Joanna Gaines’ Roasted Brussels Sprouts with Crispy Bacon: A Magnolia Table Favorite

There’s a certain magic in sharing food and stories, a feeling akin to being the oldest and dearest friends already deep in conversation, much like Kathleen Kelly beautifully articulated in You’ve Got Mail. So, let’s dive right into that familiar comfort as we explore an absolutely incredible recipe from Joanna Gaines: her AHHHMAZING Brussels Sprouts from her renowned Magnolia Table Cookbook Vol.1. This isn’t just a recipe; it’s a culinary revelation that promises to transform even the most skeptical palates.

Redefining Brussels Sprouts: A Flavor Transformation

Forget everything you thought you knew about Brussels sprouts. This Joanna Gaines recipe is a game-changer, designed to obliterate any lingering childhood misconceptions about these tiny, often maligned, green globes. Far from the bitter, mushy versions that might haunt your memories, this dish will actually make your adult self – and yes, even your children – fall head over heels in love with them. Imagine a world where your kids eagerly ask for more Brussels sprouts! This recipe makes that a delightful reality.

In my professional life, there’s immense joy in converting people to the delicious possibilities of Brussels sprouts. I often encounter individuals who have never dared to try them, or those scarred by childhood experiences of over-boiled, flavorless renditions. The first crucial step to appreciating them is to recognize them for what they truly are: miniature cabbages. If you enjoy the crispness and tangy notes of coleslaw or the fermented goodness of sauerkraut, then you already have a fundamental understanding of the flavor profile that can be coaxed from these versatile vegetables. However, Joanna Gaines takes this foundational understanding and elevates it to an entirely new level, introducing the irresistible, savory crunch of bacon. This addition isn’t just an afterthought; it’s a brilliant stroke that complements the inherent flavors of the sprouts, creating a harmonious and utterly addictive side dish.

From Deep-Fried Delight to Roasted Perfection: A Culinary Journey

My personal journey to Brussels sprout adoration began in a bustling restaurant kitchen, where we served them deep-fried as an incredibly popular side dish. Let’s be honest, what dish doesn’t improve after a dip in the deep fryer? But beyond the undeniable allure of fried food, what truly captivated me was the rich, nutty flavor that emerged and the satisfyingly crisp texture that made each bite a pure joy. It was then I realized the true potential of this humble vegetable.

When I embarked on my own venture, teaching families how to prepare healthful, delicious meals, I made it my mission to recreate that delightful experience of crispy Brussels sprouts, but in a way that was a little healthier and more accessible for home cooks. Now, I know what you might be thinking – my culinary adventures through the Magnolia Table Cookbook are often punctuated with generous amounts of butter and bacon. And you’re right! But this approach aligns with my core philosophy: it’s all about balance in life. I reserve these indulgent ingredients for the one or two meals a week where I allow myself, and my family, to truly savor and enjoy. It’s about mindful indulgence, not deprivation.

Joanna’s Brussels sprouts recipe beautifully captures the essence of those beloved deep-fried versions, all without the need for a deep fryer. The magic lies in tossing the sprouts generously in oil and seasoning, then roasting them at a high temperature in the oven. This high heat transforms the outer leaves into deliciously crisp, almost caramelized morsels, while the insides remain tender. The result is a side dish that is a pure delight to eat, offering that coveted nutty flavor and satisfying crunch that made me fall in love with them in the first place.

Mastering Joanna’s Brussels Sprouts: Essential Tips for Success

Let’s delve into some practical tips to ensure your Joanna Gaines Brussels Sprouts turn out perfectly every time, whether you’re aiming for a wholesome side or an indulgent treat.

Prepping Your Brussels Sprouts

First, proper preparation is key. Begin by trimming the very end of the stem from each Brussels sprout. Remove any loose or discolored outer leaves. For smaller sprouts, you might leave them whole, but for most, halving them lengthwise is ideal. This exposes more surface area to the heat, promoting even cooking and maximum crispiness. Ensure they are thoroughly dry after rinsing, as excess moisture will steam them rather than roast them, hindering that coveted crisp texture.

