Brussels sprouts have long been underestimated, but let me tell you, this recipe is here to change minds and win hearts. These Bacon Roasted Brussels Sprouts are golden, caramelized, and loaded with flavor. The sprouts roast beautifully in the oven until they’re tender with those irresistible crispy edges, and the smoky, salty bacon takes them to another level entirely. Toss in a splash of red wine vinegar at the end, and suddenly you’ve got balance: rich, salty, tangy, and so incredibly moreish.
What I love about this recipe is how simple it is while still tasting like something you’d order at a restaurant. The red onion softens and sweetens as it roasts alongside the sprouts, adding a lovely depth of flavor. And the secret is really in the bacon fat – once you’ve cooked the bacon until crispy, you use those rendered drippings to coat the sprouts and onions before roasting. That’s what gives you that gorgeous golden finish and deep, savory taste. It’s comfort food that feels indulgent but still manages to be wholesome.
These Bacon Roasted Brussels Sprouts make a fabulous side dish for Sunday roast dinners, festive holiday tables, or weeknight suppers when you want something hearty but easy. Honestly, I’ll admit I sometimes make this as a main meal for myself with just some crusty bread on the side – it’s that satisfying. And the best part? It only takes about 45 minutes from start to finish, with most of that time hands-off while the oven does the work.
So, whether you’re already a Brussels sprout fan or someone who swore you’d never eat them, give this recipe a try. I’ve converted skeptics before with this one, and I promise you’ll never look at sprouts the same way again.
Bacon Roasted Brussels Sprouts
Equipment
- Skillet
- kitchen paper
Ingredients
- 2 lb Brussels sprouts trimmed and halved (900g)
- 1 red onion cut into thin wedges
- 6 slices thick-cut bacon cut into strips
- 2 tbsp red wine vinegar
- 1 tsp dried thyme
- ½ tsp salt
Instructions
- Preheat the oven to 400ºF / 200ºC degrees.
- Heat a skillet over medium heat and cook the bacon until the fat has rendered and it is crispy.
- Remove the bacon to a plate lined with kitchen paper.
- Add the brussels sprouts and onion wedges to the skillet, season with salt and thyme, and toss well to coat in the bacon fat.
- Lay the sprouts and onion wedges onto a large baking sheet. Roast in the oven for 30 minutes until tender and golden.
- Serve in a large bowl, drizzle with vinegar, and top with crispy bacon pieces.
Did you make this recipe?
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