Crispy Brussels Sprouts with Bacon are cooked in a cast iron skillet and then oven roasted until perfectly caramelized.  A few simple tips will teach you how to make this perfectly crisp vegetable recipe that will become your new favorite gluten-free, low-carb, and Paleo side dish!

A cast iron skillet full of crispy and caramelized Brussels sprouts

Crispy Brussel Sprouts with Bacon

Brussel sprouts have always been my go-to side dish when eating out.

However, I have never been able to find a recipe for roasted sprouts that brown and crisp up perfectly.

Until recently…

I discovered a super quick and easy way to make perfectly crispy Brussels sprouts.

And it doesn’t require any deep frying or super naughty ingredients.

I know… I didn’t think it could be done either, but let me let you in on a little trick!

A cast iron skillet with crispy Brussels sprouts, Paleo bacon, and coconut sugar that have been roasted in the oven.

Best Way to Cook

There are so many ways to cook and prepare Brussels sprouts.

You can roast, sauté, steam, and shred.

Make salads and scrambles.

Cook them with onions and without.

And do you know what?  They all of these ways taste incredible, but I definitely have my favorite method.

The best way to cook is a combination technique that uses a cast iron skillet and then roasts them in the oven!

And it’s SO easy that even the most novice of home cooks can do it!

Ingredients for a crispy Brussels sprouts recipe with bacon.


This recipe is simple to make and only requires a few easy-to-find ingredients.

  • Brussels Sprouts – A 1-pound bag of sprouts can be located in the produce section at your grocery store.  Try to find the BAGS of sprouts, and not the kind still on the stalk.
  • Bacon – If Paleo, use a Paleo-approved one such as the kind made by Butcher Box.
  • Garlic – One clove of fresh, crushed garlic.
  • Sugar – Coconut sugar is used to keep this recipe Paleo.  However, you can also use regular white sugar, turbinado sugar, or brown sugar.  If low-carb and keto, you can substitute with stevia powder.
  • Salt and Pepper – Add as much or little of these as you would like!

You could also add a little freshly grated Parmesan cheese, red pepper flakes, or balsamic vinegar to change it up a bit!

Trimming and cutting the end of a Brussels sprout on a wooden cutting board.


Before you start cooking and roasting, we need to trim and cut your sprouts.

First, buy a 1-pound bag of sprouts that are a similar size.

If they vary in size too drastically you will have a difficult time cooking them at a similar rate.

How to Trim and Cut:

  1. Trim the stem end off of the sprouts.
  2. Cut each trimmed Brussels sprout in half.
  3. Remove any loose outer leaves before cooking.

A cast iron skillet full of Brussels sprouts that do not overlap and are placed in a circle for a low-carb side dish.

Four Tips

There are four main components that I have found will give you that crisp texture you desire.

How to Make Them Crispy?

  1. You must use some type of granulated sugar.  Maple syrup and honey taste great, but they will make the sprouts soggy!
    • Stevia powder will work great if you are on a low-carb or keto diet.
  2. Use JUST the right amount of oil or butter.
    • Too much fat and the sprouts will get soggy.  Too little oil and they will burn.
  3. A cast iron skillet is a MUST!
    • And a well-seasoned skillet is an even BIGGER must.
    • The slightly non-stick nature of a cast-iron skillet allows the sprouts to crisp up while also not sticking!
  4. Laying the sprouts FACE-DOWN in that cast iron skillet is what gives your sprouts their magical crispiness.
    • The more surface area touching the skillet, the better.

Sprinkling salt and pepper in one image and then showing how to make crispy Brussels sprouts.

How to Make

Now that the Brussels sprouts are trimmed and cut, it’s time to get to cooking and baking!

Recipe Steps:

  1. Preheat oven to 400 degrees.
  2. Cook bacon pieces in a large cast iron skillet over medium heat until cooked through.
  3. Remove bacon and reserve 3 tablespoons of grease.
  4. Add crushed garlic and sauté for 1 minute.
  5. Place Brussels sprouts CUT SIDE-DOWN into the pan.
    • Do not overlap any of the sprouts!
  6. Sauté sprouts for 8-10 minutes or until the flat side becomes crispy.
  7. Sprinkle with salt, pepper and coconut sugar and toss to coat.
  8. Bake sprouts in the preheated oven for 7-10 minutes.

Roasted Brussels sprouts in a skillet with bacon pieces.


Are Brussels sprouts good for you?

