Oh, Brussels sprouts. For the longest time, they were the vegetable that everyone wanted to love, but often ended up with a plate of sadly soggy, unevenly cooked little cabbages. Does that sound familiar? It certainly did to me!
I’ve tried countless methods, different temperatures, various cooking times, all in the quest for that elusive perfect crispy edge paired with a tender, flavorful center. And finally, after much experimentation, I’ve cracked the code! Get ready to say goodbye to mushy sprouts forever and hello to these best crispy Brussels sprouts, made even more irresistible with savory bacon and a luscious, velvety creamy sauce.
This recipe for Crispy Roasted Brussels Sprouts with Bacon is a game-changer. It transforms a sometimes-tricky vegetable into a side dish that will have everyone asking for seconds. The secret lies in just a couple of key techniques that guarantee maximum crispiness before they even meet that dreamy sauce and crumbled bacon topping.
Why You’ll Fall Head Over Heels for This Recipe
Beyond just achieving that perfect crispy texture, there are so many reasons this specific Brussels sprout recipe is destined to become a staple in your kitchen:
- Texture Heaven: The contrast between the deeply roasted, almost chip-like edges of the sprouts and the smooth, rich creamy sauce is absolutely divine. And let’s not forget the crispy bacon bits!
- Flavor Powerhouse: Roasting brings out the natural sweetness of the Brussels sprouts, which is then beautifully complemented by the salty, smoky crunch of the bacon and the comforting richness of the sauce.
- Surprisingly Simple Sauce: The creamy sauce might sound fancy, but it’s a breeze to make using a classic roux method. It comes together quickly while your sprouts are roasting.
- Elevates Any Meal: This isn’t just a side dish; it’s a statement side dish! It pairs wonderfully with everything from roasted chicken to juicy steaks. Consider serving it alongside our grilled chicken thighs or perfect pan-seared steak for a complete and satisfying meal.
- Crowd Pleaser: Even self-proclaimed Brussels sprout skeptics have been converted by this dish. The bacon and creamy sauce are powerful motivators!
Gathering Your Ingredients for Crispy Roasted Brussels Sprouts with Bacon
One of the beauties of this recipe is that it uses straightforward, accessible ingredients. You likely have many of them in your pantry already! Let’s take a look at what we need and why each component plays a crucial role in creating this delectable side.
The foundation is, of course, the Brussels sprouts themselves. You’ll need about 1.5 pounds. Look for sprouts that are firm, tightly packed, and vibrant green. Avoid any that look wilted or have significant blemishes. Trimming the ends and halving them ensures they cook evenly and provides a flat surface to maximize contact with the hot baking sheet – key for crisping!
Our flavor trio starts with simple seasonings: a quarter teaspoon each of salt and black pepper. These enhance the natural taste of the sprouts and bacon without overpowering them. We’ll also toss the sprouts with 2 tablespoons of olive oil. The oil helps distribute the heat evenly, promoting browning and crisping, and also helps the salt and pepper adhere.
Next up is the star flavor enhancer: bacon! Four slices cooked until wonderfully crispy are crumbled over the top. This adds incredible depth, saltiness, and that irreplaceable crunch. We even leverage a little bit of that rendered bacon fat (about a tablespoon) to start the creamy sauce, adding an extra layer of smoky flavor.
For the luxurious creamy sauce, we build it on a classic base. Two tablespoons of unsalted butter, melted in the leftover bacon fat, form the start of our roux. Using unsalted butter gives you control over the final saltiness of the sauce. Two tablespoons of all-purpose flour are whisked in to create the roux, which is simply a thickening agent.
Gradually whisking in 1.5 cups of milk is how the sauce comes to life. The starch in the flour interacts with the milk, thickening into a smooth, pourable sauce. Whole milk will give you the richest, creamiest result, but 2% milk works just fine too. Finish the sauce with a final pinch of salt and pepper, adjusting to your taste after tasting.
Finally, fresh thyme sprigs are the perfect garnish. Stripping the leaves from the sprigs provides a lovely, fragrant, slightly earthy note that cuts through the richness of the bacon and sauce, adding a touch of freshness.
- 1.5 pounds Brussels sprouts, trimmed and halved
- 4 slices bacon
- 2 tablespoons olive oil
- 1/4 teaspoon salt (for sprouts)
- 1/4 teaspoon black pepper (for sprouts)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- Fresh thyme sprigs, for garnish
- Pinch of salt and pepper (for sauce, to taste)
Crafting Your Crispy Roasted Brussels Sprouts: Step-by-Step
Alright, let’s get cooking! The process is straightforward, broken down into roasting the sprouts and making that irresistible sauce. Pay attention to the little details – they make all the difference in achieving that perfect crispy outcome!
