Oven Roasted Brussels Sprouts with Smokey Bacon

I’ve officially crossed the line, people.

That’s it.

I’m totally committed to this paleo thing now…


Oven Roasted Brussel Sprouts with Smokey Bacon | by Sonia! The Healthy Foodie

Not only this once, but another time after that also (wait ‘til you see THAT recipe!)

But wait! That’s not all.

I also finally found a source for happy meat and I’ve officially placed an order for a side of organic pastured pork as well as half a side of organic grass fed beef.

WOOHOO! That means in 3 weeks, I will have a freezer full of happy, well cared for and well fed meat.

I so can’t wait!  Now, I’m really all set to give the paleo lifestyle a real, official go.

Not that it hadn’t been official yet, mind you… I’ve been eating strictly paleo for well over 2 months now, but up until now, all my meat came straight from the grocery store.

Except for that bacon.

It was of utmost important to me that, if I was going to have bacon, it be made from organic pastured pork and be entirely antibiotic, hormones AND sugar free. Because well, GOOD fat is good for you, but fat that comes from poorly raised animals isn’t.

Oven Roasted Brussel Sprouts with Smokey Bacon | by Sonia! The Healthy Foodie

It had been ages since I’d last had bacon and to be honest, I felt really strange eating this.

For years now, I’ve been conditioned to believe that bacon was the pinnacle of unhealthy foods, that it was nothing but a bunch of fat and that it would do nothing for me but clog my arteries big time.

But I’m slowly changing my views on the subject…

Oven Roasted Brussel Sprouts with Smokey Bacon | by Sonia! The Healthy Foodie

So, since I’d been drooling for years now over the Sprouts / Bacon combo, it felt only normal that my first time having bacon after so long would be as a part of this recipe.

Man oh man was that good!

Two of my ultimate favorite foods in the whole wide world reunited in one single dish.

Smokey, nutty and sweet; Tender and crispy… That’s heaven in a bowl, right here!

I can’t even begin to express how happy I am at the thought that I’ll be able to have this one on a regular basis and not feel ONE BIT guilty about it.

I so know what I’ll be making as soon as my meat order comes in!

Oven Roasted Brussels Sprouts with Smokey Bacon

Yield: Serves 6

Nutritional Information is based on 1 of 6 serving

Oven Roasted Brussels Sprouts with Smokey Bacon


  • 1kg Brussels sprouts
  • 150g (4-5 slices) sugar free organic bacon
  • 2 tbsp extra-virgin olive oil
  • 6 cloves garlic, minced
  • 2 tbsp whole grain mustard
  • 2 tbsp unpasteurized honey
  • 1 tsp smoked paprika
  • ½ tsp Himalayan or fine sea salt
  • ½ tsp freshly cracked black pepper


  1. Preheat oven to 425F
  2. Trim the ends off the Brussels sprouts and cut them in half. Reserve in a large mixing bowl.
  3. Dice bacon slices and sprinkle over the sprouts.
  4. In a seperate container, mix olive oil, garlic, mustard, honey, smoked paprika, salt and pepper. Mix until very well combined and pour over reserved sprouts and bacon. Mix to coat evenly and spread in a single layer in a shallow baking sheet lined with parchment paper.
  5. Place in the oven and bake for 25-30 minutes, turning once or twice, until the sprouts are tender and golden and the bacon is crispy.


Loosely adapted from Cook Eat Paleo's Bacon Roasted Brussel Sprouts


Oven Roasted Brussel Sprouts with Smokey Bacon | by Sonia! The Healthy Foodie

Add Brussels sprouts and bacon to a mixing bowl

Oven Roasted Brussel Sprouts with Smokey Bacon | by Sonia! The Healthy Foodie

Pour in delicious sauce (don’t eat it all by the spoonful!)

Oven Roasted Brussel Sprouts with Smokey Bacon | by Sonia! The Healthy Foodie

Mix well

Oven Roasted Brussel Sprouts with Smokey Bacon | by Sonia! The Healthy Foodie

Spread on lined baking sheet

Oven Roasted Brussel Sprouts with Smokey Bacon | by Sonia! The Healthy Foodie

Bake until beautiful and golden brown and nice and tender and so crispy and oh so deliciously fragrant!

Oven Roasted Brussel Sprouts with Smokey Bacon | by Sonia! The Healthy Foodie

Transfer to a serving bowl and share with your friends and family!

HEY! Where are you going with that bowl?

I said SHARE!


