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roasted brussels sprouts

This simple roasted Brussels sprouts recipe is the easiest, most delicious side dish, I promise. They are crispy, flavorful and you’ll get a great serving of veggies…plus some bacon!

roasted brussels sprouts

If you’re looking for another way to use roasted Brussels sprouts, check out this delicious sheet pan chicken with Brussels sprouts and sweet potatoes, which is one of Off the Eaten Path’s most popular recipes!

I didn’t eat a Brussels sprout until I was 23 years old. A law school friend gave me my first taste of Brussels sprouts; we picked some up at the Madison Farmers Market and roasted them at home with some salt and pepper. It was in that moment I learned that Brussels sprouts aren’t disgusting (like I thought my whole life) but have a delightful crispness and full flavor when roasted. Since my first taste, I haven’t shyed away when I see Brussels sprouts on a restaurant’s menu, but I only recently started making them at home. I’m not sure what took my so long; maybe I was afraid I wouldn’t get them to be as crispy and tasty as I like them, and I’d end up with a soggy, icky, side dish.


There are a few tricks to crispy, tasty, flavorful Brussels sprouts. The first is garlic: don’t shy away from the garlic. The second trick is bacon; smoky pork really compliments the Brussels sprouts’ natural bitter flavor, so dice up some bacon to infuse some more flavor into your side dish.

roasted brussels sprouts with bacon

The third trick is definitely patience; keep those Brussels sprouts in the oven until they’ve reached peak crispness. This is a perfect side dish for an easy weeknight dinner or a big holiday meal; it’s totally hands off, super simple. and brings a lot of flavor to the plate.

roasted brussels sprouts with bacon

roasted brussels sprouts with bacon

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes


  • 1½ pounds Brussels sprouts
  • olive oil
  • salt and pepper
  • 2-3 cloves garlic, minced
  • 4-6 bacon slices, diced
  • balsamic vinegar


  • Preheat your oven to 400°F.
  • Trim the ends and any old outer leaves from the Brussels sprouts.
  • Cut sprouts in half.
  • Toss them with olive oil, garlic, salt and pepper.
  • Dump them on a foil lined baking sheet (make sure to keep in one, even layer).
  • Sprinkle diced bacon over sprouts.
  • Pop them in the oven for about 35-40 minutes (check on them about every 10 to rotate and flip for an even roast).
  • Drizzle some balsamic on finished dish.
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    asheville brews { wicked weed brewing, green man brewery, hi-wire brewing, one world brewing }
    asheville chews {the market place, sunny point cafe, farmburger, asheville sandwich co. }

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    sheet pan chicken brussels sprouts and sweet potatoes: off the eaten path

    Saturday 12th of January 2019

    […] Roasted Brussels Sprouts […]

    crock pot buffalo turkey meatballs | off the eaten path

    Monday 4th of June 2018

    […] A few months ago I was perusing the internet for a quick, easy mid-week dinner. I stumbled across a recipe for buffalo chicken meatballs that looked so easy and so delicious I had to try it.┬áThe recipe boasted the same flavors as buffalo wings (which I LOVE), but a little bit healthier and with way less mess. I pinned the recipe and made it the next week for dinner (with a few of my own tweaks, including using ground turkey instead of chicken), and served up with some carrots (for ranch and blue cheese dipping, obvi) and these Brussels sprouts. […]

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