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Bacon – Roasted Brussels Sprouts

bacon brussels

Thanksgiving menu item #2.  Bacon had to make an appearance somewhere on the buffet table, it is an American holiday all about food after all. Bacon seems quite appropriate.  And all those vegi-phobes will be giving extra thanks.


I used thick slabs of bacon so that the pieces held up when tossed with the sprouts, as opposed to crumbling into bacon bits.  Cooking bacon in the oven is a new technique for me but I have found that it is not only ridiculously easy but it also allows for uniform crispiness – which seems to elude me every time I make bacon in a frying pan.  It will also save your clothes and arms from hot grease splatter. I am sold.

bacon in a row

To save time on the big day, make the bacon a day or two in advance.  When it comes out of the oven, pour the grease into a glass jar or bowl and reheat to toss with Brussels sprouts – which you can also prep a day ahead, refrigerate in a paper towel-lined bowl. Store bacon (once cool) in tupperware at room temp – just make sure it is out of reach of mischievous snackers!!

crispy bacon

washed and dried

bacon brussels2

Bacon - Roasted Brussels Sprouts

Yield: 4-6


  1. 1 lb Brussels sprouts

  2. 4 oz thick-cut bacon

  3. salt and pepper


  1. Preheat your oven to 450˚F and lay bacon strips in a single layer on a rack set on top of a rimmed baking sheet. Cook for 15-20 minutes (the time will really depend on how thick your bacon is) and once done, keep the rendered fat captured in the sheet pan.

  2. Prep the brussels sprouts: rinse and remove any discolored bits then make sure to dry completely (you can do this with a towel or just letting them air dry.

  3. Toss the sprouts in the bacon grease, coating fully. Season with salt and pepper (maybe some chili flakes if you like things spicy).

  4. Cook at 450˚F for 20-25 minutes, until nicely charred and can be pierced with a knife (with slight resistance, you don’t want complete mush).

  5. Chop the cooled bacon and combine with the cooked sprouts in a serving bowl, season with salt and pepper to taste. Serve warm.


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