Roasted Brussels Sprouts with Bacon
This Roasted Brussels Sprouts with Bacon recipe brings a savoury vegetable side to the Christmas table without needing a saucepan or a rich sauce. The sprouts roast cut-side down until their edges brown, while little pieces of bacon crisp up around them. A squeeze of lemon at the end balances the salty bacon.
For a hot South African Christmas, serve them warm rather than piping hot, alongside sliced gammon, roast chicken or something from the braai. Fresh Brussels sprouts can be harder to find in December, so check availability before planning your menu. Trim them the day before, keep them chilled, and roast shortly before lunch. A roomy tray matters here: crowded sprouts tend to steam rather than brown.
Ingredients
Instructions
- 1Preheat the oven to 220 °C, or 200 °C fan. Have a large, shallow metal roasting tray ready; use two trays if necessary to avoid crowding.
- 2Trim just the dry ends from the Brussels sprouts, keeping enough of each base intact to hold the leaves together. Remove any damaged outer leaves, halve the sprouts lengthways and quarter unusually large ones. Rinse and dry thoroughly.
- 3Toss the sprouts with the olive oil, salt and black pepper. Arrange them cut-side down on the tray in a single layer, leaving small gaps between them.
- 4Scatter the bacon pieces between the sprouts, separating any pieces that stick together so they can cook evenly.
- 5Roast for 15 minutes, then turn the sprouts and stir the bacon. If using two trays, swap their positions in the oven.
- 6Roast for a further 10–15 minutes, until the sprouts are browned and tender when pierced with a knife and the bacon is cooked through with crisp edges. Remove any loose leaves that brown early.
- 7Transfer the sprouts and bacon to a serving dish with a slotted spoon, leaving excess fat behind. Toss with the lemon juice and zest, taste before adding more salt, and serve warm with lemon wedges.
Nutrition (per serving)
- Calories
- 185 kcal
- Carbohydrates
- 10 g
- Protein
- 8 g
- Fat
- 13 g
- Saturated fat
- 4 g
- Sugar
- 2.5 g
- Fibre
- 3.8 g
- Sodium
- 450 mg
- Cholesterol
- 22 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Trim and halve the sprouts up to a day ahead. Dry well and refrigerate in a sealed container; keep the cut bacon chilled separately.
- Plan a short, hot oven slot after your roast meat comes out to rest. Avoid squeezing the tray onto an overcrowded oven shelf.
- Add the lemon just before serving so the sprouts keep their browned edges. This side is pleasant warm, so there is no need to rush it straight to the table.
- In summer heat, refrigerate leftovers promptly, within two hours of cooking or one hour if the temperature is above 32 °C. Eat within three days and reheat until steaming hot.
Frequently asked questions
Can I use frozen Brussels sprouts?
Yes, although they will be softer and less crisp. Roast them from frozen with the oil and seasoning for 10–15 minutes first, then add the bacon and roast for another 20–25 minutes, turning halfway through. Check that the centres are tender and the bacon is cooked through.
Why did my Brussels sprouts turn soggy?
Excess water and a crowded tray are the usual causes. Dry fresh sprouts thoroughly, use a shallow metal tray and leave space between the pieces. Divide the batch between two trays if needed.
Can I make this without bacon?
Yes. Leave out the bacon and increase the olive oil to 30 ml. Roast until browned and tender, checking from 20 minutes, then finish with the lemon. Taste and adjust the salt before serving.
