These Bacon Jam Brussels Sprouts take my favorite roasted Brussels sprouts to the next level. Crispy on the edges, tender inside, and smothered in my homemade onion bacon jam (which you have to try on its own, too!), they’re the ultimate holiday side for a Thanksgiving menu or Christmas menu. Or, serve them as a stand-out weeknight vegetable. The rich flavors of bacon, maple, and a hint of apple cider vinegar perfectly complement the naturally nutty sprouts, making these irresistible even to Brussels sprout skeptics.
Ingredients & Substitutions
- Brussels Sprouts: I used about 1 1/2 pounds of Brussels sprouts, halved if larger than 1 inch. Roasting brings out their natural sweetness and gives a slightly crisp edge. (And, if your oven is occupied, roast them in the air fryer!) Smaller sprouts work, too; they’ll just cook a little faster.
- Olive Oil: Extra-virgin olive oil adds richness and helps the sprouts crisp in the oven.
- Salt & Pepper: Enhances the natural flavor of the Brussels sprouts. Adjust to taste, especially if your bacon is very salty.
- Bacon: Thick-cut bacon provides smoky, savory depth. You can substitute with pancetta or turkey bacon, but the flavor will be slightly different.
- Onions & Shallots: Yellow onions and shallots caramelize beautifully, creating a sweet base for the bacon jam. Red onions can be used, though they’re slightly sharper in flavor.
- Garlic: Adds aromatic warmth. Mince fresh for the best flavor.
- Brown Sugar: Light brown sugar gives sweetness and helps the jam thicken. Dark brown sugar can be used for a deeper molasses note.
- Maple Syrup: Adds natural sweetness and complements the smoky bacon. You can use honey if desired.
- Apple Cider Vinegar: Balances the sweetness with bright acidity. White vinegar or sherry vinegar can substitute in a pinch.
- Chili Powder (Optional): Adds a gentle warmth and depth, but the recipe is delicious without it.
FAQs
Can I make this ahead of time?
Yes! The bacon jam can be made up to a couple of weeks in advance and stored in the refrigerator. Roast the Brussels sprouts just before serving and gently toss with the prepared bacon jam to combine and heat through.
Can I roast the Brussels sprouts in an air fryer?
Absolutely! Prepare the Brussels sprouts as instructed, tossing with olive oil, salt, and pepper. Line the air fryer basket with the seasoned sprouts, cut side down if halved. Depending on your air fryer size, you may need to cook in batches. Air fry at 400°F for about 10 minutes, shaking halfway through, or until they reach your desired crispness. Larger sprouts may need a few extra minutes. Once done, toss with the bacon jam as directed.
Can I use frozen Brussels sprouts?
You can, but fresh halved Brussels sprouts roast more evenly and develop crisp edges. If using frozen, thaw completely and pat dry before roasting to avoid excess moisture.
Serving Ideas
- Serve as a holiday side with roasted turkey (like my Cowboy Butter Turkey), Brown Sugar Glazed Ham, or Honey Garlic Pork Loin.
- Add to a weeknight dinner plate alongside mashed potatoes and roasted chicken.
- Pair with crispy roasted potatoes or a winter chopped salad to make a cozy, flavorful meal.
How To Store Bacon Jam Brussels Sprouts
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.
Freezer: I do not recommend freezing these Brussels sprouts. The sprouts may become soft and lose their crisp texture after freezing.
Bacon Jam Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts (about 1 to 1 ½ inches each) cleaned, trimmed, cut in half
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound thick-cut bacon, diced
- 2 large yellow onions, finely chopped (about 3 cups)
- 2 large (or 6 small) shallots, diced (about 1 ½ cups)
- 2 teaspoons garlic, minced
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (85 g) maple syrup
- ⅓ cup (79 g) apple cider vinegar
- 1 teaspoon chili powder, optional
Instructions
- Preheat oven to 450°F.* Line a large baking sheet with parchment paper.
- Place the Brussels sprouts on the baking sheet.
- In a small bowl, whisk together the oil, salt, and pepper. Drizzle over the Brussels sprouts and toss to coat evenly. Spread them back out into a single layer, cut side down.
- Roast for 20-25 minutes, or until tender and golden brown with crispy edges. Remove from the oven and set aside.
- While the sprouts roast, cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. While the bacon is cooking, line a plate with a paper towel.
- Place the cooked bacon onto the lined plate. Set aside.
- Leave about 4 tablespoons of bacon grease in the pan, carefully removing the rest.
- To the pan, add the onion and diced shallots. Reduce the heat to medium-low. Cook until the onions and shallots are caramelized, 15-20 minutes, stirring often.
- Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder (if using), and the cooked bacon.
- Simmer over low heat for 5 minutes, stirring occasionally.
- Add the roasted Brussels sprouts to the skillet and gently toss until evenly coated in the bacon jam. Cook for 2 more minutes, just to warm through.
- Serve warm.
Notes
- Prepare the Brussels sprouts as instructed.
- Line the basket of your air fryer with the seasoned Brussels sprouts, cut side down (if cut). Depending on the size of your air fryer, you may have to work in batches.
- Air fry at 400°F for 10 minutes, shaking the basket halfway through cooking, or until the Brussels sprouts are done to the desired crispness. (If cooking larger Brussels sprouts, they may need extended cooking time.)
- Once done, toss with the bacon jam as directed.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
The bacon jam takes these Brussels sprouts to the next level, flavor-wise! Wow, they are so good!
Elizabeth
The more ways to use the onion bacon jam, the better! And, I love Brussels sprouts, so this could be my new favorite vegetable side dish!
Stephanie
I am not also a fan of Brussels sprouts, but the bacon jam is so good, I can handle them when smothered in that!
Bella
Wow, these are crispy, flavorful, and had a hint of sweetness from the jam. Excellent!
