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Roasted Brussels Sprouts Recipe

Katie WellsOct 19, 2021
Reading Time: 3 min

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  • Delicious Brussels Sprouts Even Kids Will Eat!
  • Roasting Brussels Sprouts
  • Roasted Brussel Sprouts Recipe

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.

Green ebook cover with spices, bears, and veggies on a table

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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.

brussels-sprouts-with-bacon

Roasted Brussel Sprouts Recipe

Katie Wells
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.
4.29 from 14 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side
Cuisine American
Servings 6
Calories 103 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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!

Notes

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

Nutrition

Calories: 103kcalCarbohydrates: 9gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 311mgPotassium: 354mgFiber: 3gSugar: 3gVitamin A: 576IUVitamin C: 66mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!

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

Roasted Brussels Sprouts with bacon - kid approved

Category: Recipes, Side Dish Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and 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.

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Reader Interactions

Discussion (24 Comments)

  1. Melissa

    March 8, 2014 at 6:54 PM

    5 stars
    Yum Yum YUM! These were incredible! Thank you Katie!!!!

    Reply
  2. ashley dow

    March 5, 2014 at 10:49 AM

    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.

    Reply
  3. Andrea

    March 2, 2014 at 11:31 PM

    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!

    Reply
  4. Sue

    March 2, 2014 at 11:07 PM

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

    Reply
  5. john hartil

    March 2, 2014 at 9:43 AM

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

    Reply
  6. Gina

    March 2, 2014 at 9:34 AM

    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.

    Reply
    • Blair

      October 28, 2018 at 8:26 PM

      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.

      Reply
  7. Sierra

    February 28, 2014 at 12:11 PM

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

    Reply
  8. Janette

    February 25, 2014 at 11:34 AM

    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!

    Reply
  9. Carolyn German

    February 25, 2014 at 11:30 AM

    hi katie ! how do you wash your brussel sprouts?

    Reply
    • Katie - Wellness Mama

      February 25, 2014 at 10:08 PM

      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.

      Reply
  10. Brianne

    February 24, 2014 at 11:53 PM

    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!

    Reply
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