Roasted Brussels Sprouts with Bacon: A Revelation on a Plate

I’ll be honest, for years, Brussels sprouts were the green vegetable I actively avoided. The mere mention of them conjured up images of mushy, sulfurous little spheres, a dreaded side dish of childhood. Then came Anne Burrell, a culinary force, and her ingenious adaptation that utterly transformed my perception. I stumbled upon this recipe during a time I was actively seeking ways to win over my picky eaters, and ironically, it was a recipe I adapted using frozen sprouts that finally convinced me. The magic happens in the roasting, coaxing out a delightful sweetness and a tender-crisp texture that, when paired with the salty crunch of bacon, creates an irresistible harmony. This dish is proof that with the right approach, even the most maligned vegetables can become stars.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: As a side dish
• Dietary Type: Gluten-Free

Ingredients

Here’s what you’ll need to create this surprisingly addictive dish:

• 1 lb Brussels sprouts, trimmed and halved
• Extra virgin olive oil
• Salt, to taste
• 3 garlic cloves, chopped
• 1 tablespoon pine nuts, roasted
• 3 slices bacon, cut into lardons (use thick slices for the best texture)

Equipment Needed

To bring this recipe to life, you’ll need a few essential kitchen tools:

• A large baking pan or sheet pan
• A skillet
• A mixing bowl

Instructions

Follow these steps carefully to achieve perfectly roasted Brussels sprouts with irresistible bacon:

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This high heat is crucial for achieving that desirable tender-crisp texture and beautiful caramelization on the sprouts.
2. In a mixing bowl, combine the halved Brussels sprouts with a generous drizzle of extra virgin olive oil. Season them well with salt. Add the chopped garlic cloves and toss everything together thoroughly, ensuring each sprout is lightly coated.
3. Spread the seasoned Brussels sprouts in an even layer on your baking pan. Roast them in the preheated oven until they are tender, which typically takes about 20 minutes. You’ll know they’re ready when they can be easily pierced with a fork and have started to develop some lovely golden-brown edges.
4. While the sprouts are roasting, prepare your pine nuts. In a skillet (no oil needed, as they will toast in their natural oils), toast the pine nuts over medium heat, stirring frequently, until they are golden and fragrant. Be watchful, as they can burn quickly. Once toasted, remove them from the skillet and set them aside.
5. In the same skillet used for the pine nuts, cook the bacon lardons over medium heat. Cook until the bacon is crispy. Once achieved, remove the bacon from the skillet with a slotted spoon, allowing excess grease to drain, and set it aside. You can leave a little of the rendered bacon fat in the pan for added flavor, if desired.
6. Once the Brussels sprouts have roasted for their initial 20 minutes and are tender, remove the baking pan from the oven. Add the roasted pine nuts and the crispy bacon to the pan with the sprouts.
7. Toss everything together gently to combine. Return the pan to the oven and roast for a few more minutes, or until the mixture is heated through. This brief second roast allows the flavors to meld beautifully and ensures everything is perfectly warm.

Expert Tips & Tricks

• Choosing Your Sprouts: While this recipe works wonderfully with frozen Brussels sprouts, fresh ones will offer a slightly more vibrant color and a firmer texture. When using fresh, make sure to trim off the tough stem ends and remove any yellowed outer leaves before halving.
• The Bacon Fat Factor: Don’t be afraid to leave a little bacon fat in the skillet when you cook the sprouts in step 6. It adds an incredible depth of savory flavor that complements the sweetness of the roasted sprouts.
• Crispiness Control: If you prefer your bacon extra crispy, you can cook it separately on a baking sheet in the oven alongside the sprouts during their initial roasting time.
• Garlic Intensity: For a more pronounced garlic flavor, you can mince the garlic finely or even grate it for better distribution.

Serving & Storage Suggestions

This dish is best served immediately, hot from the oven, to enjoy the full textural contrast between the tender sprouts and the crispy bacon. It makes a fantastic side for almost any main course, from roasted chicken and pork tenderloin to grilled steak.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While they won’t retain their initial crispness, they are still delicious. To reheat, I recommend a quick sauté in a skillet with a touch more olive oil, or a short stint in a hot oven (around 375°F) on a baking sheet to try and revive some of the texture. Avoid the microwave if possible, as it tends to make them mushy.

Nutritional Information

Here’s an estimated nutritional breakdown for this flavorful side dish:

Nutrient	Amount per Serving	% Daily Value
Calories	200-250 kcal	Varies
Total Fat	15-20 g	19-26%
Saturated Fat	4-6 g	20-30%
Cholesterol	20-30 mg	7-10%
Sodium	300-400 mg	13-17%
Total Carbohydrate	10-12 g	4%
Dietary Fiber	4-5 g	14-18%
Sugars	3-4 g	3-4%
Protein	7-9 g	14-18%

Note: Nutritional values are estimates and can vary based on specific ingredient brands and quantities used.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas to put your own spin on it:

• Spice It Up: Add a pinch of red pepper flakes to the sprouts before roasting for a touch of heat.
• Nutty Alternatives: If pine nuts aren’t your favorite, toasted slivered almonds or chopped walnuts make excellent substitutes.
• Cheesy Delight: Towards the end of the roasting time, sprinkle some grated Parmesan cheese over the sprouts and bacon for an extra layer of umami.
• Balsamic Glaze: A drizzle of balsamic glaze over the finished dish adds a touch of sweet and tangy sophistication.

FAQs

Q: Can I use fresh Brussels sprouts instead of frozen?
A: Absolutely! Fresh sprouts will work beautifully, and you might even find they have a slightly firmer texture.

Q: How do I ensure my Brussels sprouts are tender and not mushy?
A: Roasting at a high temperature (400°F) is key. Ensure they are cut in half so the cut side can caramelize, and avoid overcrowding the pan.

Q: Can I make this dish ahead of time?
A: You can roast the Brussels sprouts and cook the bacon separately ahead of time. Combine and reheat just before serving for the best texture.

Q: What if I don’t have bacon?
A: Pancetta or even crispy prosciutto can be used as a flavorful substitute for bacon.

Q: Is this recipe suitable for a vegetarian diet?
A: This recipe, as written, contains bacon and is not vegetarian. To make it vegetarian, simply omit the bacon. The roasted sprouts and pine nuts are still delicious on their own.

Final Thoughts

This dish has truly earned its place in my culinary repertoire, not just for its incredible flavor but for its transformative power. It’s a testament to how simple, high-heat cooking can unlock the hidden potential of humble ingredients. The way the Brussels sprouts sweeten and tenderize, playing off the salty crunch of the bacon and the subtle toastiness of the pine nuts, is pure alchemy. I encourage you to give this recipe a try, especially if you, like me, once harbored a skepticism for these little green gems. Serve it alongside a hearty roast chicken or a vibrant salmon fillet, and prepare to be delighted. I’d love to hear how it turns out for you!