon, ensuring everything is well coated, then top with the shredded Gruyère and Parmesan cheeses.
8. Bake uncovered for 25–30 minutes until the cheese is golden brown and bubbly, and the sprouts are tender when pierced with a fork—if the top browns too quickly, tent it loosely with foil.
9. Let the gratin rest for 5–10 minutes before serving to allow the sauce to set slightly for cleaner slices. Buttery and crisp-edged from the oven, the sprouts meld with the smoky bacon and nutty Gruyère in a lush, creamy embrace that’s equally stunning as a holiday side or a rustic main with a crusty baguette.
Bacon-Wrapped Brussel Sprouts Appetizer
Unveiling the perfect balance of savory sophistication and rustic charm, these bacon-wrapped Brussels sprouts transform the humble vegetable into an irresistible appetizer. Each bite-sized parcel offers a delightful contrast of crispy, salty bacon enveloping tender, caramelized sprouts, creating an elegant starter that belies its simple preparation. Ideal for holiday gatherings or intimate dinner parties, this dish brings gourmet appeal to any occasion with minimal effort.
Ingredients
– About a pound and a half of fresh Brussels sprouts, trimmed
– A 12-ounce package of thin-cut bacon slices
– A generous drizzle of olive oil
– A couple of tablespoons of maple syrup
– A good pinch of kosher salt
– A few cracks of fresh black pepper
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Trim the stem ends of the Brussels sprouts and remove any loose outer leaves.
3. Cut each bacon slice in half crosswise to create shorter strips.
4. Wrap one bacon half-slice snugly around each Brussels sprout, securing with a toothpick through the center.
5. Arrange the wrapped sprouts in a single layer on the prepared baking sheet, ensuring they don’t touch.
6. Drizzle olive oil evenly over all the bacon-wrapped sprouts.
7. Season generously with kosher salt and fresh black pepper.
8. Roast for 20 minutes at 400°F until the bacon begins to crisp and render its fat.
9. Remove the baking sheet from the oven and carefully brush each sprout with maple syrup using a pastry brush.
10. Return to the oven and roast for another 10-15 minutes until the bacon is crispy and the sprouts are tender when pierced with a fork.
11. Transfer the finished appetizers to a serving platter using tongs, being careful of the hot toothpicks.
Fantastically crisp bacon gives way to tender, sweet-centered sprouts in every irresistible bite. The maple glaze caramelizes beautifully against the salty bacon, creating layers of flavor that unfold with each mouthful. For an elegant presentation, serve these golden-brown parcels on a wooden board with small dipping cups of spicy aioli or balsamic reduction, allowing guests to customize their experience.
Smoky Bacon and Brussel Sprout Hash
Crisp autumn mornings call for hearty, comforting dishes that warm both kitchen and soul. This smoky bacon and Brussels sprout hash delivers precisely that—a rustic yet refined medley of savory pork, caramelized sprouts, and earthy potatoes, all kissed with aromatic herbs. It’s the kind of effortless elegance that transforms simple ingredients into a memorable centerpiece.
Ingredients
– 6 slices of thick-cut bacon, chopped into bite-sized pieces
– 1 pound of Brussels sprouts, trimmed and halved
– 2 medium Yukon Gold potatoes, diced into ½-inch cubes
– 1 large yellow onion, thinly sliced
– 2 cloves of garlic, minced
– A couple of tablespoons of olive oil
– A splash of apple cider vinegar
– A generous pinch of smoked paprika
– Fresh thyme leaves from 3 sprigs
– Salt and freshly cracked black pepper
Instructions
1. Heat a large cast-iron skillet over medium heat and add the chopped bacon. Cook for 8–10 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered.
2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
3. Add the diced potatoes to the skillet in a single layer and cook undisturbed for 5 minutes to develop a golden crust. Tip: Resist stirring too soon—this ensures crispy edges.
4. Stir in the sliced onion and cook for another 4–5 minutes until the onion is softened and the potatoes are tender when pierced with a fork.
5. Push the potato-onion mixture to one side of the skillet and add the Brussels sprouts, cut-side down. Drizzle with olive oil if the pan seems dry.
6. Cook the sprouts undisturbed for 3–4 minutes until deeply caramelized on the cut sides, then toss everything together.
7. Stir in the minced garlic, smoked paprika, and fresh thyme, cooking for 1 minute until fragrant.
8. Return the crispy bacon to the skillet and deglaze with a splash of apple cider vinegar, scraping up any browned bits from the bottom.
9. Season with salt and freshly cracked black pepper, then cook for another 2 minutes to meld the flavors. Tip: Taste and adjust seasoning before serving—the bacon adds saltiness, so go easy at first.
10. For a finishing touch, transfer the hash to a warm platter and let it rest for 2 minutes before serving. Tip: Resting allows the flavors to settle and the texture to perfect.
Oozing with savory richness, this hash boasts a delightful contrast of crispy bacon, tender potatoes, and caramelized sprouts with a subtle smoky undertone. Serve it topped with a softly fried egg for a luxuriously runny yolk, or alongside seared pork chops to elevate a weeknight dinner into something special.
Creamy Brussel Sprouts with Bacon and Parmesan
Vividly transforming the humble Brussels sprout into a luxurious side dish, this creamy preparation elevates the cruciferous vegetable with rich, savory accents. Crispy bacon and nutty Parmesan create a harmonious balance against the sprouts’ slight bitterness, while a velvety cream sauce envelops each leaf in decadent comfort. Perfect for holiday tables or weeknight indulgence, this dish proves that even the most straightforward ingredients can achieve extraordinary elegance when treated with care.
