The bacon starts to crisp at the edges before the pieces in the middle are ready, so I stir it now and then instead of walking away from the skillet. That gives these Crispy Bacon Brussels Sprouts their best contrast: smoky, crisp bacon against sprouts with browned cut sides and tender centers.
I cook the bacon separately, then roast the sprouts with olive oil, salt, and pepper. It’s a small choice that keeps the bacon from softening while the vegetables roast. Halving the sprouts and setting them cut side down gives the hot baking sheet a broad surface to brown, so each bite has a savory edge without losing the sprouts’ tender texture.
Kitchen Note
Once the bacon is crisp, move it straight to the paper towel-lined plate. Leaving it in the warm skillet lets it keep cooking, and those last moments can take it from crisp to too dark.
Save these Crispy Bacon Brussels Sprouts for a side with crisp bacon and deeply browned edges.
Why the Bacon Goes Back in After the Brussels Sprouts Roast
Roasting the bacon on the same tray as the sprouts sounds convenient, but the timing works against you. The sprouts need a stretch in the oven to brown and turn tender, while the bacon is already crisp after cooking in the skillet. If both roast together, the bacon keeps cooking as the sprouts catch up and can end up too dark before the vegetables are ready.
Cooking the bacon first also lets you control how much fat makes it onto the finished dish. I move the crisp pieces to paper towels, then toss the sprouts with olive oil rather than coating them in the bacon drippings. The result is a cleaner roast: the sprouts get enough oil to brown, and the bacon keeps its distinct salty crunch instead of turning soft and greasy.
That order gives each part its own job. The oven concentrates the sprouts’ sweetness and browns their cut sides; the bacon brings its savory bite at the end. Toss them together once the sprouts are out of the oven, then serve while the bacon is still crisp.
Fresh Sprouts and Thick-Cut Bacon Set the Texture
- Thick-cut bacon — Its substantial pieces stay noticeable after being tossed with the sprouts. A standard grocery-store package is fine; what matters here is the thick cut and crisp finish, not a specialty brand. Cut the bacon evenly so the pieces cook at a similar pace.
- Brussels sprouts — Look for firm sprouts with compact leaves and no wilted outer layers. Trim the stem ends and halve them so their cut surfaces can brown against the baking sheet. Very different-sized sprouts won’t finish at quite the same moment, so use the browned-and-tender cues rather than judging every piece by appearance alone.
- Olive oil — It coats the sprouts lightly and helps them roast rather than dry out. A basic olive oil works; there’s no need for a costly finishing oil because the bacon brings plenty of character. Toss until the surfaces look lightly coated, not slick with excess oil.
- Black pepper — It adds a gentle bite that balances the salty bacon. Freshly ground pepper has a livelier aroma, but the everyday shaker works just fine in this dish.
How to Crisp the Bacon Before the Sprouts Hit the Oven
Render the Bacon in the Skillet
Heat the oven to 425°F while you cook the bacon in a 12-inch skillet over medium heat. Stir occasionally as it cooks for 8–10 minutes; the pieces should look crisp, not merely browned around the edges. Bacon can go from crisp to overly dark quickly near the end, so keep an eye on the skillet. Transfer the finished pieces to a paper towel-lined plate.
Coat and Arrange the Halved Sprouts
Toss the trimmed, halved sprouts with olive oil, kosher salt, and black pepper until they’re evenly coated. Arrange them cut side down in a single layer on a large rimmed baking sheet. If they’re piled over one another, the covered surfaces won’t brown as well. Take a moment to turn the halves so their flat sides sit against the pan.
Roast Until Browned and Tender
Roast for 20–25 minutes, turning the sprouts halfway through. Look for browned patches and tender centers; the exact shade can vary with the size of the sprouts. If the outsides look dark but a center still feels firm, give them more time in the oven rather than taking the whole tray out early. Toss the roasted sprouts with the crisp bacon and serve.
Two Ways to Change the Tray Without Losing Its Best Qualities
A vegetarian tray of roasted sprouts
Leave out the bacon and roast the sprouts with the listed olive oil, salt, and pepper. The result is a straightforward vegetarian side with browned edges, though it won’t have the smoky crunch or richness bacon adds.
Quartered sprouts for smaller bites
Cut the trimmed sprouts into quarters instead of halves for more exposed edges and smaller pieces on the fork. Keep the same oven temperature and watch for browned, tender pieces; the smaller cut can finish sooner than halved sprouts. Toss with the crisp bacon at the end.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3–4 days. The sprouts will soften in the fridge, and the bacon won’t stay as crisp.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator; expect the sprouts to be softer after thawing.
- Reheating: Spread the leftovers on a baking sheet and warm them in a 425°F oven until heated through to 165°F. Avoid the microwave if you want to bring back some crispness.
Questions That Come Up Before the Sprouts Go in the Oven
Crispy Bacon Brussels Sprouts
Ingredients
Equipment
Method
- Heat the oven to 425°F.
- Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp.
- Transfer the bacon to a paper towel-lined plate.
- Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper.
- Arrange the sprouts cut side down in a single layer on a large rimmed baking sheet.
- Roast for 20–25 minutes, turning the sprouts halfway through, until browned and tender.
- Toss the sprouts with the crisp bacon and serve.