Baked Brussels Sprouts with Bacon
Published April 14, 2021 • Updated February 26, 2026
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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.
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Bacon & Roasted Brussels Ingredients
12 slices bacon -
1 pound brussels sprouts, trimmed and sliced in half
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1 pound asparagus, cut into 2 inch pieces
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1 cup trimmed green beans, fresh or frozen
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1/3 cup walnuts
Balsamic Dressing Ingredients
-
1/4 cup low-carb balsamic vinegar
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1/4 cup olive oil
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2 tablespoon dijon mustard
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1 teaspoon salt
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1 teaspoon sugar free maple syrup
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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.
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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.
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.
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.
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.
I've tried brussels sprouts recipes probably four different ways and they always came out soft. These didn't. Tossing them in the bacon grease first is what I think made the difference, the cut sides actually caramelized and got some crunch. The balsamic dressing with the walnuts was a combination I wasn't expecting to work and it did. Going in the rotation.
Cut side down is the actual secret. Most recipes don't specify it and you end up with steamed sprouts. I almost left the walnuts out, took a few tests to convince myself.
Brought these to a cookout Saturday and the pan cleared in ten minutes, which for brussels sprouts is saying something.
Pan cleared in ten at a cookout. The bacon grease converts people every time.
If you're making this for the first time, cook the bacon in the oven so the rendered grease is ready to go straight onto the sheet pan. The brussels sprouts roast significantly crispier in that fat than olive oil alone. Docking a star because I'd pull the asparagus a couple minutes before the rest, mine went a little soft.
The asparagus goes quick depending on how thin the stalks are. I usually pull mine around 15 and let the brussels finish.
Asparagus is pretty pricey right now so I'm planning to swap it for broccoli. I also have some zucchini on hand and wasn't sure which would hold up better tossed in the bacon grease. Would either work at 400 degrees, or does the timing need to change since the brussels sprouts have a head start in the oven?
Broccoli is the better call here. Zucchini at 400 releases a lot of water and goes soft fast, so by the time the sprouts are done it'll be kind of soggy. Add the broccoli right when you'd add the asparagus and it'll pick up those crispy charred edges.
I make this at least once a week, my whole family loves it!
Same at my house. Try swapping the walnuts for pecans sometime if you haven't, slightly sweeter crunch and it works really well with the balsamic.