Bacon Brussels Sprouts Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.

Trim and halve Brussels sprouts: trim stem ends and remove any loose or damaged outer leaves, then cut larger sprouts in half so all are roughly similar size (about 1–1.5 inches).

Cut bacon into 1/2-inch pieces.

Toss sprouts and bacon with olive oil, kosher salt, and black pepper in a large bowl until evenly coated. Spread mixture in a single layer on the prepared baking sheet, cut-side down when possible, leaving some space between pieces for proper browning.

Roast on middle rack for 20–25 minutes, stirring or flipping once halfway through (around 12 minutes). Roast until sprouts are deep golden-brown on edges and bacon is crisp. If bacon is not fully crisped, broil 1–2 minutes while watching closely.

While sprouts roast, make the glaze. In a small saucepan combine tamarind paste, brown sugar, soy sauce, rice vinegar, water, and red pepper flakes.

Bring mixture to a gentle simmer over medium-low heat, whisking to dissolve the sugar and tamarind. Simmer 3–5 minutes until slightly thickened and glossy. Taste and adjust: add a bit more water if too thick, or a pinch more sugar if too tart.

Remove glaze from heat and stir in lime juice. Keep warm.

When Brussels sprouts and bacon are roasted, transfer them hot to a large bowl or leave on the baking sheet. Drizzle the tamarind glaze over the roasted sprouts and bacon, then toss gently to coat evenly. Use about three-quarters of the glaze to start and reserve the rest to serve on the side if desired.

Taste and adjust seasoning; sprinkle toasted sesame seeds and chopped cilantro or parsley if using. Serve immediately while hot and crisp.