The bacon goes onto the sheet pan alone and roasts for eight minutes first. That renders enough fat for the sprouts to be tossed in it rather than in more oil.
The halved sprouts are turned cut-side down so the flat faces sit against the hot pan, which is where the deep browning comes from. There is no dressing to pour at the end.
One Pan, Two Stages
The bacon gets a head start; everything else joins it.
Stage 1 of 3
Bacon alone
Steps 1–2 of 5
Eight minutes at 425°F to render fat onto the pan without fully crisping.
- Bacon onto a hot panHeat the oven to 425°F and place the chopped bacon on a rimmed sheet pan.
- Rendered eight minutesRoast the bacon 8 minutes, until it begins to render but is not fully crisp.
Stage 2 of 3
Sprouts added
Steps 3–4 of 5
Tossed in the drippings, turned cut-side down and roasted 16 to 18 minutes.
- Sprouts tossed in the drippingsAdd the halved sprouts, olive oil, salt, pepper and thyme leaves to the pan and toss in the rendered bacon fat.
- Cut-side down and roastedArrange the sprouts cut-side down and roast 16 to 18 minutes, until the cut faces are deeply browned and the bacon is crisp.
Stage 3 of 3
Served
Steps 5–5 of 5
Into a dish with thyme sprigs, straight to the table.
- Garnished and served hotTransfer to a serving dish, garnish with the thyme sprigs and serve hot.
How to Make It
Bacon onto a hot pan
Heat the oven to 425°F and place the chopped bacon on a rimmed sheet pan.
Rendered eight minutes
Roast the bacon 8 minutes, until it begins to render but is not fully crisp.
Sprouts tossed in the drippings
Add the halved sprouts, olive oil, salt, pepper and thyme leaves to the pan and toss in the rendered bacon fat.
Cut-side down and roasted
Arrange the sprouts cut-side down and roast 16 to 18 minutes, until the cut faces are deeply browned and the bacon is crisp.
Garnished and served hot
Transfer to a serving dish, garnish with the thyme sprigs and serve hot.
Why This Recipe Works
- Rendering the bacon first turns it into both the fat and the seasoning for the pan.
- Cut-side down contact at 425°F browns the flat faces while the leaves stay green.
- Adding the sprouts after eight minutes lets the bacon finish crisping alongside them.
- Thyme leaves go in with the sprouts so they toast rather than burn.
Ingredient Notes
- Brussels sprouts
- A pound and a half, trimmed and halved so every piece has a flat face.
- Thick-cut bacon
- Six ounces chopped; its rendered fat replaces most of the oil.
- Thyme, two ways
- A teaspoon of leaves roasted with the sprouts and four sprigs for the finished dish.
Success Tips
- Halve the sprouts through the stem so the leaves stay attached during roasting.
- Give the sprouts space on the pan; crowded ones steam instead of browning.
- Turn each sprout cut-side down deliberately rather than shaking the pan and hoping.
Serving Ideas
Tip everything into a warm oval dish, bacon included, and lay the thyme sprigs over the top.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly and reheat in a hot oven so the sprouts firm up again rather than steaming.
Frequently Asked Questions
Is there a hot bacon dressing?
No. Here hot bacon means hot crisp bacon through the sprouts; there is no pooled dressing.
Why so little oil?
The bacon renders first, so the sprouts are tossed mostly in bacon fat.
