Oven Roasted Brussels Sprouts with Bacon and Croutons

These Roasted Brussels Sprouts with Bacon and Croutons are made with halved Brussels sprouts, crispy bacon, homemade garlic croutons, and shredded Parmesan, all roasted together on one sheet pan.

The croutons soak up the bacon fat while they crisp up, so every bite has a little crunch built in.

I make this one for holiday dinners, but honestly it’s easy enough for a regular Tuesday too.

It’s a good side dish for roast chicken, steak, or really anything that needs something green and crispy next to it.

This simple Brussels sprouts and bacon recipe is quick to prep, easy to roast on one sheet pan, and perfect when you need a crowd-pleasing side dish.

Serve these crispy roasted Brussels sprouts with bacon alongside chicken, turkey, steak, or holiday mains for an easy low-carb side dish that works for family dinners, potlucks, and festive meals.

If roasted vegetable sides are what you need, these are worth adding to the mix:

• Bacon-Wrapped Brussels Sprouts
• Garlic and Parmesan Roasted Carrots
• Sheet Pan Gnocchi with Tomatoes and Red Onion
• 10 Best Chicken Breast Dinner Ideas For Families

Ingredients You’ll Need

Cutting the Brussels sprouts in half lets more surface area hit the hot pan, which is where all the caramelization happens.

Toss the bread cubes in the bacon fat instead of plain oil if you want the croutons to actually taste like something.

A finishing drizzle of balsamic glaze isn’t required, but it adds a little sweetness that balances the bitterness of the sprouts.

Important Recipe Notes

• Cut them all the same size. Uneven Brussels sprouts roast unevenly, so try to cut similarly sized halves (or quarter the bigger ones) so everything finishes cooking at the same time.
• Roast cut-side down first. This is what gives you that deep caramelized sear on the flat side. Don’t skip it, flipping them randomly won’t get you the same result.

• Don’t skip the bacon fat on the croutons. It’s a small step, but it’s what makes these croutons taste different from anything out of a bag.
• Storage. Store leftovers in an airtight container in the fridge for up to 3 days, though the croutons will lose some crispness.
• Reheating. Reheat in the oven or air fryer at 375°F for a few minutes to bring back some of the crunch. The microwave will leave everything soft.
• Make it vegetarian. Skip the bacon and roast the sprouts in olive oil only, then toss the croutons in melted butter with a pinch of smoked paprika for a similar flavor.
• Add more crunch. Toasted pecans or walnuts are a good addition if you want extra texture beyond the croutons.

How to Serve, Store & Customize This Recipe

Serving:

Serve warm straight off the sheet pan, or transfer to a platter for a holiday table. A drizzle of balsamic glaze and an extra sprinkle of Parmesan right before serving makes it look finished.

This pairs well with roast chicken, steak, or pretty much any main dish that needs a green side.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days. The croutons soften over time, so consider storing them separately if you want to keep the crunch.

Customizing Leave out the bacon for a vegetarian version, or swap it for pancetta if that’s what you have.

Add dried cranberries or pomegranate seeds for a pop of color and sweetness around the holidays. A squeeze of lemon juice at the end also brightens the whole dish up.