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Brussels Sprouts with Bacon and Breadcrumbs

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Servings: 8-10
  • Course: Side Dish

This vegetable side dish is made even more delicious topped with crunchy bits of bacon.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your baking pan with Reynolds Wrap® Aluminum Foil to make clean up quick and easy.


  • 4 oz. slab bacon, cut into chunks and frozen
  • 3 Tbsp olive oil, divided
  • 1 Tbsp fresh thyme
  • ½ lemon, zested and juiced
  • 1 small Fresno chile (or any hot red pepper), finely chopped
  • ¾ cup fresh white breadcrumbs
  • 2½ lbs Brussels sprouts
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper
  • Reynolds Wrap® Aluminum Foil


Step 1

PULSE the bacon in a food processor until finely chopped. Heat olive oil in a large skillet over medium-low. Cook bacon, stirring often, until browned and fat renders, about 4 minutes.

Step 2

ADD breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes. Transfer mixture to paper towels to drain and let cool slightly. Toss in a bowl with thyme, lemon zest, and chile; set aside.

Step 3

HEAT oven to 425°F. Line an 11- by 18-inch sheet pan with Reynolds Wrap® Aluminum Foil. Trim and cut the Brussels sprouts in half, separating and reserving loose leaves that fall away. Toss the sprouts on the baking sheet with 2 Tbsp oil, and season with salt and pepper. Roast until golden brown and tender, 30 to 35 minutes.

Step 4

ADD the reserved loose leaves in the last 5 minutes of cooking, tossing them to lightly coat with oil. Transfer to a serving bowl, squeeze the lemon half over, and top with the breadcrumb mixture.

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