Roasted Brussel Sprouts with Bacon

Roasted Brussel Sprouts with Bacon
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I never ate brussel sprouts as a kid. My dad was raised in a house that boiled their sprouts because that’s what you did to veggies back then, and he hated them. My mom didn’t really care either way so they were officially excluded from the Parton family kitchen.

The first time I had them was when I was on my first Whole30 because I saw a post or recipe or something that touted brussel sprouts being delicious with fried eggs, and they were right. Since then they’ve become part of my regular rotation, and it’s one of my favorite fall/winter veggies. That being said, there is absolutely a right and wrong way to cook sprouts, and I’m going to teach you the right way!

Roasted Brussel Sprouts with Bacon

Sprouts look a lot like baby cabbage heads, so logic would dictate that they could be treated like cabbage (aka boiled) but that is the worst thing you could do to a sprout, in my humble opinion. They get mushy and probably a little slimy, and basically have no flavor unless you coat them in butter. Instead, we’re roasting our sprouts so that they are crispy and caramelized on the outside, and soft and tender on the inside. What’s better than roasted brussel sprouts? Roasted brussel sprouts with bacon. You’re welcome.

Let me know if you try this recipe, and if I’ve officially converted you to team sprouts!

Roasted Brussel Sprouts with Bacon

Crispy, carmelized sprouts with bacon and shallots are the perfect side to go with your favorite protein! They're cozy and comforting and exactly what you want during the colder months. I bet even your kids will enjoy their veggies!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Side Dish
Keyword: brussel sprouts, brussels, easy sides, fall dish, roasted vegetables, roasted veggies, vegetables
Servings: 2 servings


  • 3 strips thick cut bacon
  • 1 tbl butter or ghee
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 14 oz brussel sprouts, trimmed and cut in half lengthwise
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper


  • Preheat the oven to 400 degrees. In a 10 inch cast iron skillet, cook the strips of bacon over medium/high heat until crisp, about 7-10 minutes.
  • Remove the bacon, chop it up into bits, and set aside; leaving about 1 TBL of drippings in the pan. Add the butter or ghee to the pan and saute shallots until translucent, about 1-2 minutes. Add garlic to the pan cook until fragrant, about 1 minute
  • Add the brussel sprouts to the pan, season with salt and pepper, and stir to coat them all. Arrange sprouts in an even layer with the flat side down. Let them cook on the stove top on medium/low heat for 1-2 minutes.
  • Transfer the whole pan to the oven, and roast for 15-20 minutes, until the sprouts are fork tender on the inside, and browned and crispy on the outside.
  • Add the chopped bacon back to the pan, and enjoy!


  • Store in an airtight container for up to a week.
  • Reheat on the stove top with a small amount of butter or ghee to maintain it’s texture.