Roasted Brussels Sprouts with Bacon


  • 1 pint Brussels sprouts
  • 5 slices thick-cut bacon, cut into pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon butter
  • Salt and pepper, to taste


  1. Preheat oven to 400°F.

  2. Wash and dry the Brussels sprouts. Trim off the ends of the sprouts, remove the outer leaves, and then cut them in half. Set aside.

  3. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Cook the bacon until crisp. Remove the bacon from the pan with a slotted spoon and place the pieces on a paper-towel-lined plate to drain.

  4. Add remaining tablespoon of olive oil and butter to the pan. After the butter has melted, add the sprouts and cook for 3 minutes, just until the sprouts have started to brown. Add the bacon back to the pan and toss gently. Season, to taste, with salt and pepper.

  5. Spread the sprouts and bacon out onto a baking sheet. Roast for 15 minutes, or until the sprouts are fork-tender. Remove from the oven and serve.

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