About this dish
Caramelized Roasted Brussels Sprouts with Bacon is a warm, simple side that feels like home. This dish grew from old kitchen ways where cooks roasted small cabbages until their outer leaves turned dark and sweet. With bacon it adds smoke and fat that makes each bite rich. The smell is deep and full: hot oil, sweet char, and the soft scent of cooked bacon. The taste mixes nutty, sweet, and salty notes. The outer leaves are crisp and slightly brown with a caramel edge. Inside, the sprout stays tender and a little firm. When you bite, you get a crisp snap, a soft center, and a pop of bacon. This mix of textures makes the dish fun to eat.
People love this as a winter side or a holiday dish. It pairs with roast meats and also bright salads. It is simple to make and shows big flavor from small work. The recipe uses few ingredients and a short oven time, so cooks of any level can make it. It also holds well for a short time so you can cook ahead. If you like other roasted vegetables, try the linked recipe for roasted baked asparagus with olive oil for a gentle green side that goes well with this dish. Read on to learn how to make perfect caramelized sprouts, how to store them, and ways to change their taste to fit your meal. This page gives clear steps, visual cues, and tips so you cook with calm and confidence.
Why make this recipe
- Fast and simple: You can prep in 10 minutes and roast for 20–25 minutes. This recipe saves time on busy days.
- Big flavor from few ingredients: Olive oil and bacon do the heavy lifting, so you need only common pantry items.
- Cost effective: Brussels sprouts and bacon are affordable, and a small amount feeds many people.
- Great for beginners: Steps are clear and forgiving. If a leaf gets a bit too dark, it still tastes good.
- Crowd pleaser: Smoky bacon plus sweet caramelized edges please many palates, making it great for gatherings.
- Flexible for side dishes: It pairs with meats, grains, and salads, and can be made ahead for easier service.
- Pantry-staple friendly: You likely already have olive oil, salt, and pepper at home, so this is easy to pull together.
This version is better because it focuses on clear visual cues and simple timing. The optional maple syrup ties the flavors together but stays optional so you can adjust for salt lovers or sweet lovers.
How to make Caramelized Roasted Brussels Sprouts with Bacon
Roasting is the main method. The goal is to dry the outer surface, brown sugars in the sprout, and crisp any loose leaves while keeping the center tender. Bacon adds fat and smoke. The olive oil helps heat move evenly and encourages browning. Salt draws out a little moisture and helps the sprouts caramelize. Cutting the sprouts in half increases the surface that browns and exposes inner sugars.
Start by trimming and halving. This exposes the stem side so it can brown and cook through. Tossing in oil and salt creates a thin coating. Spread in a single layer on a baking sheet so each piece gets hot air and direct contact with the pan. Crowding the pan traps steam and gives soft results, not crisp ones.
Add chopped bacon on top so the bacon fat renders down onto the sprouts as they roast. The fat flavors the sprouts and helps them brown faster. Stirring halfway ensures even color and checks for bits that cook faster. Look for deep brown spots and a nutty smell — these are signs of caramelization.
When done, you can drizzle maple syrup for a sweet finish. The swipe of syrup hits the brown edges and gives a glossy look. Serve hot so the crisp parts stay crisp. If you want a warm starter or to pair with a soup, serve with a bowl of white bean soup with bacon for a cozy meal.
Ingredients
- Brussels sprouts (about 1.5 to 2 pounds)
- Bacon (6–8 slices), chopped
- Olive oil (2–3 tablespoons)
- Salt (to taste, about 1 teaspoon)
- Black pepper (freshly ground, to taste)
- Maple syrup (1–2 tablespoons, optional)
Choose firm, small to medium Brussels sprouts. Look for bright green heads with tight leaves and no brown spots. Smaller sprouts often caramelize better and have sweeter flavor. For bacon, use a cut you like: thick-cut gives more chew and flavor, thin-cut renders faster. Use good olive oil with a mild flavor; it needs a high smoke point but not overpowering taste.
