Brussels Sprouts with Bacon and Aioli

Really, the title sells this recipe. Whether you want a fun appetizer before dinner, a great snack durning a party or just a delicious for-yourself-dish, these Brussels 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?

Silver container filled with white colored garlic aioli sitting on wood surface with white bowl filled with Brussels sprouts and bacon
Hand holding green Brussels sprout with white creamy sauce on the end with rest of Brussels sprouts in background
White platter filled with Brussels sprouts and topped with bacon with greenery in background all on wood board

Watch how to make these Brussels sprouts with bacon:

Top down view of green Brussels sprouts sitting in white platter topped with bacon sitting on wood board with greenery
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4.2 from 5 votes

Brussels Sprouts with Bacon & Aioli

These roasted Brussels sprouts are the perfect morsel for dipping. Topped with bacon and paired with a garlic aioli, they work as a side or an appetizer!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: appetizer, Christmas
Difficulty: Easy
Method: Roasting
Servings: 8 servings
Author: Kaleb

Ingredients

For the Brussels sprouts

  • 2 lb Brussels sprouts, freshly rinsed
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ lb thick-cut bacon

For the aioli

  • 1 egg
  • 2 tsp Dijon mustard
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp 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.
  • 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.
  • 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.
  • 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.
  • Taste for seasonings and set aside in refrigerator until ready to use.

Nutrition

Serving: 1 servingCalories: 260 kcal (13%)Carbohydrates: 10.9 g (4%)Protein: 13.6 g (27%)Fat: 19 g (29%)Saturated Fat: 4.4 g (28%)Polyunsaturated Fat: 6.9 gMonounsaturated Fat: 6.8 gTrans Fat: 0 gCholesterol: 33.8 mg (11%)Sodium: 877.9 mg (38%)Potassium: 588.2 mg (17%)Fiber: 4.4 g (18%)Sugar: 2.5 g (3%)Vitamin A: 48.8 IU (1%)Vitamin C: 96.8 mg (117%)Calcium: 53.2 mg (5%)Iron: 1.9 mg (11%)

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