Roasted Brussels Sprouts with Bacon
Not a Fan of Brussels Sprouts? These Have Bacon.
These roasted Brussels sprouts with bacon are the ones I make for a holiday crowd. Brussels sprouts, sliced onion, and raw bacon get tossed with olive oil, garlic, salt, and pepper, then roasted on a sheet pan until they’re caramelized. Even people who aren’t fans of Brussels sprouts are going to love these. I mean, they’ve got bacon, so it’s got to be good.
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Watch me make a double batch of these roasted Brussels sprouts with bacon — or scroll down for the full printable recipe card.
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Roasted Brussels Sprouts with Bacon
Start CookingIngredients
- 2 lb Brussels sprouts ends trimmed, halved or quartered
- 4 slices bacon raw, cut into pieces
- 1 yellow onion sliced into long pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
- 2 teaspoons salt
Don’t Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Equipment
Method Start Cooking
- Preheat the oven to 400°F.
- Trim the ends off the Brussels sprouts. Cut them in half, or in quarters if they’re really big. Small ones can stay whole.
- Slice the onion into long pieces. Cut the raw bacon into pieces — kitchen shears work great for this.
- Put the Brussels sprouts, onion, and bacon in a big bowl and break the bacon up so it isn’t in clumps. Add the olive oil, garlic powder, pepper, and salt and toss until everything is coated.
- Spread everything out on a sheet pan.
- Roast for 25 to 35 minutes. The longer they roast, the softer and more caramelized they get; take them out sooner if you like them crunchier.
Nutrition
Video
Notes
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what’s in the cookbook →Why This Roasted Brussels Sprouts with Bacon Recipe Works
Trim the ends off the Brussels sprouts and cut them in half, or in quarters if they’re really big. Little ones can stay whole. A yellow onion sliced into long pieces roasts right along with them, and the bacon goes in raw. I cut it up with kitchen shears and break it apart so it’s mixed all through instead of sitting in clumps.
Then everything gets tossed in a big bowl with olive oil, garlic powder, salt, and pepper until it’s all coated. I actually use Kinder’s The Blend , which is just salt, pepper, and garlic, plus a little extra salt. Here’s why it’s one of my kitchen favorites.
Roast them at 400°F for 25 to 35 minutes. The longer they roast, the more caramelized and softer they get. Take them out a little sooner and they stay crunchier. Your oven will make a difference too, so start checking at 25 minutes.
A Few Things That Make Roasted Brussels Sprouts with Bacon Even Easier
- Prep them the night before. Toss everything together, put it in a gallon storage bag, and keep it in the fridge. The next day, just spread it on the sheet pan and roast.
- Use kitchen shears for the bacon. They cut raw bacon so much easier than a knife.
- Break up the bacon. Separate the pieces when they go in the bowl so the bacon gets mixed all the way through.
- Cut them to size. Halve most of them, quarter the really big ones, and leave the little ones whole so they all roast evenly.
- Make a double batch for a crowd. For 25 people I make 4 pounds and roast them on two sheet pans.
Roasted Brussels Sprouts with Bacon FAQ — The Questions I Get Every Time
Do I cook the bacon first?
No. The bacon goes in raw and cooks right on the sheet pan with the Brussels sprouts and onion.
What temperature and how long do I roast them?
Roast them at 400°F for 25 to 35 minutes. Prep takes about 15 minutes. The longer they roast, the softer and more caramelized they get.
Can I make them ahead of time?
Yes. Toss everything together the night before, put it in a gallon storage bag, and refrigerate it. Roast it the next day.
Can I use a seasoning blend instead?
Yes. I use a couple of tablespoons of Kinder’s The Blend, which is salt, pepper, and garlic, plus a little extra salt, in place of the garlic powder, salt, and pepper.
How many people does this serve?
One batch, 2 pounds of Brussels sprouts, serves about 12. For 25, I make a double batch on two sheet pans.
How long do leftovers keep?
Get the leftovers covered and into the fridge, and use them within 3 to 4 days — that is the USDA guideline for leftovers.
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Everything you need to make these Roasted Brussels Sprouts with Bacon — click any item to shop on Amazon.
Ingredients
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🦃 Hosting the whole holiday dinner?
These Brussels sprouts are part of The Holiday Table for 25 — my whole holiday dinner for 25: the menu, the one-oven schedule, the day-of timeline, and every recipe, so you get to sit down and eat with everybody else.
And here’s everything I use to host — the roaster, serving pieces, paper goods, and decor.
More Holiday Side Dishes You’ll Love
- Doctored-Up Stove Top Stuffing — two flavors of Stove Top, sautéed celery and onion, and crispy fried onions on top.
- Crockpot Creamed Corn — butter and cream cheese melted into the corn, and it never needs a spot in the oven.
- Sweet Potato Casserole — made the day before, with a brown sugar pecan crumble on top.
- Side Dishes for a Crowd — every side I make when I’m feeding a houseful, gathered in one place.
📬 Come to the table on Saturday
Every Saturday morning I send a printable meal plan and full grocery list — the whole week, formatted for the fridge and the grocery run — plus new recipes and whatever’s happening at the Longstreth house. Drop your email below and I’ll save you a seat.
Roasted Brussels Sprouts with Bacon — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.