This Roasted Brussels Sprouts with Crispy Onions and Bacon is the perfect side dish this holiday season. The combination of the caramelized onions and savory bacon tossed together with the Brussels sprouts makes it irresistibly good. You’ll find yourself craving it throughout the year.
If you like this roasted Brussels sprouts with bacon recipe, you may also like this Maple Roasted Brussels Sprouts and Apple Salad.
Table of Contents
- Why You’ll Love This Recipe Roasted Brussels Sprouts Recipe
- Ingredients To Make Bacon Roasted Brussels Sprouts
- How To Make This Oven Roasted Brussels Sprouts Recipe
- Tips and Variations On Making Roasted Brussels Sprouts In Oven
- Make ahead and storage
- More holiday side dishes:
- Roasted Brussels Sprouts with Crispy Onions and Bacon Recipe
Crispy on the outside and soft and chewy on the inside, no one will be able to resist these Brussels sprouts. Though typically bitter in nature, roasting brussels sprouts help bring out their natural sweetness so even those who don’t love Brussels sprouts will be won over by the amazing flavor of this tasty dish.
Cooking With Cast Iron Pans
If you haven’t invested in cast iron pans you really should give them a try. Cast iron pans can get really hot so they are ideal for cooking foods you like to crisp up or sear, like these crispy onions.
They are a bit heavier than your average pan so consider that when you pick one up and make sure to use an oven mitt when you remove it from the stove as the handle can get hot as well. It is also important not to let cast iron pans soak for too long or they will rust. It’s best to give it a little rinse after you’ve finished with it and dry it immediately.
Cast iron pans are not nonstick which means they are not coated with some of the potentially harmful chemicals that render pots nonstick.
My favorite cast iron skillet (pictured here) is the Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 10.25″ (1-3/4 qt.), color sea salt
Why You’ll Love This Recipe Roasted Brussels Sprouts Recipe
Loaded with flavor. The bacon and onions in this roasted Brussels sprouts recipe take the flavor up a notch.
Versatile. Serve this side dish alongside your favorite holiday dishes or any weeknight meal.
Make ahead option. You can easily prepare the Brussels sprouts a few days in advance and reheat the dish when you are ready to serve it.
Ingredients To Make Bacon Roasted Brussels Sprouts
- Brussels sprouts – Choose unblemished brussels sprouts that are approximately the same size.
- Bacon – Use thick cut bacon or substitute with pancetta or pork belly.
- Onion – A thinly sliced onion adds to the taste of this side dish. A white onion works well but any other kind is fine.
- Olive oil – Extra virgin olive oil is best but any kind will work.
- Gluten free flour – If gluten isn’t a concern, use regular flour.
- Seasonings – Paprika and garlic powder add flavor to the brussels sprouts.
- Salt and pepper – Add salt and pepper to taste.
How To Make This Oven Roasted Brussels Sprouts Recipe
Step 1: Place sliced brussels sprouts in a bowl and add olive oil, salt and pepper and toss to coat evenly. Transfer to a baking sheet and roast, turning them half way through.
Step 2: While the brussels sprouts roast, slice the onion thinly and transfer to a bowl. Drizzle onion slices with remaining olive oil and then toss them in paprika, garlic powder, flour, salt and pepper until evenly coated.
Step 3: In a very hot, unoiled cast iron skillet, pan fry the onions, stirring often, until golden brown and crispy.
Step 4: In a separate skillet place thickly cut bacon cubes and fry until crispy.
Step 5: Once the brussels sprouts are done, place them in a serving dish, top with crispy onions and bacon. Serve.
I used to go through so much olive oil unnecessarily in order to coat an entire chicken or tray of vegetables until I started using this Oil Sprayer for Cooking. The spray glass bottle releases a mist of olive oil allowing me to coat the food without wasting precious and expensive olive oil!
Tips and Variations On Making Roasted Brussels Sprouts In Oven
Dry the Brussels sprouts. Make sure to remove any excess moisture from the Brussels sprouts after you rinse them off.
Evenly coat the Brussels sprouts. By evenly coating lightly in oil you’ll get a nice crispy exterior and the Brussels sprouts won’t stick to the pan.
Swap the bacon. If you don’t have any bacon on hand used diced ham or cubed pork belly.
Make it vegetarian. To make a vegetarian side dish, leave out the bacon and consider sprinkling with some toasted nuts.
Drizzle with balsamic glaze. Make roasted Brussels sprouts with balsamic by drizzling balsamic glaze over the Brussels sprouts before you put them in the oven. Balsamic glaze will give the dish a sweeter taste.
Add cheese. If you are a cheese lover go ahead and grate some parmesan cheese on top of the Brussels sprouts for a roasted Brussels sprouts with parmesan side dish.
If your sprouts didn’t crisp up it could be that there were not spaced out enough on the baking sheet. Don’t overcrowd the baking sheet.
There is no need to soak brussels sprouts before roasting them. Do, however give them a good rinse to wash off any dirt.
Whether to parboil or not is a personal choice. It is not absolutely necessary though it will quicken the roasting process.
You can, however, roasted frozen Brussels sprouts may not have the same texture as fresh Brussels sprouts.
Make ahead and storage
If you’ve got quite the list this holiday season rest assured you can make this side dish a few days ahead of time and store it in the fridge. In an airtight container it will keep up to 3 days.
It’s better not to freeze leftover Brussels sprouts as freezing will change the texture.
More holiday side dishes:
- Easy Green Bean Casserole
- Healthy Sweet Potato Casserole With Pecan Topping
- Easy Everyday Fall Salad
- Rustic Apple Sausage Stuffing
Don’t forgo turning the Brussels sprouts half way through the roasting process, you want them to be nicely browned on all sides. Set the kitchen timer to remind you.
Roasted Brussels Sprouts with Crispy Onions and Bacon
- 2 lb brussels sprouts
- 4 oz thick cut bacon sub for pancetta or pork belly
- 1 medium onion
- 3 tbsp olive oil
- 2 tbsp GF flour sub for reg flour
- 1 tsp paprika
- 1 tsp garlic powder
- salt and pepper to taste
- Slice brussels sprouts in half then transfer to a bowl. Add 2 tbsp olive oil, salt and pepper and toss to coat evenly. Transfer to a baking sheet and roast at 425F degrees for 25 minutes, turning them half way through.
- Meanwhile slice onion thinly. Transfer to a bowl. Drizzle onion slices with remaining 1 tbsp olive oil, then toss in paprika, garlic powder, flour, salt and pepper until evenly coated.
- Pan fry the onions in a very hot unoiled cast iron skillet, stirring often, until golden brown and crispy (about 10-12 minutes).
- On a second skillet cut thick bacon into cubes and pan fry until crispy (about 10-12 minutes).
- Once the brussels sprouts are done, everything comes together. Place sprouts in a serving dish, top with crispy onions and bacon. Serve.
Nutrition information is automatically calculated, so should only be used as an approximation.