Bacon Roasted Brussel Sprouts

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  • ¼ cup California Olive Ranch extra virgin olive oil
  • 6 slices Snake River Farms Hardwood Smoked Bacon, cooked, cooled and cut into ¼ inch slices
  • 1 lb brussel sprouts, stalk removed, cut in half and then sliced thinly
  • 4 cloves garlic, peeled and “smashed”
  • 1 cup red potatoes, small diced
  • ¼ cup balsamic vinegar
  • 2 Tbs Italian parsley minced
  • Pinch Kosher salt
  • Pinch fresh ground black pepper


  1. Preheat oven to 400 ‘f.  Place heavy roasting pan into oven for 15 mins prior to cooking. Remove heated roasting pan from oven; add a ring of California Olive Ranch extra virgin olive oil to pan; add garlic and cooked bacon and mix well.  Add potatoes and sprouts, season with salt and pepper.  Put into oven and roast for 15-18 mins.  Once sprouts are caramelized and potatoes tender, remove from oven and stir in balsamic vinegar.
  2. To serve, remove twine and herbs from roast and slice into ¾ inch wide strips.  Transfer to serving platter, and surround with roasted sprouts, placing some atop carved meat. Pour reserve juices over tenderloin, and garnish with fresh parsley.


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