Roasted Brussels Sprouts with Bacon: The Ultimate Thanksgiving Side Dish

Brussels sprouts. They’ve been the subject of jokes and childhood dinner-table standoffs for far too long. But what if I told you that, prepared correctly, they could become the star of your Thanksgiving feast? Enter: Roasted Brussels Sprouts with Bacon. This isn’t your grandma’s boiled-to-death, sulfurous sprout. This is crispy, savory, smoky perfection that will have even the most ardent sprout-hater reaching for seconds.

Why Roasted Brussels Sprouts with Bacon are the Perfect Thanksgiving Side

Thanksgiving is a celebration of abundance, flavor, and togetherness. Your side dishes should reflect these qualities. Roasted Brussels sprouts with bacon deliver on all fronts.

• Flavor Explosion: The inherent bitterness of Brussels sprouts is tamed by the roasting process, which caramelizes their outer leaves and brings out their natural sweetness. Adding bacon introduces a smoky, salty, and savory element that elevates the dish to a whole new level.
• Texture Contrast: Roasting creates a delightful contrast between the crispy outer leaves and the tender interior. The bacon adds another layer of texture, providing a satisfying crunch.
• Ease of Preparation: Despite their sophisticated flavor, these Brussels sprouts are incredibly easy to prepare. With minimal ingredients and a straightforward roasting method, you can have a crowd-pleasing side dish on the table in under an hour.
• Visual Appeal: Let’s be honest, Thanksgiving is a feast for the eyes as well as the stomach. Roasted Brussels sprouts with bacon are visually appealing, with their vibrant green color and crispy bacon bits.

Mastering the Art of Roasting Brussels Sprouts

The key to achieving Brussels sprout perfection lies in the roasting process. Here’s how to avoid common pitfalls and achieve crispy, flavorful results:

Choosing the Right Brussels Sprouts

Select Brussels sprouts that are firm, compact, and bright green. Avoid sprouts that are yellowing or have loose, wilted leaves. Smaller sprouts tend to be sweeter and more tender, while larger sprouts can be a bit more bitter. However, larger sprouts are excellent as well as long as the outer leaves are intact and have no dark spots or yellowing.

Preparing the Sprouts for Roasting

1. Trim and Halve: Trim the ends of the Brussels sprouts and remove any loose or yellowing outer leaves. Cut the sprouts in half lengthwise, so that the sprouts can get maximum exposure to the hot air during roasting. Cutting them in half also helps them cook evenly.

2. Soaking or Washing: A quick wash to remove any dirt will do the trick. No need to soak them.

3. Drying: Ensure the Brussels sprouts are thoroughly dry before roasting. Moisture will steam the sprouts instead of allowing them to caramelize and crisp up. Use a salad spinner or pat them dry with paper towels.

Roasting Techniques for Crispy Results

1. High Heat: Preheat your oven to a high temperature, ideally between 400°F and 425°F (200°C – 220°C). High heat is crucial for achieving crispy, caramelized sprouts.

2. Even Distribution: Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Overcrowding the pan will steam the sprouts instead of roasting them. Use two baking sheets if necessary.

3. Tossing with Oil: Toss the Brussels sprouts with a generous amount of oil, such as olive oil, avocado oil, or melted coconut oil. The oil helps to conduct heat and promote browning.

4. Roasting Time: Roast the Brussels sprouts for 20-30 minutes, or until they are tender and golden brown. Flip them halfway through the roasting process to ensure even cooking.

5. Don’t Be Afraid to Go Dark: Roasting Brussels sprouts until they are deeply browned (almost charred) is key to unlocking their full flavor potential. The caramelization process brings out their natural sweetness and reduces bitterness.

Enhancing the Flavor: Bacon and Beyond

Bacon is a natural partner for Brussels sprouts, adding a smoky, salty, and savory element that complements their inherent flavor. But don’t stop there! There are countless ways to enhance the flavor of this dish:

Bacon Selection and Preparation

1. Choose Your Bacon: Opt for thick-cut bacon for maximum flavor and texture. Applewood-smoked bacon or peppered bacon can add an extra layer of complexity.

2. Crispy Bacon is Key: Cook the bacon until it is crispy and rendered of its fat. You can cook the bacon in a skillet on the stovetop or bake it in the oven.

3. Crumble or Chop: Once the bacon is cooked, crumble it or chop it into small pieces.

4. Rendered Bacon Fat: Do not discard the rendered bacon fat! Use it to toss the Brussels sprouts before roasting for added flavor.