  1. Robyn says

    Hi Sonia!
    I somehow stumbled upon your site – your recipes all look amazing and your story is inspirational! I am on Day 13 of the Whole30 and loving it so far. My 23 yr old daughter has crohns disease and has been through alot. A friend gave her ‘It Starts with Food’ and we figured it was worth a shot. We are doing it along with my husband and are all feeling great, although still learning and reading labels like crazy! I look forward to any recipes you post and am your newest fan!
    (Question – do you know anything about Lara Bars? I see where some eat them on the Whole30 but am skeptical!)

    • says

      Good on you for taking the challenge, Robyn! I hope it changes your life like it has mine. You can be certain that I still have a whole bunch of compliant recipes coming. I can only hope that some of them will inspire you.

      As for Lara Bars, I’m not a huge fan. Not that they’re necessarily bad, but they are made mainly of dates and dates are little sugar bombs. While on a Whole30, you might want to avoid them altogether. Even fruit should be kept to minimum, like 1 or 2 servings per day. Plus, Lara Bars are not an actual meal, they are definitely a snack, and snacks are something you are also to avoid while doing the Whole30. So I think you should only break them out as a very last resort!

      Hang in there Robyn and enjoy the rest of the program! 17 days to go. Have fun with it and make the most of it! :)

  2. says

    Ooo that looks totally awesome Sonia and yes it’s always good to have happy meat… Which is sadly hard to find here too… I have a good source but they don’t deliver and are far away and expensive too… Which is a bit of an issue is one half of us is unemployed …. But we’re getting there.. In the meantime I love the look of this dish!

  3. says

    I can’t believe you went so long without bacon! I love it, but use it more like a seasoning than gobbling down whole pieces. I know from excperience that the brussels sprouts and bacon combo is amazing, and the sauce for this recipe sounds so tasty. Thanks for posting!

    • says

      I’m right with you on the seasoning thing, Ruta. I would never consider bacon as my main source of protein, or even fat, for that matter, for any given meal.

      It’s just a fantastic little accent… and I did miss it dearly. More than I realized! Can’t wait to get more of it! :)

  4. says

    I can totally relate to your comments about bacon. Since I started eating it again I am completely hooked. It is good in everything – especially brussels sprouts. :)

  5. says

    What a great combo! Brussel sprouts AND bacon. I don’t eat much meat but I do enjoy organic bacon every now and then. Thanks for sharing this fabulous recipe! Can’t wait to try it.

    • maselsy says

      Find a butcher near you. Ask them where you can find organic or uncured bacon. They’ll be the ones who know! Usually any Co-Op or health foods store would have it, too – or at least be able to point you in the right direction:)

  6. madison says

    Hi! Love this recipe! I’ve made it a few times with Salmon and Quinoa. However, every time I make it it gets a little too crispy…like black and the oven is smokey. I only cook it for 25 minutes…not sure what i’m doing wrong! I’m about to make it tonight- hoping that it won’t happen again. Any suggestions?? Thanks!!!

  7. Jen says

    Will coconut oil work instead of olive oil? I’m out of olive oil and I’m new to coconut oil and paleo, so I didn’t know how well coconut oil subs for olive oil

  8. says

    Hi, I just tried your recipe tonight. It’s absolutely delicious! I’m not a big fan of Brussel sprouts, but I thought there should be a way of cooking it that would finally make me like them. There we are, I love them!

  9. Marisa says

    I made this as a side to have with dinner last night. We loved it! I had the leftovers for breakfast with an egg…great way to start my day! I’m adding this to the menu for Thanksgiving. Thanks for a wonderful recipe!

  10. Trista says

    I tried your recipe recently and my husband and 3 year old loved it! I do not know many 3 years olds who like brussel sprouts, but he ate these right up! I have nothing but good things to say. I am making this again this week and will continue to make it in the future. Thank you!

  11. Amy says

    I love this recipe. I have made it so many times and it always goes over really well! And that is saying something, because I am not much of a cook. I just had a quick question. I am getting ready to have my fourth child so I’m trying to do a lot of freezer meals. Is this a recipe that I can throw together including the marinade and freeze? I am not much of an expert when it comes to freezing… Especially vegetables. What do you think?

    • says

      Not sure, Amy… I’m guessing that freezing and thawing the Brussels sprouts would make them kinda mushy. Honestly, I don’t think I’d even waste my time trying. Perhaps you’d be better off freezing the finished product? And even then… I’m really not convinced.

      Congrats on the lil’ one, by the way! How very exciting! 😀


  1. […] a chance? Well they are: yummy, easy, and nutritious.  What more do you need?  Well you could add bacon I suppose to push things over the edge.  In order to make Brussels sprouts the yummy little treat […]

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