If you’re looking for a simple appetizer or side, this easy recipe for roasted Charred Brussels Sprouts and Bacon Jam is the perfect solution. Even if you have anti-cruciferous crusaders in the family, I can almost guarantee you'll win them over with this simple four ingredient recipe.
My father-in-law, Pat, long insisted that he didn’t like either Brussels sprouts or green beans. While I used to avoid either veggie for our family gatherings, I decided to perform a test a few years back. Could I change his mind about Brussels sprouts? Could I win him over to Team Cruciferous? Spoiler alert: I succeeded on both fronts.
Wanna know my secret? Bacon jam! While it might sound weird (or even gross?) to some, I'm here to help you see past your pre-existing beliefs that jams should exclusively be made from fruit. This yummy spread is a delicious condiment that borders savory and sweet—the perfect agrodolce addition to everything from roasted veggies to a grilled cheese sandwich.
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Why You’ll Love This Bacon Jam Brussel Sprouts Recipe
- Quick & Easy - Just 4 ingredients and about 10 minutes of prep are all that stands between you and a magnificent pile of roasted veggie yumminess.
- Versatile - Roasted brussels sprouts with bacon jam make a perfect party appetizer or sensational side dish depending on how you plate them.
- Sheet Pan Simplicity - Lining your baking sheet with either foil or parchment paper ensures cleanup is a snap.
Ingredients & Substitutions
As promised, you don't need much to make this bacon and brussels sprouts side dish. Here's what to grab:
- Brussels Sprouts - Look for sprouts that are vibrantly colored and firm to the touch. If there are a few blemishes on some of the leaves, you can usually peel them away to find a perfectly beautiful veggie just beneath.
- Bourbon Bacon Onion Jam - While I think my homemade recipe yields the absolute best bacon jam around, you can absolutely "cheat" by purchasing a store-bought version. As far as I'm concerned, you're still cooking and making something delicious, so there's no shame in the shortcut game! If you're looking for suggestions, Stonewall Kitchen and Terrapin Ridge Farms both make nice (albeit expensive) versions.
- Olive Oil, Kosher Salt & Pepper - Just the basics are needed for making delightfully flavorful charred brussel sprouts—especially when there’s bacon jam in the picture.
How to Make Bacon Jam Brussels Sprouts
Step 1: Prep. To roast brussels sprouts to perfection, you'll first want to crank the heat on your oven. Get the temp up to a sweltering 450ºF—we want it nice and hot to get those beautifully crisp, charred edges. While things are heating up, prep your brussels. Give them a good wash, then remove the stem side and cut them in half, removing any discolored leaves in the process. If some of the healthy leaves fall off, just toss them on the foil or parchment-lined baking tray with the rest—they’ll get extra crispy.
Step 2: Season. Drizzle the brussels sprouts with olive oil and sprinkle them with kosher salt and freshly cracked black pepper. Get in there with your hands to toss everything together, getting all the nooks and crannies coated in seasoning. Now flip all of the halves so the cut side is facing down for roasting—this will ensure maximum yummy browning to take place.
Step 3: Roast. Pop the sheet tray in the preheated oven and roast them for about 25 minutes, until the halves are fork tender, are starting to look golden brown and the removed leaves and crispy and brown.
Step 4: Add Jam & Serve. Using a small demitasse spoon, swipe about ¼ - ½ teaspoon of bacon jam on each half. Alternately, if you're serving this as a side dish, you can warm the bacon jam in a small saucepan over low heat to soften it and drip it all over a bowlful of the brussels sprouts, tossing gently to combine. These are definitely the best when warm, but they will be quite delicious at room temperature too. Enjoy!
Optional Variations & Dietary Adaptations
- Fiery Flavor - If you want the brussels sprouts to have some heat, feel free to season them with cayenne, red pepper flakes, or ghost pepper flakes before roasting. Or, make a batch of hot pepper bacon jam by adding a few finely chopped jalapeños, serranos, or the hot peppers of your choice to the mix when you sauté the onions. You can also add a small squirt of sriracha to each sprout alongside the bacon jam.
- Extra Pork - Making your own bacon jam? Drain off some of the rendered bacon fat and use it in place of some or all of the olive oil for an even richer, porkier flavor.
- Vegan-Friendly - Need a vegetarian version? Stir some vegan bacon bits into your favorite sweet and savory preserves—hot pepper jelly is a good place to start!
Expert Tips
- Roasting Trick - Use foil to line your sheet pan for the ultimate crispiness—metal conducts the heat better than parchment paper, resulting in more char. Make sure to spritz it with nonstick spray or brush it with oil to prevent the brussels sprouts from sticking.
- Mix Well - Use your hands to mix the brussels sprouts with the seasoning and olive oil; this is the easiest way to achieve uniform results.
- Flip ‘Em - Take the time to flip the brussels sprouts to make their cut side touch the roasting pan. This will ensure they get evenly browned and beautiful!
- Light Hand - If you're going the hors d'oeuvres route, don't add too much bacon jam—just a little dollop will do!
- Taste First - Taste one of the charred brussels sprouts before adding the jam. They should be well-seasoned! If they’re tasting a bit bland, sprinkle on a few more pinches of salt and toss to combine before garnishing and serving.
