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Do you want to add another roasted vegetable to your repertoire? Give these roasted Brussles sprouts with garlic and bacon a try. This simple recipe is loaded with flavor from the maple syrup dressing, the crispy bacon crumbles, and the roasted garlic. Roasting the Brussels sprouts in the oven transforms this humble vegetable into something outstanding.
What are Brussels sprouts named after?
Brussels sprouts are named after Brussels, Belgium because large quantities of this vegetable are consumed there.
How long do Brussels Sprouts stay fresh in the fridge?
Brussels Sprouts stay fresh for about 7 to 10 days in the fridge if they are stored in a plastic bag in the vegetable drawer and are unwashed and untrimmed. At the grocery store or the farmer’s market, look for tightly compact, firm and vivid green sprouts. You’ll want to buy the smaller sprouts as they will be sweeter than the large ones.
Do I need to wash Brussels sprouts?
Yes, it’s always a good idea to wash your produce. You can choose to soak them in cold, salted water for 20 minutes or rinse them under cold running water. If you choose to soak, you’ll find the sediment will float to the bottom of the bowl. With either method, make sure to drain them and pat them dry before cutting.
What cooking methods are best for Brussels sprouts?
Brussels sprouts have a bad reputation for tasting bitter and having a limp texture. The good news is, it doesn’t have to be this way. If you stay away from boiling, steaming and microwaving, you’ll be fine. Cooking methods that encourage caramelization are what you are looking for when cooking Brussels sprouts. The two most popular methods are roasting and sauteing. Caramelization gives a nutty, savory taste to these little cabbages. You’ll want a crunchy exterior and a soft interior.
How do you take the bitterness out of Brussels sprouts?
- Since the center core is the bitter part, cut them in half or quarter them and drizzle and sprinkle balancing ingredients on the sprouts before roasting.
- Roast at a high temperature: 400 to 450 F.
- Add something sweet: like apples, cranberries, maple syrup, honey, molasses, brown sugar, or agave at the beginning, middle or end of cooking.
- Add a fat: butter, bacon grease, or olive oil all coat the tongue and make the bitterness less noticeable.
- Add salt as it counters the bitterness. Salt at the beginning and at the end of cooking.
- Add cheese: salty cheeses are best try goat, peconno, aged cheddar, and parmesan
- Add something sour: lemon juice, ACV, balsamic vinegar, Dijon mustard, or a splash of dry white wine.
- Add spices to make sprouts more palatalbe: pepper, red pepper flakes, fennel seeds, nutmeg, paprika, or lemon and orange zest.
- Pour on a glaze or sauce: cover the roasted sprouts with a balsamic glaze or a caramelized fish sauce.
How do you cut Brussels sprouts?
Start by trimming off the ends and removing any outer leaves that are wilted. Cut as the recipe indicates; for example, this recipe wants the Brussels sprouts cut in half lengthwise. This means to cut from the stem to the top. If the Brussels sprouts are large, cut them in quarters. You’ll want the pieces to be similar in size so they’re done cooking at the same time.
If your recipe calls for shredded Brussels sprouts, cut in half lengthwise, place the cut side down on a cutting board and thinly slice. If your recipe wants the core removed, slice in half lengthwise, then remove the core with a knife.
Can I roast frozen Brussels Sprouts?
Yes, you can, but roasting from fresh is much better. The reason is frozen Brussels sprouts are already soft. If you want to roast frozen Brussels sprouts, add balancing ingredients like oil, garlic, red pepper flakes and nutmeg, then roast them from a frozen state, increase the cooking time by 10 minutes, and give them a quick broil at the end of the cooking time to give them so color.
How to Make Roasted Brussels Sprouts
Gather all the ingredients. Rinse, pat dry, and cut the Brussels sprouts in half lengthwise. Peel and cut the jumbo garlic cloves into thirds. Cook and crumble the bacon. Measure out the dressing ingredients: olive oil, maple syrup, white balsamic vinegar, salt and pepper.
Whisk the dressing ingredients together, then slowly drizzle in the oil, whisking constantly.
Continue whisking until the dressing is well combined.
Pour the dressing over the Brussels sprouts.
Mix together with your hands.
Place the Brussels sprouts on a foil lined baking tray flat side up.
Scatter the garlic cloves in between the Brussels sprouts.
Pour any leftover dressing from the bottom of the bowl into a 2-cup measuring cup or salad decanter. Slowly drizzle the dressing over top of the Brussels sprouts.
Sprinkle the cut side of the Brussels sprouts with salt and pepper.
Roast on the middle rack at 400 F for 15 minutes. Flip each Brussels sprout over with salad tongs.
