Bacon Roasted Brussels Sprouts

I’ve been on a mission to make a Brussels spouts dish that Mr. K will eat.

Last year, Mr. K and I had a really good Brussels sprouts dish at Uptown Tavern. The sprouts were charred to the point of losing any bit of bitterness and cooked with various seasoning and spices. Mr. K loved the dish. I got really excited and began buying Brussels sprouts. But he wouldn’t touch the dishes I made, claiming them “too healthy” tasting and the sprouts too bitter.

So I decided to roast the brussel sprouts until they are no longer bitter. And I added bacon…lots of bacon and bacon fat. I’ve had a lot of brussel sprouts and bacon dishes and they’ve always tasted pretty good.

I loved the smell of the roasted Brussels sprouts. It made my mouth water.

I did slightly overcook some of them. Oops. I got distracted and left them in the oven too long. These still came out pretty good and Mr. K actually ate them which is a good sign. I’m still on the search for the ultimate Brussels sprouts dish though.


This makes a perfect Thanksgiving side dish.

Bacon Roasted Brussels Sprouts


2 lbs of Brussels Sprouts
8 oz raw bacon strips
1-2 tbsp chili flakes
salt and pepper to taste

juice of 1/2 lemon (optional)


1. Preheat oven to 375F. Chop raw bacon into 1 inch pieces. Place into large frying pan or skillet and cook on stove top until bacon is crispy. Remove bacon but reserve bacon fat. Toss raw Brussels sprouts into frying pan to coat with bacon fat. Scoop out the sprouts and place them onto a large baking sheet lined with foil.
2. Roast for about 30 minutes, flipping sprouts to other side halfway through the time. Sprouts should have a slight char. Pour sprouts back into frying pan and add bacon, chili flakes, lemon juice (if using) and salt and pepper to taste. Stir and cook for about 5 minutes until spices and seasoning are incorporated and bacon is heated.

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6 comments on “Bacon Roasted Brussels Sprouts”

  1. Aren’t brussels sprouts wonderful? I made a cheesy version a little while ago:

  2. try boiling the sprouts for a few minutes to ellimenate the bitterness

  3. Our family fave Brussels sprouts recipe is Balsamic-glazed toss :  1 lb sprouts with a couple tbsp EVOO, then a couple tbsp trader joe’s balsamic glaze, ditto balsamic vinegar, & 1 tbsp maple syrup. Roast on a Silpat on a 1/4 sheet pan at 400 degrees for 1/2 hour. Yummy indeed! But I think I’m gonna add bacon next time: bacon & maple syrup were made for each other….

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