Roasted Brussels Sprouts with Bacon & Onions

This year we may not be having a large family gathering like we usually do, but that doesn’t mean we can’t enjoy our favorite sides on a smaller scale. Try this festive Brussels sprouts recipe for two, or double it for four servings. 

8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
4 teaspoons extra-virgin olive oil, divided
⅛ teaspoon salt
2 slices bacon or 2 ounces pancetta, chopped
½ cup chopped onion
1 teaspoon chopped fresh sage
1 teaspoon balsamic glaze (optional)

Preheat oven to 425°F. Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta); cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion; cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.

Nutrition Facts per one cup serving: 178 calories; fat 13g; cholesterol 9mg; sodium 307mg; carbohydrates 12g; dietary fiber 4g; protein 6g; sugars 4g; niacin equivalents 2mg; saturated fat 2g

Printable recipe available at:

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