There are three different kinds of people. People who love Brussel sprouts, people who [genuinely] don’t like Brussel sprouts, and people who claim to not like Brussel sprouts but are actually too afraid to try them. If you fall into the last two categories, this Brussel sprouts recipe will absolutely change your mind.
These Brussel sprouts make a fabulous side dish to a myriad of things, and the leftovers make a fabulous addition to an egg breakfast! They are so easy to make, and everyone will love them! Not to mention this recipe is oven, air fryer, and even grill friendly!
Here We Go! Kid Friendly Brussel Sprouts Recipe
You may be surprised to find that even your kids will enjoy this Brussel sprouts recipe! It pairs well with so many things, and it’s even good all by itself.
Step One: Gather Ingredients and Supplies Needed for This Brussel Sprouts Recipe
Supplies Needed:
- 1 Large Sheet Pan
- 1 Large Mixing Bowl
- Parchment Paper or Tin Foil
- 1 Small Frying Pan
Ingredients Needed:
- Brussel Sprouts – washed, halved or quartered depending on the size of your Brussel sprouts. Remember, the bigger the pieces, the longer it will take to cook.
- Sweet Potatoes – washed, peeled, and diced. As noted above, the larger the pieces sweet potato, the longer it will take to cook. I like to dice my potatoes pretty small so they will cook evenly with my Brussel sprouts.
- Bacon – I recommend about five slices of thick cut bacon. However, feel free to use as much as you like depending on the thickness of your bacon.
- Olive Oil – You could also substitutes with other cooking oils such as avocado oil.
- Minced Garlic – This is option, but highly recommended! You can never use too much garlic, am I right?
- Seasonings of Choice – In the recipe below, you will see the seasonings that I use. (Garlic powder, onion powder, oregano, red pepper flakes, salt, and pepper.) However, feel free to use whatever seasonings you like! I have made this recipe many times, and experimented with different seasonings, and this just happens to be my favorite combo.
Step Two: Prepare Your Pan and Preheat Oven
Personally, I like to get everything prepared before I start chopping and getting all my food ready. This just saves me time later.
First, preheat your oven to 425℉.
Next, line your large baking sheet with parchment paper or tin foil. Keeping in mind the heat tolerance on your parchment paper. I have never had any problems with my parchment paper up to 475℉, although I do believe that different parchment papers have different heat limits.
Step Three: Wash and Cut Your Vegetables.
If you haven’t done so already, it’s time to wash and cut your veggies.
For the Brussel Sprouts: After you’ve washed the Brussel Sprouts, cut the ends off each Brussel sprouts. Next, cut your Brussel sprouts in halves, or quarters. (Depending on the size of your Brussel Sprouts.) It is important to remember that the size of your vegetables will affect the cook time. For example, the larger the veggies, the longer the cook time.
For the Sweet Potatoes: Wash, and peel the potatoes. Next, dice the potatoes into small chunks. The sweet potatoes typically take longer than the Brussel sprouts to cook, so don’t be afraid to cut them smaller than the Brussel sprouts.
*Cooking With Kids Tip: If your child is old enough, peeling the potatoes is a great way to let them help! My 5 year old loves peeling things. Also, we learned that the kid knives do not cut either Brussel sprouts or sweet potatoes very easily…
Step Four: Season Brussel Sprouts and Sweet Potatoes
Once all your vegetables are cut to your desired size, transfer them to a large mixing bowl.
First, drizzle olive oil over the Brussel sprout mixture, and stir to coat.
Next, add the seasonings of your choice to your Brussel sprout mixture. I like to use garlic powder, onion powder, oregano, red pepper flakes, salt, and pepper. However, feel free to experiment and use whatever seasonings you like.
Just to note that seasoning is meant to be measured with the heart. I rarely measure my seasoning, just sprinkle until it feels right!
* Another cooking with kids tip: It may seem simple, but let the kids stir the coated veggies. Kids love stirring and it’s an easy way to let them participate.
Step Five: Start Cooking Your Brussel Sprouts
Now you may be thinking, where’s the bacon that was mentioned before? We will get to that in the next step, I promise!
