Roasted Brussels Sprouts with Bacon

Halved Brussels sprouts roasted at high heat with crisp bacon until deeply caramelized, then finished with a drizzle of balsamic glaze. Serves 6 to 8.

Naturally gluten-freeDairy-freeKetoLow-carbPaleoNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 15 min
  • Cook 30 min
  • Total 45 min
  • Yield 6 to 8 servings
  • Level Easy

Updated

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Sheet pan of caramelized roasted Brussels sprouts with crispy bacon

Roasting turns Brussels sprouts sweet and nutty, with crisp, nearly charred edges. Here they roast right alongside chopped bacon, which bastes them as it crisps.

A drizzle of balsamic glaze at the end adds a little sweetness that balances the bacon.

Instructions

  1. Heat the oven. Heat the oven to 425°F with a rack in the upper third.
  2. Toss. Toss the sprouts with the oil, salt and pepper on a large rimmed sheet pan. Turn them cut side down and scatter the bacon over them.
  3. Roast. Roast 25 to 30 minutes, stirring once halfway, until the sprouts are tender and deeply browned and the bacon is crisp.
  4. Finish. Drizzle with balsamic glaze and serve hot.

Nutrition per serving (estimated)

190Calories
13 gCarbohydrates
5 gFiber
8 gNet carbs
8 gProtein
14 gFat

Estimated per serving, based on 7 servings (the recipe serves 6 to 8), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeDairy-freePaleo-friendlyNo added sugar

Tips

  • Placing the sprouts cut side down gives the best caramelization.
  • Give them space on the pan; crowded sprouts steam instead of roasting.

Storage and leftovers

Refrigerate up to 4 days. Reheat on a sheet pan in a 400°F oven for 8 to 10 minutes to crisp them again.

Questions about this recipe

Can I prep Brussels sprouts ahead?
Trim and halve them up to 2 days ahead and refrigerate in a bag.
What can I use instead of balsamic glaze?
Simmer 1/2 cup balsamic vinegar until reduced to about 2 tablespoons, or use a drizzle of maple syrup.

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