Crispy Brussels Sprouts with Bacon
Oct 22, 2025
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If you think you don’t like Brussels sprouts, it’s probably because you haven’t tried them roasted in lots of olive oil until crispy and caramelised. These Crispy brussels sprouts with bacon are anything but bland. They’re golden, crunchy, and packed with flavour thanks to salty bacon and a drizzle of olive oil and sweet balsamic vinegar. Once you try them this way, they’ll become your go-to side dish for any dinner or holiday feast.
Why you’ll love these Crispy Brussels Sprouts!
I never used to love Brussels sprouts, but everything changed once I started roasting them until crispy with olive oil, parmesan cheese and a drizzle of balsamic. Now they’re one of my favourite side dishes to serve at Thanksgiving or Christmas. They’re golden, caramelised and full of flavour. Topped with crispy bacon and creamy feta, these Brussels sprouts are so delicious they might just steal the show from the main course!
Ingredients for Crispy Brussels Sprouts with Bacon
These crispy Brussels sprouts come together with just a handful of simple ingredients, each adding its own layer of flavour and texture. Here’s what you’ll need to make them absolutely irresistible:
- Brussels sprouts: Look for firm, tightly packed sprouts with vibrant green leaves. You can also choose between fresh or frozen Brussels sprouts, depending on your preference. Fresh sprouts will have a more vibrant flavour and texture, while frozen sprouts are convenient and can be just as delicious.
- Olive oil: And lots of it! The olive oil helps the sprouts crisp up beautifully while adding rich, Mediterranean flavour. Try and use a good quality extra virgin olive oil if you can.
- Bacon: Bacon and Brussels sprouts are a match made in heaven. I love using streaky bacon for all of that delicious bacon fat.
- Grated Parmesan or Pecorino Romano: Adds a sharp, salty bite and helps the sprouts get beautifully golden and crisp.
- Balsamic glaze: A drizzle of balsamic glaze brings the perfect sweet and tangy finish. If you don’t have any, mix a little balsamic vinegar with honey instead. You could also use some maple syrup!
- Feta: Crumbled on top for an extra creamy, salty layer that takes this dish to the next level.
Expert Tips
- Roast at high heat: The secret to perfectly crispy Brussels sprouts is a hot oven! Crank it up so the sprouts caramelise and get those golden, crunchy edges.
- Preheat the pan: Don’t just preheat your oven — preheat your baking tray too. Add a drizzle of olive oil to the pan as it heats, then toss the Brussels sprouts straight onto the hot oil. You’ll hear that satisfying sizzle, and it’s the key to those crispy, blistered edges.
- Use plenty of olive oil: Don’t be shy with the oil. It helps the sprouts roast instead of steam and gives them that irresistible crunch. If you think you’ve added too much, you probably haven’t!
- Trim and halve the sprouts: Remove any wilted outer leaves and trim the ends before slicing each sprout in half. This helps them cook evenly and crisp up on the cut side.
- Don’t overcrowd the pan: Give your Brussels sprouts room to breathe. Crowding the pan traps steam and leads to soft sprouts rather than crispy ones.
- Toss halfway through: Flip or toss the sprouts halfway through roasting to ensure they’re evenly browned and perfectly crisp on all sides.
How To Make Crispy Brussels Sprouts with Bacon
Making these crispy Brussels sprouts couldn’t be easier!
Step 1: 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 Brussels sprouts are well coated.
Step 2: 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.
Step 3: Cook for 25 – 30 minutes, flipping over halfway, or until they are crispy and brown on the outside.
Step 4: 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.
FAQ’s
The key is high heat, plenty of olive oil, and not overcrowding the pan. Roast them cut-side down on a hot tray so they caramelise beautifully and get those golden, crispy edges.
Yes! Just make sure they’re thawed and patted completely dry before roasting. Fresh sprouts will have a bit more bite, but frozen ones are a great option for convenience.
If you’d like to make this recipe vegetarian, swap the bacon for toasted almonds or chopped walnuts for a similar crunch and smoky flavour.
How To Serve
- As a holiday side: These crispy Brussels sprouts with bacon are perfect for Thanksgiving or Christmas as they balance out all the rich mains beautifully.
- With creamy dishes: Serve alongside my creamy mac and cheese or lobster mac and cheese for the ultimate comfort food combination.
- Pair with roast meats: They go so well with roast chicken with salsa verde, turkey, or a slow roasted lamb shoulder— the salty bacon and tangy balsamic cut through the richness perfectly.
How To Store
- Refrigerate: Store any leftover Brussels sprouts in an airtight container in the fridge for up to 3 days.
- Reheat: For the best texture, reheat them in the oven or air fryer at 180°C / 350°F for about 5–8 minutes until hot and crispy again. Avoid the microwave, as it will make them soft.
- Prep ahead: You can trim and halve the Brussels sprouts a day in advance, then roast them fresh before serving. They’re always best straight out of the oven so they don’t lost their crispiness!
More Sides To Love
Sides & Salads
Hot Honey Roasted Carrots
Sides & Salads
garlic butter mushrooms
Appetizers
Roasted Tomato and Garlic Baked Brie
Appetizers
Warm feta stuffed olives
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Crispy Brussels Sprouts with Bacon
Ingredients
- 1 lb Brussels sprouts
- 5 tbsp olive oil
- 1/4 cup parmesan , grated + extra to serve
- 7 oz bacon
- 2 tbsp balsamic glaze
- 1 oz feta
- salt + pepper
Instructions
- Preheat oven: Preheat the oven to 400°F/200°C
- Preheat pan: In a large baking tray or sheet pan, add 3 tablespoon of olive oil and pop into the oven until hot.
- Prepare brussels sprouts: While the oil is heating, clean the Brussels 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 brussels sprouts in half.
- Dress brussels sprouts: 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 Brussels sprouts are well coated.
- Bake: 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.
- Cook bacon: 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.
- Finish & serve: 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
These turned out so crispy! I couldn’t beleive it. We all loved them!!
Fast & Easy. Delicious with healthy fats & veggies! Only a few ingredients I already had in my pantry. This is my hands down favorite way to make Brussels sprouts. I’m now checking out the rest of Daen’s recipes. Thank you!!