These roasted brussels sprouts are extra crispy, tossed with homemade candied bacon that will satisfy your sweet and salty cravings. It’s one of the best ways to get in your veggies!
Why You’ll Love Brussels Sprouts With Bacon
- Easy gourmet
- Extra crispy brussels sprouts
- Chewy, crispy, sweet, salty, smoky candied bacon…yes, all of them!
You’ve probably had brussels sprouts with bacon. But you probably haven’t had brussels sprouts with candied bacon. Candied bacon is made from just 4 ingredients: mix brown sugar, maple syrup and black pepper together, layer it onto your bacon and bake it! BAM! You’ll have sweet, smoky, salty bacon to toss into your brussels sprouts in no time. P.S. did I mention I have the trick for extra crispy roasted brussels sprouts? You’ll never want brussels sprouts any other way again.
But just in case this sets you on the brussels sprout kick, try my Shredded Brussels Sprout Salad that uses brussels in a whole new way! Or use the same roasting technique but with a different prep and make these Brussels Sprouts With Garlic Cider Glaze.
How to Make Brussels Sprouts With Bacon
Full instructions in the recipe card; this is just an outline!
Stir together brown sugar, maple syrup and black pepper.
On a baking sheet lined with foil, add bacon slices in a single layer.
Add the brown sugar mixture to each slice of bacon, using your hands or the back of a spoon to press mixture evenly onto each slice of bacon.
Bake bacon for 15-20 minutes at 375 degrees until bacon is golden and crispy.
Let bacon cool for 3 minutes before placing slices on a plate in a single layer to cool further.
Add new foil to your baking sheet and toss brussels sprouts in olive oil, and salt and pepper to taste.
Spread out in a single layer and roast at 425 degrees for 15-20 minutes, tossing halfway through.
Chop bacon with a knife or use your fingers to make bite-sized pieces. Layer bacon and brussels in a bowl so each layer has a bite of each.
Ingredients For Brussels Sprouts With Bacon
Crispy Brussels Sprouts
- Brussels sprouts – peel the outer leaves off if bruised, and slice them in half lengthwise.
- Extra virgin olive oil – olive oil helps brussels sprouts crisp up when roasted in the oven. Make sure you use enough (what’s listed in the recipe) or they may not crisp up!
- Bacon – you can use whatever brand of bacon you like. Typically the better quality the bacon, the better this recipe turns out. I recommend staying away from thick cut bacon, or extra thin bacon. 12 ounces is plenty for this recipe, but if you can only find a full pound of bacon, there’s enough brown sugar mixture for that amount too!
- Light brown sugar – light brown sugar adds a rich taste and caramelization.
- Maple syrup – maple syrup helps bind your sugar mixture to the bacon.
- Black pepper – black pepper adds flavor, and a little heat!
Variations and Additions
Here are some variations and additions to this recipe, if you’re looking to add in (or subtract) ingredients!
- Remove the black pepper in the sugar mixture (if you don’t like a little heat).
- Buy parmesan crisps in the grocery store, and crumble them, mixing them in to your finished product.
- Shave some Parmigiano-Reggiano cheese on the top, right before serving.
- Add a balsamic drizzle to the top, right before serving.
- Add red pepper flakes to your brussels sprouts before roasting, for a spicy kick.
- Add some garlic powder to your brussels sprouts before roasting.
- Add in some crushed marcona almonds to your brussels sprouts before serving.
Tips for Brussels Sprouts With Bacon
- Make sure to add the listed amount of olive oil to your brussels sprouts. Not enough olive oil will yield dry (and not crispy) sprouts!
- Some of the sugar will slide off the bacon onto the foil and burn. That’s okay! If the fallen sugar starts to smoke, you can fold that part of the foil over onto itself, blocking those burn spots from the direct heat and smoking further.
What to Serve With Brussels Sprouts and Bacon
Brussels sprouts with bacon is a great side dish to serve with really any dinner, especially holiday dinner spreads. Some of my favorite ways to serve this side dish is with Oven Baked Blackened Salmon, Oven Smoked Brisket, Juicy Grilled Pork Tenderloin, and Crispy Baked Garlic Parmesan Wings.
Frequently Asked Questions (FAQs)
If outer leaves are bruised, pull them off, and then slice brussels sprouts in half lengthwise. That’s it!
My favorite way to make crispy brussels sprouts is in the oven, roasting them at a high temperature (425 degrees) for 15-20 minutes, tossing them halfway through.
Store in the fridge, in an airtight container, after they’ve cooled completely.
Brussels sprouts, on their own, last up to a week. With the bacon, they last 3-4 days.
Reheat in the oven at 300 degrees for 5-10 minutes until warm.
I don’t recommend freezing brussels sprouts with bacon.
Other Vegetable Recipes You’ll Love!
- Classic Herb Roasted Root Vegetables
- Breakfast Potatoes With Crispy Shallots & Peppers
- Actually Healthy Cauliflower “Mashed Potatoes”
- Roasted Maple Glazed Carrots
- Sicilian Eggplant Caponata
Crispy Brussels Sprouts
- 1 pound Brussels sprouts halved
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 12 or 16 ounces bacon not thick or extra thin cut
- ⅔ cup light brown sugar packed
- 2 tablespoons real maple syrup
- 1 ½ teaspoons cracked black pepper
- Preheat oven to 375°F. In a bowl, stir together brown sugar, maple syrup and black pepper. Mixture should resemble wet sand.
- On a baking sheet lined with foil, add bacon slices in a single layer.
- Add brown sugar mixture to each slice of bacon, using your hands or the back of a spoon to press mixture evenly onto each slice of bacon from end to end.
- Bake bacon for 15-20 minutes until bacon is golden and crispy. Some of the sugar will slide off the bacon onto the foil and burn. That’s okay! If the fallen sugar starts to smoke, you can fold that part of the foil over onto itself, blocking those burn spots from the direct heat and smoking further.
- Let bacon cool for 3 minutes before placing slices directly on a plate in a single layer to cool further.
- While bacon is resting on a plate, preheat oven to 425 degrees and add new foil to your baking sheet. Toss brussels sprouts in olive oil, and salt and pepper to taste on the baking sheet.
- Spread out in a single layer and roast at 425°F for about 20 minutes, tossing halfway through.
- Chop bacon with a knife or use your fingers to make bite-sized pieces. Layer bacon and brussels in a bowl or platter so each layer has a bite of each. Enjoy!
- Make sure you use 3 tablespoons of olive oil. Less will yield dry (and not crispy!) brussels sprouts.
- Want some parmesan cheese in there too? Buy parmesan crisps in the grocery store, crumble, and mix in to your final product.