Roasted Brussel Sprouts with Bacon

Roasted Brussel Sprouts with Bacon
Roasted Brussel Sprouts with Bacon

Roasted brussels sprouts are pretty darn good in their own right, but add bacon and caramelized onions, and you’ve got a decadent treat!

I found this recipe online somewhere a while ago, and it is so good that it has become a staple in our household. I often take it when I need to bring a dish to a potluck, and everyone always asks for the recipe. It’s really not even what I’d call a recipe — it is that easy.

Start by cutting up 3 or 4 slices of bacon into large dice. Fry them up over medium heat until nice and crispy.

When it’s nice and crispy, remove it to a paper towel to drain, and add a sliced onion to the hot bacon drippings. Cook slowly over low heat, stirring occasionally, for 15-20 minutes or until nice and soft and brown and caramelized.

Meanwhile, cut the stems off of your brussels sprouts and cut in half if they are large. Place them on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss them around until they are well coated.

Bake in a 425-degree oven for about 15 minutes. Toss them once so they brown evenly. Or, if you’re like me, you’ll forget to toss them, and they’ll be just fine!

When they are crisp and lightly browned, remove them from the oven and toss with the bacon and onions. Garnish with fresh parsley and serve warm! This makes a great Thanksgiving side dish… or really anytime side dish!

Roasted Brussels Sprouts with Bacon and Caramelized Onions
Prep time:
Cook time:
Total time:
  • 1 lb brussels sprouts
  • 3-4 slices bacon, diced
  • 1 onion, sliced
  • olive oil
  • salt and pepper
  • chopped fresh parsley, optional
  1. Trim the ends of the brussels sprouts, and cut the larger ones in half.
  2. Spread them on a sheet pan, and drizzle with olive oil.
  3. Sprinkle with salt and pepper, and toss them around until well coated.
  4. Spread them out evenly and roast at 400 degrees for 15-20 minutes or until they are nicely browned, turning once halfway through so they brown evenly.
  5. Meanwhile, in a large skillet on medium-high heat, cook the diced bacon until it is nice and brown.
  6. Remove the bacon to a paper-towel lined plate with a slotted spoon to cool.
  7. Place the onion slices into the pan with the remaining bacon grease. Reduce heat to low.
  8. Stirring often, slowly cook the onions until they are soft and brown and caramelized.
  9. Combine roasted brussels sprouts, caramelized onions, and crispy bacon bits in a bowl.
  10. Season with more salt and pepper if desired. Top with chopped parsley. Serve immediately.

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Roasted Brussels Sprouts Recipe with Bacon and Caramelized Onions

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30 Responses

  1. YUM! I have brussel sprouts in my fridge right now. I need to try this. LOVE them roasted. Another one I want to try is Wegman’s has this shredded brussel sprout dish on the vegetarian bar that is so good!

  2. Oh yum!! I make my brussels sprouts with apples instead of onion (but with the bacon), and I add a sprinkle of balsamic vinegar at the end. Just like candy! Now I’m craving brussels sprouts. 🙂

  3. Brilliant! I can never seem to get brussels sprouts just right. How can one go wrong by adding sugary onions and bacon??? Great recipe!

  4. Thanks for the recipe! My husband is a brussels sprouts fan, while I’m not too keen on them. He occasionally buys frozen ones (which make me want to gag), so I’m hoping this will help me want to eat them. 🙂

      1. Just thinking of them coming from the frozen food section now makes me gag a little. (I feel the same way now about meat that isn’t local. Especially chicken, for some reason.)

  5. I never liked brussel sprouts growing up, but as an adult I re-discovered them. Roasted, they are absolutely delicious. All I do is add a little olive oil, salt and pepper and pop them in the oven. My kids love them too. Can’t wait to try this recipe!

  6. I have never tried or even been offered brussels sprouts – I will have to now, but only with bacon and carmelized onion! 🙂

  7. OMG … just had these for dinner tonight. First time I’ve ever prepared brussel sprouts. My husband and I loved them and our children didn’t hate them (didn’t eat more than the required bite, but didn’t hate them – that’s progress at our house!). Will definitely make again!

  8. Thanks for linking this up to Thanksgiving Recipe Inspiration! I’m putting these on my grocery list. I will like brussel sprouts. I will like brussel sprouts.

    1. They aren’t bad reheated in the oven or microwave — either works! They won’t be as crispy as they were right out of the oven the first time, but they still are very good. They also don’t need to be super hot, so sometimes I will make them right before I leave and cover them well, and if the dinner is being served soon after arrival, they are still warm enough.

  9. I’m a teacher in Central Bucks, and our Home and School puts on a dinner for us on Conference night. One of the moms brought in this delish dish, and it was a hit! She was kind enough to forward the link to us with the recipe. Now I have a wonderful recipe and a new blog to read! Yay!

  10. Hi, trying your recipe. Am a descendent of James and Elizabeth Shane who settled in Ohio. In the late 1700s . I live in Illinois. Happy Thanksgiving!

  11. Used this recipe with fresh brussel sprouts and bought them to a pot-luck dinner. My friends LOVED them. One of them said he never liked brussel sprouts, but he loved this recipe and had seconds. Because I had recently found maitake (hen of the woods) mushroom in my yard, I added a little of that as well.

  12. Hey I know this is off topic but I was wondering if you knew
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    I’ve been looking for a plug-in like this for quite some time and was hoping maybe you would have some experience with something like this. Please let me know if you run into anything. I truly enjoy reading your blog and I look forward to your new updates.

  13. I’ve tried a number of different brussels sprout recipes and this is the best one out there by a long shot! I’ve made them about 4 different times and every time there’s nothing left on the plate. I highly recommend you cook till slightly burned to get them just right.

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