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Why I Love These Brussels Sprouts
Really, the title sells this recipe. Whether you want a fun appetizer before dinner, a great snack during a party, or just a delicious for-yourself dish, these Brussels sprouts with bacon get me every time.
First roasted in the oven to make them slightly tender, then fried in a little bacon grease for a smoky, crispy finish, these really are a holiday indulgence. Served up with the easiest garlic aioli — honestly, it’s mayonnaise with some garlic — and crumbled bacon, your Christmas just got a whole lot more merry!
Need I even say Merry Christmas?
More Christmas Sides
- Garlic bread
- Parmesan roasted Brussels sprouts
- French onion potato casserole
- Homemade green bean casserole
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Brussels Sprouts with Bacon & Aioli
Ingredients
For the Brussels sprouts
- 2 lb Brussels sprouts freshly rinsed
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ lb thick-cut bacon
For the aioli
- 1 large egg
- 2 tsp Dijon mustard
- 2 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 cloves garlic
- 1 cup grapeseed or other neutral flavor oil
Instructions
For the Brussels sprouts
- Preheat oven to 425°F.
- Trim the stem of each Brussels sprout and cut in half if larger than ½-inch diameter. Drizzle trimmed and cut sprouts with oil and sprinkle with salt and pepper. Toss to coat and pour onto a baking sheet in an even layer. Roast in the preheated oven until tender-crisp, 12-15 minutes. A knife inserted will meet a little resistance. Remove from the oven.2 lb Brussels sprouts, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- While roasting, cook bacon in a large skillet over medium-high heat. Transfer cooked bacon to a towel-lined pan. When all bacon is cooked, leave bacon grease in skillet and remove from heat if the Brussels have not finished roasting.½ lb thick-cut bacon
- Transfer half of the roasted Brussels sprouts to the hot skillet. Fry the sprouts until crispy and browned, 3-5 minutes. Transfer to a towel-lined tray and continue frying the second batch of sprouts. If skillet seems dry, add 2 tablespoons of neutral oil. Finish frying sprouts and transfer to a serving plate.
For the aioli
- In a large measuring glass, combine the egg, mustard, lemon zest, lemon juice, salt, pepper, and garlic cloves.1 large egg, 2 tsp Dijon mustard, 2 tsp lemon zest, 1 tbsp fresh lemon juice, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 2 cloves garlic
- Using an immersion blender, food processor, or standard blender, blend the ingredients until combined.
- With blender running, slowly pour in oil until the consistency is thick and white, 1-2 minutes.1 cup grapeseed or other neutral flavor oil
- Taste for seasonings and set aside in refrigerator until ready to use.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This was delicious! Loved the flavors of the aioli. I found the aioli thickened a little bit after sitting, and more with refrigeration. I think the aioli would also be very nice with salmon!
Can’t wait to try this. I love roasted Brussel sprouts
Most requested Christmas side dish!! We love your Brussels sprouts as we love all your recipes!
I never cared much for brussel sprouts before. These are delicious and I could eat them like popcorn. I also made a mignonette and serve alongside the aioli. Both were wonderful.
Do you serve warm or cold?
Is it safe to eat the aioli with RAW egg?
All (real) mayonnaise is made with raw egg.
Yummy brussel sprouts
Yummy Brussel Sprouts