Heather says:
We love oven-roasted Brussels sprouts in our home. This variation on the classic takes advantage of bacon and all of its wonderful flavor.
Make more of these Brussels sprouts than you think you could possibly consume. Just trust me, this is especially true for holiday dinners. Oh it’s a vegetable, who wants vegetables on Thanksgiving? Apparently a LOT of people do.
: Brussels Sprouts with Bacon
- 2 lbs Brussels sprouts
- 4 – 6 bacon strips cut into 1″ pieces
- 1/2 teaspoon salt
- Freshly ground black pepper
Instructions:
- Preheat oven to 375 degrees F. (If you have other items at 350, that will be just fine)
- Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
- Cook the bacon in a large oven-proof skillet over medium heat until bacon just begins to crisp. Transfer the bacon with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet and season with salt and pepper and toss to coat withe the bacon grease. If you need your pan for another dish, you can transfer the sprouts to baking dish for the next step.
- Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more.
Preparation time: 10 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 6
Enjoy!
This is my go-to contribution for holiday potlucks! I don’t bake them off though, I sautee the sprouts in the grease a little, throw a little water in the pan, cover with a lid and let them steam. So very good!
I saute some diced onion with the sprouts, then squeeze a lemon (any citrus probably would do) over the sprouts/onion in the baking pan before topping with the bacon pieces. Putting the bacon on top helps keep it crisp (I hate soggy bacon). It’s the only way I can get my husband to eat Brussels sprouts!
I’ve volunteered to bring this on Sunday to my inlaws house – an early Thanksgiving, of sorts. Any tips for making it ahead and reheating?
And — can I use frozen sprouts or must they be fresh?
Fresh was not an option available locally, so, frozen had to do. I roasted them until they started to turn brown, then added the bacon just before I refrigerated them. At my mother in law’s house, she already had the oven on at 350, so I dumped them into a large, shallow baking dish so it was one layer deep, and they went in to wait until my daughter’s family showed up, so they were baking about a half hour longer, and they got nice and brown, but I kept an eye on them. They disappeared pretty quickly, and I was told to bring them again sometime. I hope I can try it with fresh sprouts soon.
@HeatherSolos lol, did you see the next link I posted? too funny. we like ’em both ways but yeah, bacon make them divine.
@JoLynneS you typed faster than I did 😉
@HeatherSolos heh. I type faster than most people. My kids are in awe. LOL.
@JoLynneS I had a guy try to impress me with his typing speed at an oil change place not too long ago. It was rather odd.
@JoLynneS @HeatherSolos *sticks nose in* Bacon makes anything divine… 🙂
@heathersolos the secret is ALWAYS bacon! 🙂