Crispy Brussels Sprouts With Candied Bacon

brussels sprouts with candied bacon in a skillet.

5 from 13 votes

Crispy Brussels Sprouts With Candied Bacon

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!

Prep Time20

Cook Time35

Total Time55

Course: Appetizer, Side Dish

Cuisine: American

Servings: small portions (or 2 large)

Author: Grace Vallo

Ingredients

Crispy Brussels Sprouts

1 pound Brussels sprouts halved
3 tablespoons extra virgin olive oil
Salt and pepper to taste

Candied Bacon

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

Instructions

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!

Video

Notes

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.

Nutrition