Not everyone is a fan of Brussels sprouts, and honestly, I get it. I've had Brussels sprouts done very wrong (mushy, bitter, sad)… and I've had them done just right. This recipe definitely falls into the second category.
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These roasted Brussels sprouts with Canadian bacon are crispy on the outside, tender on the inside, and full of savory flavor. They're easy to make, satisfying to eat, and a great way to enjoy all the health benefits of Brussels sprouts - fiber, vitamin C, and antioxidants - without feeling like you're forcing yourself to eat vegetables.
Why You'll Love This Recipe
- Simple ingredients, minimal prep
- Crispy roasted Brussels sprouts every time
- Savory Canadian bacon adds flavor without overpowering
- Works as a weeknight side or a holiday dish
This is one of those vegetable sides that pairs well with just about any entrée-and it's festive enough to show up on a holiday table, too.
A Quick Brussels Sprouts Story
Growing up in an Asian household eating mostly Chinese and Taiwanese food at home, Brussels sprouts weren't really part of my childhood. I remember seeing them at the grocery store and thinking they were just tiny baby cabbages… and that was about it.
Fast forward to adulthood: I finally tried Brussels sprouts cooked properly, and suddenly everything changed. Turns out, I don't hate Brussels sprouts-I just hate badly cooked Brussels sprouts. Life lessons. 😄
Alright, on to the recipe.
How to cook Roasted Brussels Sprouts with Canadian Bacon (Step by Step)
- 6 slices Canadian bacon, diced
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon minced garlic or garlic powder
- Sea salt and ground black pepper, to taste
Start by preheating your oven to 400°F.
Trim the ends off the Brussels sprouts and cut them in half lengthwise. This helps them cook evenly and roast nicely.
In a large mixing bowl, combine the Brussels sprouts, diced Canadian bacon, olive oil, garlic, salt, and pepper. Toss everything together until the Brussels sprouts are evenly coated.
Spread the mixture out in an even layer on a baking sheet. Try not to overcrowd the pan-this helps the Brussels sprouts roast instead of steam.
Return the pan to the oven and roast for another 20 minutes, or until the Brussels sprouts are tender and nicely browned.
Remove from the oven and serve immediately.
Storage & Reheat
To store:
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days.
To reheat:
Reheat in a skillet over medium heat or in the oven at 375°F for 5-7 minutes. The microwave works, but the Brussels sprouts will be softer.
FAQs
Can I use regular bacon instead of Canadian bacon?
Yes, but regular bacon is fattier and will render more grease. You may want to reduce the olive oil slightly if using regular bacon.
Why are my Brussels sprouts bitter?
Overcooking or under-seasoning can make Brussels sprouts taste bitter. Roasting at a high temperature with enough oil and salt helps bring out their natural sweetness.
Can I make this ahead of time?
This dish is best fresh, but you can prep the Brussels sprouts and dice the Canadian bacon ahead of time to save effort.
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Roasted Brussels Sprouts with Canadian Bacon
These roasted Brussels sprouts with Canadian bacon are crispy, savory, and surprisingly easy to make 🥬 A veggie side dish that even Brussels sprout skeptics will love.
Ingredients
- 6 slices Canadian bacon, diced
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon minced garlic or garlic powder
- Sea salt, to taste
- Ground black pepper, to taste
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine Brussels sprouts, Canadian bacon, olive oil, garlic, salt, and pepper. Toss until everything is evenly coated.
- Spread the mixture out in a single layer on a baking sheet.
- Roast for 20 minutes, then remove from the oven and stir to ensure even browning.
- Return to the oven and roast for another 20 minutes, or until the Brussels sprouts are tender and nicely browned.
- Remove from the oven and serve immediately.
Notes
- Cutting the Brussels sprouts in half helps them roast evenly and get crispy edges.
- If using regular bacon instead of Canadian bacon, reduce the olive oil slightly since regular bacon renders more fat.
- Avoid overcrowding the pan - use two baking sheets if needed so the Brussels sprouts roast instead of steam.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or a skillet.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 2mgSodium: 59mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 4g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
More Easy Vegetable Side Dishes
Looking for more simple veggie recipes to round out your meal? These easy vegetable sides are quick to make, full of flavor, and perfect for everyday dinners.
- Green Beans and Tomatoes - A simple, comforting vegetable side made with tender green beans and juicy tomatoes, lightly seasoned and cooked just until everything comes together.
- Easy Chinese Cucumber Salad with Chili Crisp - Cool, crunchy cucumbers tossed with chili crisp for a spicy, savory kick. This refreshing salad is perfect as a side dish or light appetizer.
- Stir Fry Spinach with Garlic - Fresh spinach quickly stir-fried with garlic for a classic, no-fuss veggie dish that pairs well with almost any main.
- Chinese Green Beans Stir Fry with Garlic - Crisp-tender green beans stir-fried with garlic and simple seasonings, delivering bold flavor with minimal ingredients.
Got questions or comments? Drop them below!