Roasted Brussels Sprouts with Bacon
This oven-roasted Brussels sprouts recipe is made with bacon, shallots, garlic and a little bit of love. It is the perfect, full-flavored side dish.
This oven-roasted Brussels sprouts recipe is made with bacon, shallots, garlic and a little bit of love. It is the perfect, full-flavored side dish.
- Carbohydrate 11.54283177875 g
- Cholesterol 15.4 mg
- Fat 8.73028427858551 g
- Fiber 4.38585245797119 g
- Protein 9.2424055265 g
- Saturated Fat 2.34496556749989 g
- Serving Size 1 1 serving (135g)
- Sodium 654.764048125022 mg
- Sugar 7.15697932077882 g
- Trans Fat 0.837980567379397 g
- Calories 152 calories
Step-by-step
- Preheat your oven to 375 degrees. Line a rimmed baking sheet with foil.
- In a bowl, combine all the ingredients EXCEPT the parmesan (if you are using it). Mix well. You want the oil to really coat the cut side of the sprout.
- Lay the brussels sprouts cut-side-down on the baking sheet. Toss the other ingredients onto the sheet as well. If there is some bacon or shallot under some sprouts, don’t worry about it.
- Roast in the oven for 25 minutes or until soft on the top and caramelized on the cut side.
- Serve immediately and enjoy!
Raw vegetable weights listed in recipes rarely account for the mass lost during trimming, meaning that one pound of whole Brussels sprouts actually yields significantly less edible surface area once the woody stem ends and outer yellow leaves are discarded. Recognizing this yield discrepancy prevents under-buying produce, ensuring that the final pan ratio between rendered pork fat, aromatics, and cruciferous leaves remains balanced.
- Avoid steaming the vegetables by ensuring every single half makes direct contact with the metal sheet; overlapping pieces trap moisture and produce a gray, rubbery texture instead of deep Maillard browning.
- Maintain a high oven temperature of 375 degrees Fahrenheit to quickly evaporate surface water and trigger rapid caramelization on the flat faces without burning the minced shallots.
- Use a heavy aluminum baking sheet rather than thin, warped disposable pans, because thick metal conducts heat evenly across the entire surface to promote uniform browning across every sprout half.
Proper roasting relies heavily on thermal mass and dry heat transfer rather than simple enclosure. Mastering these mechanical factors turns a potentially soggy vegetable side dish into a crisp, savory preparation.
