Crispy Bacon and Brussels Sprouts Sheet Pan with Garlic and Thyme
Ingredients
- 6 slicesbacon
- 1½ poundsbrussels sprouts
- 4 clovesgarlic
- 2 teaspoonsfresh thyme
- 2 tablespoonsolive oil
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 tablespoonbalsamic vinegar
Prep
- 01
Trim brussels sprouts and halve them lengthwise.
- 02
Mince 4 garlic cloves (you can add them to the pan with the brussels sprouts if you prefer, or let them roast whole—your choice).
Method
- 01
Preheat oven to 400°F.
- 02
Lay bacon slices on a large sheet pan in a single layer. Roast for 12–15 minutes until crispy. Transfer to a paper towel, let cool slightly, then crumble into bite-sized pieces.
- 03
On the same sheet pan (draining excess bacon fat if needed, leaving 1 tablespoon), toss brussels sprouts with olive oil, salt, pepper, and fresh thyme until evenly coated.
- 04
Roast brussels sprouts at 400°F for 20–25 minutes, shaking the pan halfway through, until golden brown and tender when pierced with a fork.
- 05
Transfer roasted brussels sprouts to a serving bowl. Drizzle with balsamic vinegar, add the crumbled bacon, and toss gently to combine. Serve warm.
Spice Tips
For warmth, add a pinch of smoked paprika or cayenne to the brussels sprouts before roasting. A squeeze of fresh lemon juice at the end brightens the dish beautifully. If you like garlic more pronounced, double the amount or mix minced garlic into the oil before tossing.