Before we get to the bacon, transfer the seasoned Brussel sprout mixture to your lined baking sheet. Spread evenly over the entire pan.
Next, place the pan on the top rack of the preheated oven. *Caution Hot!*
Finally, close the oven and set the timer to bake for about 35 minutes. Remember, cooking time may vary depending on the size of your vegetables and your oven.
Step Six : Get that Bacon Ready!
Now it’s bacon time! You may be wondering why I don’t add the bacon to the pan with the vegetables. After some trial and error, I learned that when I cook the raw bacon with the vegetables, the grease from the bacon makes it so that you don’t get that nice roasted crisp on the Brussel sprouts. In fact, it can make the vegetables soggy overall.
Therefore, I find that precooking my bacon about halfway works the best!
First, cut the slices of bacon into smaller pieces.
Second, transfer the cut bacon to a small frying pan, and cook over medium heat. Once the bacon is about halfway cooked, remove from heat.
Next, transfer the cooked bacon to a paper towel lined plate to soak up the grease.
*Alternatively, you can cook the full strips of bacon and cut them up smaller after you’ve cooked them.
Step Seven: Add Precooked Bacon to the pan of Brussel Sprouts
Finally, when you have about five to ten minutes left on your cook time, add the bacon to the pan of Brussel sprouts.
* Note: make sure you use oven mitts when removing the pan from the oven! It will be hot!
Place the pan back in the oven and finish cooking.
Finally, you can tell the Brussel sprouts and sweet potatoes are finished when you can easily poke them with a fork.
Air Fryer Friendly Brussel Sprouts Recipe
Not only is this Brussel sprouts recipe easy and oh-so-delicious, it is also air fryer friendly with just a few minor tweaks!
If you want to make a smaller batch in the air fryer, simply switch out the olive oil for butter or just omit entirely. (My air fryer’s manual states not to use high smoke point oils like olive oil. So be sure to check your manual before using oil inside.)
Lastly, adjust the time based on how your air fryer cooks. I typically make this in my air fryer at 425℉ for 20-25 minutes. Easy day!
Are you looking for some more family meal inspiration? Check out these recipes here!
Air Fryer Friendly Personal Pizzas
Cinnamon French Toast Sticks – Freezer Friendly!
Super Easy Strawberry Applesauce
You’re doing great!
Bacon Brussel Sprouts with Sweet Potatoes
Equipment
- 1 Large Sheet Pan
- 1 Large mixing bowl
- parchment paper or tin foil
- 1 small frying pan
Ingredients
- 2 cups halved or quartered Brussel sprouts cut depending on the size of your Brussel sprouts
- 2 cups peeled and diced sweet potatoes
- 5 slices bacon
- 1/4 cup olive oil
- 2 Tbsp minced garlic See notes*
- 1 Tbsp garlic powder *
- 1 Tbsp onion powder *
- 1/2 tsp red pepper flakes *
- 1 Tbsp oregano *
- 1 Tbsp salt *
- 1/2 Tbsp pepper *
Instructions
- Preheat oven to 425℉
- Add cut Brussel sprouts and sweet potatoes to a large mixing bowl
- Drizzle with olive oil and stir to coat
- Add salt, pepper, oregano, red pepper flakes, garlic powder, and onion powder to Brussel sprouts and mix to coat.
- Line a large sheet pan with parchment paper or tin foil
- Spread Brussel sprout mixture to the sheet pan
- Sprinkle minced garlic over top of the Brussel sprouts
- Place on the top rack of your preheated oven, and bake for 30 minutes
- While the veggies cook, cut the slices of bacon into smaller pieces
- Place bacon pieces into a frying pan and cook until bacon is about halfway done**
- Transfer cooked bacon to a paper towel lined plate to drain the grease
- When there is about 5-10 minutes left on the Brussel sprouts add the bacon to the top of the veggie mix. Place the pan back into the oven and finished cooking
- Brussel sprouts are finished when they are soft enough to easily poke with a fork
