Mouthwatering Sheet Pan Side Dish: Roasted Brussels Sprouts with Crispy Bacon

Paleo, Perfect Side Dishes

This sheet pan side dish is packed with flavor! A super easy and quick side dish for any meal! Roasted Brussels sprouts, crispy bacon and creamy roasted garlic. And it’s paleo!

Anytime I can throw a ton of stuff on a sheet pan and call it good, I’m all in. Brussels sprouts are a favorite side dish of mine. I like them extra crispy. But the other day I decided to also throw some garlic and bacon on the sheet pan for an elevated side dish that is fancy but not fussy at all.

Apparently I love throwing bacon on any sheet pan. I make this sweet potato toast with bacon on repeat for breakfasts.

Once you know how to make crispy, perfectly cooked bacon on a sheet pan, you’ll never go back. Also, your house will smell amazing!

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Ok, and now for this side dish that I am making on repeat.

Sheet Pan Side Dish: Roasted Brussels Sprouts with Crispy Bacon

Sometimes I throw this in the oven for an afternoon snack because crispy Brussels sprouts satisfy my craving for salty potato chips. For real tho.

This recipe includes how to make the perfect sheet pan bacon every time. Foolproof. Even if you don’t have anything else on the sheet pan.

If you don’t love garlic, you can omit adding the bulb of garlic but let me say, roasted garlic is so creamy and has a very mild taste. I could snack on a whole bulb of roasted garlic.

Need a side dish for the holidays? I promise you your house will smell amazing and this side dish will disappear as soon as it comes out of the oven.


Sheet Pan Side Dish: Roasted Brussels Sprouts with Crispy Bacon

  • Author: Bri McKoy


  • 1.5 lbs Brussels Sprouts, trimmed and cut in half
  • 2 TBS olive oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 bulb garlic
  • 45 strips bacon


  1. Preheat oven to 400 degrees.
  2. Line a large baking sheet with parchment paper or foil.
  3. In a large bowl (or directly on the sheet pan) toss the trimmed and halved Brussels sprouts in the olive oil, salt and pepper. Arrange the Brussels sprouts on half the sheet pan.
  4. Add 4-5 pieces of bacon on the other half. It is ok if the bacon is close to each other (the strips will shrink as they bake) but do not overlap them.
  5. Take one bulb of garlic and cut the top half off the bulb to expose the tops of the cloves. Drizzle 1/2 tsp oil on top of the bulb. Wrap full bulb of garlic in a small piece of tin foil. Place in the upper corner of the sheet pan.
  6. Place sheet pan in oven for 10 minutes. Once the time is up, flip the bacon and and cook for an additional 8-10 minutes. Remove the bacon to a plate lined with paper towel.
  7. At this point you can spread the Brussels sprouts out on the whole sheet pan and be sure to coat them in the bacon grease left on the sheet pan!
  8. Return the pan to the oven and continue to cook the garlic and Brussels for another 20-25 minutes (I like my Brussels sprouts very crispy, for a more tender Brussels sprout, cook for just 15 minutes).

To serve:
Add Brussels to a serving bowl. Chop bacon into tiny pieces and sprinkle over the Brussels sprouts. Unwrap the garlic from the foil. Gently massage the garlic cloves upward out of the bulb (they will pop right out without any skin on!). Add garlic to bowl of Brussels. Optional: I like to squeeze fresh lemon juice over everything for some added brightness. Serve warm!

This sheet pan is packed with flavor! A super easy and quick side dish for any meal! Roasted Brussels sprouts, crispy bacon and creamy roast garlic. And it's paleo!

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