Rustic Lardon-Roasted Brussels Sprouts with Olive Oil and Butter
This one-pan roasted Brussels sprouts dish combines bacon, butter, and olive oil from the start for maximum flavor. The secret is trimming the roots so the leaves separate and crisp up like chips while the centers stay tender. Ready in 45 minutes and serves 4 as a hearty side dish.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
How Does Trimming the Roots Create Such Crispy Texture?
Traditional French technique shows that removing the root end releases the outer leaves so they can spread out in the pan. When leaves separate, they fry individually in the butter-bacon fat mixture instead of steaming against each other.
Food science shows that opening the oven door every 10 minutes releases trapped steam. Moisture is the enemy of crispiness—venting the oven keeps the sprouts roasting and frying instead of steaming in their own water.
Professional chefs know that combining butter and olive oil at 180°C / 356°F creates the perfect browning temperature. The olive oil raises the smoke point of the butter, so it turns nutty and golden instead of burning while the bacon renders its fat for extra richness.
Ingredients
Recipe yields 4 servings
| Amount | Ingredient | Notes |
|---|---|---|
| 900 g (2 lbs) | Brussels sprouts | roots trimmed off and halved lengthwise so leaves partially separate |
| 225 g (8 oz) | thick-cut bacon | cut into 1 cm (½ inch) wide strips (lardons) |
| 60 g (4 tablespoons) | unsalted butter | cubed |
| 30 g (2 tablespoons) | extra virgin olive oil | for drizzling the base of the tin |
| 15 g (¼ cup) | fresh Italian parsley | finely chopped |
| 5 g (1 teaspoon) | sea salt | to taste |
| 3 g (½ teaspoon) | freshly cracked black pepper | to taste |
Instructions
Prep and Setup
- 1
Preheat and Prep the Pan
Preheat your oven to 180°C / 356°F and drizzle the base of a roasting tin with olive oil. This prevents sticking and creates a foundation of fat that helps the sprouts fry instead of steam.
- 2
Trim the Sprouts (The Crispy Leaf Trick)
Trim the root ends off the Brussels sprouts and slice them in half lengthwise. Removing the root is the key step—it allows the outer leaves to loosen and separate so they can crisp up individually in the oven instead of staying packed tight.
- 3
Combine Everything in the Tin
Place the halved sprouts and bacon strips directly into the roasting tin. Add the cubed butter, salt, and pepper right now—seasoning at the start allows the salt to penetrate the sprouts as they cook and draws out moisture that will evaporate for better browning.
- 4
Toss and Spread
Toss everything together in the tin to ensure the sprouts and bacon are well-coated in the oil, butter, and seasoning. Then spread them out in an even layer with space between pieces so moisture can escape and everything crisps up properly.
Roasting
- 5
Roast with Steam Venting
Roast for 30-40 minutes, opening the oven door every 10 minutes to release steam and stirring the sprouts thoroughly. This venting step is crucial—it prevents steaming and keeps the sprouts roasting. Tossing recoats everything in the melted butter and rendered bacon fat for even golden browning.
- 6
Check for Doneness
Remove from the oven once the sprouts are golden-brown and crispy on the edges and the bacon is fully cooked and crisp. The loose leaves should look like little chips and the centers should be tender when you pierce them with a fork.
Finishing
- 7
Garnish and Serve
Garnish with the freshly chopped Italian parsley just before serving. The bright, herbal flavor cuts through the richness of the butter and bacon and adds a fresh finish to the dish.
Tips & Tricks
If your sprouts are soggy instead of crispy: Make sure you're opening the oven door every 10 minutes to release steam. Trapped moisture steams the sprouts instead of roasting them. Also check that your roasting tin is large enough—crowded sprouts can't crisp up.
If you're worried the butter will burn: The olive oil raises the smoke point of the butter, and at 180°C / 356°F the butter will turn nutty and golden instead of burning. If you want extra insurance, use 200°C / 392°F only for the last 5 minutes.
If loose leaves keep falling off when you toss: Don't worry about those loose leaves—they're actually the best part! They become the crispiest, most flavorful bits of the whole dish. Think of them as Brussels sprouts chips.
If you don't have thick-cut bacon: Regular bacon works fine, just cut it into wider strips so it doesn't shrivel up too much. You want chunky pieces that stay meaty and don't disappear into the sprouts.
If your sprouts aren't browning evenly: Make sure you're stirring thoroughly every 10 minutes so all the pieces get recoated in the fat. The ones on the edges brown faster, so move them to the center and bring the pale ones to the edges.
Frequently Asked Questions
Why add the salt and pepper at the beginning?
Adding seasoning at the start allows the salt to draw out moisture which then evaporates during roasting. This creates better browning and ensures the flavor is baked into the vegetable rather than just sitting on the surface like a last-minute sprinkle.
Won't the butter burn if I add it at the start?
No, at 180°C / 356°F the butter will brown and become nutty instead of burning quickly, especially when mixed with the olive oil and the rendering fat from the bacon. The combination of fats protects the butter and creates incredible flavor.
How many leaves should be separated?
You don't need to peel the whole sprout apart by hand. Just by removing the root and tossing them during roasting, the outer 3 or 4 layers will naturally loosen. That's enough to create the varied crispy-and-tender texture you're looking for.
Can I use frozen Brussels sprouts?
Fresh is better for this recipe because frozen sprouts have extra moisture that makes them steam instead of crisp. If you must use frozen, thaw them completely and pat them very dry with paper towels before roasting.
What if I don't eat pork?
Use turkey bacon or skip the bacon entirely and add an extra tablespoon of olive oil. You'll lose some smoky flavor, but the butter and roasting technique will still give you delicious crispy sprouts.
Can I make this ahead of time?
No, these are best served fresh from the oven while the leaves are still crispy. Reheating makes them soggy. If you need to prep ahead, trim and halve the sprouts and cut the bacon, then store them covered in the fridge until you're ready to roast.
Why open the oven door so often?
Opening the door releases trapped steam that would otherwise make the sprouts soggy. It's the same principle as venting a pot lid—you want dry heat for roasting and crisping, not moist heat for steaming.
What size roasting tin should I use?
Use a tin large enough that the sprouts can spread out in a single layer without piling on top of each other. A 9x13 inch (23x33 cm) pan works well for this amount. Crowded sprouts steam instead of crisp.