Printable Recipe
Crispy Brussels Sprouts with Bacon
This easy brussel sprouts with bacon recipe is a delicious side dish, even for the most novice home cook. Brussels sprouts in the oven and roasted until they are charred and crispy the outside and tender on the inside with a little help from a little bacon and onions.
Prep time
10 min
Cook time
30 min
Total time
40 min
Yield
4
Ingredients
12
Steps
18
Filed under: pork, baking, under 1 hour.
Source channel: Angelo Todaro
Key ingredients
Brussels sprouts, trimmed and halved, garlic powder, onion powder, slices bacon, small onion, sliced into thin strips.
Ingredients
- 375 g Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices bacon
- 1 small onion, sliced into thin strips
- 2 cloves garlic, minced
- 15 ml white wine vinegar
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Method
- Take off a little bit of the woody end of the Brussels sprouts and remove any leaves that are brown or discolored.
- Cut the Brussels sprouts directly in half.
- Trim the ends of the onions and cut very thin strips from the bottom to the top, discarding the root.
- Trim the ends of the garlic, give it a downward pressure to crack the garlic, then roughly chop.
- Pull the leaves off the parsley, discard the stems, and roughly chop the leaves.
- Cut the bacon into strips about a half inch thick, then cut those strips into pieces.
- Drizzle the Brussels sprouts with about two tablespoons of olive oil and toss to coat evenly.
- Sprinkle the Brussels sprouts with bay seasoning (garlic powder, onion powder, salt, and pepper), and toss again.
- Arrange the Brussels sprouts cut side up on a parchment-lined baking sheet, spreading them out evenly.
- Bake in a convection oven at 375°F for 20-30 minutes until crispy and charred on the outside.
- While the Brussels sprouts are baking, cook the bacon in a pan over medium heat until crispy, then remove and reserve the bacon and bacon fat.
- In the same pan with bacon fat, cook the sliced onions until they turn brown and translucent.
- Add the chopped garlic to the onions and cook for about 1 minute.
- Add a splash of white wine vinegar to the pan, stirring to deglaze and soften the onions further.
- Season the onions with salt and freshly ground black pepper, then remove from heat.
- Chop the parsley and sprinkle over the onions, mixing well.
- Transfer the roasted Brussels sprouts to a bowl using the parchment paper, then add the cooked bacon, onions, and garlic, tossing to combine.
- Serve in a bowl with a serving spoon, optionally on a nicer dish.