- Begin by getting your oven hot and ready. Preheat it to 400 degrees F (which is 200 degrees C). A hot oven is essential for roasting vegetables properly, helping them to caramelize and crisp rather than steam.
- Prepare your Brussels sprouts with care. This is where the magic starts! Wash them thoroughly under cool water. The most critical step for achieving crispiness is drying them completely. Use paper towels or a clean kitchen towel and make sure there is zero excess moisture on the sprouts. Any water left on them will cause them to steam in the oven, resulting in that dreaded mushy texture. Once dry, trim off the very end of the stem and cut each sprout in half lengthwise. This exposes more surface area to the heat, encouraging browning.
- In a large mixing bowl, combine your perfectly dried and halved Brussels sprouts. Drizzle them with the 2 tablespoons of olive oil and sprinkle with the quarter teaspoon each of salt and black pepper. Toss everything together really well, using your hands if needed, to ensure every single sprout half is coated evenly in the oil and seasoning. This uniform coating promotes even cooking and delicious flavor throughout.
- Now, arrange the seasoned sprouts on a large baking sheet. Here’s another non-negotiable step for crispiness: spread them out in a single layer. Each sprout needs space and direct contact with the hot pan and circulating hot air. If they’re crowded, they’ll steam. If your baking sheet isn’t big enough to accommodate them in a single layer with some space in between, grab a second baking sheet. Don’t be tempted to cram them all onto one!
- Slide the baking sheet(s) into your preheated oven. Roast the Brussels sprouts for 20 to 25 minutes. The cooking time can vary depending on your oven and the size of your sprouts, so start checking around the 20-minute mark. You’re looking for them to be tender when pierced with a fork, but most importantly, they should have beautiful, deeply browned, crispy, and caramelized edges. For even crisping, you can give the pan a gentle shake or use a spatula to turn them halfway through the roasting time, focusing on getting those cut sides lovely and golden brown.
- While your Brussels sprouts are transforming in the oven, it’s time to cook the bacon. Place the 4 slices of bacon in a skillet (cast iron works wonderfully here for even heating) over medium heat. Cook until the bacon is rendered and wonderfully crispy. Remove the crispy bacon from the skillet and place it on a paper towel-lined plate to drain off excess fat. Once it cools slightly, crumble it into small pieces. This smoky, salty crumble is going to be the perfect textural contrast to the soft sprouts and creamy sauce. Carefully pour off all but about one tablespoon of the rendered bacon fat from the skillet. Keep this glorious flavor base!
- Return the skillet, with the reserved bacon fat, to medium heat. Add the 2 tablespoons of unsalted butter to the skillet and let it melt. Once melted, whisk in the 2 tablespoons of all-purpose flour. Cook this mixture, stirring constantly with a whisk, for about 1 minute. This step is crucial for cooking out the raw flour taste and creating a smooth roux, which will thicken your sauce. You’ll see the mixture bubble and thicken slightly.
- Now, begin adding the milk, but do it gradually! Pour in just a little bit of the 1.5 cups of milk at a time while continuously whisking. This prevents lumps from forming. As you whisk in more milk, the sauce will start to smooth out. Keep adding milk and whisking until the sauce is smooth, thick, and coats the back of a spoon, which should take about 3 to 5 minutes. Taste the sauce and season with a pinch of salt and pepper if needed – the bacon fat adds saltiness, so you might not need much extra.
- Once the Brussels sprouts are roasted to crispy perfection and the creamy sauce is ready, it’s time to bring it all together. Transfer the hot roasted Brussels sprouts to a serving bowl or platter. Drizzle the warm creamy sauce generously over the top of the sprouts. Finally, sprinkle the crumbled crispy bacon and the fresh thyme leaves over everything just before serving. The aroma alone is enough to make your mouth water!
Tips for Perfect Crispy Roasted Brussels Sprouts Every Time
Achieving that ideal crispiness is key. Here are a few extra pointers to guarantee success:
- Dry, Dry, Dry: I can’t stress this enough! Patting the sprouts thoroughly dry is the single most important step for crisping.
- Hot Oven & Hot Pan: Make sure your oven is fully preheated. You can even place the empty baking sheet in the oven while it preheats for a few minutes to get it scorching hot before adding the sprouts. This initial sizzle helps create crispy edges right away.
- Don’t Overcrowd: Seriously, use two pans if you have to. Space is their friend in the oven!
- Cut Size Matters: Halving the sprouts works well for standard sizes. If you have particularly large sprouts, quartering them can help them cook more evenly and expose more surface area.
- Consider the Cuts: Place the Brussels sprout halves cut-side down on the baking sheet. This direct contact with the hot surface promotes maximum browning and caramelization on that flat side.
- Experiment with Bacon: While the recipe calls for four slices, feel free to adjust based on how much bacon flavor you love! Crispy bacon is key for texture.