Substitutions:
- Vegetarian: Replace bacon with smoked tempeh or coconut bacon for a smoky note.
- Gluten-free: This recipe is naturally gluten-free; check bacon labels if needed.
- Low-sodium: Use low-salt bacon or reduce added salt and add a squeeze of lemon at the end.
Directions
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Preheat the oven to 400°F (200°C).
- Give the oven time to reach temperature. A fully hot oven helps the pan brown. You should feel steady hot air when you open the door. A hot oven gives a dry heat that helps edges crisp and sugars darken.
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Trim the ends of the Brussels sprouts and cut them in half.
- Trim only the tough stem end and remove any yellow or loose outer leaves. Cut each sprout straight down the center so the flat cut side sits on the pan. Visual cue: the cut side should be flat and show the layered interior like a tiny rose.
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In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Use just enough oil to coat each sprout lightly. The surface should look glossy, not dripping. The oil helps conduct heat and promote browning. Salt ahead of time helps pull out a bit of moisture and enhances caramelization.
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Spread them out on a baking sheet and add chopped bacon on top.
- Use a rimmed baking sheet to catch bacon fat. Arrange sprouts cut-side down when possible for better browning. Space them so pieces do not touch heavily. Sprinkle chopped bacon evenly so fat renders across the pan. Visual cue: you should see oil and raw bacon sitting on top of green sprouts.
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Roast in the oven for 20–25 minutes, stirring halfway through, until the Brussels sprouts are crispy and browned.
- At 10–12 minutes, open the oven and stir or shake the pan. Flip any pieces that are browning too fast. The total time will vary by size and oven. Look for deep golden-brown edges, some char on a few leaves, and clear bacon fat bubbling at the bottom. The smell will be toasty and sweet with bacon in the air. If some leaves pop off and crisp, that is fine — those are the best bites.
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If desired, drizzle with maple syrup before serving for added sweetness.
- Do this right after roasting while the sprouts are hot so the syrup melts on and glazes the edges. Use a light hand: a thin shine and small sweet notes balance the bacon and salt. Visual cue: a glossy sheen and a few dark shiny spots where syrup met caramelized edges.
How to serve Caramelized Roasted Brussels Sprouts with Bacon
- Holiday plate: Place sprouts in a shallow white platter. Scatter a few extra crisp bacon bits on top and a light drizzle of maple syrup. Add a sprig of thyme for color. Pair with roasted turkey or sliced pork.
- Casual dinner: Serve beside mashed potatoes and a pan-seared chicken breast. Pour a chilled hard cider or a light lager to cut the richness.
- Tapas or snack: Spoon sprouts into small bowls and top with toasted almonds or shaved Parmesan. Serve with a bright white wine like Sauvignon Blanc.
- Plated and pro: Stack a neat pile at the center of a warm plate. Spoon any pan juices around the base and add microgreens. A dry sparkling wine makes the plate feel special.
How to store Caramelized Roasted Brussels Sprouts with Bacon
Short-term (fridge):
- Cool to room temperature within two hours. Place in an airtight container and refrigerate up to 3–4 days.
- Keep the bacon and sprouts together; the fat helps flavor the sprouts but will firm in the cold.
Long-term (freezer):
- Freeze only if needed. Spread cooled sprouts on a tray in a single layer and freeze for 1–2 hours, then transfer to a freezer bag. Freeze up to 2 months. Note: texture will change after freezing; leaves may soften.
Best way to reheat:
- Oven (best): Preheat to 400°F (200°C). Spread sprouts on a baking sheet and reheat 8–12 minutes until hot and crisp again. This restores crisp edges.
- Skillet: Heat a touch of oil in a pan over medium-high heat and toss sprouts 4–6 minutes until hot and crisp.
- Microwave (not ideal): Use short bursts and check often; this can make them soft. If you must microwave, then finish in a hot pan for a minute to regain some crisp.
