I use my sheet pans for both savory and sweet recipes, mostly for baking and broiling. When I was growing up, we ate brussels sprouts that had been boiled. I remember passing on the bowl of tiny cabbages when it came to me at the table without taking a serving for myself. I just kept thinking, “How can anyone like these?” As I began cooking for my own family, I learned that Sheet Pan Brussels Sprouts with Bacon is the way to go. Add some bacon, onion and spices, and you have a great roasted side dish LOADED with flavor.
Brussels sprouts have become a popular addition to many meals around our kitchen table. Roasting them brings out the natural earthy flavor and adding bacon and spices gives them the boost of saltiness they need to be flavorful. Serve them with your favorite protein and you’ll love every bite. I served them with pan seared meatloaf–leftover meatloaf that I seared in a pan with some olive oil to give it a second life. Yummy!
Sheet Pan Brussels Sprouts with Bacon
Ingredients:
- 12 ounces brussels sprouts, rinsed and cut into quarters
- 3 slices thick-cut hickory smoked bacon, cut into small pieces
- 1/2 medium onion, sliced thin (optional)
- 1 tablespoon of olive oil
- 1 teaspoon salt
- 2 teaspoon Italian seasoning (or your favorite spice blend)
- 1 teaspoon smoked paprika
How to make Sheet Pan Brussels Sprouts?
Spray a 13×9 sheet pan with cooking spray. Prepare your brussels sprouts by rinsing them and cutting off the bottom, and then cutting them into quarters.
Place the brussels sprouts on the sheet pan in one even layer. Add the small pieces of bacon, onion slices, and spices sprinkled on top. Drizzle all with a bit of olive oil before baking.
Bake the sprouts at 350 degrees for 30 minutes, turning them with a spatula half way through cook time. Bacon will be cooked through and sprouts will be crispy when done.
Remove the pan from the oven and serve with your favorite protein. I had some leftover meatloaf that I seared in a pan and served with the roasted sprouts. Great flavor and easy to prepare!
A Quick Tip about Spices:
- If you don’t have Italian seasonings, grab a bottle of your favorite grilling spices. It is usually a mix of garlic, onion powder, smoked salt, and spices. Most are intended to use on poultry and seafood, but I have found that they are delicious on vegetables as well. I do this often.
- Here’s one that I use often, Smokehouse Rub Spice Blend. It is a combination of garlic, onion, smoked salt, tomato powder, smoked paprika, black pepper, parsley, sage, chipotle pepper, and cinnamon. Wow, talk about flavorful!
- You can find spice blends like this one in your grocery store or at specialty spice shops like the Spice and Tea Exchange.
You will see the printable recipe for Sheet Pan Brussels Sprouts below. Remember to come back and post a comment once you’ve tried this easy, delicious recipe.
Sheet Pan Brussels Sprouts with Bacon
Equipment
- 1 13×9 sheet pan
Ingredients
- 12 ounces brussels sprouts rinsed and cut into quarters
- 3 slices thick-cut hickory smoked bacon cut into small pieces
- 1/2 medium onion sliced thin (optional)
- 1 tablespoon of olive oil
- 1 teaspoon salt
- 2 teaspoon Italian seasoning or your favorite spice blend
- 1 teaspoon smoked paprika
Instructions
- Spray a 13×9 sheet pan with cooking spray and set aside. Prepare the sprouts by rinsing them and cutting off the bottom of each, then cut them into quarters.
- Place the brussels sprouts on the sheet pan in one even layer. Add the small pieces of bacon, onion slices, and spices sprinkled on top. Drizzle all with a bit of olive oil before baking.
- Bake the sprouts at 350 degrees for 30 minutes, turning them with a spatula half way through cook time. Bacon will be cooked through and sprouts will be crispy when done.
- Remove the pan from the oven and serve with your favorite protein. I had some leftover meatloaf that I seared in a pan and served with the sprouts. Great flavor and easy to prepare!