Place brussels sprouts and garlic in a mixing bowl and add olive oil, and season with salt and black pepper. Add diced bacon and toss to coat.
Spread Brussels sprouts & bacon on a foil-lined baking sheet with cut side down. Pop it in the preheated oven and bake at 425 F for about 15 minutes or until the cut side of the sprouts has started to caramelize. Flip them and bake 5 more minutes.
Recipe Tips & Notes
Pick good quality Brussels sprouts with tight, compact, bright-green leaves. Avoid those which leaves have started to open up or turn brown.
Make sure each brussel sprout is coated with oil. This along with the high temperature will help them to crisp up on the outside.
Place all Brussels sprouts halves cut side down in a single layer on the foil-lined baking sheet to get a nice caramelization.
Roast the sprouts at high temperature (425 F or higher) to ensure that they get crispy on the outside and tender in the middle.
Don't overcook the sprouts. When cooked for too long, sprouts turn mushy and bitter (due to the excess sulphur they release). When they are cooked perfectly, they are sweet, crisp on the outside and have a mild flavor.
You can easily vary the recipe by sprinkling the Brussels sprouts with lemon juice, balsamic vinegar, or apple cider vinegar. They also taste delicious with pine nuts, which you can sprinkle on top when serving.
If you use frozen sprouts, defrost them thoroughly and remove as much excess water as you can. Place them in the oven without any oil first to get them to dry out as much as possible before continuing with the recipe. I always prefer fresh, but frozen will work in a pinch.
Roasted Brussels sprouts with bacon can be stored in an airtight container in the fridge for up to 4 days and be reheated in the oven or in a skillet.
Roasted Brussels Sprouts and Bacon
Amount Per Serving (201 g)
Calories 241Calories from Fat 140
% Daily Value*
Saturated Fat 3.8g19%
Polyunsaturated Fat 11.8g
* Percent Daily Values are based on a 2000 calorie diet.