- Temperature Matters - If you’re serving individual brussels sprouts bites, keep the bacon jam cold or at room temp—this will make it a bit firmer, so it’ll stay on easier. If you’re serving them as a family-style side, warm the jam first to make it easier to drip and drizzle over the plate.
Serving Suggestions
- As a Starter - To serve these roasted brussels sprouts with bacon jam as an hors d'oeuvre (fancy word for finger food), I'd recommend attaching a toothpick to each one as a simple way to keep things clean and hygienic. You can also opt to serve them in Chinese soup spoons for a pretty display on a platter. Alternatively, let people serve themselves by offering appetizer plates and small forks. They're excellent alongside my Swiss Cheese Ham Delights!
- As a Side - Bacon jam brussels sprouts make a great side dish for just about any kind of meat—from Dutch oven turkey breast to roasted leg of lamb, crispy chicken cutlets to sheet pan chicken sausage, salmon sweet potato cakes to harissa steak.
- Gussied Up - Feel free to adorn the individual bites or serving bowl with some crispy chopped bacon for extra textural interest.
FAQs
It depends on the recipe! Here we roast and char brussels sprouts separately, then dollop on bacon jam made with cooked bacon.
While I don't mind the taste of raw cabbage, the easiest way to remove the bitterness is to cook them. I personally like the high-heat roasting method, which concentrates the naturally occurring sugars and fat from the olive oil, causing them to caramelize. (For more on how that works, learn about the Maillard reaction.)
Nope! I never have, and they always turn out great.
Aside from my onion bacon bourbon jam, I love just about any sweet-savory or spicy-sweet sauce you can think of—hot honey and kung pao brussels sprouts come to mind! My creamy maple dijon vinaigrette is also pretty boss.
Generally speaking, roasted/charred brussels sprouts are best when they're fresh from the oven—this is the most reliable way to keep them nice and crispy. That said, you can refrigerate any leftovers for up to 5 days. To reheat, I recommend using a toaster oven or oven set to about 400ºF and baking for 4-6 minutes to warm and recrisp them. If possible, keep the bacon jam separate until you're ready to serve; otherwise, make sure to keep an eye on it in the oven so the jam doesn't burn and turn acrid tasting.
More Easy Vegetable Side Dish Recipes
If you made these Roasted Brussels Sprouts with Bacon Jam, please let me know how they turned out in the comments below. I love hearing how things go in the kitchen for y'all! If you want more yummy ideas and store bought cheats delivered straight to your morning inbox, sign up for my email newsletter or follow me on Pinterest!
Brussels Sprouts with Bacon Jam
Equipment
Ingredients
- 1 lb Brussels Sprouts washed and halved
- 2 tablespoon Olive Oil
- Kosher Salt & Pepper to taste
- 6 tablespoon Bourbon Bacon Onion Jam
Instructions
- Preheat oven to 425F.
- Wash, dry, and halve brussels sprouts, removing root ends and any sad looking leaves.1 lb Brussels Sprouts
- Toss brussels sprouts with olive oil, salt and pepper. Arrange cut side down on parchment lined sheet pan.2 tablespoon Olive Oil, Kosher Salt & Pepper
- Roast for 35-40 minutes, until crispy and fork tender. Allow to cool slightly so you can handle them. Swipe with about ½ teaspoon of bacon jam each. Alternately, warm the bacon jam and drizzle it over a bowl of the brussels. Enjoy!6 tablespoon Bourbon Bacon Onion Jam
Notes
- Fiery Flavor - If you want the brussels sprouts to have some heat, feel free to season them with cayenne, red pepper flakes, or ghost pepper flakes before roasting. Or, make a batch of hot pepper bacon jam by adding a few finely chopped jalapeños, serranos, or the hot peppers of your choice to the mix when you sauté the onions. You can also add a small squirt of sriracha to each sprout alongside the bacon jam.
- Extra Pork - Making your own bacon jam? Drain off some of the rendered bacon fat and use it in place of some or all of the olive oil for an even richer, porkier flavor. You can also garnish the plate (or individual bites) with crispy bits of chopped bacon for added texture.
- Vegan-Friendly - Need a vegetarian version? Stir some vegan bacon bits into your favorite sweet and savory preserves—hot pepper jelly is a good place to start!
- Roasting Trick - Use foil to line your sheet pan for the ultimate crispiness—metal conducts the heat better than parchment paper, resulting in more char. Make sure to spritz it with nonstick spray or brush it with oil to prevent the brussels sprouts from sticking.
- Mix Well - Use your hands to mix the brussels sprouts with the seasoning and olive oil; this is the easiest way to achieve uniform results.
- Flip ‘Em - Take the time to flip the brussels sprouts to make their cut side touch the roasting pan. This will ensure they get evenly browned and beautiful!
- Light Hand - If you're going the hors d'oeuvres route, don't add too much bacon jam—just a little dollop will do!
- Taste First - Taste one of the charred brussels sprouts before adding the jam. They should be well-seasoned! If they’re tasting a bit bland, sprinkle on a few more pinches of salt and toss to combine before garnishing and serving.
- Temperature Matters - If you’re serving individual brussels sprouts bites, keep the bacon jam cold or at room temp—this will make it a bit firmer, so it’ll stay on easier. If you’re serving them as a family-style side, warm the jam first to make it easier to drip and drizzle over the plate.
Nutrition
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