Roasted Brussel Sprouts with Bacon
Posted Oct 25, 2020, Updated Jul 14, 2021
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This Roasted Brussel Sprouts with Bacon recipe will convert even the most unlikely person into a sprouts lover. Crispy sprouts, salty bacon and sweet & tangy honey mustard come together in an irresistible side dish sure to impress. This Brussel sprouts and bacon recipe is low-carb and gluten-free, made with 8 ingredients in less than 30 minutes!
I adore Brussels sprouts, but my family doesn’t always share my enthusiasm. That changed with this Brussel Sprouts with Bacon Recipe.
The sprouts and bacon are roasted with garlic and coated in a delicious honey mustard sauce for a flavor and texture combination that is irresistible. These bacon Brussel sprouts make a great side dish for any fall meal or holiday.
Brussel Sprouts with Bacon: Ingredients & Substitutions
Let’s chat about the ingredient sin this Brussel sprouts and bacon recipe, as well as possible substitutions.
- Brussels Sprouts. Fresh sprouts work best in this recipe. Also, I prefer smaller sprouts for more even cooking and better honey-mustard absorption.
- Olive oil. Any neutral oil works well in this recipe. The best substitutes are canola or avocado oil.
- Minced garlic. Garlic powder can be used in place of minced garlic, although I prefer minced!
- Bacon. Choose your favorite variety of bacon.
- Dijon mustard. Any mustard variety works well in this recipe, spicy, brown, honey, etc.
- Honey. Maple syrup can be used in place of honey if desired.
How to make Roasted Brussels Sprouts with Bacon
As always, we’ll walk through the process of making this recipe step-by-step, and don’t forget to watch the video.
Make the honey mustard sauce
In a small bowl combine mustard and honey, set aside to use later.
Toss Brussels Sprouts
In a large bowl, combine Brussels sprouts, olive oil, minced garlic, sea salt and pepper. Stir until ingredients are evenly distributed.
Add bacon & Roast
Evenly spread the oiled and seasoned Brussels sprouts onto the prepared baking sheet. Sprinkle the diced bacon evenly around the sprouts on the baking sheet. Make sure everything is in a single, even layer.
Roast in the preheated oven stirring once halfway through. NOTE: The size of your Brussels sprouts will affect roasting time. I prefer small sprouts for better flavor, but if using large sprouts, you may need to roast longer.
Add Honey Mustard
After 20 minutes, or when the Brussels and bacon are starting to brown, remove the baking pan from the oven and drizzle the honey mustard mixture over the Brussels and bacon. Stir until evenly distributed and spread mixture in an even layer on the baking sheet.
Roast Again
Return to oven and roast again for 5-10 minutes (remember, the size of your sprouts will determine this – check at 5 minutes), or until the sauce has thickened and coated the sprouts and the sprouts/bacon are browned.
Remove from oven and stir the mixture to ensure nothing sticks to the pan.
Serve
Serve the sprouts and bacon warm with your favorite main dishes and sides. Here are some recipes that pair really well with this Brussel sprouts and bacon recipe.
- Green beans: these roasted green beans are so delicious, as well as these sautéed green beans (in apple cider – yum)!
- You can’t forget the stuffing – this sausage stuffing is the best ever!
- This is the best sweet potato casserole ever – or make this healthy sweet potato casserole.
- These herb-infused garlic mashed potatoes are the best you’ll ever eat, no joke.
- Try these roasted sweet potatoes and apples or cinnamon roasted sweet potatoes.
- 5-minute stovetop cinnamon apples are a great pair to this sweet potato casserole.
- The best oven roasted vegetables! Easy and delicious!
How to store Brussel sprouts and bacon
Store in an airtight container in the refrigerator for 3-5 days.
To reheat:
Warm in the microwave or in the oven until heated through.
Recipe FAQs
Yes, to ensure these sprouts are evenly cooked and perfectly crispy, cutting them in half is an important step in this recipe.
No, I have never soaked brussel sprouts before cooking. Simply rinse them with cool/warm water and make sure they’re dry before proceeding with the recipe.
I often wash, rinse, dry, and cut brussels sprouts the night before roasting them so that they are ready to go.