Place the baking tray back in the oven for 10 to 15 minutes. Cook until fork tender and caramelized. Watch carefully during the last 5 minutes, as the Brussels sprouts can burn quickly at a high temperature.
Once cooked, add in the crumbled bacon. Taste a sprout and see if it needs any extra salt.
Now, they’re all done! Just serve it up and enjoy. As an added bonus, the foil makes for a quick clean up.
Pro Tips for Making Roasted Brussels Sprouts
- Don’t want to cut up the garlic? Try smashing it with the bottom of a heavy cup.
- Want extra veggies? Try sliced red onion or mushrooms.
- Want extra add ins? Try walnuts, lemon zest, cranberries, or parmesan cheese.
- Want to make this the main course? Mix with cooked quinoa or bulgur wheat.
- Have homegrown Brussels sprouts? Let them soak for 20 minutes in cold, salted water before draining, patting dry, and cutting.
- Want to make it spicier? Try adding ground red pepper flakes.
- Want even cooking? Cut the Brussels sprouts so they are similar in size.
- Want to change things up? Cover the sprouts in oil and seasonings, roast, then cover in a bit more oil, honey and balsamic vinegar before serving.
Our Go-To Kitchen Tools for Roasted Brussels Sprouts
- Lodge 10-Inch Cast Iron Skillet: we love the heat retention and spacious capacity of this skillet.
- Wilton 11×17-Inch Cookie Sheet: these big baking trays bake evenly and don’t warp easily.
- Reynolds Wrap Aluminum Foil: this aluminum foil is perfect for lining trays to make cleanup easy.
- Set of 3 Stainless Steel Whisks: these well-made whisks don’t bend out of shape or rust.
- 2-Cup Glass Measuring Cup: this is an indispensable tool that every chef should have.
Here’s some delicious and healthy side dishes to enjoy tonight, during the fall, or the holidays.
- Roasted Cabbage Wedges with Lemon Garlic Butter: this is a healthy and tasty way to eat more cabbage.
- Brussels Sprouts Salad with Maple Balsamic Dressing: this crunchy winter salad is healthy and colorful.
- How to Cook Acorn Squash: learn how to cut and cook this delicious fall vegetable. Everyone will love it!
The pleasure of a 5-star review for these Brussels sprouts would be greatly appreciated.Print
Roasted Brussels sprouts with garlic and bacon is an easy, low carb recipe that is perfect for Thanksgiving, Christmas, or a fall dinner. Balsamic vinegar, maple syrup, olive oil, and other seasonings along with roasted garlic and crispy bacon make this sheet pan recipe taste amazing. Best of all, it’s kid friendly and a terrific meal prep idea.
- 2 pounds fresh Brussels sprouts, halved
- 6 slices bacon, cooked and crumbled
- 1/4 cup garlic cloves, peeled and cut in thirds (29g)
- 3 tablespoons maple syrup
- 1/3 cup olive oil
- 2 tablespoons white balsamic vinegar
- 3/4 teaspoon black pepper
- 1/2 teaspoon salt
- Preheat the oven to 400 F and line a cookie sheet with foil or parchment paper.
- In a large cast iron skillet over medium high heat, start cooking the bacon. After a minute, turn the heat down to medium low and cook until crisp. Flip over with a fork or tongs and cook the other side. Drain on paper towels. I like to blot off the excess grease. Let cool then crumble.
- While the bacon is cooking, rinse the Brussels sprouts in a colander. Chop off the ends and peel off any loose or damaged leaves. Cut each Brussels sprout in half lengthwise. Place in a large bowl.
- To make the dressing, whisk together the maple syrup, olive oil, balsamic vinegar, pepper and salt. Pour the dressing over the Brussels sprouts and toss with your hands to coat each piece.
- Spread the Brussels sprouts evenly over the prepared cookie sheet. Pour any extra dressing that settled in the bottom of the bowl into a small cup.
- Peel six jumbo garlic cloves and cut into thirds. Place them randomly on the tray with the Brussels sprouts.
- Slowly drizzle the extra dressing over the Brussels sprouts and garlic cloves.
- Roast in the oven for 30 minutes at 400F. Stir once after 15 minutes of roasting. Rotate the pan and cook for another 15 minutes. Cook until fork tender and caramelized. Watch closely during the last 5 minutes of cooking to prevent burning.
- When the Brussels sprouts are done, sprinkle the crumbled bacon over top. Serve warm.
- The pleasure of a 5-star review for this Brussels sprouts recipe would be greatly appreciated.
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- Category: Dinner
- Method: Roasted
- Cuisine: American
Keywords: oven roasted, sheet pan, Thanksgiving side dishes