Roasted Brussels Sprouts with Bacon

Total Time:
58 min
8 min
50 min

4 servings

  • 2 (10-ounce) packages Brussels sprouts
  • 2 ounce piece slab bacon cut into 3/4 inch cubes
  • 1/2 cup walnut pieces
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Preheat oven to 375 degrees F.

Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.

Cook the bacon and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp and walnuts are toasted, about 4 minutes. Transfer the bacon and walnuts with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet and season with salt and pepper.

Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon and walnuts and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more.

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    HOLY WOW!!!! These were delicious!!!! I do recommend not cooking them quite as long. Since I was just cooking for two, I used one pound of Brussels sprouts and cooked them for about 15 minutes before adding the bacon. Then cooked them for about 15 more minutes and they were perfection! Did I mention perfection????
    In what universe can you bake Brussels sprouts at 375 degrees for 30 to 45 minutes and not burn them? Sorry, it ruined my whole meal they were burned to a crisp!
    Love the addition of the bacon!
    I've made this dish for Thanksgiving 3 yrs in a row and people ask me every year to make it no matter whose house we eat dinner. I've also used panchetta instead of bacon and since I'm allergic to walnuts, I use chestnuts instead....absolutely delicious.
    Too bad mom didn't have this recipe back in the 70's! I did as one reviewer suggested and added crumbled gorganzola before serving. WOW! This was "ultimate" roasted brussels sprouts. My husband made it known he was having seconds!
    My husband and I have never been fans of Brussel Sprouts, but we really liked this recipe. Next time, I will use a slice of maple bacon, and top it off with a sprinkle of feta, or blue cheese. I think that would make this AMAZING!
    This was super easy and tasted great. I definitely recommend!
    i love them alot.thanks sooooooo husband hates them soooo much.he will cook them when i tell him do this thAt way.i can eat them everyday.he bugs me.we have been together for 19 years.he is a marine,i was in the navy for 10 years.i am 100% covvered he is not.i am a chef,he is not.jim was in for 6 years.we have seen the world.
    Absolutley wonderful!
    I doubled this recipe and yet this was the one dish that was scraped clean at the dinner table for thanksgiving. I did not have walnuts handy so i used roasted hazelnuts. excellent.
    added some shallots to this and it was gone almost as soon as it was served
    This recipe is great just the way it is, but we often use half Brussels Sprouts and half Cauliflower. This is the only way I eat Cauliflower - bacon makes it better!
    One of my favorite recipes of all time. You can leave out the nuts and they are still wonderful. Try a tiny, tiny drizzle of maple syrup and toss before serving.
    We'll never think badly of brussel sprouts again. I made these last year (adding baby carrots as well) ... double or triple the amount of brussel sprouts. They go unexpectedly fast!
    Bacon is the key to great Brussel Sprouts. My kids and husband even like it.
    The bacon is the 'secret' to the flavoring. A good, smoky "country-style" bacon makes this dish extra-flavorful.
    I tried this recipe for Thanksgiving, and the whole table was impressed with it. It didn't have the strong intrusive taste that brussels sprouts can sometimes have. The only thing I would change is to not add the chicken broth. It made the brussels sprouts watery and the pancetta soggy. Otherwise, it was great!
    I have always loved Brussel Sprouts. My family likes them as well. We have even grown them in our garden in the past. When deceiding to make this receipe, all I had was frozen Brussel Sprouts at the time, and they worked great. Just slightly thawed them in the microwave first, and sliced in two.
    I did this dish 2 ways. By the numbers and one with Dijon. Both great, according to Ginger. Only person on earth that really likes this veg. Actually, it worked for me too. If you like BS, do this one.
    Best brussels sprouts recipe ever!
    We made this for thanksgiving dinner the first time-I know usually we never ever make a new recipie for the first time for a holiday dinner-but this looked easy-not only was it easy-it was excellent!!!! We doubled the recipie and there wasn't a bit left.
    It is very good for me to try cooking brussels. I haven't ever tasted it before and I wanted to taste it. I couldn't find good recipe for that.
    HOwever, it has a lot of fat because of bacon. I wipe fat with paper towel.
    Overall I like this and easy.
    Sprouts needed to cook longer than recommended---still a little too firm and bitter.
    I gave this recipe the highest rating even though I believe the roasting time was a little too long; I'm glad I checked mine ten minutes early. Absolutely delicious recipe. I a big hit with everyone-- even those with a confirmed antipathy for brussels sprouts.
    I used to not like Brussels Sprouts but my Husband does so I thought I would give this a try. I think that my mind has now forever changed! The flavor was incredible and this was super easy to make. I will definately be making these again!
    I left out the bacon for a "vegie" side dish and it was delicious. I even got my friend to taste the "little cabbage balls" and she really enjoyed them.
    I love brussel sprouts but was tired of my recipes. This is a big hit in my house.
    I hate brussel sprouts but don't we all? I saw these made by Tyler and I wanted to try it. I have a new found respect for the little sprouts now. My father loved them. Good work, Tyler!!
    I never thought Brussels Sprouts could taste so GOOD! Easy to make & a big hit at our dinner table!
    My whole family loved this recipe, which is remarkable - they are very picky. It was also very easy to make. My hat is off to the chef!
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    Roasted Brussels Sprouts

    Recipe courtesy of Ina Garten