Brussels sprouts are closely related to the Cabbage family.  They are relatively low in calories, but high in fiber, Vitamin K and Vitamin C.

When prepared without additional sugars, this vegetable is both keto and Whole30 diet approved.

Can I use a sheet pan instead?

If you do not have a cast iron skillet, feel free to use a sheet pan instead.

Cook the everything in a non-stick skillet and then transfer to the sheet pan.

Why are my sprouts mushy?

Brussels sprouts become mushy when they have been over cooked or too much oil has was used.

To get a crispy texture, roast them until just cooked and only use as much oil as necessary.

A large serving bowl full of a healthy Brussels sprouts side dish recipe with bacon.

Can you cook them the day before serving?

You can cook Brussels sprouts ahead of time, but you do run the risk of them loosing their crispiness.

For the most crispy sprouts, cook them the day of serving for the best taste and texture.

How do I reheat leftovers?

To reheat leftovers:  Place them on a baking sheet and reheat in a 300 degree oven or toaster oven for 5-10 minutes.

Microwaving leftover sprouts will heat them up but will make them mushy.

A close-up of a Brussels sprout with a piece of bacon that has been oven-roasted until crispy and caramelized.


Other Brussels Sprouts Recipes

Air Fryer Brussels Sprouts

Smashed Brussels Sprouts

Shredded Brussels Sprouts Salad

Brussel Sprouts and Sweet Potatoes.

Tap stars to rate!

4.50 from 6 votes

Crispy Brussel Sprouts with Bacon

Crispy Brussels Sprouts with Bacon are cooked in a cast iron skillet and then oven roasted until perfectly caramelized.  A few simple tips will teach you how to make this perfectly crisp vegetable recipe that make a great gluten-free, low-carb, and Paleo side dish!
Yield 4 servings
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
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  • 4 oz. bacon Paleo approved, cut into ½-inch pieces
  • 1 pound Brussels sprouts ends trimmed and cut in half
  • 1 clove garlic crushed
  • 1 Tbsp. coconut sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • See this recipe in Meal Plan #6


  • Preheat oven to 400 degrees.
  • In a large cast iron skillet over medium heat cook bacon pieces for 8-10 minutes.
  • Remove bacon from skillet and reserve 3 tablespoons of bacon grease. (If you do not have 3 tablespoons, simply add additional olive oil as needed.)
  • Add garlic to reserved bacon grease and saute for 1 minute over medium-low heat.
  • Next, place Brussel sprouts cut-side down into the pan, paying careful attention not to overlap the sprouts.
  • Saute Brussel sprouts for 8-10 minutes, or until the flat sides become crispy.
  • Sprinkle coconut sugar, salt, and pepper into skillet and toss to combine.
  • Cook Brussel sprouts in preheated oven for 7-10 minutes, or until done to your liking.
  • Serve sprouts with bacon pieces and enjoy!  See this recipe in Meal Plan #6.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.50 from 6 votes



  • Make sure you use an uncured, no sugar added bacon to make this recipe Paleo compliant.
  • If low-carb or keto: substitute stevia powder for the coconut sugar to bring the carb count down to 10 grams carbohydrates / 4 grams fiber per serving.
  • If Weight Watchers: 6 points/serving with coconut sugar or 5 points/serving with stevia powder.


Calories: 180kcal, Carbohydrates: 14g, Protein: 7g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 462mg, Potassium: 497mg, Fiber: 4g, Sugar: 4g, Vitamin A: 855IU, Vitamin C: 96.6mg, Calcium: 48mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


    1. Yay! So happy to hear you enjoyed the recipe, Sarojini! Thanks so much for taking the time to leave a comment!

  1. Made them and was so good I did a happy dance around the Kitchen…can I post a picture ?
    Mine came out so beautiful and Crispy. Tip I used my mother’s 45 year old cast iron skillet

    1. Hi David! I’m SO happy you enjoyed them so much. I bet that 45 year old cast iron skillet had A LOT of love and wonderful seasoning! You can most definitely post a picture and tag @evolvingtable on Facebook or Instagram so I can see it 🙂 Thanks for your comment!

  2. 5 stars
    This was WONDERFUL!! One question – when you first cook the Brussels sprouts flat-side down, is it over medium-high heat or in the oven? Thanks!

    1. Hi McRae! I am so glad you enjoyed them. When you first cook the brussels sprouts it is in the cast iron skillet over medium-high heat and then you transfer them to the oven. Thanks for your question!