Bacon-Roasted Brussels Sprouts | Midwest Living

Bacon-Roasted Brussels Sprouts

Bacon-Roasted Brussels Sprouts

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  • Makes: 8 servings
  • Yield: 5 cups
  • Prep 15 mins
  • Roast 20 mins to 25 mins

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Frying bacon in the skillet, then tossing sprouts and red onion in the drippings before roasting means youll only dirty one pan making this elegant side dish.


  • 2 slices bacon, cut crosswise into thin strips
  • 1/8 teaspoon crushed red pepper
  • 2 pounds Brussels sprouts, trimmed and halved lengthwise (if large)
  • 1/2 cup thin wedges red onion
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt


  1. In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.
  2. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Transfer skillet to a 400 degrees F. oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.
  3. Transfer to a serving dish and sprinkle with reserved bacon.

Nutrition Facts

(Bacon-Roasted Brussels Sprouts)

Servings Per Recipe 8, Folate (µg) 64, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Riboflavin (mg) 0, sat. fat (g) 1, Niacin (mg) 1, Monounsaturated fat (g) 2, Fat, total (g) 4, vit. C (mg) 88, chol. (mg) 6, Thiamin (mg) 0, pro. (g) 5, calcium (mg) 47, vit. A (IU) 789, cal. (kcal) 88, iron (mg) 2, fiber (g) 4, sodium (mg) 234, sugar (g) 3, Potassium (mg) 432, carb. (g) 10, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1

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