Roasted Brussel Sprouts with Bacon

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This Roasted Brussel Sprouts with Bacon recipe will convert even the most unlikely person into a sprouts lover. Crispy sprouts, salty bacon and sweet & tangy honey mustard come together in an irresistible side dish sure to impress. This Brussel sprouts and bacon recipe is low-carb and gluten-free, made with 8 ingredients in less than 30 minutes!

overhead view of a plate of Brussel Sprouts with Bacon


I adore Brussels sprouts, but my family doesn’t always share my enthusiasm. That changed with this Brussel Sprouts with Bacon Recipe. 

The sprouts and bacon are roasted with garlic and coated in a delicious honey mustard sauce for a flavor and texture combination that is irresistible. These bacon Brussel sprouts make a great side dish for any fall meal or holiday. 

up close view of a plate of Roasted Brussel Sprouts with Bacon

Brussel Sprouts with Bacon: Ingredients & Substitutions

Let’s chat about the ingredient sin this Brussel sprouts and bacon recipe, as well as possible substitutions. 

overhead view of the ingredients in this Roasted Brussel Sprouts with Bacon recipe
  • Brussels Sprouts. Fresh sprouts work best in this recipe. Also, I prefer smaller sprouts for more even cooking and better honey-mustard absorption. 
  • Olive oil. Any neutral oil works well in this recipe. The best substitutes are canola or avocado oil. 
  • Minced garlic. Garlic powder can be used in place of minced garlic, although I prefer minced!
  • Bacon. Choose your favorite variety of bacon. 
  • Dijon mustard. Any mustard variety works well in this recipe, spicy, brown, honey, etc. 
  • Honey. Maple syrup can be used in place of honey if desired. 
overhead view of Roasted Brussel Sprouts with Bacon on a plate with a serving spoon

How to make Roasted Brussels Sprouts with Bacon

As always, we’ll walk through the process of making this recipe step-by-step, and don’t forget to watch the video. 

Make the honey mustard sauce

In a small bowl combine mustard and honey, set aside to use later. 

two overhead photos showing how to make Brussel sprouts with bacon

Toss Brussels Sprouts

In a large bowl, combine Brussels sprouts, olive oil, minced garlic, sea salt and pepper. Stir until ingredients are evenly distributed.

two overhead photos showing how to make Brussel sprouts with bacon

Add bacon & Roast

Evenly spread the oiled and seasoned Brussels sprouts onto the prepared baking sheet. Sprinkle the diced bacon evenly around the sprouts on the baking sheet. Make sure everything is in a single, even layer.

Roast in the preheated oven stirring once halfway through. NOTE: The size of your Brussels sprouts will affect roasting time. I prefer small sprouts for better flavor, but if using large sprouts, you may need to roast longer. 

Add Honey Mustard

After 20 minutes, or when the Brussels and bacon are starting to brown, remove the baking pan from the oven and drizzle the honey mustard mixture over the Brussels and bacon. Stir until evenly distributed and spread mixture in an even layer on the baking sheet.

two overhead photos showing how to make Brussel sprouts with bacon

Roast Again

Return to oven and roast again for 5-10 minutes (remember, the size of your sprouts will determine this – check at 5 minutes), or until the sauce has thickened and coated the sprouts and the sprouts/bacon are browned.

Remove from oven and stir the mixture to ensure nothing sticks to the pan.

Serve

Serve the sprouts and bacon warm with your favorite main dishes and sides. Here are some recipes that pair really well with this Brussel sprouts and bacon recipe. 

up close view of Brussel Sprouts with Bacon on a baking sheet

How to store Brussel sprouts and bacon

Store in an airtight container in the refrigerator for 3-5 days. 

To reheat: 

Warm in the microwave or in the oven until heated through. 

Recipe FAQs

Should you cut Brussels sprouts in half before cooking?

Yes, to ensure these sprouts are evenly cooked and perfectly crispy, cutting them in half is an important step in this recipe.

Should I soak brussels sprouts before cooking?

No, I have never soaked brussel sprouts before cooking. Simply rinse them with cool/warm water and make sure they’re dry before proceeding with the recipe.

Can I prepare brussel sprouts the night before?