Flavor Variations and Add-Ins

1. Balsamic Glaze: A drizzle of balsamic glaze adds a touch of sweetness and acidity that balances the savory flavors of the dish.

2. Maple Syrup: For a sweeter twist, add a drizzle of maple syrup during the last few minutes of roasting.

3. Garlic: Roast some garlic cloves alongside the Brussels sprouts for an extra layer of flavor.

4. Red Pepper Flakes: Add a pinch of red pepper flakes for a touch of heat.

5. Nuts: Toasted pecans, walnuts, or almonds add a crunchy texture and nutty flavor.

6. Cheese: Sprinkle some grated Parmesan cheese or crumbled goat cheese over the Brussels sprouts after roasting.

7. Dried Cranberries: Add some dried cranberries for a touch of sweetness and tartness.

Perfecting the Final Touches

1. Seasoning: Season the roasted Brussels sprouts with salt, black pepper, and any other desired seasonings. Taste and adjust the seasoning as needed.

2. Fresh Herbs: Garnish with fresh herbs such as thyme, rosemary, or parsley for added freshness and aroma.

3. Lemon Juice: A squeeze of fresh lemon juice brightens the flavors and adds a touch of acidity.

Recipe: Roasted Brussels Sprouts with Bacon

This recipe provides a basic framework for roasted Brussels sprouts with bacon. Feel free to adjust the ingredients and seasonings to suit your personal preferences.

Ingredients:

• 1.5 pounds Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, cooked and crumbled
• 2 tablespoons olive oil (or rendered bacon fat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: Balsamic glaze, maple syrup, garlic cloves, red pepper flakes, nuts, cheese, dried cranberries, fresh herbs, lemon juice

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a large bowl, toss the Brussels sprouts with olive oil (or rendered bacon fat), salt, and pepper.

3. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.

4. Roast for 20-30 minutes, or until tender and golden brown, flipping halfway through.

5. Remove from oven and toss with crumbled bacon.

6. Optional: Drizzle with balsamic glaze or maple syrup, sprinkle with nuts or cheese, or garnish with fresh herbs or lemon juice.

7. Serve immediately and enjoy!

Tips for Making Ahead and Storing

Making Ahead:

• The Brussels sprouts can be trimmed and halved up to 24 hours in advance. Store them in an airtight container in the refrigerator.
• The bacon can be cooked and crumbled up to 3 days in advance. Store it in an airtight container in the refrigerator.

Storing:

• Leftover roasted Brussels sprouts with bacon can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a skillet on the stovetop.

Freezing:

• Freezing cooked Brussels sprouts is not recommended, as they can become mushy when thawed.

Troubleshooting Common Issues

• Brussels sprouts are not crispy: Ensure that the Brussels sprouts are thoroughly dry before roasting, and that the oven is hot enough. Avoid overcrowding the baking sheet.
• Brussels sprouts are bitter: Choose smaller sprouts and roast them until they are deeply browned. Adding a touch of sweetness, such as balsamic glaze or maple syrup, can also help to balance the bitterness.
• Bacon is not crispy: Cook the bacon until it is very crispy before crumbling it. You can also add the bacon to the Brussels sprouts during the last few minutes of roasting to crisp it up further.

Frequently Asked Questions (FAQ)

Why are my Brussels sprouts still bitter?

Bitterness in Brussels sprouts can be reduced by roasting them at a high temperature, which helps to caramelize their natural sugars. Adding ingredients like bacon, balsamic glaze, or maple syrup can also balance the bitter flavor.

Can I use frozen Brussels sprouts?

While fresh Brussels sprouts are preferred for roasting, frozen ones can be used in a pinch. Make sure to thaw them completely and pat them dry before roasting to avoid a mushy texture.

What other vegetables go well with roasted Brussels sprouts?

Roasted Brussels sprouts pair well with other vegetables such as butternut squash, sweet potatoes, red onions, and carrots.

Can I roast Brussels sprouts without bacon?

Absolutely! If you’re looking for a vegetarian or vegan option, simply omit the bacon. You can still achieve delicious results by roasting the Brussels sprouts with olive oil, salt, pepper, and other desired seasonings.

How do I prevent my Brussels sprouts from getting soggy?

To prevent soggy Brussels sprouts, ensure they are thoroughly dry before roasting and avoid overcrowding the baking sheet. High heat and a single layer of sprouts are key to achieving a crispy texture.