Bacon & Garlic Roasted Brussels Sprouts (video)
This post is sponsored by Reynolds Wrap®.
Easy and delicious oven-roasted brussels sprouts with bacon bits, garlic, and fresh herbs, topped with candied pecans and dried cranberries. I’ve partnered with Reynolds Wrap® to bring you this easy side dish recipe using Reynolds Wrap® Non-Stick Foil. Reynolds Wrap® is a staple in my kitchen, and makes prepping, cooking, and cleanup easier so I get to spend more time with my family enjoying the holidays.
Every forkful of these bacon brussels sprouts is bursting with incredible flavors and aroma! This easy recipe is great for fall and Thanksgiving and is bound to become a family favorite.
Watch My Roasted Brussels Sprouts Video
Watch my YouTube roasted brussels sprouts video tutorial for step-by-step instructions for making this easy side dish. Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel.
Ingredients & Tools for the Recipe
Here are the main ingredients you’ll need to make this brussels sprouts recipe. Find the list of ingredients in the printable recipe card below.
- Reynolds Wrap® Non-Stick Foil – this foil has a nonstick coating on one side (the dull side), so you don’t need to use a cooking spray. It helps food lift right off with no messy cleanup, especially great for sticky foods.
- Brussels Sprouts – when shopping for sprouts, look for white stems and bright green leaves.
- Bacon – I recommend using thick-cut bacon for this recipe.
- Garlic
- Olive Oil – or avocado oil; for the dressing.
- Fresh Thyme & Rosemary – fresh herbs will add the most amount of flavor and aroma!
- Pecans – candied or regular pecans will both work well.
- Dried Cranberries – dried cherries also taste great for this recipe.
Preparing the Brussels Sprouts for Roasting
Start by preheating the oven to 450°F. Line a large baking sheet with Reynolds Wrap® Non-Stick Foil, overlapping the foil if necessary to cover the pan.
Rinse the brussels sprouts first, then use a paring knife to trim the stems and remove the outer layer of leaves. You want just the firm, green center of the sprouts.
Cut each sprout in half (larger pieces into quarters) and place onto the prepared baking sheet.
Dressing & Seasoning the Brussels Sprouts
Next, it’s time to add all the flavor!
- Dice the bacon into small pieces and add to the baking sheet.
- In a small mixing bowl, combine the olive oil, maple syrup, thyme, rosemary, dried onion, salt, and pepper. Grate or press in the garlic cloves.
- Whisk everything together, then pour over the brussels sprouts. Use your hands to toss the sprouts, bacon bits, and dressing until everything is well combined.
- Spread the sprouts and bacon bits evenly on the baking sheet.
Roasting Instructions for Bacon Brussels Sprouts
Roast the brussels sprouts uncovered at 450°F for approximately 20 minutes, or until the sprouts are fork tender. Toss the sprouts halfway through to ensure even cooking.
Switch the oven to ‘broil’ and broil the sprouts on high heat for another 5 minutes until golden brown.
Garnishing & Serving Brussels Sprouts
Once the sprouts are tender and roasted, remove them from the oven. Sprinkle the chopped pecans and dried cranberries over the top. Sprinkle finely grated parmesan cheese and toss everything together.
Transfer the roasted brussels sprouts into a serving dish. They will slide right off the pan when using Reynolds Wrap® Non-Stick Foil.
Try pairing this side dish with my Garlic & Herb Thanksgiving Turkey and my Creamy Sweet Potato Gratin.
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Bacon & Garlic Roasted Brussels Sprouts (video)
Ingredients
- 2 1/2 lbs Brussels Sprouts
- 6 slices thick-cut bacon
- 1/4 cup olive oil, or avocado oil
- 2 tbsp pure maple syrup
- 1 tbsp fresh thyme
- 1 tbsp chopped fresh rosemary
- 4 to 5 garlic cloves
- 1 tsp sea salt
- 1 tsp dried onion powder
- ground black pepper, to taste
- 1/4 cup candied pecans, chopped
- 1/4 cup dried cranberries
- 1/2 cup grated parmesan cheese
Instructions
- Start by preheating the oven to 450°F. Line a large baking sheet with Reynolds Wrap® Non-Stick Foil, overlapping the foil if necessary to cover the bottom of the pan.
Preparing the Brussels Sprouts & Bacon:
- Rinse the brussels sprouts first, then use a paring knife to trim the stems and remove the outer layer of leaves. You want just the firm, green center of the sprouts.
- Cut each sprout in half (larger pieces into quarters) and place onto the prepared baking sheet.
- Dice the bacon into small pieces and add to the baking sheet.
Making the Dressing:
- In a small mixing bowl, combine the olive oil, maple syrup, thyme, rosemary, dried onion, salt, and pepper. Grate or press in the garlic cloves.
- Whisk everything together, then pour over the brussels sprouts. Use your hands to toss the sprouts, bacon bits, and dressing until everything is well combined. Spread the sprouts and bacon bits evenly on the baking sheet.
Baking Instructions:
- Roast the brussels sprouts uncovered at 450°F for approximately 20 minutes, or until the sprouts are fork tender. Toss the sprouts halfway through to ensure even cooking.
- Switch the oven to ‘broil’ and broil the sprouts on high heat for another 5 minutes until golden brown.
Adding the Toppings & Serving:
- Once the sprouts are tender and roasted, remove them from the oven. Sprinkle the chopped pecans and dried cranberries over the top. Sprinkle finely grated parmesan cheese and toss everything together.
- Transfer the roasted brussels sprouts into a serving dish. They will slide right off the pan when using Reynolds Wrap® Non-Stick Foil.
- Try pairing this side dish with my Garlic& Herb Thanksgiving Turkey and my Creamy Sweet Potato Gratin.