Tips to make Caramelized Roasted Brussels Sprouts with Bacon
- Don’t crowd the pan: Give each sprout space for air to circulate. Crowding steams them and prevents browning.
- Cut similar sizes: Trim and halve sprouts to a similar size so they cook evenly.
- Use the hot pan trick: Place a preheated baking sheet in the oven, then add the oiled sprouts to the hot pan to jump-start the sear.
- Add bacon on top: Putting bacon on top lets fat render down and crisp the sprouts. If you mix bacon under, it may overcook.
- Watch the time: Ovens vary. Start checking at 18 minutes. Pull when most pieces show deep brown spots.
- Finish with acid: A squeeze of lemon or a splash of vinegar brightens the dish and balances fat.
- Rescue soggy sprouts: If they turn limp, finish in a hot skillet to crisp them up again.
Variation
- Make it Spicy: Toss the sprouts with 1/2 teaspoon red pepper flakes or a dash of hot sauce before roasting. Add smoked paprika for more depth.
- The Healthy Version: Use turkey bacon or reduce bacon to a small amount and finish with toasted nuts and lemon zest for crunch and brightness.
- Deluxe Version: Roast with halved shallots and finish with a splash of balsamic reduction and shaved pecorino for a rich, tangy finish.
FAQs
Q: Can I use frozen Brussels sprouts?
A: You can, but frozen sprouts release more water and may steam instead of caramelize. Thaw and pat very dry, then roast at a slightly higher temperature and longer to get browning.
Q: Why are my Brussels sprouts bitter?
A: Overcooking or using very large old sprouts can taste bitter. Choose fresh, small to medium sprouts and cook until browned, not blackened. A little sweet finish like maple syrup or balsamic can counter any bitter notes.
Q: Can I make this ahead of time?
A: Yes. Roast the sprouts and cool. Store in the fridge for up to 3 days. Reheat in a hot oven or skillet to regain crispiness. Avoid microwaving for storage use.
Q: My sprouts are soft, not crispy. What went wrong?
A: They were likely crowded or not oiled properly. Spread in a single layer, use enough oil, and roast at a high temperature. Finish in a hot skillet if needed.
Q: How do I keep bacon from burning while sprouts cook?
A: Chop bacon small so it renders and browns at roughly the same rate. If bacon is browning too fast, move some pieces to the edge of the pan or stir earlier.
Q: Can I use pancetta or lardons?
A: Yes. Pancetta or lardons work great and add a clean pork flavor. Watch timing as thickness affects render time.
Q: Is maple syrup necessary?
A: No. It is optional. A light drizzle complements the caramelized edges but skip it if you want a savory finish.
Conclusion
For more ideas on sweet finishes and how maple plays with roasted greens, see this take on Caramelized Brussels Sprouts with Bacon and Maple Syrup that highlights syrup for balance. If you like a tangy twist, this balsamic-glazed version offers a great contrast: Caramelized Balsamic Glazed Brussels Sprouts – Simply Scratch.
Print
Caramelized Roasted Brussels Sprouts with Bacon
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: None
Description
A warm and simple side dish featuring caramelized Brussels sprouts and crispy bacon, perfect for winter gatherings and holiday meals.
Ingredients
- Brussels sprouts (about 1.5 to 2 pounds)
- Bacon (6–8 slices), chopped
- Olive oil (2–3 tablespoons)
- Salt (to taste, about 1 teaspoon)
- Black pepper (freshly ground, to taste)
- Maple syrup (1–2 tablespoons, optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and cut them in half.
- Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl.
- Spread them out on a baking sheet and add chopped bacon on top.
- Roast in the oven for 20–25 minutes, stirring halfway through, until the Brussels sprouts are crispy and browned.
- Drizzle with maple syrup before serving for added sweetness.
Notes
For a vegetarian version, replace bacon with smoked tempeh or coconut bacon. For a low-sodium option, use low-salt bacon or reduce added salt and add a squeeze of lemon at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Brussels sprouts, bacon, caramelized, side dish, holiday recipe