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by Diane
Buy our air fryer e-cookbooks today Our sheet pan roasted brussels sprouts is a reader favorite! It’s loaded with bacon and garlic flavors. Perfect for a potluck, Sunday supper or Holiday side dish.
Sheet Pan Brussels Sprouts Recipe
First of all, there’s so many sheet pan roastedBrusselssprouts recipes that get passed around as favorite Thanksgiving or holiday appetizer side dishes. From different variations like adding dried fruit, cheese and nuts it’s hard to decide what to make. From our test kitchens, we’ve found that an all around favorite and easy brussels sprouts recipe is simply with bacon, garlic and balsamic vinegar. That’s what thissheet pan roasted brussels sprouts is all about, a future holiday favorite for your family. Finally, it’s the best brussels sprouts recipe for bacon lovers!
Different Sizes of Brussels Sprouts
Remember, all brussels sprouts vary so much in size and it’s hard to really pin point the most consistent cooking time. You’ve gotta play it by ear when you cook them in the oven. Best advice we can give you is to make sure to choose all the brussels sprouts to be the same size when you buy them because if they’re all the same size, you’ll have consistent cooking for the whole batch.These are the perfect and easiest Thanksgiving side dish that everyone will love. Another option to make it extra delicious is to add some freshly grated parmesan cheese on top when you take them out of the oven and while they are still warm. Finally, that’s an amazing addition that you can’t go wrong with.Enjoy!
Video: Sheet Pan Brussels Sprouts with Bacon & Garlic
Learning How Make Sheet Pan Brussels Sprouts is So Easy
- Remember to cut the sprouts as evenly as possible. This will allow them to cook evenly. If you cut some pieces too small, they’ll burn before the larger pieces are cooked.
- It starts with crisp bacon, fragrant garlic and slowly caramelized brussels sprouts by being baked in the oven. We love using smoked bacon for extra flavor and use fresh crushed garlic. If you don’t have fresh garlic then garlic powder will work.
- Adding a little bit of balsamic vinegar as well will add a bit of acidity and tang. Voila!
- What you get after about 40-45 minutes in the oven is an amazing side dish that’s fragrant and delicious. Some ovens cook hotter then others. So check the brussels sprouts about 30 minutes into the cooking time then see if they’re cooked to your liking. Add additional time if necessary. We like our brussels sprouts on the crispy and caramelized side. So we usually cook them a little longer, closer to 40 minutes.
- This just might be the brussels sprouts dish to bring all haters to lovers. All recipe details are in the recipe box below.
Sheet Pan Brussels Sprouts with Bacon & Garlic
Yield: 4 servings
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
Brussels sprouts can very a lot in size so make sure to adjust your cooking times. Also, try to select all the same sizes for consistent cooking.
4.89 from 9 votes
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Ingredients
- 1 1/2 pounds (685 g) Brussels sprouts
- 4-5 slices bacon , cut into small pieces
- 3-4 cloves garlic , minced
- 1 Tablespoon (15 ml) balsamic vinegar
- salt , to taste
- fresh cracked black pepper , to taste
Instructions
Preheat oven to Roast or Bake at 400°F/205°C.
Wash and rinse the brussels sprouts. Peel the loose, outer leaves. Trim the end, then cut brussels sprouts in half.
Heat a skillet on medium heat. Slowly cook bacon pieces until fat is released, but bacon is still soft and not crisp yet.
Remove skillet from heat. Then add minced garlic, balsamic vinegar and stir until combined.
Place brussels sprouts piled in the middle of the sheet pan. Pour bacon oil mixture onto the brussels sprouts. Gently toss until the brussels sprouts are evenly coated with bacon oil. Spread the brussels sprouts into one even layer on the sheet pan. Season with salt and pepper.
Bake in oven for 20 minutes, then gently toss and mix the brussels sprouts.
Bake brussels sprouts for another 20 minutes, or until the brussels sprouts are tender and bacon is crisp. Add additional salt and pepper to taste if needed. Serve warm.
Video
Nutrition Information per Serving
Calories: 172kcal, Carbohydrates: 17g, Protein: 9g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 771mg, Potassium: 714mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1283IU, Vitamin C: 145mg, Calcium: 76mg, Iron: 2mg
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- This recipe was originally published in 2016.
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posted in: 300+ Easy Meals, Appetizers, Gluten Free, Holiday, Holiday-Christmas, Holiday-Thanksgiving, Pork, Salads, Sheet Pan, Skillet, Vegetables 13 comments
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Ruthie — Reply
Love Brussels
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Sharon Milway — Reply
Has there been a correction to this recipe? Lower temp? Less time? I made it exactly according to the recipe and it burned to a crisp; when I opened the oven our smoke alarm went off.
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Best Recipe Box — Reply
Hi Sharon, no there wasn’t any correction or changes to the recipe. Brussels sprouts vary so much in size and that factor definitely changes the cooking time.
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James — Reply
I absolutely love brussel sprouts! This is a great way to cook these! They come out so crispy and delicious. -
Heather — Reply
What an easy way to cook brussels sprouts! And I’m loving the bacon & garlic combination with this yummy veggie. Thanks for the awesome recipe!-
Best Recipe Box — Reply
Bacon and garlic is always a fantastic combo! 🙂
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Phyllis — Reply
I made these tonight and they were delicious! I have similar recipes but the balsamic was a nice touch.-
Best Recipe Box — Reply
Thanks Phyllis! So glad you enjoyed this and now have a new version. 🙂
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Bruno — Reply
This is a hit every year. I am definitely coming to look at the rest of your Brussels sprouts recipes! They my favs. -
Alanna — Reply
I love that crunch with all the bacon. Great brussels sprouts recipe thanks and it’s a keeper! -
Raylene Sparks — Reply
I wonder if using the steam in bag Brussels Sprouts would work?
Cook the bacon and garlic add the balsamic vinaigrette, dump in the Sprouts, stir,,,, BAM all done in half the time-
Diane — Reply
Hi Raylene, you can certainly use the steam in a bag Brussels sprouts. But the texture will be less crisp because they’re frozen. They’ll still be delicious!
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Darla Simmerman — Reply
I’ve made a lot of these recipes there all amazing. We never have leftovers thank you
