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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
- 1 lb Brussels sprouts
- 1 medium yellow onion
- 4 slices bacon
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder (optional)
- 2 tsp balsamic vinegar (optional)
- 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.
Do you like brussels sprouts? Ever tried ’em like this? Share below!
Discussion (24 Comments)
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?
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?
Katie - Wellness Mama
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!