Roasted Brussels Sprouts with Bacon Bits Recipe

Brussels sprouts are one of those vegetables that, at times, can be a little disappointing. It’s one of the most nutritious members of the cruciferous family (and a big favorite in my house), but the texture can sometimes make them tough to eat.

I’m always looking for ways to make Brussels sprouts more palatable, and this recipe is the result. Roasted Brussels sprouts are tender and flavorful in the middle, and crunchy and crispy on the outside. I top mine with some bacon bits, which add an extra punch of flavor.

I’ve shared this recipe on a few occasions, but I wanted to share it again with a fresh look, especially now that we’re in the heart of fall.

The best part about this recipe is that it’s ready in 20 minutes and only requires a few ingredients. What are you waiting for? Get to roasting!

A good tip: make sure to wash the brussels sprouts thoroughly before roasting them. I’ve seen many recipes that call for just steaming them, but I prefer to use the oven.

Tips and Tricks for the Best Roasted Brussels Sprouts

• There are lots of ways to roast brussels sprouts. You can toss them in olive oil and seasonings, then put them on a sheet pan. Roast in a 400° oven for 20-25 minutes. If you’re feeling lazy, you can buy pre-cut brussels sprouts and cook them whole in a roasting pan. This will take around half the time!
• For the best flavor, you want to roast the sprouts in a skillet that is a little too big for the brussels sprouts. The brussels sprouts need room to breathe, so you don’t want them too crammed in a tiny pan.
• Sprouts are extremely versatile. You can add them to salads, sandwiches, or even soups.
• If you find brussels sprouts too bitter, you can blanch them by boiling them for 2-5 minutes before roasting.
• To make your bacon bits extra crunchy, fry them in coconut oil or olive oil. If you prefer, try dipping them in chocolate instead.
• Use a convection oven to cook these.
• I like my brussels sprouts slightly crispy.
• Be sure to buy large, whole brussels sprouts. If you buy smaller, shredded or chopped ones, the cooking time will be much shorter.
• Try to cut the sprouts in half when you’re cutting them. If you leave them whole, they’ll cook unevenly.

How To Make Roasted Brussels Sprouts with Bacon Bits

1. Preheat oven to 400 degrees F.
2. Place the bacon bits into a bowl. Add the olive oil, and season with salt and pepper. Toss them together until they are well combined.
3. In a large bowl, toss the Brussels sprouts with the olive oil, salt, pepper, and onion. Then add the bacon mixture to the bowl.
4. Spread the Brussels sprouts out onto a sheet pan. Bake for 30 minutes or until the sprouts have shrunken and turned a light brown color.
5. Remove the sheet pan from the oven and sprinkle the Parmesan cheese over the top. Return the pan to the oven and bake for another 5-10 minutes, or until the sprouts are fully cooked and slightly crisped around the edges.

How to Store and Make Ahead of Time

For this recipe, I recommend storing the roasted brussels sprouts in the refrigerator. Since they’ll be sitting there for a few days, you’ll want to make sure that they aren’t going to get soft.

If you’re using pre-cut brussels sprouts, store them in a zip-top bag. If you prefer to chop your own brussels sprouts, I recommend tossing them into an airtight container with the bacon bits. 

Since the dish is best eaten when it’s hot, you can either warm it up on the stove, or you can let it cool off, then reheat it in the oven.

What Side Dishes To Use With Roasted Brussels Sprouts

Brussels sprouts have a great reputation for being a healthy side dish. But, you’d be surprised at how much a meal can benefit when you include a side dish that is high in fiber and protein!

You can always pair them with mashed potatoes. They’re a perfect match!

Or, opt for a salad of any kind.

Try one of these to get a side dish that is sure to be a favorite!

Roasted Brussels Sprouts With Bacon Bits Variations

Roasting your own Brussels sprouts is super simple and totally delicious. So here are a couple of variations that I’ve tested out over the years. Which is your favorite?

Roasted Brussels sprouts with garlic

Sprinkle sliced garlic cloves on top of your Brussels sprouts once they come out of the oven. You could also finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.

Roasted Brussels sprouts with balsamic glaze

Transfer your roasted sprouts to a serving platter, then drizzle thick balsamic vinegar, balsamic glaze or reduction on top. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.

Roasted Brussels sprouts with sausage

Sprinkle with sautéed diced Italian sausage, and finish it off with a sprinkling of grated Parmesan cheese.

Roasted Brussels sprouts with ham

Top your serving platter with slices of ham, and finish it off with a sprinkle of mustard or horseradish.

Roasted Brussels sprouts with chorizo

Gently mix together a couple of chopped, cooked chorizo, and your favorite grated cheese. Sprinkle it over the Brussels sprouts on your platter.

Roasted Brussels sprouts with cheddar and bacon

Lightly drizzle thick balsamic vinegar, balsamic glaze or reduction. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.

Roasted Brussels sprouts with a cheesy touch

Add a generous sprinkling of shredded or grated mozzarella cheese. Drizzle generously with balsamic vinegar, balsamic glaze or reduction. Finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.