Belgian-Style Roasted Brussels Sprouts with Bacon
An honest modern Belgian-style side of Brussels sprouts roasted with bacon, finished with a touch of nutmeg and cider vinegar.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the oven to 425°F (220°C).
- 2
Toss the sprouts and bacon with oil, pepper and a light pinch of salt.
- 3
Arrange cut-side down on a spacious tray and roast 20 to 25 minutes, turning once, until browned and tender.
- 4
Finish with cider vinegar and nutmeg and serve hot.
Cook notes
Tips
Leave space between sprouts so they roast rather than steam.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate up to 3 days and reheat in a hot oven.
Substitutions
- Use smoked tempeh for a meat-free Belgian-inspired version.
What to Serve With
- Roast chicken
- Pork or sausages
Common Mistakes
- Too much salt ignores the bacon's seasoning.
Recipe FAQ
What makes Choux de Bruxelles au Lard Belgian?
An honest modern Belgian-style side of Brussels sprouts roasted with bacon, finished with a touch of nutmeg and cider vinegar.
What is the key technique?
Leave space between sprouts so they roast rather than steam.
Kitchen tools
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Baking sheet
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Chef knife
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Cutting board
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Measuring spoons
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