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!

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.

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.

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roasted brussels sprouts with bacon

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

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Ingredients

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

Instructions

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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