This easy roasted Brussels sprouts and bacon recipe comes from my grandmother’s recipe book. It’s a warm, comforting side dish that works beautifully for holidays or any night of the year.
I developed this recipe to keep things simple. My family can be skeptical about Brussels sprouts, but when I add bacon, they always dig in. If you have picky eaters at home, bacon and a little caramelized leek or onion can change minds fast. I’d love to hear how you get your family to enjoy vegetables!
If you want more side dish ideas, try other gluten-free side dish recipes in your collection of favorites.
Why even my kids love these roasted Brussels sprouts:
- Bacon adds rich, smoky flavor that roasts into the sprouts.
- This recipe can be assembled ahead and baked when you’re ready.
- Use leeks or onions with the bacon so everything caramelizes together for great depth of flavor.
- It’s a perfect side for Thanksgiving or any meal that needs a tasty vegetable dish.
“Our friends are obsessed with this recipe! So flavorful and easy!”
Jenn, Blog comment
Step-By-Step Photos and Directions:
Step 1: Use a sharp knife and cutting board. Trim the stem end from each Brussels sprout and cut them in half so seasoning and oil reach the interior. Don’t worry if a few outer leaves fall off.
Step 2: Slice the leek or onion into thin slivers.
Step 3: Heat a skillet over medium heat and cook the bacon with the leeks or onions, flipping so the bacon browns evenly. Cooking time depends on bacon thickness—cook until done and slightly crisp.
Step 4: Chop the cooked bacon and add it, along with the leeks/onions, to the halved Brussels sprouts. Toss with a tablespoon of light oil (such as canola), salt, and pepper. Transfer everything to a greased 9×13 baking dish.
Step 5: Bake at 375ºF for 20 minutes. Stir the sprouts, then return the pan to the oven for another 15 minutes so the edges caramelize and the centers are tender.
Frequently Asked Questions:
Trim off the stem end with a sharp knife, then slice each sprout in half from top to bottom. This helps them roast evenly.
Yes. Shaved or thinly sliced sprouts will cook much faster, so watch them closely to avoid overcooking.
Absolutely. Cook the bacon and leeks in a large cast-iron skillet, then add the sprouts and sauté until tender.
Keep leftovers in an airtight container for up to four days. Reheat in the oven to help the sprouts crisp up again.
Meals To Serve With Brussels Sprouts:
- Herb roasted chicken or other roasted poultry.
- Grilled steak paired with a bright basil-garlic sauce.
- Bacon-wrapped fish or seafood dishes for a savory combo.
- Air fryer cod or other simply seasoned fish dishes.
This recipe pairs well with many gluten-free side dishes and can be adapted for stovetop cooking if you prefer. It was updated from an earlier version to clarify steps and tips.
Grandma’s Roasted Brussels Sprouts with Bacon
Ingredients
- 1 pound Brussels sprouts
- 6 slices bacon
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup leeks (or onion)
- 1 tablespoon canola or other light oil
Equipment
- 9×13 pan
Method
- Preheat the oven to 375ºF.
- Wash the Brussels sprouts, trim the stem ends, and slice each sprout in half. Place them in a large bowl.
- In a skillet, cook the bacon until crispy. Remove and chop.
- Add the chopped bacon to the Brussels sprouts. Add the leeks (or onion), oil, salt, and pepper. Toss to coat.
- Spread the mixture in a greased 9×13 pan. Bake for 20 minutes, stir, then bake for another 15 minutes until caramelized and tender.
- Serve hot.
Nutrition (per serving)
Calories: 96 kcal • Carbohydrates: 6 g • Protein: 4 g • Fat: 7 g • Sodium: 269 mg • Fiber: 2 g • Vitamin C: 49 mg
Notes
- Slice sprouts vertically for even roasting.
- Precooked bacon can be used, but you’ll miss the bacon fat that helps roast and flavor the sprouts.
- To make on the stovetop, cook bacon and oil in a 12″ cast iron skillet, add sprouts, and sauté until tender.