Full GAPS Sheet-Pan Brussels Sprouts With Bacon

These Full GAPS Brussels sprouts roast on a parchment-lined sheet pan with bite-size pieces of bacon scattered over the top. The sprouts go down cut-side first, so their flat surfaces have time to brown while the inner leaves soften. After about 45 minutes, the edges should be browned, the centers tender, and the bacon cooked through.

With six kids, homeschool, and second-shift work, a simple side that can roast while I finish the rest of dinner is useful. This pan uses Brussels sprouts, bacon, salt, and pepper. The sprouts need only a quick trim and cut; the oven handles the rest while you work on the main dish.

This is a sheet-pan roast, not the site’s separate Brussels sprouts and bacon hash. In the hash, bacon is cooked with onions before the sprouts are added to the skillet. Here, raw bacon pieces roast over the cut sprouts from the start, so the rendered fat seasons the vegetables as they cook. Keep the methods and timing separate.

Choosing Bacon For Full GAPS

Use bacon that meets the Full GAPS ingredient standard: uncured, sugar-free, nitrate-free, additive-free, and without liquid smoke or other non-GAPS ingredients. Check the package rather than assuming every bacon labeled “uncured” is suitable. The amount can range from 12 ounces to 1 pound for 16 ounces of Brussels sprouts.

Trim any dry stem ends from the Brussels sprouts and slice each one so it has a broad flat side. Pull off loose or browned outer leaves before cutting. Those loose leaves roast faster than the dense centers, so keep them out from under the halves if they are already detached.

How To Roast Brussels Sprouts With Bacon

Heat The Oven And Prepare The Pan

Preheat the oven to 350°F. Line a rimmed stainless-steel sheet pan with parchment. The rim contains the rendered bacon fat, and the parchment makes it easier to lift the sprouts without scraping browned bits from the pan.

Arrange The Sprouts Cut-Side Down

Place the sliced Brussels sprouts on the lined pan with their flat sides against the parchment. Leave a little space between them so hot air can move around the edges. If the pan is crowded, the sprouts will soften in trapped steam instead of browning along the cut surfaces.

Add The Bacon And Seasoning

Slice the bacon crosswise into bite-size pieces and scatter it evenly over the sprouts. Season with sea salt and black pepper to taste. The bacon adds salt as its fat renders, so start lightly if the bacon is already salty.

Roast Until Tender

Bake for about 45 minutes. As the pan cooks, the bacon fat coats the cut faces of the sprouts. Near the end, check a larger piece with the tip of a knife. The center should be tender enough to pierce without resistance, and the cut side should show browned patches. The bacon should look cooked through, with crisp edges where the pieces are small and exposed.

If the sprouts are still firm in the center, return the pan to the oven and check again after a few minutes. Smaller sprouts may finish first; transfer tender pieces to a serving dish and let the largest continue until their centers are soft.

Serving And Storing

Serve the sprouts hot, with the bacon and any rendered cooking fat spooned over the top. They work alongside a roast, casserole, or skillet dinner. For a different Brussels sprouts method, see Roasted Brussels Sprouts With Crispy Onions.

Cover leftovers and refrigerate them promptly. Reheat them in the oven or a skillet until hot. The cut sides may soften after chilling, so spread the leftovers back into a single layer if you want some browning as they warm.

Frequently Asked Questions

Is all bacon suitable for Full GAPS?
No. Choose bacon that is uncured, sugar-free, nitrate-free, additive-free, and free of liquid smoke or other non-GAPS ingredients. Read the package label before using it.

How much bacon should I use?
Use 12 ounces to 1 pound of bacon for 16 ounces of Brussels sprouts. Choose the lower amount for a lighter bacon presence or the full pound for a more bacon-forward pan.

Why do the sprouts go cut-side down?
The flat side sits against the hot pan and parchment, which gives it direct contact with the cooking surface. That helps it brown while the rounded side cooks through.

Can I use frozen Brussels sprouts?
This recipe is measured for fresh sprouts. Frozen sprouts release more moisture as they thaw and may steam rather than brown; use fresh sprouts for the cut-side-down sheet-pan method.

How is this different from Brussels sprouts and bacon hash?
The hash cooks bacon and onions in a skillet before adding the sprouts. This recipe roasts raw bacon pieces over the sprouts on one pan for about 45 minutes.

Equipment For A Single-Layer Roast

A rimmed stainless-steel sheet pan gives the sprouts room to sit cut-side down and keeps rendered fat contained. Use parchment under the vegetables, a cutting board and chef’s knife for the sprouts and bacon, and a spatula to lift pieces after roasting. Leave space between the sprouts rather than using a smaller pan that crowds them.

More Brussels Sprouts For Full GAPS

For another bacon-and-sprout dinner with a different sequence, see Full GAPS Brussels Sprouts and Bacon Hash. The hash starts with bacon and onions in a skillet; this recipe roasts the bacon over the sprouts on one pan. If you are building a weekly dinner routine, the upcoming kitchen-rhythm tools will be listed in the WFLI Shop.