Roasted Brussels Sprouts With Bacon And Onion
These roasted brussels sprouts with bacon and onions will give you the savory, crispy, and sweet caramelized taste you’re looking for in a side dish! The brussels sprouts are tender on the inside and golden crispy on the outside.
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Years ago, our dental office (where I worked in my past life) was catered lunch by a local cafe/restuarant named Selland’s. The lunch included some of the best tasting brussels sprouts I’ve ever had. Ever since then, I’ve made brussels spouts the Selland’s way for holidays, meal prep, and dinner parties. These crunchy and flavorful brussels sprouts take the cake, you’ll see.
Ingredient Notes
- Brussels Sprouts: Fresh, firm, and bright green is what you want.
- Bacon: A few slices of thick-cut bacon bring fat, smoky flavor, and crispiness. My favorite one to use is Applegate Farms Organic Hickory Smoked Bacon.
- Onion: The onion caramelizes beautifully in the oven and balance out the saltiness of the bacon.
- Olive Oil: Just a little bit to help everything roast nicely. You can skip the oil if your bacon is especially fatty, one way to know if it’s more on the fatty side, compare the white part of the bacon to the red part. If there is a lot of white, skip the olive oil in this recipe.
- Rosemary: Adds an aromatic earthy taste.
- Salt & Pepper: Go easy on the salt—bacon brings plenty. Add black pepper to taste.
Tips to make sure your brussels sprouts come out perfect every time:
- Don’t overcrowd the pan: Spread everything in a single layer on a medium/large baking sheet. Overcrowding leads to steaming instead of roasting.
- Use parchment paper or foil: This helps with easy cleanup and prevents sticking if you’re not using a nonstick baking sheet.
- Stir halfway through: Toss the veggies about halfway into roasting to ensure even browning.
- Watch the bacon: If the bacon is cooking too fast, you can remove it and return the veggies to finish roasting.
If you love this side dish, be sure to check these out!
- Persimmon, Burrata, And Prosciutto Salad
- Lobster Mac And Cheese
- Honey Glazed Carrots
- Mixed Green Salad With Balsamic Vinaigrette
If you make this Roasted Brussels Sprouts With Bacon And Onion recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Roasted Brussels Sprouts With Bacon And Onion
Ingredients
- 1½ pound brussels sprouts, trimmed and halved
- 5 slices bacon, cut into 1-inch pieces
- ½ red onion, sliced
- 1 teaspoon fresh minced rosemary
- 1 tablespoon olive oil
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- On a large baking sheet, place brussels sprouts, bacon, onion, and rosemary. Drizzle with olive oil. Season with salt and pepper, to taste. Toss until well combined. Arrange into a single layer.
- Place into the oven and roast for 30 minutes, or until brussels sprouts are crisp on the outside and tender on the inside. Flip the veggies and bacon halfway through roasting. Transfer to a serving platter and serve immediately.