I often wash, rinse, dry, and cut brussels sprouts the night before roasting them so that they are ready to go.

overhead view of a plate of Brussel Sprouts with Bacon

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Roasted Brussels Sprouts with Bacon

Laura
This Roasted Brussel Sprouts with Bacon recipe will convert even the most unlikely person into a sprouts lover. Crispy sprouts, salty bacon and sweet & tangy honey mustard come together in an irresistible side dish sure to impress. This Brussel sprouts and bacon recipe is low-carb and gluten-free, made with 8 ingredients in less than 30 minutes!
5 from 53 votes
Course Side Dish, vegetables
Cuisine American
Servings 8 Servings
Calories 121
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 425 degrees F. Lightly grease a large baking sheet, set aside.
  • In a large bowl, combine Brussels sprouts, olive oil, minced garlic, sea salt and pepper. Stir until ingredients are evenly distributed.
  • Evenly spread the oiled and seasoned Brussels sprouts onto the prepared baking sheet.
  • Sprinkle the diced bacon evenly around the sprouts on the baking sheet. Make sure everything is in a single, even layer.
  • Roast in the preheated oven for 20 minutes, stirring once halfway through. (NOTE: The size of your Brussels sprouts will affect roasting time. I prefer small sprouts for better flavor, but if using large sprouts, you may need to roast longer than 20 minutes).
  • While the Brussels are roasting, mix together 2 TBS mustard and 2 TBS honey
  • After 20 minutes, or when the Brussels and bacon are starting to brown, remove the baking pan from the oven and drizzle the honey mustard mixture over the Brussels and bacon.
  • Stir until evenly distributed and spread mixture in an even layer on the baking sheet.
  • Return to oven and roast again for 5-10 minutes (remember, the size of your sprouts will determine this – check at 5 minutes), or until the sauce has thickened and coated the sprouts and the sprouts/bacon are browned.
  • Remove from oven and stir the mixture to ensure nothing sticks to the pan.
  • Serve warm.

Video

Notes

Ingredient Substitutions

  • Brussels Sprouts. Fresh sprouts work best in this recipe. Also, I prefer smaller sprouts for more even cooking and better honey-mustard absorption. 
  • Olive oil. Any neutral oil works well in this recipe. The best substitutes are canola or avocado oil. 
  • Minced garlic. Garlic powder can be used in place of minced garlic, although I prefer minced!
  • Bacon. Choose your favorite variety of bacon. 
  • Dijon mustard. Any mustard variety works well in this recipe, spicy, brown, honey, etc. 
  • Honey. Maple syrup can be used in place of honey if desired. 

Store

Store in an airtight container in the refrigerator for 3-5 days. 

To reheat: 

Warm in the microwave or in the oven until heated through. 

Nutrition

Serving: 0.5cup | Calories: 121kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 275mg | Potassium: 248mg | Fiber: 2g | Sugar: 6g | Vitamin A: 428IU | Vitamin C: 48mg | Calcium: 26mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Photos in this post were taken by Jamie from Dishing out Health! 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 




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Recipe Rating




23 Comments

  1. 5 stars
    The honey mustard sauce puts this recipe over the top! 3 of my guests commented on it specifically, which is saying something!

  2. 5 stars
    I made this tonight as a side for our Thanksgiving meal, and it went over very well! It was very easy to make and very forgiving–plus it’s just super tasty. I ended up using this recipe because due to unforseen circumstance we had to adjust the menu a bit, and this had ingredients that were already in my fridge, which was a relief at 4:30 on Thanksgiving, let me tell you. I ended up substituting a spicy honey mustard for the Dijon, so it ended up on the sweeter, glazy-er side, but it was delicious, and I’ll definitely make it again.

  3. 5 stars
    Full disclosure, I’m making this dish tomorrow, but Brussel sprouts with bacon is a family Thanksgiving favorite and I needed to find the right ratio of evoo & sprouts when you roast them WITH the bacon. This recipe is spot on from how I remember making it (minus the mustard sauce). One change I’m considering is substituting that sauce for maple bourbon sauce, but the mustard sounds good too!

  4. 5 stars
    I’m eating them as I type. This is my lunch today. The flavor is extraordinary. These ingrediants are always in my home. The time to cook is minimal and very little prep time. Will be taking this recipe to my family Thanksgiving. “Delicious” doesn’t fully describe them.
    Anita