Roasted Brussels Sprouts with Bacon and Balsamic Glaze
Crispy, golden Brussels sprouts roasted with smoky bacon and finished with a rich balsamic glaze. This side dish takes basic sprouts and turns them into something holiday-worthy — deeply caramelized, salty, and slightly sweet, with very little hands-on work.
🧡 Why You’ll Love It
- Minimal prep: Just trim, toss, and roast.
- Big flavor payoff: Bacon fat helps the sprouts brown and crisp.
- Crowd-friendly: Converts even Brussels sprout skeptics.
- Easy scaling: Double or triple for a larger holiday spread.
- Reheats beautifully: Keeps texture and flavor even after chilling.
🧂 Ingredients
Serves 6
- 1 ½ lbs Brussels sprouts, trimmed and halved
- 4 slices thick-cut bacon, chopped
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp balsamic glaze (store-bought or homemade)
Optional add-ins:
- ¼ cup chopped pecans or walnuts for crunch
- 1 tbsp maple syrup for extra sweetness
- ¼ tsp crushed red pepper flakes for mild heat
Helpful tools:
- Half sheet pan — gives sprouts space to roast, not steam.
- Stainless steel mixing bowl — ideal for tossing sprouts evenly in oil.
- Chef’s knife — makes trimming easier and faster.
- Silicone tongs — for flipping sprouts mid-roast.
🍳 Steps
- Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper or foil for easy cleanup. The high heat is key to browning and crisping. - Trim and prep the sprouts.
Slice off the stem end, remove any yellowed leaves, and cut each sprout in half lengthwise. Halving exposes the flat side that will caramelize. - Toss with oil and seasoning.
In your mixing bowl, combine sprouts, olive oil, salt, and pepper. Mix well so every piece gets coated. - Add bacon and arrange on the pan.
Spread everything in a single layer, cut sides down. Scatter bacon pieces evenly over the top.Tip: Don’t overcrowd the pan — if needed, use a second sheet pan so sprouts roast instead of steam. - Roast 20–25 minutes.
Stir or flip once halfway through. They’re done when the edges are deep golden brown and bacon is crisp. - Finish with balsamic glaze.
Transfer sprouts to a serving bowl and drizzle with balsamic glaze. Toss lightly to coat.To make homemade glaze: simmer ½ cup balsamic vinegar in a small saucepan until thickened by half (about 8–10 minutes).
💡 Helpful Tips & Substitutions
- Use pancetta or prosciutto instead of bacon for an Italian variation.
- Add roasted garlic cloves or shaved Parmesan for extra flavor.
- Vegetarian version: Skip bacon and toss sprouts in 1 tsp smoked paprika or liquid smoke before roasting.
- Make it faster: Use pre-trimmed Brussels sprouts from the produce section.
- Make it fancier: Sprinkle with pomegranate seeds just before serving for color and freshness.
🎁 Serving Ideas
- Perfect alongside roast turkey, glazed ham, or beef tenderloin.
- Add to a warm grain salad with quinoa and feta.
- Serve leftovers over toast with a fried egg for brunch.
🕒 Make-Ahead & Storage
- To prep ahead: Trim and halve sprouts up to 2 days in advance; keep in a sealed container in the fridge.
- After cooking: Store leftovers in an airtight container for up to 4 days.
- To reheat: Warm in a cast iron skillet over medium heat for 5 minutes or in a 375°F oven for 10 minutes to bring back crispness.
- Freezing not recommended — texture gets mushy.
Crispy edges, salty bacon, and a glossy balsamic finish — this is the kind of vegetable side that disappears fast. Once you’ve made it, you’ll keep it in your regular rotation beyond Christmas dinner.