Roasted Brussels Sprouts with Bacon

Inevitably, some of the leaves come off the sprouts as they roast, and they become delectably charred in the heat of the oven. Don’t discard them; they taste sublime.


1 pound Brussels sprouts
1 medium onion, halved and thickly sliced
1 tablespoon olive oil
3 slices bacon, cut into 1-inch-long pieces
salt and pepper, to taste


Preheat oven to 375 degrees F. Remove any wilted outer leaves from the sprouts. If the sprouts are large, cut each in half; if small, leave whole and put two slits into the bottom. In a mixing bowl, toss the sprouts with the sliced onion and oil. Spread in a medium-large, shallow casserole and scatter the bacon over the spouts. Season with salt and pepper to taste, and sprinkle with a teaspoon or two of water. Cover loosely with foil and bake for 15 minutes. Uncover and roast for 25 to 30 minutes, or until tender, stirring every 10 minutes. Transfer to a serving dish.

Preparation tip: This dish tastes best when freshly cooked and piping hot, not reheated. If you don’t have two ovens, get everything ready to go and put this in the minute the turkey or roast comes out. Boost the heat to 400 degrees F and roast, uncovered, for about 25 minutes. That will allow time for the meat to sit and everyone to gather before it’s carved.

Cooking & Recipes


Serves 4 to 6

Preparation Method


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This sounds good

This sounds good

It is a shame that Brussels

It is a shame that Brussels sprouts get such bad press; this is due entirely to ignorance as to what they should look like when they' re purchased at different seasons of the year,& lousy preparation...this is a fine recipe, especially with a good type of cured bacon from A REAL BUTCHER...the sprouts end up so sweet & tasty!