Crispy Roasted Brussels Sprouts with Sweet Bacon Jam Easy Recipe

It was 11 PM on a Tuesday—yes, midweek and a little wild—and all I could think about was something crunchy, salty, and sweet. The fridge was nearly bare, but I had Brussels sprouts and a few bacon bits leftover from the weekend. Honestly, I didn’t expect much. I wasn’t even sure if roasting Brussels sprouts would satisfy that craving or if I’d just end up munching raw veggies at midnight like some kind of health nut. But then, a little experiment in the kitchen turned into one of those “why haven’t I done this before?” moments.

I remember fumbling with the pan—literally dropped some sprouts onto the floor, which my cat thankfully ignored—and whipping up a quick sweet bacon jam using what I had on hand. The aroma filled the kitchen, and before I knew it, I was hooked. Maybe you’ve been there: that weird hour when hunger strikes but you don’t want to make a full meal? This recipe hits that sweet spot between easy and indulgent, and it’s stuck with me ever since.

What makes this recipe linger isn’t just the crispy edges on the sprouts or the rich, sticky bacon jam—it’s the way those flavors come together in a way you didn’t expect. It’s the kind of dish that surprises you with every bite, and honestly, it’s become my go-to for when I want something quick, satisfying, and a bit special. Let me tell you, it’s not your average side dish, and you’ll soon see why it’s worth keeping in your recipe arsenal.

Why You’ll Love This Recipe

This crispy roasted Brussels sprouts with sweet bacon jam recipe has been tested and tweaked enough times to feel like second nature, and it’s family-approved on all fronts. Whether you’re a seasoned cook or just someone who loves a good flavor punch without fuss, this one’s got you covered.

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or sudden snack attacks.
• Simple Ingredients: Uses pantry staples and fresh produce—you probably already have most of these in your kitchen.
• Perfect for Sharing: This dish shines at potlucks, family dinners, or even as a snack with friends.
• Crowd-Pleaser: The combo of crisp sprouts and sweet-savory bacon jam always gets rave reviews, even from those who claim to dislike Brussels sprouts.
• Unbelievably Delicious: The balance of caramelized edges, crunchy textures, and sticky-sweet bacon jam brings a next-level comfort food vibe.

What makes this recipe stand apart isn’t just roasting those Brussels sprouts until they’re perfectly crisp. It’s the sweet bacon jam—a little twist that transforms the dish from simple side to showstopper. The jam’s deep, smoky sweetness pairs beautifully with the sprouts’ natural bitterness, and the recipe is flexible enough to fit into busy nights or special occasions alike. Honestly, it’s that kind of recipe that makes you close your eyes after the first bite and say, “Yep, I nailed this one.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local market.

• Brussels sprouts (1 pound / 450 grams, trimmed and halved) – Look for firm, bright green sprouts with tight leaves.
• Bacon (6 ounces / 170 grams, thick-cut) – I prefer smoked bacon from a trusted brand like Smithfield for that rich flavor.
• Brown sugar (2 tablespoons) – Adds sweetness to the bacon jam.
• Apple cider vinegar (1 tablespoon) – Gives the jam a subtle tang to balance the sweetness.
• Shallot (1 small, finely chopped) – For a mild onion flavor in the jam.
• Garlic (2 cloves, minced) – Adds aromatic depth.
• Olive oil (2 tablespoons) – For roasting the sprouts, use extra virgin for best flavor.
• Salt and freshly ground black pepper (to taste) – Essential for seasoning.
• Red pepper flakes (optional, ¼ teaspoon) – For a little kick in the bacon jam if you like heat.

Substitution tip: For a vegetarian option, swap bacon with smoked tempeh and use maple syrup instead of brown sugar to keep that sweet-savory vibe. Also, almond oil works great if you want a neutral roasting oil alternative.

Equipment Needed

• Baking sheet – A rimmed sheet works best to catch any drips and ensure even roasting.
• Mixing bowls – One for tossing sprouts and another to mix the bacon jam ingredients.
• Skillet or frying pan – For cooking the bacon and making the jam.
• Sharp knife and cutting board – For prepping the Brussels sprouts, shallot, and garlic.
• Wooden spoon or spatula – Useful for stirring the bacon jam without scratching your skillet.

If you don’t have a rimmed baking sheet, a large cast-iron skillet can double as your roasting pan. Also, a silicone spatula works nicely to scrape up the bacon jam from the pan. I’ve tried using nonstick pans for the bacon jam before, but cast iron gives a better caramelization and is easier to deglaze.

Preparation Method

1. Preheat your oven to 425°F (220°C). This high heat is key for getting the Brussels sprouts crispy on the outside while tender inside. Line your baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Prepare the Brussels sprouts: Trim off the tough ends and cut each sprout in half lengthwise. Toss them in a mixing bowl with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Make sure each sprout is evenly coated.
3. Spread the sprouts evenly on the baking sheet, cut side down. This helps them brown nicely. Roast for 20-25 minutes, flipping halfway through. You want a deep golden brown with some crispy edges—don’t rush this part, the texture is everything here.
4. While the sprouts roast, make the bacon jam: Chop the bacon into small pieces. In a skillet over medium heat, cook the bacon until crispy, about 7-10 minutes. Remove with a slotted spoon and leave about 1 tablespoon of bacon fat in the pan.
5. Add the shallot and garlic to the bacon fat and sauté until softened and fragrant, about 2 minutes. Stir frequently so they don’t burn.
6. Stir in the brown sugar, apple cider vinegar, and red pepper flakes (if using). Let the mixture simmer gently, stirring often, until it thickens into a sticky jam consistency, about 5-7 minutes. Return the bacon to the pan and mix well. Remove from heat.
7. Once the Brussels sprouts are roasted, transfer them to a serving bowl and drizzle the sweet bacon jam over the top. Toss gently to combine—the jam will cling to those crispy edges perfectly.
8. Serve immediately while everything’s warm and the aroma is irresistible. I promise, that first bite will have your taste buds dancing.

