Baked Brussels Sprouts with Bacon
Published April 14, 2021 • Updated July 20, 2026
This post may contain affiliate links. See my disclosure policy.
Crispy roasted brussels sprouts tossed in bacon grease, topped with crumbled bacon, walnuts, and a homemade balsamic dressing I've been making for years.
I started making baked brussels sprouts with bacon after my mom found a recipe in a Costco magazine that used champagne vinegar and honey. I swapped in keto-friendly ingredients, kept the portions low carb, and this version has been in my regular rotation ever since.
The trick that makes this recipe work is tossing the brussels sprouts in the reserved bacon grease before roasting. Most recipes skip this step and just use olive oil, but the bacon fat gives every single sprout that savory, smoky flavor without adding any extra ingredients. I figured this out on my third attempt and haven’t gone back.
I roast everything on one sheet pan at 400 degrees, which keeps cleanup simple. The brussels sprouts go in first for 10 minutes, then I add asparagus and green beans for the final 10. That staggered timing is important because brussels sprouts need more heat exposure to get those crispy, caramelized edges that make people actually want to eat them.
While the vegetables roast, I whisk together a quick balsamic dressing with olive oil, dijon, and a sugar-free sweetener. The whole dish comes together in about 25 minutes, and I usually have enough for dinner plus lunch the next day.
If you’re looking for more keto side dishes, this one pairs well with just about any protein. I serve it alongside sheet pan chicken most weeknights, or with grilled chicken tenders when I want something lighter.
It’s just as good cold the next day, straight from the fridge. I actually prefer the leftovers sometimes because the dressing soaks into the sprouts overnight and the flavor gets deeper. For more bacon recipes, I have a whole collection.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Bacon & Roasted Brussels Ingredients
12 slices bacon -
1 pound brussels sprouts, trimmed and sliced in half
-
1 pound asparagus, cut into 2 inch pieces
-
1 cup trimmed green beans, fresh or frozen
-
1/3 cup walnuts
Balsamic Dressing Ingredients
-
1/4 cup low-carb balsamic vinegar
-
1/4 cup olive oil
-
2 tablespoon dijon mustard
-
1 teaspoon salt
-
1 teaspoon sugar free maple syrup
-
1/2 teaspoon black pepper
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 400 degrees.
Cook the bacon
Cook the bacon either by oven, air fryer or skillet. Cook until well done. Crumble, set aside, and reserve bacon grease.
Roast brussels sprouts
Toss the brussels sprouts in reserved bacon grease. Spread brussels sprouts on a foil lined rimmed baking sheet. Bake at 400 degrees for 10 minutes.
Make dressing
While your brussels sprouts are roasting, prepare the balsamic dressing. Add balsamic vinegar, olive oil, dijon mustard, salt, pepper and sugar free maple syrup to a small bowl. Whisk to combine and set aside.
Roast asparagus and green beans
Remove sheet pan from oven and add asparagus and green beans to the baking tray. Spread out evenly. Put sheet pan back in the oven to roast for additional 10 minutes at 400 degrees.
Toss in dressing, bacon and walnuts
Remove roasted vegetables from the oven. Leaving the vegetables on the tray. Drizzle on balsamic dressing, crumbled bacon and walnuts. Toss to coat and serve.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I use turkey bacon instead of regular bacon?
I've made this with turkey bacon a few times when I was watching my fat macros more closely. It works, but you lose some of that rich, smoky flavor. I compensate by adding a tiny bit of smoked paprika to the dressing. Watch the cooking time too, since turkey bacon crisps up faster.
What temperature should I roast brussels sprouts at?
I roast mine at 400 degrees and they come out perfectly caramelized in about 20 minutes. Some recipes call for 425 or even 450, and I've tried both. Higher temps get crispier edges faster but I've burned the outer leaves a few times. 400 gives me consistent results every batch.
How do I prevent brussels sprouts from getting mushy?
Two things I learned the hard way. First, don't crowd the pan. I spread mine out so every sprout has breathing room, because packed-in sprouts steam instead of roast. Second, place them cut-side down so the flat surface hits the hot pan directly. That's where all the caramelization happens.
Can I make this ahead of time?
I meal prep this recipe all the time. I roast the vegetables and cook the bacon ahead, then store them separately in the fridge for up to 3 days. When I'm ready to eat, I toss everything together and drizzle the dressing on. It's honestly just as good cold straight from the fridge.
How do I store leftover roasted brussels sprouts?
I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat them, I use the oven at 375 for about 5 minutes to get some of that crispiness back. The microwave works if you're short on time, but you won't get that crispy texture.
Is this recipe suitable for a low-carb diet?
I eat this regularly on keto and it fits my macros perfectly. With only 5.2g net carbs per serving, I can have a generous portion and still stay well within my daily carb limit. Brussels sprouts are one of my go-to vegetables because they're low carb but still filling.
Can I add other vegetables to this recipe?
I swap and add vegetables to this all the time depending on what's in my fridge. Bell peppers and zucchini both roast well at 400 degrees. I've also thrown in broccoli florets, which get those crispy charred edges that I love. Just keep the total amount similar so everything cooks evenly.
What can I substitute for walnuts?
I've tested this with pecans, almonds, and pine nuts. Pecans are my favorite swap because they add a slightly sweeter, butterier crunch that goes really well with the balsamic dressing. If you have a nut allergy, I'd skip the nuts entirely and add some pumpkin seeds for crunch instead.
