Roasted Brussels Sprouts Recipe

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Brussels sprouts… the dreaded vegetable of childhood! However, cooked the right way, these can become a favorite for both kids and adults. Seriously, I have kids that get excited when they find out roasted Brussels sprouts are for dinner!

They are also a great addition to a Thanksgiving or holiday menu or a perfect side for chicken or fish. It all comes together with only 15 minutes of hands-on time and only one baking sheet. So if you’re at the store or farmer’s market and see Brussels sprouts on sale (or if you grow them), grab them and give this recipe a try!

Delicious Brussels Sprouts Even Kids Will Eat!

My kids call brussels sprouts mini cabbages. I’d never noticed before they mentioned it, but they really do look like mini cabbages, which makes them more fun and appealing to kids.

It’s also really cool to see how they grow. I’ve found that growing and then cooking their own vegetables makes kids more willing to try them.

The secret to these Brussels sprouts? The addition of bacon! It doesn’t take much bacon to give a nice savory, salty crunch to complement the slightly bitter notes of green vegetables.

We also actually like drizzling Brussels sprouts with a little raw honey for a sweet and salty mix!

Roasting 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 everything was served family-style so I tried. I was absolutely blown away by how good they were! Something magical happens when you roast vegetables.

I often let the kids help by chopping each sprout in halves or quarters. I 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.

After they’re chopped, toss them on a sheet pan with some sliced onion and diced bacon, sprinkle them with seasonings, give it all a good mix, and stick it in the oven. Just ignore it and let it do its thing while you work on the rest of dinner.

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!

Update: I’ve always roasted vegetables in the oven, but recently I got an air fryer and it works phenomenally for roasting vegetables. It takes less time, doesn’t heat up the whole house, and makes them nice and crispy. If you want to try them that way, cook them at 375°F for 15 minutes.


Roasted Brussel Sprouts Recipe

The dreaded vegetable of childhood shall be feared no longer! These roasted Brussels sprouts with bacon will convert even the most adamant opponent into a fan.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories 103kcal
Author Katie Wells





  • Preheat the oven to 400°F.
  • Wash and dry the Brussels sprouts.
  • Slice each Brussels sprout in half.
  • Place them on a large baking sheet.
  • Slice the onion and add it to the baking sheet.
  • Cut bacon into ½ inch pieces and add it to the baking sheet.
  • Sprinkle with salt, pepper, and garlic powder and toss to mix.
  • Place the baking sheet in the oven
  • Roast for 25-30 minutes or until the Brussels sprouts are starting to brown and the bacon is cooked.
  • Drizzle the balsamic vinegar over the Brussels sprouts in the last 5-10 minutes of cooking to let it caramelize.
  • Enjoy!


Nutrition Facts
Roasted Brussel Sprouts Recipe
Amount Per Serving
Calories 103 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg3%
Sodium 311mg14%
Potassium 354mg10%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin A 576IU12%
Vitamin C 66mg80%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Store leftovers in the refrigerator and use them in a breakfast scramble!

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Do you like brussels sprouts? Ever tried ’em like this? Share below!

Roasted Brussels Sprouts with bacon - kid approved

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


24 responses to “Roasted Brussels Sprouts Recipe”

  1. Charles Avatar

    3 stars
    Brussell Sprouts are a very unhealthy food, just like broccoli. Read Russell Eaton’s book, “Don’t Eat Your Broccoli.” Brussell Sprouts, like broccoli, contain raffenase and phtates and harmful lectins — all anti-nutrients.

  2. Evelyn Adams Avatar
    Evelyn Adams

    5 stars
    “Great recipe, that’s what I was looking for!
    I wonder, are you the author of this recipe? If not, where did you read it?
    The fact is that I want to collect for my students a selection of the best vegetarian recipes, and you have on the site a lot of similar methods.”

  3. Ashley Avatar

    4 stars
    I didn’t use bacon and it still turned out great! My kids even ate them, finally a way to get kiddos to eat veggies hahah. thanks for sharing!

  4. Jean Avatar

    Recipe looks delicious, can’t wait to try it. Please clarify. Is this cooked on a baking sheet or in a pan? Both are mentioned in recipe. Didn’t think bacon would get crisp if cooked in a pan w/brussels sprouts.

  5. Tracy Avatar

    5 stars
    I have tried Brussels sprouts before, but I never liked them until now. This recipe is delicious. I tossed everything in olive oil, salt, and pepper before roasting them and they turned out great. I made extra so I can reheat them in the oven for lunch the next day. Thanks!

  6. Kristiann Marini Avatar
    Kristiann Marini

    I made these the other night and my super picky husband LOVED them! he even called his mom to tell her he likes brussel sprouts now.

  7. ashley dow Avatar
    ashley dow

    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.

  8. Andrea Avatar

    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!

  9. Sue Avatar

    I am wondering if it will taste basically the same if I use frozen brussel sprouts?
    Looks delicious.

  10. john hartil Avatar
    john hartil

    4 stars
    This looks delicious and might even entice the youngsters to eat some sprouts

  11. Gina Avatar

    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.

    1. Blair Avatar

      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.

  12. Sierra Avatar

    This looks yummy! I love brussel sprouts but my family doesn’t. Maybe this will change their minds! 🙂

  13. Janette Avatar

    5 stars
    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!

  14. Brianne Avatar

    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!

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