What’s the deal with Brussels sprouts? They’ve definitely been given a bad rap. But maybe these roasted Brussels sprouts with bacon will change your mind? They did mine. I’m the lone dissenter in my family. Everyone loves them but me. But I do not let my fear of them stand in the way of my family’s enjoyment of their favorite autumn veg. Of course roasting makes any vegetable taste better! But add bacon and toasted pecans and it takes them to a whole new level. This easy side dish with simple ingredients is perfect for a weeknight side dish or Christmas dinner.

Which is it Brussels sprouts or Brussel sprouts?

“Brussels sprouts”, is correct unless you have just a single Brussels sprout. (It’s always Brussels with an “s”).

Why do Brussels sprouts taste bitter to some people?

I’m on team bitter, which is why this recipe works for me as the salty bacon and toasted pecans balance the flavor. Not all people feel that way an perceive them as sweet. Since Brussels sprouts are cruciferous vegetables,

They are now sold on the stalk, no doubt due to some clever marketer’s idea that it will make them appear more intriguing. (This post was originally published on November 3rd, 2011. As an Amazon Affiliate, I earn commission on qualifying purchases.)

What’s the best way to cook Brussels sprouts?

Having grown up on boiled sprouts, I wholeheartedly agree that nothing beats oven roasted Brussels sprouts! There is absolutely no need to parboil them first. In fact, I’ve seen recipes that suggest that, and I think it’s a mistake. For this recipe, we’ll steam them in the oven briefly before roasting to ensure the insides are tender and cooked and the outer leaves are nicely browned. Crispy Brussels sprouts are so much tastier than soggy, over cooked ones. Always opt for fresh Brussels sprouts over frozen for the best flavor.

What size Brussels sprouts are best for roasting?

For best results, choose fresh sprouts that are roughly the same size; about 1 1/2″. Figure on 1 pound of Brussels sprouts for four people as a side dish. If you get larger sprouts, you should quarter them.

Ingredients for oven-roasted Brussels sprouts

2 pounds Brussels sprouts, trimmed and halved.
3 Tablespoons olive oil
1 Tablespoon water
Kosher salt, fresh black pepper
4 slices bacon

How to make roasted Brussels sprouts with bacon

Blanching or steaming the sprouts before roasting them helps reduce that bitter taste and bring out their sweetness, but that turns the preparation into a two-step process which sometimes isn’t convenient. This method combines the steaming and roasting on one pan.

First the Brussels sprouts are briefly steamed on high heat in a hot oven covered in foil. Then they’re roasted without the foil until they crispy brown and tender. The roasted Brussels sprouts are then tossed with crispy diced bacon and toasted pecans. This is a delicious way to serve them!

With a sharp knife, cut whole Brussels sprouts in half if they’re smaller and quarter any sprouts over 2″.
Adjust rack to middle of oven and preheat to 500 degrees F.
In a large bowl, toss Brussels sprouts in oil, water, 3/4 teaspoon salt and 1/4 teaspoon black pepper until sprouts are coated.
Place Brussels sprouts, in a single layer on a large baking sheet , cut side down.

Brussels sprouts, coated in olive oil and ready to become roasted Brussels sprouts — Coated in olive oil and ready to roast.

Cover baking sheet tightly with aluminum foil to keep steam in while roasting. Roast for 10 minutes.
Remove the foil and continue to cook the sprouts until they are dark brown and tender, about 10 minutes.
While Brussels sprouts are roasting, cook the bacon until crip. Transfer bacon to paper towel lined plate and reserve 1 Tablespoon of bacon fat. Finely chop the cooked bacon, then toss the Brussels sprouts with 2 Tablespoons olive oil, 1 Tablespoon bacon fat, crispy bacon and 1/2 cup finely chopped toasted pecans. Check seasoning for additional salt and pepper.

Roasted Brussels sprouts with bacon and pecans.

What to serve with Brussels sprouts

They are a perfect side dish for a weeknight dinner. For a simple fall meal they go well with steak, meatloaf or chicken. For holiday dinners and they’re a nice accompaniment to Roast Turkey, Prime Rib or Rack of Lamb. If you’re looking for another variation of this recipe, try Roasted Brussels Sprouts with Garlic, Red Pepper Flakes and Parmesan Cheese.