Crispy Harvest Brussels
Sweet, smoky, crunchy, cozy. These Crispy Harvest Brussels have it all. Brussels sprouts roast in a little bacon fat until deeply golden, then get tossed with crispy bacon, chewy Medjool dates, and salty feta.
This is the kind of side dish that converts Brussels sprouts skeptics, and it is right at home on a holiday table or next to a simple weeknight roast chicken.
Why You’ll Love These Crispy Harvest Brussels
- Extra crispy: roasted cut side down in bacon fat.
- Sweet and salty: dates and feta in every bite.
- Holiday ready: a gorgeous fall side dish.
- Simple ingredients: big flavor from a short list.
Crispy Harvest Brussels Ingredients
Brussels Sprouts
Halved and roasted until golden and crisp.
Bacon and Bacon Fat
The bacon adds smoky crunch and the fat helps the sprouts crisp.
Medjool Dates
Soft and sweet, like little bites of caramel.
Feta
Salty and creamy. Goat cheese works if you want it even creamier.
Seasonings
Salt, black pepper, and garlic powder.
Good to Know: This side is gluten-free. For a vegetarian version, skip the bacon and roast in olive oil.
How to Make Crispy Harvest Brussels
Step 1: Cook the Bacon
Cook bacon at 400°F for 15 to 20 minutes until crispy. Remove, chop, and leave about 1 tablespoon of fat on the pan.
Step 2: Season the Sprouts
Toss the halved Brussels sprouts with olive oil, bacon fat, salt, pepper, and garlic powder. Lay them cut side down.
Step 3: Roast
Roast at 400°F for 20 to 25 minutes until deeply golden and crispy.
Step 4: Add the Toppings
Add the bacon, chopped dates, and feta in the last 3 to 5 minutes. Finish with balsamic glaze.
Carly’s Expert Tips
- Cut side down. Maximum contact with the pan means maximum crisp.
- Dry the sprouts. Wet sprouts steam instead of roasting.
- Don’t crowd the pan. Use two pans if you need to.
- Add the toppings late. Dates and feta can burn if added too early.
Make It Your Own
- Goat cheese: Swap the feta for creamy goat cheese.
- Cranberries: Use dried cranberries instead of dates.
- Maple: Drizzle with maple syrup instead of balsamic.
- Nuts: Add candied pecans for extra crunch.
Make-Ahead and Meal Prep: Cook and chop the bacon and trim the Brussels sprouts up to 2 days ahead. Roast just before serving for the best crunch.
What to Serve With Crispy Harvest Brussels
These pair with roast chicken, pork tenderloin, steak, holiday ham, or turkey. Add mashed potatoes for a cozy fall plate.
Storing and Reheating
Fridge: Store in an airtight container for up to 3 days.
Reheat: Re-crisp in the oven or air fryer at 400°F for 5 minutes.
Note: They are crispiest fresh from the oven.
What People Ask About Crispy Harvest Brussels
Can I use frozen Brussels sprouts?
Fresh is best for crispiness, but frozen work if roasted from frozen at high heat.
Can I make these in the air fryer?
Yes. Air fry at 375°F for 12 to 15 minutes, shaking halfway.
How do I keep Brussels sprouts from getting soggy?
Dry them well, don’t crowd the pan, and roast at high heat.
Can I use turkey bacon?
Yes, add a little olive oil since it renders less fat.
Crispy Harvest Brussels
Ingredients
Method
- Cook bacon at 400°F for about 15-20 minutes, until crispy. Remove, chop, and leave about 1 tbsp of the bacon fat on the pan.
- Toss halved Brussels sprouts with olive oil, bacon fat, salt, pepper, and garlic powder. Lay them cut side down on a sheet pan.
- Roast at 400°F for 20–25 minutes until deeply golden and crispy.
- Add bacon, chopped dates, and feta in the last 3–5 minutes so they warm without burning.
- Finish with a drizzle of balsamic glaze.
Nutrition
Notes
- Make sure to lay the Brussels sprouts cut side down for maximum crispiness.
- Use Medjool dates for their chewy texture and sweetness.
- Substitute goat cheese for feta if you prefer a creamier texture.
- Candied pecans add a delightful crunch and sweetness to the dish.
- Drizzle balsamic glaze sparingly to balance the flavors without overpowering them.
