The cut faces of the Brussels sprouts turn deep golden where they meet the hot pan, while the bacon gets crisp in its own space. That contrast is what makes Crispy Bacon Brussels Sprouts more than a pile of roasted vegetables. I like this setup because the bacon and sprouts finish at different times, so neither has to wait around getting overcooked while the other catches up.
Keeping the sprouts cut-side down gives them steady contact with the pan instead of letting them roll around as they roast. Two baking sheets also leave room to arrange everything in a single layer. The sprouts come out tender with browned edges, and the bacon brings a salty, savory crunch to every serving.
Kitchen Note
The bacon often finishes before the sprouts do, and that’s exactly how it should be. Take its pan out as soon as the pieces are crisp instead of leaving them in the oven until the vegetables are ready.
Save these Crispy Bacon Brussels Sprouts for a side dish with browned cut sides, tender centers, and crisp bacon in every bite.
Why These Sprouts Go Cut-Side Down Instead of Getting Tossed
Brussels sprouts have a natural flat side once they’re halved. Set that side against the baking sheet and it has a chance to brown instead of staying pale and damp. The exposed rounded leaves roast at the same time, so you get a little contrast: a tender middle, browned face, and loose outer leaves with crisp edges.
Oil helps the surfaces roast evenly, but it can’t make up for a crowded pan. When the halves are piled together, moisture from the sprouts gets trapped between them and the edges soften before they brown. Give each piece a little space and arrange them in one layer. The cut-side-down position also makes it easy to see the browning when you check the pan.
There’s no need to shake the sprouts around during roasting. That can turn the flat sides away from the pan and interrupt the browning you’re after. A good batch has color on the cut faces and gives slightly when pierced, rather than feeling firm and raw at the center.
What the Thick-Cut Bacon and Fresh Sprouts Bring to the Pan
- Thick-cut bacon — Its larger pieces stay substantial as they crisp, giving the finished dish a meaty bite rather than tiny shards. A similar weight of regular-cut bacon works if that’s what you have; cut it into the same size pieces and start checking for crispness earlier, since thinner bacon can cook faster. Choose bacon that looks fresh, but there’s no need to seek out a specialty brand.
- Brussels sprouts — Fresh, firm sprouts roast more evenly than limp ones, and similar-sized halves tend to finish together. Trim the stem ends and halve the sprouts so the cut faces sit flat on the pan. There isn’t a direct vegetable swap that keeps the same texture and timing; cauliflower or broccoli would need their own doneness checks.
- Olive oil — It coats the sprouts so their surfaces roast rather than dry out. A neutral avocado oil works in the same amount if you don’t want the olive oil’s mild taste; a basic everyday olive oil is fine here, since the bacon brings plenty of character.
- Black pepper — It adds a gentle bite alongside the salty bacon. Freshly ground pepper gives a more pronounced aroma, but pre-ground pepper works perfectly well in this side dish.
From Two Sheet Pans to One Bowl: Getting the Timing Right
Set Up the Oven and Pans
Heat the oven to 425°F and line two rimmed baking sheets with parchment paper. Keeping one pan for bacon and one for the sprouts gives each ingredient room and lets you remove them independently. Use rimmed sheets so the bacon fat stays contained. Have the pans ready before you start arranging the ingredients.
Give the Bacon Its Own Pan
Cut the thick-cut bacon into 1/2-inch pieces and spread them in a single layer on one prepared sheet. Pieces touching or stacked won’t crisp as evenly, so separate them across the pan. The bacon is ready when the pieces are crisp, which usually takes about 15 to 20 minutes. Take the pan out when it reaches that point.
Season and Arrange the Sprouts
Toss the trimmed, halved Brussels sprouts in a large bowl with the olive oil, kosher salt, and black pepper. Turn them until the cut surfaces have a light, even sheen. Arrange the halves cut-side down in a single layer on the second sheet. If they’re piled up, spread them out so the hot pan can brown the faces.
Roast on Separate Racks
Put one sheet on the upper oven rack and the other on the lower rack. Roast, switching the sheets’ rack positions halfway through so each pan spends time in both parts of the oven. The bacon usually takes about 15 to 20 minutes; the sprouts take about 20 to 25 minutes, until browned and tender. Remove each sheet when its contents are done, rather than waiting for both to finish together.
Toss Just Before Serving
Transfer the roasted sprouts to a serving bowl, add the crisp bacon, and toss to combine. The bowl gives you room to mix without knocking the sprouts apart on the sheet pan. Taste a sprout with a little bacon so you get a sense of the seasoning together. Serve while the bacon is still crisp.
Easy Ways to Change the Bacon-and-Sprout Balance
A vegetarian pan of roasted sprouts
Leave out the bacon and roast the sprouts with the olive oil, salt, and pepper on one prepared sheet. The result is a straightforward vegetarian side with browned edges, but it won’t have the smoky, salty contrast bacon brings. Keep the single-layer arrangement so the sprouts still brown well.
A chile-spiked finish
For a little heat, toss red pepper flakes with the roasted sprouts and bacon at the end. Adding them after roasting keeps the chile flavor bright and lets you control the heat without changing how the vegetables brown.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. The sprouts soften, and the bacon loses some of its crispness.
- Freezer: Freeze in an airtight container for up to 2 months for best quality. The sprouts will be softer after thawing, so freezing is best when texture matters less.
- Reheating: Spread leftovers on a baking sheet and reheat at 400°F until hot throughout and crisp around the edges, reaching 165°F. Avoid piling them into a deep dish, where the trapped steam makes the sprouts softer.
Questions That Come Up Before the Pan Goes in the Oven
Crispy Bacon Brussels Sprouts
Ingredients
Equipment
Method
- Heat the oven to 425°F and line two rimmed baking sheets with parchment paper.
- Arrange the bacon pieces in a single layer on one prepared baking sheet.
- Toss the Brussels sprouts with the olive oil, salt, and pepper in a large bowl, then arrange them cut-side down in a single layer on the second baking sheet.
- Set one sheet on the upper oven rack and the other on the lower rack; roast, switching rack positions halfway through, until the bacon is crisp, about 15 to 20 minutes, and the sprouts are browned and tender, about 20 to 25 minutes.
- Remove each sheet when its contents are done.
- Transfer the sprouts to a serving bowl, add the bacon, and toss to combine.