- Fresh Herbs are Best: While dried thyme can be substituted, fresh thyme leaves add a brightness and aroma that really elevates the dish.
- Consistency is Key for Sauce: Whisking constantly while making the roux and adding milk gradually ensures a smooth, lump-free sauce. Don’t rush this step!
What to Serve With Crispy Roasted Brussels Sprouts
These glorious Brussels sprouts are the perfect companion to so many main courses. Their rich, savory profile makes them an excellent side dish for anything from a simple roasted chicken to a more involved holiday meal. They are particularly fantastic alongside grilled or pan-seared meats like our perfect pan-seared steak or a hearty classic pot roast. For a lighter meal, they are wonderful with easy salmon patties or even just a simple bowl of our creamy mashed potatoes.
Your Crispy Roasted Brussels Sprouts Questions Answered (FAQ)
Here are some common questions people ask about making the best roasted Brussels sprouts, especially with all the delicious additions!
Can I use frozen Brussels sprouts?
For truly crispy roasted Brussels sprouts, fresh is always best. Frozen sprouts tend to hold a lot of moisture, which makes it very difficult to achieve that desired caramelization and crispiness. If you absolutely must use frozen, thaw them completely, drain them extremely well, and then pat them aggressively dry before tossing with oil and roasting. You may need a slightly longer roasting time.
Can I make the creamy sauce ahead of time?
Yes, you can make the creamy sauce a day in advance. Store it in an airtight container in the refrigerator. Gently reheat it in a small saucepan over low heat, stirring frequently. If it becomes too thick, you can whisk in a splash more milk until it reaches your desired consistency.
Can I skip the bacon?
While the bacon adds a lot of flavor and texture, you can certainly omit it to make this dish vegetarian. You would just use 1 tablespoon of olive oil or butter instead of the bacon fat to start your roux for the creamy sauce. It will still be delicious, just without that smoky, salty bacon element.
How do I store leftovers?
Store any leftover Crispy Roasted Brussels Sprouts with Bacon and Creamy Sauce in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the sprouts will lose some of their crispiness once they are mixed with the sauce and refrigerated.
What’s the best way to reheat this dish?
Reheating is tricky if you want to maintain crispiness. The best way is to gently warm the creamy sauce separately. Then, reheat the Brussels sprouts (and bacon, if separating) in a single layer on a baking sheet in a 350°F (175°C) oven for about 5-10 minutes, or until heated through and slightly re-crisped. Then combine with the warmed sauce just before serving. Microwaving will heat it through but will make the sprouts soft.
Why do my Brussels sprouts turn out mushy when roasting?
Mushy sprouts are usually a result of too much moisture or overcrowding the pan. Ensure the sprouts are completely dry before roasting, and always spread them in a single layer on the baking sheet with space around each one. A hot oven is also crucial for proper roasting vs. steaming.
Enjoy Your Homemade Crispy Roasted Brussels Sprouts!
There you have it – the secret to perfectly crispy roasted Brussels sprouts, elevated with the classic pairing of savory bacon and a comforting creamy sauce. This dish is a testament to how simple techniques and quality ingredients can transform a humble vegetable into something truly special. It’s perfect for weeknight dinners, holiday gatherings, or whenever you just crave something incredibly flavorful and satisfying.
Give this recipe a try and let me know what you think! Did you achieve ultimate crispiness? How did your family like it? Share your experience in the comments below!
Roasted Brussels Sprouts with Bacon and Creamy Sauce
Ingredients
- 1.5 pounds Brussels sprouts trimmed and halved
- 4 slices bacon
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1.5 cups milk
- Fresh thyme sprigs for garnish
Directions
- Preheat your oven to 400 degrees F (200 degrees C).
- Wash and thoroughly dry the Brussels sprouts. This step is critical for crispiness. Trim the ends and cut each sprout in half lengthwise.
- In a large bowl, toss the dried Brussels sprouts with olive oil, salt, and pepper. Ensure they are evenly coated.
- Spread the sprouts in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure space between the sprouts for even browning and crisping.
- Roast for 20 to 25 minutes, or until the sprouts are tender and have crispy, caramelized edges. For even crisping, you can gently stir them halfway through roasting. The focus here is getting those cut sides browned and crispy.
- While the sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove bacon, drain on paper towels, and crumble once cooled. Pour off all but about one tablespoon of bacon fat from the skillet.
- Return the skillet to medium heat. Add the butter and melt. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in the milk until the sauce is smooth and thickened, about 3 to 5 minutes. Season the sauce with a pinch of salt and pepper if needed.
- Transfer the roasted Brussels sprouts to a serving bowl. Drizzle generously with the creamy sauce and sprinkle with the crumbled bacon and fresh thyme leaves before serving.
