Roasted Brussels Sprouts Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Slice each sprout in half through the stem so cut side will contact the pan.

Place halved sprouts in a large bowl. Drizzle with 2 tbs olive oil, sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss to coat evenly so cut sides are well oiled.

Spread sprouts cut-side down on the prepared baking sheet in a single layer with space between them for even browning.

Roast in the preheated oven for 20–25 minutes, until the cut sides are deep golden-brown and the outer leaves are crisp. Shake the pan or flip individual sprouts after about 12–15 minutes if necessary for even browning.

When done, remove from oven and let rest 2–3 minutes on the pan.

While the sprouts roast, make the bacon jam. Place a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until fat renders and pieces are crisp and browned, about 8–10 minutes.

Using a slotted spoon, transfer most of the cooked bacon to a bowl leaving about 1–2 tablespoons of bacon fat in the skillet (if there isn’t enough fat, add 1 tbs olive oil).

Add the finely chopped onion to the hot fat and reduce heat to medium-low. Cook, stirring occasionally, until onions are deeply softened and beginning to caramelize, about 10–12 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the brown sugar, apple cider vinegar, and maple syrup (or honey). Return the cooked bacon to the skillet, add 1 tsp freshly ground black pepper, and simmer gently, stirring, until mixture is thick and jammy, about 4–6 minutes. If it looks dry or starts to stick, add up to 2 tbs water to deglaze and loosen.

Adjust seasoning to taste. Remove from heat and let cool slightly; jam will thicken further as it cools. For smoother texture, pulse a few times in a food processor or mash lightly with a fork.

For vegan option: omit bacon and use 2 tbs olive oil. Sauté 1 cup finely chopped mushrooms with 1/2 tsp smoked paprika until browned, then follow the same steps with onion, garlic, brown sugar, vinegar and maple syrup to create a savory 'jam' base.

Transfer roasted Brussels sprouts to a serving platter or leave on the baking sheet. Spoon bacon jam over the warm sprouts—about 2–3 tablespoons per 1 lb sprouts, or to taste.

Sprinkle finely grated Pecorino Romano (about 1 oz) evenly over the sprouts. For the vegan version, use vegan pecorino or swap with 1/4 cup finely chopped toasted walnuts for texture and savory bite.

Finish with a light grating of lemon zest, a pinch of red pepper flakes if using, and chopped fresh parsley if desired.

Serve warm as a side dish.