Oven-Roasted Brussels Sprouts with Bacon and Shallots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory side dish pairing caramelized Brussels sprouts with crispy bacon and sweet shallots, perfect for a Whole30 meal. This American-inspired Whole30 recipe (gluten-free), ready in about 35 minutes, pairs Brussels sprouts, bacon, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder in a large bowl.
  2. Step 2: Spread Brussels sprouts evenly on a rimmed baking sheet; scatter 4 chopped bacon slices and 2 thinly sliced shallots over the top.
  3. Step 3: Roast for 20-25 minutes, stirring halfway through, until Brussels sprouts are browned on edges, tender inside, and bacon is crispy.
  4. Step 4: Remove from oven and transfer to a serving bowl; toss gently to combine the rendered bacon fat with vegetables, then serve warm.

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