Use the full 12 slices and don't rush the bacon render. I went conservative at 8 the first time and the grease coverage wasn't there. Pre-keto I made a honey-balsamic version of roasted sprouts every few weeks. Gave it up when I started keto and wrote it off. The sugar-free maple does the same job, and the balsamic actually hits harder without honey in the mix. I ate the first batch standing at the counter. Two years of keto and this is the first side that made me stop keeping score.
The sugar-free maple syrup in the dressing is doing more work than you'd think. My daughter keeps asking why this version tastes different from the brussels we usually make, and I've just been telling her it's the bacon. She's not wrong.
That balsamic is exactly what I've been missing.
Katie, that dressing didn't come together fast. I played with the balsamic-to-oil ratio probably four or five times. Too sharp, too oily, too sharp again. Once it clicked, I stopped touching it. I use that same ratio on pretty much every roasted vegetable at this point.
I don't even like brussels sprouts and I cleaned the pan.
5.2 net carbs. Ok, brussels sprouts. You win.
Bacon grease closes the deal every time.
Pull your green beans about five minutes before the brussels come out. Mine went limp at 400 for the full roasting time, only gripe with an otherwise freaking good sheet pan dinner.
Good catch, they're done way before the sprouts, and I'll make that clearer in the recipe.
The walnuts are the one thing worth babying here. At 400 degrees for the full roasting time, mine were on the edge of bitter by the end. Now I toss them in about 8 minutes before pulling the pan and they come out with that toasty crunch you actually want instead of slightly acrid. Easy to remember once you've done it. The rest of the recipe I've left alone. The bacon fat roast does exactly what it's supposed to, and the dijon-maple dressing has this mellow tang that I've started making a double batch of just to keep in the fridge for other salads.
Double batch of that dressing is smart. Goes on roasted cauliflower too.
Never actually cooked brussels sprouts before, but roasting them in the bacon grease sounded too good to skip. Pulled them out at 20 minutes and they were genuinely crispy in a way I did not see coming. Quick question, do fresh green beans make a big difference here or would frozen work fine?
Mike, frozen works fine. Just pat them dry before they go on the pan or they'll steam instead of roast. I've done it both ways and the texture is close.
Bringing this to a dinner party next Friday and want as much done ahead as possible. My worry is texture. I've made roasted vegetables in advance before and they almost always go soft on reheat, even in a screaming hot oven. Would you roast the sprouts a day early and reheat at high heat, or just prep the bacon and balsamic ahead and roast everything fresh that night? I usually go fresh for texture reasons, but with all that bacon fat I'm wondering if this one holds up better than most. Also curious whether the dressing needs re-whisking after a night in the fridge, or if it stays emulsified.
Roast day-ahead. The bacon fat actually helps here - mine reheat at 400 for 8-10 minutes and still have crunch. Keep the bacon separate so it doesn't go soggy overnight. Dressing separates, just whisk before serving.
If you're not pressing the brussels cut-side down flat into the bacon grease before they go in, that's the fix. Took me three batches to figure it out, but the difference in caramelization is not subtle (soft all the way through vs. that deep golden sear on the flat side). The balsamic dressing also doubles really well and holds all week in the fridge, the dijon keeps it from separating.
Pressing them into the fat first makes a real difference. That flat golden sear is where all the caramelization happens. Three batches is commitment.
Made this probably four or five times now, and last week I tried leaving the brussels in a couple extra minutes past what the recipe says to get more char on the cut side. Total difference. They pick up the balsamic dressing way better when the edges are that caramelized and crispy. I almost skipped the walnuts the first time, but they add a crunch that makes the whole thing feel like more than just a side dish.
Yeah, extra char is where the balsamic finally works right. Mine go longer too. And the walnuts - I almost cut them in early testing but they're what make it feel like more than just a side.
Threw in some shaved parmesan the last few minutes and it basically melted into the bacon grease coating on the sprouts. I was not expecting that to work as well as it did.
The bacon fat does that with cheese. I've done grated parm tossed in near the end but shaved is probably even better for getting it to fuse like that. Stealing this.
I have tried every method for Brussels sprouts imaginable. Steamed, air fried, pan-roasted with butter, sheet pan with lemon. Nothing touches roasting them in the reserved bacon grease. It is not even close. The walnuts and balsamic dressing finish it, but the grease is what does the actual work. I will never do them any other way.
The rendered fat is the whole thing. Butter doesn't get that smoke into the sprouts the same way. I save every drop now.
Tried probably six different roasted brussels sprouts recipes over the past year and this is the first one where the balsamic dijon dressing actually makes them taste like a dish, not just a vegetable.
The dijon is what makes it cling instead of just running off. Took me a few tries to get that ratio right.
On my fourth or fifth time making this I finally just skipped the asparagus and doubled the brussels sprouts. Honestly that one change made it feel like a whole new dish. The bacon grease coating is what gets me every time (still can't believe that's the move), they come out with these caramelized edges that are almost better than the bacon itself. I've also started drizzling a little extra balsamic right before serving instead of tossing everything together, so things stay crunchy. This one's not going anywhere.
Drizzling the balsamic right before serving is better. It doesn't soften the edges the way tossing does. The all-brussels version is actually how I make it in winter when asparagus is sad-looking at the store.