Roasted Brussels Sprouts
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Roasted Brussels Sprouts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time
Prep Time


/ serving 10 people

2.5 pound

Brussels Sprouts

4 ounce


1 tablespoon

Brown Sugar

Not included in your delivery

4 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Small Bowl



PREP: Place 2 lightly oiled baking sheets (if it’s clean, reuse one from toasting crostini) on top and middle racks; preheat oven to 425 degrees. Trim and halve Brussels sprouts. Cut bacon into ½-inch pieces.


SEASON: Toss Brussels sprouts in a large bowl with a large drizzle of oil, salt, and pepper. Divide between preheated baking sheets; carefully arrange cut sides down. Toss bacon and brown sugar together in a small bowl; sprinkle over Brussels sprouts.


ROAST: Roast Brussels sprouts and bacon on top and middle racks, switching rack positions halfway through, until sprouts are browned and tender and bacon is crispy and has a candy-like glaze, 18-22 minutes. Transfer to a platter for serving.

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