Choosing Your Fats: Olive Oil vs. Bacon Fat

The original recipe calls for a simple toss with olive oil, which yields a fantastic, healthy side dish packed with nutrients and good fats. Roasted with just salt and pepper, they are wonderfully wholesome and flavorful. However, if we’re embracing the indulgent side of this recipe, and considering we’re adding bacon, why not lean into that incredible flavor? Bacon fat is a flavor powerhouse! When I make these, I often use a blend of half bacon fat and half olive oil. To do this, simply cook your bacon first until crisp, then drain most of the rendered fat into a heat-safe container. Let it cool slightly, then combine it with your olive oil for tossing the sprouts. This infuses every sprout with a deep, smoky, savory richness that is simply unparalleled.

Seasoning Beyond the Basics

While salt and pepper are fundamental, don’t hesitate to experiment with other seasonings. A pinch of garlic powder or onion powder can enhance the savory notes. For a hint of sweetness that balances the bitterness, a tiny drizzle of maple syrup or a dash of balsamic vinegar (which, coincidentally, is featured in Joanna’s full recipe on her blog with a toasted pecan balsamic reduction!) can be transformative. These small additions can elevate the flavor profile even further, catering to your personal preference.

The Roasting Process: Temperature and Technique

Roasting at a high temperature is crucial for achieving that crispy exterior. Typically, an oven preheated to 400-425°F (200-220°C) works best. Spread your prepped and seasoned Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding the pan, as this will lead to steaming instead of roasting. If necessary, use two baking sheets. Roast for approximately 20-30 minutes, tossing them halfway through to ensure even browning. You’ll know they’re ready when they are tender on the inside, beautifully caramelized, and gloriously crisp on the outside.

The Broiler Trick for Extra Crispiness

Now, for my biggest tip if you crave an extra layer of crispiness and a delicious char: after roasting, turn on your oven’s broiler. This is where the magic happens for those perfectly browned edges. However, I cannot stress this enough: *keep a very close eye on them!* Brussels sprouts can go from perfectly charred to completely burnt in a matter of seconds under the broiler. Stay by the oven and watch intently. I personally adore mine with just a touch of char – enough to add a smoky depth and delightful crunch, but not so much that they become bitter. A little bit of char is truly wonderful.

The Joys of a Balanced Plate

This recipe exemplifies how delicious and satisfying healthy eating can be without sacrificing flavor. Brussels sprouts are packed with fiber, vitamins K and C, and antioxidants. Paired with the richness of bacon, this dish strikes a perfect balance, proving that wholesome food can also be incredibly indulgent and enjoyable. It’s a testament to Joanna Gaines’ ability to create comforting, memorable dishes that resonate with home cooks everywhere.

Until next time, happy cooking!

Kendell

If you watched Joanna make this recipe on Season 2, Episode 3 of her new cooking show ‘Magnolia Table with Joanna Gaines‘, you can get the full recipe, including the delightful Crispy Bacon, Toasted Pecan, and Balsamic Reduction, by CLICKING HERE. She generously shared it on her blog, making it easy for you to create this culinary masterpiece at home!

Explore More Magnolia Table Delights: My Other Reviews from S2 Episode 3

In addition to these amazing Brussels sprouts, Season 2, Episode 3 of ‘Magnolia Table with Joanna Gaines’ featured several other mouth-watering recipes. Check out my reviews and cooking experiences for them:

• Prosciutto-Wrapped Apples (coming soon)
• Beef Tenderloin
• Twice-Baked New Potatoes
• Mocha Trifle Cups

Did you make this recipe? I’d love to hear about your experience! Let me know by leaving a review or comment below. And for more culinary inspiration, delicious recipes, and behind-the-scenes glimpses, be sure to sign up for my newsletter. You can also follow along on Instagram, Pinterest, and Facebook!