Sheet-Pan Brussels Sprouts and Bacon

By Christian Reynoso

Published Nov. 8, 2024

Sheet-Pan Brussels Sprouts and Bacon
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(465)
Comments
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Brussels sprouts and bacon are proof that opposite flavors can attract. In this easy sheet-pan recipe, the earthy, green sprouts are roasted with rich and smoky bacon so their flavors mingle while they cook. The bacon’s robust flavor seeps into the sprouts’ leaves, helping them caramelize and adding textural contrast to each bite. Shallots are roasted alongside too, adding sweetness as they brown. A little garlic, lemon, some red pepper and perhaps an herb add brightness and spark to this simple side.

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Ingredients

Yield:4 servings
  • 1½ pounds brussels sprouts, trimmed
  • 2 to 3large shallots, peeled
  • Salt and pepper
  • ½pound bacon, cut into 1- to 1½-inch pieces
  • 1lemon
  • 3garlic cloves
  • Crushed red pepper 
  • Herb leaves, such as parsley or fresh thyme (optional)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    Cut small to medium brussels sprouts in half and cut large ones in quarters; place on a sheet pan. Cut the shallots into rings; place on the same sheet pan. Season the vegetables lightly with salt and pepper and toss.

  3. Step 3

    Add the bacon to the sheet pan and separate any pieces that have stuck together. Toss with the sprouts and shallots then arrange in an even layer. Roast, tossing sprouts and rotating pan once, until the vegetables are cooked through with caramelized edges and the bacon is lightly browned and crisp, 25 to 30 minutes (see Tip).

  4. Step 4

    While the sprouts cook, cut the lemon in half, finely chop the garlic and set both aside.

  5. Step 5

    When the sprouts come out of the oven and are still hot, add the garlic and juice from one lemon half, then sprinkle with red pepper to taste and toss to combine. Add the herbs, if using, and toss again. Serve warm.

Tip
  • Using a well-seasoned sheet pan helps brown the brussels sprouts and cook the bacon quicker. If you’re using a newer or rarely used sheet pan, your cooking time may be longer.

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Ratings

5 out of 5
465 user ratings
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Comments

Cathy

Has anyone made this in advance and reheated on the stove or microwave? I have one oven and the turkey will be occupying it until I bake the rolls!

Pat

Trust me! Add a chopped apple to the sheet pan with all of the other ingredients! You will thank me later.

Carl

We always throw in some chestnuts too - lovely side dish for the turkey

Elizabeth

These were better as a leftover... I used thicker-cut bacon, so it took longer to cook than the brussels and they got a little mushy. Next time, would roast the bacon separately first for ~10 minutes or so, then toss the brussels and shallots with the rendered fat and par-baked bacon. I think that would yield crispier bacon and brussels with more bite. 3 (small) garlic cloves was a little overpowering; would instead sliver and roast the garlic with the bacon and brussels.

Ali

Prep notes! The ingredients list does not mention that the shallots should be cut into the rings, the garlic cloves should be diced, and the Brussel sprouts should be halved if small or quartered if large. I saw the note about the seasoned sheet pan but I don't have one so I can attest it will take much longer for the sprouts and bacon to get crispy. I kept this in for 15 extra minutes and it still didn't get crispy enough in time for the meal. The flavors were great though so I will try again with better timing. I may actually bake ahead then reheat in the microwave and broil for a few minutes before serving.

Excellent overview.

Added a drizzle of honey

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