Ingredients
– A pound or so of fresh Brussels sprouts, trimmed and halved
– About 4 slices of thick-cut bacon, chopped into little bits
– A good glug of heavy cream, maybe half a cup
– A generous handful of freshly grated Parmesan cheese
– A couple tablespoons of unsalted butter
– A splash of olive oil for sautéing
– A pinch of kosher salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on the baking sheet, arranging them cut-side down for better browning.
3. Roast for 20-25 minutes until the edges are deeply caramelized and the centers are tender when pierced with a fork.
4. While sprouts roast, cook bacon in a large skillet over medium heat for 8-10 minutes until crispy, then transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
5. Tip: Save the bacon fat—it adds incredible depth to the sauce.
6. Add butter to the skillet with bacon fat and let it melt over medium heat.
7. Pour in heavy cream and bring to a gentle simmer, stirring occasionally for 2-3 minutes until slightly thickened.
8. Stir in grated Parmesan until the sauce is smooth and cohesive, about 1 minute.
9. Tip: Grate your own Parmesan—it melts more evenly than pre-shredded cheese.
10. Add the roasted Brussels sprouts and crispy bacon to the skillet, tossing to coat evenly in the cream sauce.
11. Cook for another 2-3 minutes over low heat until everything is warmed through and beautifully incorporated.
12. Tip: Don’t overcrowd the skillet when combining—this ensures each sprout gets properly sauced.
Delightfully creamy with a satisfying crunch from the bacon, this dish offers a textural symphony in every bite. The Parmesan lends a salty, umami richness that complements the sprouts’ earthy sweetness, making it versatile enough to pair with roasted chicken or stand alone as a decadent vegetarian option (minus the bacon). For an elegant presentation, serve it in a shallow bowl garnished with extra Parmesan shavings and a drizzle of reduced balsamic glaze.
Sweet and Spicy Bacon Brussel Sprouts
Crisp autumn evenings call for dishes that balance comfort with sophistication, and these sweet and spicy bacon Brussels sprouts deliver precisely that elegant contrast. Caramelized edges meet smoky bacon richness, while a gentle heat lingers pleasantly on the palate. This versatile side transforms humble sprouts into a memorable centerpiece worthy of any gathering.
Ingredients
– A pound of fresh Brussels sprouts, trimmed and halved
– 6 thick-cut bacon slices, chopped into little bits
– A generous glug of olive oil (about 2 tablespoons)
– 2 tablespoons of pure maple syrup
– A big pinch of red pepper flakes (around 1 teaspoon)
– A couple of garlic cloves, minced
– A splash of apple cider vinegar (1 tablespoon)
– Salt and freshly cracked black pepper to season
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread the sprouts in a single layer on the baking sheet, cut-side down, to maximize caramelization.
4. Roast for 20 minutes until the edges are golden brown and slightly crisp.
5. While roasting, cook the chopped bacon in a skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate.
6. Drain all but 1 tablespoon of bacon fat from the skillet, then add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
7. Stir in maple syrup and apple cider vinegar, simmering for 2 minutes until the sauce slightly thickens.
8. Remove sprouts from the oven and toss immediately with the bacon and sauce in a large bowl.
9. Return the coated sprouts to the baking sheet and roast for another 5 minutes to glaze.
A final roast melds the sticky-sweet glaze with the sprouts’ earthy depth, creating a glossy finish that clings to each crevice. Serve these warm alongside roasted chicken or fold them into a grain bowl for a textural surprise—the crisp-tender sprouts and smoky bacon bits create a symphony in every bite.
Caramelized Brussel Sprouts with Pine Nuts and Bacon
Savor the transformation of humble Brussels sprouts into a sophisticated side dish, where caramelized edges meet smoky bacon and toasted pine nuts in perfect harmony. This elegant preparation elevates the often-misunderstood vegetable into a celebration of contrasting textures and deep, complex flavors that will convert even the most skeptical diners. Each bite offers a masterclass in balance—the bitterness of the sprouts tempered by sweet caramelization, the richness of bacon cut by nutty crunch.
Ingredients
– A pound and a half of fresh Brussels sprouts, trimmed and halved
– Six thick slices of applewood-smoked bacon, chopped into half-inch pieces
– A generous quarter cup of pine nuts
– Three tablespoons of good olive oil
– Two tablespoons of pure maple syrup
– A couple of tablespoons of balsamic vinegar
– A good pinch of kosher salt
– Several grinds of fresh black pepper
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Arrange the sprouts cut-side down in a single layer on the prepared baking sheet—this creates maximum surface area for caramelization.
4. Roast for 20 minutes until the cut sides develop deep golden-brown edges and the outer leaves begin to crisp.
5. While sprouts roast, cook the bacon pieces in a skillet over medium heat for 8-10 minutes until crispy, then transfer to paper towels using a slotted spoon.
6. Toast the pine nuts in the same skillet over medium-low heat for 3-4 minutes, shaking frequently until golden and fragrant—watch closely as they burn easily.
7. Remove the sprouts from the oven and drizzle with maple syrup and balsamic vinegar, tossing gently to coat.
8. Return to the oven for another 5-7 minutes until the glaze becomes sticky and bubbly.
9. Transfer the caramelized sprouts to a serving dish and top with the crispy bacon and toasted pine nuts.
Luxuriously textured with crisp-tender sprouts, crunchy nuts, and chewy bacon, this dish delivers a symphony of sweet, salty, and savory notes. Consider serving it alongside roasted chicken or as an unexpected topping for creamy polenta, where the glazed sprouts create beautiful pools of flavor that elevate the entire meal.
Conclusion
Hearty and flavorful, these 25 Brussels sprout and bacon recipes prove this classic combo can be endlessly reinvented. We hope you find new favorites to add to your table! Try one this week, then leave a comment telling us which recipe you loved most. Don’t forget to share this delicious roundup with your fellow foodies on Pinterest. Happy cooking!