Pro tip: If your sprouts start to brown too quickly, lower the oven temperature slightly and extend the roasting time. Also, keep an eye on the jam as it simmers—too hot, and the sugar can burn fast.

Cooking Tips & Techniques

Roasting Brussels sprouts is deceptively simple, but it’s all about timing and temperature. One common mistake is overcrowding the pan, which leads to steaming instead of roasting. Give the sprouts some breathing room so they crisp up nicely.

When making the bacon jam, patience is your friend. Let the sugar caramelize gently with the vinegar and bacon fat. Stir often to avoid burning but don’t rush by cranking the heat. I learned this the hard way after a batch turned too bitter because I got distracted by a phone call (story of my life, right?).

For consistency, use fresh Brussels sprouts that are similar in size—this helps them cook evenly. And if you want to multitask, start the bacon jam just before the sprouts go into the oven so everything finishes around the same time.

Finally, don’t skip tossing the sprouts with olive oil before roasting. It’s the secret to that irresistible golden crust. If you want extra crispness, try tossing in a pinch of baking soda (just a pinch!) with the oil—it helps break down the sprouts’ surface for better browning.

Variations & Adaptations

• Spicy Kick: Add more red pepper flakes or a dash of hot sauce to the bacon jam for some heat. I like adding a teaspoon of smoked paprika to deepen the flavor.
• Vegetarian Version: Use smoked tempeh or mushrooms instead of bacon and swap brown sugar with maple syrup. The jam will still have that sweet-savory punch without meat.
• Seasonal Twist: In the fall, toss in some roasted butternut squash cubes with the Brussels sprouts for extra color and sweetness.
• Alternative Roasting: Try air frying the Brussels sprouts at 400°F (200°C) for about 12-15 minutes, shaking the basket halfway through. Then add the bacon jam as usual.
• Personal Favorite: I once stirred in a tablespoon of balsamic reduction to the bacon jam before serving—it added a tangy depth that was surprisingly good!

Serving & Storage Suggestions

Serve these crispy roasted Brussels sprouts with sweet bacon jam warm to enjoy the full contrast of textures and flavors. They make a fantastic side dish alongside roasted chicken, grilled steak, or even as a decadent snack on their own.

Pair with a crisp white wine like Sauvignon Blanc or a light beer to balance the richness. For a cozy dinner, serve alongside mashed potatoes or creamy polenta.

To store leftovers, cool completely and keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to bring back some crispness, or warm in a 350°F (175°C) oven for 5-7 minutes.

Note that the bacon jam may thicken as it cools, but stirring in a splash of warm water or apple cider vinegar before reheating helps loosen it up again. Flavors tend to deepen after a day, so leftovers can be even better!

Nutritional Information & Benefits

This dish offers a good balance of nutrients. Brussels sprouts are packed with fiber, vitamins C and K, and antioxidants, making them a solid choice for gut health and immune support. The bacon adds protein and a satisfying savory note, though it’s best enjoyed in moderation.

One serving (about 1 cup) contains roughly 180 calories, 10 grams of fat, 12 grams of carbs, and 6 grams of protein. You can easily adjust the bacon amount to make it lighter or more indulgent.

For those watching carbs, Brussels sprouts are low in net carbs and high in fiber, making this recipe a smart choice. Just keep an eye on the sugar in the bacon jam if you’re carb-conscious.

Overall, this recipe is a tasty way to sneak more veggies into your meal without feeling deprived. Plus, the homemade bacon jam means you avoid preservatives or additives found in store-bought sauces.

Conclusion

If you’re looking for a crispy, flavorful way to enjoy Brussels sprouts that goes beyond the usual, this recipe delivers. The sweet bacon jam adds a layer of richness and fun that keeps you coming back for more. I love how it transforms a humble veggie into something special without fuss or fancy ingredients.

Feel free to customize the spice level, swap ingredients to fit your diet, or add your favorite seasonal touches. Honestly, once you make this, you might find yourself craving it on random weeknights too (just like I did that late Tuesday night!).

Give it a try, and don’t forget to share your tweaks and tweaks in the comments—let’s swap tips and celebrate this little kitchen gem together. Happy cooking!

Frequently Asked Questions

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for crispiness, but if you use frozen, thaw and pat them dry thoroughly before roasting to avoid sogginess.

How do I store leftover bacon jam?

Keep bacon jam in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or microwave before serving.

Is there a vegetarian or vegan alternative to bacon jam?

Yes! Try smoked tempeh or mushrooms cooked with maple syrup and apple cider vinegar to mimic the sweet-savory flavor.

Can I prepare the bacon jam ahead of time?

Absolutely. Bacon jam can be made a day or two in advance and refrigerated. Warm it up gently before tossing with the sprouts.

What’s the best way to get crispy Brussels sprouts without drying them out?

Roast at a high temperature (425°F/220°C) with enough oil and space between sprouts. Flip halfway to brown evenly and avoid overcrowding the pan.

Print