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Sometimes I fall into bad habits when I get busy in the kitchen. It’s natural right? You need to get a meal on the table so you power through to get things done.
The habit that frustrates me the most is not writing down my recipe. Don’t worry; I always write down the recipes I share on the blog and thoroughly recipe test! But when I’m cooking for fun, I can get a little lazy. That’s exactly what happened with these roasted brussel sprouts and bacon.
I wanted to add a veggie to my Thanksgiving menu last year that was easy to make and filled with flavor. I was pressed for time, so I decided to wing it.
Crispy brussel sprouts with bacon were a hit! But when I went to recreate them this year for the blog, I couldn’t remember exactly how I made them. I spent a day or so wracking my brain for details, but in the end, it was easy to start from scratch.
Why Brussel Sprouts?
Because they are delicious!
Have you ever had brussel sprouts that were mushy, stinky or bitter? Those sprouts weren’t cooked correctly.
When cooked properly, they are crispy and tender at the same time. They have a nutty flavor with a slight sweetness that pairs beautifully with bolder flavors such as bacon.
Need more convincing? Check out this article from The Kitchn.
What’s the best way to cook brussel sprouts and reduce their bitterness?
Roasting & high heat. Please stop boiling your brussel sprouts!
Roasting brussel sprouts on high heat for a short period of time allows them to caramelize and let their nutty flavor shine.
I roast mine on 425 degrees Fahrenheit for 15 to 20 minutes. To get the most out of roasting, follow two simple secrets:
- Take the time to make sure all the brussel sprouts are cut side down. This ensures the largest surface area of the sprout is getting caramelized for the best flavor.
- Do not overcrowd your sheet pan. Overcrowding leads to steaming, which makes the sprouts mushy. For crispy, crunchy brussel sprouts, split them into two sheet pans so they have plenty of room to caramelize.
How to prep brussel sprouts for roasting
Brussel sprouts require a small amount of prep work before they are ready for the oven.
First, make sure you get fresh brussel sprouts. Smaller sprouts will be more tender and sweet, while larger ones will have a more distinct cabbage flavor. Make sure they are bright green with few spots on their leaves and firm to the touch.
Next, give your brussel sprouts a good wash and dry. Cut off the hard bottom stem, then cut the brussel sprouts in half. Discard any outer leaves with spots. Don’t worry if some of the leaves fall off when you cut them in half; they will get extra crispy when roasted.
Can I prep brussel sprouts early?
Store the cut sprouts in an airtight container for 3-4 days. Place a folded paper towel on top of the brussel sprouts prior to sealing the container; it will capture any moisture that might cause the sprouts to spoil quickly.
What flavors go well with brussel sprouts?
Brussel sprouts pair well with rich ingredients such as bacon or cheese, and acidic flavors such as a mustard or lemon juice.
My brussel sprouts are roasted with diced thick-cut bacon which gives the sprouts their rich favor.
After roasting, I toss them in a combination of dijon mustard, honey, and ancho chile powder. The dijon mustard balances the earthy flavor of the brussel sprouts with a tangy brightness. Honey adds a little extra sweetness to balance out the mustard, while ancho chile powder adds a fruity, smokey note that brings depth to the flavor.
Looking for more flavors that pair well with brussel sprouts? Check out this list.
Roasted brussel sprouts with bacon will add a bright flavor bomb to your Thanksgiving side dishes. They are great paired alongside cauliflower mash.
I can’t wait for you to try this recipe! Let me know how you like it in the comments below.Print
Brussel sprouts and thick-cut bacon roasted until crispy and charred, then tossed with a sweet and tangy honey mustard sauce.
For the brussel sprouts
- 2 lbs brussel sprouts
- 2 slices thick cut bacon or 4 slices regular bacon, diced
- 1 tbsp + 1 tsp avocado oil
- ¼ tsp kosher salt
For the sauce
- 2 ½ tsp dijon mustard
- 1 ¾ tsp honey
- 1 ½ tsp extra virgin olive oil
- ¾ tsp ancho chile powder
- ⅛ tsp kosher salt
- Preheat the oven to 425 degrees Fahrenheit. Move the bottom rack of the oven to the second lowest position.
- Wash and dry the sprouts. Cut off the bottom of the sprout and remove the outer leaves, then cut in half.
- In a large bowl, combine the halved brussel sprouts, avocado oil, and ¼ tsp kosher salt. Mix to coat the sprouts in oil and salt, then mix in the diced bacon.
- Spread the brussel sprouts on a large sheet pan; don’t overcrowd the sprouts (see note). Make sure each sprout is on the sheet pan cut side down (see note).
- Roast at 425 degrees Fahrenheit for 20 minutes, turning the pan halfway through roasting.
- While the sprouts are roasting, add all ingredients for the sauce to a small bowl. Mix to combine.
- Remove the brussel sprouts from the oven. Pour the sauce evenly over the brussel sprouts and mix lightly to coat. Serve immediately. Leftovers keep in the fridge for up to 1 week.
- Don’t overcrowd the brussel sprouts on the sheet pan. Overcrowding will cause the sprouts to steam and the result is a less crispy sprout.
- Placing the brussel sprouts cut side down on the sheet pan is the best way to get a crispy texture.
- Category: Side Dishes
- Cuisine: American
Keywords: brussel sprouts, bacon, roasted brussel sprouts, honey mustard sauce, sweet and tangy, side dish, easy side dish