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brussels sprouts

Roasted Brussels with Bacon and Cinnamon

  • Author: Jaime Hartman
  • Total Time: 37 mins
  • Yield: serves 4 1x


Reprinted with permission from The Healing Kitchen by Alaena Haber and Sarah Ballantyne.


  • 1 pound Brussels sprouts, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 4 slices bacon
  • 1/4 cup raisins
  • 1 teaspoon balsamic vinegar


  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, toss the Brussels sprouts with the olive oil, cinnamon, and salt.
  3. Roast for 25 minutes or until golden brown and crispy on the edges, stirring halfway through the cooking. Add the raisins and roast for 5 minutes.
  4. Meanwhile, in a skillet over medium heat, cook the bacon until crispy. Transfer to a cutting board and chop into 1/2-inch pieces.
  5. Sprinkle the balsamic vinegar on the roasted Brussels sprouts and toss with the bacon. Serve warm.
  6. Store & reheat: Once cool, store in a sealed glass container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in a skillet over medium heat until warm and crispy.
  • Prep Time: 7 mins
  • Cook Time: 30 mins
  • Category: Side