Bacon Roasted Brussels Sprouts
Caramelized, crispy-leafed Brussels sprouts roasted on the same pan as the bacon, so they baste in its smoky drippings.
Nutrition per serving
¾ cup- Net carbs
- 6.1g
- Calories
- 149kcal
- Protein
- 8.9g
- Fat
- 9g
- Total carbs
- 11 g
- Fiber
- 4.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegetarian parmesan garlic: No bacon: extra olive oil for roasting, then garlic and parmesan for the last few minutes for a crisp, savory crust.
- Toss the sprouts with all the oil, salt and pepper and roast cut side down for 15 minutes.
- Toss with the garlic, sprinkle with the parmesan and roast 8–10 minutes more, until the cheese is golden and the sprouts are tender. Finish with the vinegar.
Pecan & "maple": Toasted pecans and a sugar-free maple-style glaze turn the sprouts into a sweet-salty holiday side.
- Scatter the pecans over the pan for the last 5 minutes of roasting.
- Stir the allulose into the vinegar with 1 teaspoon of water until dissolved (or use 1 tablespoon of sugar-free "maple" syrup), drizzle over the hot sprouts and toss until glossy.
- Also add
- Also add
Estimated cost $4.42 for 4 servings ($1.10 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C).
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Trim the dry stem ends, pull off any yellow outer leaves and halve the sprouts through the stem (quarter very large ones). Keep any leaves that fall off — they roast into crispy chips.
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On a large rimmed sheet pan, toss the sprouts with the oil, salt and pepper. Turn them cut side down and scatter the raw bacon pieces in the gaps.
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Roast 15 minutes without stirring, until the cut sides are deep golden brown.
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Toss the sprouts in the rendered bacon fat and roast 8–12 minutes more, until the bacon is crisp and a knife slides easily into the thickest sprout.
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Drizzle with the vinegar, toss and serve hot.
Tips for success
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Cut side down and undisturbed for the first 15 minutes is what gives you deep caramelization instead of pale, cabbagey sprouts. - Roasting the bacon on the same pan bastes the sprouts as it renders. Using thick-cut bacon? Give it a 5-minute head start alone on the pan.
- Skip the balsamic glaze often served with this dish — it's mostly sugar. A splash of apple cider vinegar or lemon gives the same bright finish.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat in a 400°F (200°C) oven or air fryer for 5–7 minutes to bring back the crisp edges.
Refrigerate up to 3 days. Reheat in a 400°F (200°C) oven or air fryer to bring back the crisp edges.
Variations
2 variations, each with its own ingredients and macrosVegetarian parmesan garlic
DietNo bacon: extra olive oil for roasting, then garlic and parmesan for the last few minutes for a crisp, savory crust.
- bacon → grated parmesan
- + 1 tbsp extra olive oil
- + 3 cloves garlic
6.9 g net · 152 kcal · 7.6 g protein · 9.6 g fat · ≈$1.33 per serving (+0.8 g net carbs vs the original)
Pecan & "maple"
FlavorToasted pecans and a sugar-free maple-style glaze turn the sprouts into a sweet-salty holiday side.
- + ¼ cup pecans
- + 1 tbsp allulose (or sugar-free maple syrup)
6.4 g net · 199 kcal · 9.6 g protein · 14 g fat · ≈$1.40 per serving (+0.3 g net carbs vs the original)
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