Brussel Sprouts are definitely a change from roasted potatoes or broccoli. These Bacon Roasted Brussel Sprouts are tasty and easy to make. Your family will love them.
I've made these brussel sprouts with both bacon and prosciutto. Bacon and Prosciutto are virtually interchangeable and you'll find prosciutto more in an Italian household.
These brussel sprouts are made with less than 7 ingredients and are so easy to make that once you have made them, you'll make them over and over again.
Tips and Tricks to Making these Tasty Bacon Roasted Brussel Sprouts
Prosciutto vs. Bacon
So what is the difference between Prosciutto and Bacon? Both come from pork. Prosciutto is dry cured ham that comes from the pork's hind leg. It is generally served uncooked but it is cured.
While Bacon typically comes from the pork belly. Bacon is also salt cured, but is usually served cooked. Both are very high in sodium as it is used in the curing process.
Both are good for enhancing the taste of virtually any dish. And we all know that bacon makes everything better!
If I had a choice, I probably would keep on hand prosciutto rather than bacon for this recipe. You see, once you open a package of bacon, you need to consume it immediately. You could also divide the bacon into servings and store it frozen in small freezer bags to maintain it's freshness.
Prosciutto on the other hand stores much better in the refrigerator sealed in it's deli bag for about 2 weeks. But, in my house it doesn't last that long.
Asparagus makes a nice side dish as well. See this recipe for Prosciutto Wrapped Asparagus for a nice change.
Cleaning Brussel Sprouts
Brussel sprouts might seam like they are challenging to clean, but they're not. Brussel sprouts are like little cabbages, but you don't need to break them apart to clean them. Some people do shave them to make salad out of them, though. For this recipe on Roasted Bacon Brussel Sprouts, start by soaking them in some fresh cold water.
One by one, cut off the base of the brussel sprout. Trimming the base off, might result in you loosing a couple of leaves, but that's ok. If there are any leaves that are yellow or chewed, remove them as well. You can cook them whole or you can cut them in half for quicker cooking. If you are roasting them in the oven, and they are large about the size of an egg, then cut them for quicker roasting. Otherwise, leave them whole and they will cook just fine.
Roasting Your Brussel Sprouts
Once you have cleaned your brussel sprouts, you will want to dress and season them. Then lay them on a roasting pan covered with either aluminum foil or parchment paper. I used a roasting pan, like the one here to roast my brussel sprouts, but you can use any roasting pan you have available.
The brussel sprouts will store fairly well as leftovers. Store leftovers for these brussel sprouts refrigerated in an airtight container for a maximum of 4 days. You can also freeze for later. When you want to eat them, thaw them out in the fridge for 24 hours and then warm it up.
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Roasted Brussel Sprouts with Bacon
- 50 Brussel Sprouts cleaned
- 2 tbsp olive oil
- 2 strips of bacon
- 1 tbsp salt
- 1 cups vegetable broth
- Preheat oven to 350 degrees. If your brussel sprouts are large (egg size), consider cutting them in half lengthwise so that they cook through.
- Mix all ingredients in large bowl and place in baking dish or on a baking sheet lined with parchment paper or aluminum foil. Then plan in to the oven. Cook covered for about 45 minutes. Cook uncovered for another 10 minutes.