Brussels Sprouts are one of those foods that have a bit of a bad reputation. But I’m here to turn those frowns upside down when a plate of Brussels is placed onto the table. You know what makes everything better? Bacon! So, this is Crispy Brussels Sprouts with Bacon, because every table needs some greens, but you can make them just a little bit naughty. Thanks to lots of olive oil, this recipe makes the most golden and crispy sprouts on the outside. They’re tender on the inside and finished with a sweet balsamic glaze, feta and some crispy bacon.
Crispy Brussels Sprouts with Bacon
I’ve thought about where the hatred of Brussels Sprouts has come from and I think people might associate them with being bland. They’re definitely not! They’re like tofu or mushrooms, they are the vehicle for the flavours. Brussels sprouts act as little sponges and soak up so much flavor! That’s to say, it’s what you do to them that makes them delicious. And roasting them in lots of olive oil is the way to go! It makes them crispy, caramelised and just utter perfection!
Introduction to Roasted Brussels Sprouts
Roasted Brussels sprouts are a delicious and popular side dish that can be enjoyed throughout the year. They are a great way to add some green to your plate and can be prepared in a variety of ways. In this recipe, we will be focusing on roasted Brussels sprouts with bacon, a classic combination that is sure to please. The addition of bacon adds a smoky flavor to the dish, while the Brussels sprouts provide a nice crunch and a burst of nutrients.
The trick to pulling off Brussels Sprouts
High Heat: You need to have the oven up high and get those babies roasting.
Preheat the pan: You know all about preheating an oven, but what about preheating the baking pan? That’s right, you want to get the baking pan in the oven with olive oil so that when you put the prepped sprouts onto it to give you those crispy edges! You will hear the most delightful sizzling sound when tossed through the hot oil.
Lots of oil: Crispy Brussels Sprouts isn’t made possible without lots of oil. If you think it’s maybe too much, I’ll promise you it’s just enough.
Prep: You want to make sure you’re not just working with whole Brussels Sprouts. You’ll need to remove the outer layers and cut off the core. After this, just cut them in half to prepare halved Brussels sprouts for roasting.
Don’t overcrowd the pan: Make sure to not overcrowd the baking sheet, as this can cause the sprouts to steam instead of roast.
Toss the sprouts: Finally, make sure to not skip the step of tossing the sprouts halfway through cooking, as this can cause them to become unevenly cooked.
What you need
Brussels sprouts: First, look for sprouts that are firm and compact, with tightly closed leaves. Avoid sprouts that are wilted or have yellowing leaves, as they may be past their prime. You can also choose between fresh or frozen Brussels sprouts, depending on your preference. Fresh sprouts will have a more vibrant flavor and texture, while frozen sprouts are convenient and can be just as delicious.
Balsamic glaze: A drizzle of balsamic glaze adds a sweet and tangy contrast to the savory, crispy Brussels sprouts. If you can’t get your hands on balsamic glaze, you can always use a splash of balsamic vinegar and some honey drizzled over the top.
Grated Parmesan or Pecorino Romano: This adds a sharp, salty bite that balances out the bitterness of the Brussels sprouts. It also helps contribute to that crispiness!
Feta: This is totally optional but does add an extra layer of flavor into the dish!
Olive oil: And lots of it!! The olive oil is there to not only create flavor but to also help with that crispiness. Use a high quality extra virgin olive oil if you can.
Bacon: Bacon and brussels sprouts are the ultimate combination! I like to use a fatty streaky bacon as the bacon fat is so delicious in this recipe.
Brussels Sprouts Nutrition and Health Benefits
Brussels sprouts are a nutrient-dense food that is packed with vitamins, minerals, and antioxidants. They are a good source of vitamin C, vitamin K, and fiber, and contain a number of phytochemicals that have been shown to have anti-inflammatory properties. Brussels sprouts have also been shown to have a number of health benefits, including reducing the risk of heart disease, cancer, and diabetes. When paired with bacon, the dish is still relatively healthy, with the bacon adding a boost of protein and flavor.
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Images by Alanna Penna Photography.
Crispy Brussels Sprouts with Bacon
Ingredients
- 1 lb Brussels sprouts 500g
- 5 tbsp olive oil
- 1/4 cup parmesan grated + extra to serve
- 7 oz bacon 220g
- 2 tbsp balsamic glaze
- 30 g feta optional
- salt + pepper
Instructions
- Preheat the oven to 400°F/200°C
- In a large baking tray or sheet pan, add 3 tablespoon of olive oil and pop into the oven until hot.
- While the oil is heating, clean the Brussel sprouts under cold running water and pat very dry with absorbent paper. Using a sharp knife, remove the slice off the bottom part of the core, remove the outer leaves and cut the brussel sprouts in half.
- In a large bowl, combine the Brussel sprouts, 2 tablespoon of olive oil, parmesan and a generous amount of salt and pepper. Mix well with your hands until all ingredients are well combined and the Brussel sprouts are well coated.
- Remove the tray with the hot oil from the oven and very carefully pour the Brussels sprouts onto the tray. You will hear a delightful sizzle sound. Using tongs, turn the Brussels sprouts over so they are cut side down. Cook for 25 – 30 minutes, flipping over halfway, or until they are crispy and brown on the outside.
- While the Brussels sprouts cook, add slices of bacon to a large cold pan. Turn the heat to high and cook the bacon for 3 minutes on each side or until your desired crispiness. Remove the bacon from the pan and place onto absorbent paper. When slightly cooled, cut the bacon into small bacon bits.
- Place the cooked brussel sprouts into a large bowl and drizzle over the balsamic glaze. Add the sliced bacon to the bowl and mix well.
- Serve immediately with some crumbled feta and a little extra grated parmesan over the top.
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