Oven Roasted Brussels Sprouts

Serves Four-Six Adults

  • 1 1/2 lb. fresh Brussels sprouts

  • 1 large onion, cut into thin wedges

  • 4-6 cloves garlic, finely chopped
  • 4 strips bacon, diced
  • 2-4 Tablespoons olive oil, enough to well coat the ingredients
  • 1 large sweet potato, cut into chunks, optional
  • salt and pepper to taste


Cut the bottoms off your Brussels sprouts and slice them in half.  Place the Brussels sprouts in a single layer in a baking pan.  Finely chop the cloves of garlic, and slice the onion into thin wedges.  Dice the bacon (freezing the bacon first makes this easy).

Add the garlic, onion, sweet potato, and bacon to the pan with the Brussels sprouts.  Mix well to distribute the ingredients.  Drizzle with olive oil and season generously with salt and pepper.  Mix again to ensure the olive oil and seasonings are well distributed. Cover and set aside for at least one hour.

Spread the ingredients on a sheet pan being careful not to crowd. Roast in a preheated 400-degree F oven for 30-40 minutes, until Brussels sprouts are well browned and the bacon is crisp.  Periodically give the Brussels sprouts a stir while they are cooking.  Serve hot or at room temperature.