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Brussels sprouts… the dreaded vegetable of childhood! Cooked the right way, these can become a (kid-approved) favorite! They are also a great addition to a Thanksgiving or holiday menu or a perfect side for chicken or fish. And it all comes together in half an hour with only one baking sheet needed.
My kids call brussels sprouts mini cabbages, and love the addition of bacon. They actually like drizzling them with a little raw honey for a sweet and salty mix! If you haven’t tried brussels sprouts since childhood, I’d encourage trying this healthy and delicious version!
Delicious Brussels Sprouts!
This recipe was inspired by a restaurant I once visited. I didn’t think I liked the texture or flavor of this particular veggie, but I tried them because everything was served family style. I was absolutely blown away by how good they were!
I often let the kids help by chopping each sprout in halves or quarters. I also keep one of these crinkle cutters on hand for each child so they can help without cutting their fingers. It’s also a great kid-friendly tool so they can help with chopping carrots and celery for snacks or parsnips, zucchini, etc. for soups.
These make a great side dish to bring to events, and the leftovers are also good scrambled in eggs the next day.
Don’t think you are a Brussels sprouts person? You’ve probably just never had them prepared well. Try these… they might change your mind!
Roasted Brussel Sprouts Recipe
Ingredients
- 1 lb fresh brussels sprouts
- 1 medium yellow onion
- 4 slices thick-cut bacon
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp balsamic vinegar optional
- 1 tsp coconut oil or olive oil
Instructions
- Preheat the oven to 400°F.
- Wash and dry the brussels sprouts.
- Chop brussels sprouts into quarters or halves.
- Place on a large baking sheet.
- Slice onion and add to baking sheet.
- Cut bacon into ½ inch pieces and add to baking sheet.
- Sprinkle with salt and pepper and toss to mix.
- Place in oven and bake, stirring occasionally, 25-30 minutes or until brussels sprouts are starting to brown and bacon is cooked.
- If using balsamic vinegar, drizzle it over sprouts in the last 5-10 minutes of cooking to let it caramelize.
- Drizzle the mixture with olive or coconut oil and mix well.
- Enjoy!
Notes
Nutrition
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Yum Yum YUM! These were incredible! Thank you Katie!!!!
This is similar to one of Sarah Fragoso’s recipes in her book, Everyday Paleo. Her recipe calls for a good amount of thyme, which is also a delicious variation.
Is there anything better than brussels sprouts and bacon?! I’ve been making them lately by browning in bacon grease, then adding in crunchy bacon pieces and dried cranberries, then seasoning with salt and pepper. Yum!
I am wondering if it will taste basically the same if I use frozen brussel sprouts?
Looks delicious.
This looks delicious and might even entice the youngsters to eat some sprouts
Have you ever tried tossing the veggies in the balsamic vinegar and olive oil before cooking? It seems counter intuitive to do it after, so I’m wondering if it would change the texture?
Thank you. The recipe does sound lovely.
She may be trying to account for the olive oil smoke point. Depending on which olive oil you use, smoke points range and should not be exceeded while cooking.
This looks yummy! I love brussel sprouts but my family doesn’t. Maybe this will change their minds! 🙂
Thank you for this recipe. I have realized that most things I thought I hated, like liver, I really love…when prepared well. Brussels sprouts is another food I just adore now – and my kids too!
hi katie ! how do you wash your brussel sprouts?
I usually buy from a local farmer who I know is no-spray so I just rinse, but for store bought, I spray with a vinegar and water mix and then rinse will.
Looks great, and so simple! I have bacon in the fridge, and a bunch of leeks that I’ll use instead if the onion… My mouth is already watering for dinner and it’s 6AM for me!