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Published December 20, 2021. This post may contain affiliate links. Please read my disclosure policy.
These delicious roasted brussels sprouts are cooked up in bacon fat and served with crisp bacon and crumbled blue cheese. The flavors from this dish are incredible.
Whether you’re making a creamy polenta or an horiatiki salad, side dishes to main entrees have the power to take your meal over the top. Also, not-too-mention, there are more options for picky eaters.
Brussels sprouts are a member of the cabbage family, and obviously, even look like a tiny head of cabbage. The smaller the sprout, the more tender it will be. Since these can sometimes be on the bitter side, they benefit from roasting and bringing out some natural sugars that are in the sprouts.
If you aren’t a brussels sprouts fan, I can promise you that after you try this recipe that it may change your mind. You can also take it a step further and shave the sprout’s razor-thin before pan searing for a completely different flavor and texture.
Roasted Brussels Sprouts Recipe Video
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Ingredients and Substitutions
- Brussels Sprouts – Use fresh brussels sprouts that are cut in half.
- Bacon – I like to use smoked un-cured thick cut bacon for this.
- Blue Cheese – Any good crumbled blue cheese would work, although I prefer Maytag.
How to Make Roasted Brussels Sprouts
Follow along with these easy to make instructions for roasting brussels sprouts:
- Add the chopped bacon to a very large frying pan over medium-heat and cook them until crispy brown.
- Next, remove the bacon and set the crispy lardons aside.
- Add the brussels sprouts to the pan and cook for 8-10 minutes or until well browned.
- Transfer the brussels sprouts to the oven at 400° for 15-20 minutes.
- Remove from the oven and serve by topping off with crispy bacon and crumbled blue cheese.
Make-Ahead: These are meant to be eaten as soon as they are done. You can keep them in a pot covered in the oven at 225° for up to 1 hour before serving.
How to Store: Cover and keep in the refrigerator for up to 3 days. You can freeze these covered for up to 3 months, but they may become mushy very quickly when reheating.
How to Reheat: Heat up some oil in a large frying pan and add the desired number of brussels sprouts to the pan and cook until warm.
chef notes + tips
- You can also add some toasted crushed pecans to the top for a little texture.
- If you do not have bacon the other best option is oil, however you will lose a lot of flavors if you only use oil.
- You may also add in some craisins or dried cherries when finishing the dish.
More Side Dish Recipes
Roasted Brussels Sprouts Recipe
- ½ pound bacon sliced into small pieces
- 2 pounds brussels sprouts, cut in half
- ½ cup crumbled blue cheese
- salt and pepper to taste
- Preheat the oven to 400°.
- Add the bacon to a large frying pan over medium-high heat and cook it until it is crisp and brown.
- Set the bacon lardons to the side and then add the sprouts to the pan with the rendered bacon fat over high heat and sear for 8-10 minutes stirring every minute or so until lightly browned.
- Transfer the brussels sprouts pan to the oven and bake at 400° for 15-20 minutes or until browned and tender.
- Remove from the oven, season with salt and pepper, and add the brussels sprouts to a serving bowl and toss with the cooked crisp bacon lardons and sprinkle on crumbled blue cheese.