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Roasted Brussels Sprouts with Bacon
Ingredients
- 1 lb. Brussels sprouts trimmed, washed & halved
- 2 TBS extra virgin olive oil
- 1 tsp minced garlic
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 4 slices bacon diced, uncooked
- 2 TBS Dijon mustard
- 2 TBS honey
Instructions
- Preheat oven to 425 degrees F. Lightly grease a large baking sheet, set aside.
- In a large bowl, combine Brussels sprouts, olive oil, minced garlic, sea salt and pepper. Stir until ingredients are evenly distributed.
- Evenly spread the oiled and seasoned Brussels sprouts onto the prepared baking sheet.
- Sprinkle the diced bacon evenly around the sprouts on the baking sheet. Make sure everything is in a single, even layer.
- Roast in the preheated oven for 20 minutes, stirring once halfway through. (NOTE: The size of your Brussels sprouts will affect roasting time. I prefer small sprouts for better flavor, but if using large sprouts, you may need to roast longer than 20 minutes).
- While the Brussels are roasting, mix together 2 TBS mustard and 2 TBS honey
- After 20 minutes, or when the Brussels and bacon are starting to brown, remove the baking pan from the oven and drizzle the honey mustard mixture over the Brussels and bacon.
- Stir until evenly distributed and spread mixture in an even layer on the baking sheet.
- Return to oven and roast again for 5-10 minutes (remember, the size of your sprouts will determine this – check at 5 minutes), or until the sauce has thickened and coated the sprouts and the sprouts/bacon are browned.
- Remove from oven and stir the mixture to ensure nothing sticks to the pan.
- Serve warm.
Video
Notes
Ingredient Substitutions
- Brussels Sprouts. Fresh sprouts work best in this recipe. Also, I prefer smaller sprouts for more even cooking and better honey-mustard absorption.
- Olive oil. Any neutral oil works well in this recipe. The best substitutes are canola or avocado oil.
- Minced garlic. Garlic powder can be used in place of minced garlic, although I prefer minced!
- Bacon. Choose your favorite variety of bacon.
- Dijon mustard. Any mustard variety works well in this recipe, spicy, brown, honey, etc.
- Honey. Maple syrup can be used in place of honey if desired.
Store
Store in an airtight container in the refrigerator for 3-5 days.To reheat:
Warm in the microwave or in the oven until heated through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you like this recipe, try these!
- These Balsamic Roasted Brussels sprouts are just as delicious as this recipe and are also vegan/vegetarian.
- This Brussel sprouts salad is a great way to enjoy fresh sprouts!
- Roasting vegetables is my favorite way to eat them – try our balsamic roasted vegetables, roasted broccoli, roasted beets, and roasted carrots!
- Serve these bacon Brussel sprouts alongside this balsamic slow cooker pot roast for a delicious meal.
- These roasted sweet potatoes make a great side dish to serve with these sprouts.
- Serve them as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy!
- The best oven roasted vegetables! Easy and delicious!
Photos in this post were taken by Jamie from Dishing out Health!
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The honey mustard sauce puts this recipe over the top! 3 of my guests commented on it specifically, which is saying something!
How many servings does this make? I’m assuming 8…
I made these on Thanksgiving 2023 per the recipe and video. Everyone seemed to enjoy them. 5 stars.
I made these on Thanksgiving 2023 per the recipe and video. Everyone seemed to enjoy them. 5 stars.
I made this tonight as a side for our Thanksgiving meal, and it went over very well! It was very easy to make and very forgiving–plus it’s just super tasty. I ended up using this recipe because due to unforseen circumstance we had to adjust the menu a bit, and this had ingredients that were already in my fridge, which was a relief at 4:30 on Thanksgiving, let me tell you. I ended up substituting a spicy honey mustard for the Dijon, so it ended up on the sweeter, glazy-er side, but it was delicious, and I’ll definitely make it again.
Full disclosure, I’m making this dish tomorrow, but Brussel sprouts with bacon is a family Thanksgiving favorite and I needed to find the right ratio of evoo & sprouts when you roast them WITH the bacon. This recipe is spot on from how I remember making it (minus the mustard sauce). One change I’m considering is substituting that sauce for maple bourbon sauce, but the mustard sounds good too!
I’m eating them as I type. This is my lunch today. The flavor is extraordinary. These ingrediants are always in my home. The time to cook is minimal and very little prep time. Will be taking this recipe to my family Thanksgiving. “Delicious” doesn’t fully describe them.
Anita