I am a big fan of simple, flavorful vegetable dishes, especially when they involve **roasted Brussels sprouts**. There’s something special about how high heat transforms humble ingredients into something truly amazing.
Today, I’m sharing two easy recipes that I know you will love. They are perfect as a side dish for any meal, and they come together with minimal fuss.
Jump to Recipe:
- 1. Crispy Roasted Brussels Sprouts With Bacon
- 2. Roasted Brussels Sprouts And Sweet Potatoes, A Healthy Side
Crispy Roasted Brussels Sprouts With Bacon
If you’re looking for an extra punch of flavor, adding bacon to your roasted Brussels sprouts is the way to go. The bacon fat helps the sprouts get extra crispy, and the salty bits are just fantastic.
Key Tips for Perfect Roasted Brussels Sprouts with Bacon
- Cook Bacon First: Cook the bacon on the baking sheet before adding the sprouts. This renders the fat, which you’ll use to coat the sprouts for amazing flavor.
- Use Fresh Sprouts: Always use fresh Brussels sprouts for the best texture. Frozen ones can get watery and soft when roasted.
- Even Halves: Cutting sprouts into similar halves ensures they roast evenly and get crispy all over.
What You Need for Brussels Sprouts with Bacon
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices thick-cut bacon, chopped
- 1 tbsp olive oil (optional, if bacon renders enough fat)
- Salt and black pepper to taste
⏱️ Time: 10 mins prep, 20 mins cook🍽️ Yields: 4 servings
How to Make Crispy Roasted Brussels Sprouts with Bacon
Step 1: Cook the Bacon
Preheat your oven to 400°F (200°C). Spread the chopped bacon in a single layer on a baking sheet. Roast for 8-10 minutes, until it’s getting crispy but not fully done.
Step 2: Add Brussels Sprouts
Carefully remove the baking sheet from the oven. Add the halved Brussels sprouts to the sheet with the bacon and rendered fat. Toss everything together directly on the pan. Add a little olive oil if the bacon didn’t produce much fat.
Step 3: Roast Together
Return the pan to the oven and roast for another 10-15 minutes, or until the Brussels sprouts are tender and browned, and the bacon is perfectly crispy. Stir halfway through for even cooking.
📝 Final Note
For extra flavor, a drizzle of balsamic glaze after roasting can add a nice tang.
Roasted Brussels Sprouts And Sweet Potatoes, A Healthy Side
This easy vegetable dish brings together the earthy taste of Brussels sprouts with the natural sweetness of sweet potatoes. It’s a colorful and nutritious side that pairs well with almost any main course.
Key Ingredients & Tips for Roasting Vegetables
- Sweet Potatoes: Chop them into similar sizes as your Brussels sprouts for even cooking. This helps everything get tender at the same time.
- Don’t Overcrowd: Make sure your vegetables have space on the baking sheet. If they’re too close, they will steam instead of roast, losing their crispy edges.
- High Heat Roasting: Roasting at a higher temperature ensures good caramelization, which brings out the best flavor in both the sprouts and potatoes.
What You Need for Brussels Sprouts with Sweet Potatoes
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper to taste
- Optional: a pinch of garlic powder
⏱️ Time: 10 mins prep, 25 mins cook🍽️ Yields: 4 servings
How to Make Roasted Brussels Sprouts and Sweet Potatoes
Step 1: Prep Your Veggies
Preheat your oven to 400°F (200°C). In a large bowl, combine the halved Brussels sprouts and cubed sweet potatoes.
Step 2: Season and Roast
Drizzle with olive oil, then sprinkle generously with salt, pepper, and garlic powder if using. Toss everything together until the vegetables are well coated. Spread them out in a single layer on a large baking sheet.
Step 3: Cook to Perfection
Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned, and the sweet potatoes are fork-tender. Flip halfway through cooking for even browning.
📝 Final Note
Leftovers are great in salads or warmed up for a quick lunch. Store in an airtight container in the fridge for up to 3 days.