You’ve never had sprouts this good until you’ve tried these Bacon Balsamic Brussels Sprouts – crispy, tender, and PACKED with flavor! Simply trim the sprouts, toss them in a sweetened balsamic glaze, and then roast them on a sheet pan with bacon until it’s all perfectly caramelized. This impressive side dish is perfect for a weeknight meal or a holiday dinner.
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I ALWAYS ordered Brussels sprouts if they were ever on a menu.
For some reason, I could never get mine to come out quite as crispy or flavorful at home as they did in the restaurants.
That is, until I came up with this Balsamic Bacon Brussels Sprouts recipe you’ll find below.
It starts by making sure the sprouts are the perfect size so they don’t get over- or undercooked.
Then, the sauce—it’s a sweet and tangy mix of maple syrup, brown sugar, and balsamic vinegar. (Yes! Both types of sugars are a must for maximum flavor!)
This is the best side dish for any weeknight dinner or even a Thanksgiving or Christmas dish! It is quickly becoming my favorite way to enjoy this veggie. And picky eaters will devour these simple roasted sprouts, too.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Brussels sprouts. You’ll want about 2 pounds of this veggie. Be sure to find ones that aren’t brown or have wilted leaves. Remove any loose leaves before cooking.
- Bacon. Either thin- or thick-cut bacon will work. However, the thickness will determine how crispy the salty bacon turns out. You can go with turkey bacon, but the texture won’t quite be the same.
- Butter. You can opt for butter, or substitute olive oil or avocado oil if needed.
- Balsamic vinegar. Look for a good quality brand as a lot of the flavor of the tangy balsamic vinegar will come through.
- Sweeteners. Both maple syrup and honey make excellent natural sweeteners that perfectly balance out the flavor of the sprouts and bacon. But you also want brown sugar for the best results.
- Garlic. Freshly minced garlic is key to really getting that rich flavor the whole family will love.
How to Make Bacon Balsamic Brussels Sprouts
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the bacon and sprouts. Cut the bacon in half lengthwise first, then slice into pieces that are no more than ½-inch thick. Use a sharp knife to remove the fibrous ends from each of the sprouts. Then, slice each sprout in half if they’re medium or large. If they’re smaller sprouts (less than ¾-inch), you can leave them whole.
- Toss in the sauce. In a large bowl, whisk together the oil, vinegar, maple syrup, sugar, garlic, salt, and black pepper. Carefully add the sprouts to the bowl with the balsamic mixture and gently toss with a spatula until they’re completely covered in the sauce.
- Bake in the oven. Line a large baking sheet with parchment paper. A baker’s half sheet should be perfect, or you can use two smaller pans if necessary. Pour the coated sprouts onto the pan. Be sure to spread them out in a single layer so none are touching. Sprinkle the chopped bacon throughout the sprouts. Bake in the preheated oven for 20 to 25 minutes. Flip the roasted vegetables at the halfway point if they’re large. You’ll know they are done by the crispy bacon and when the largest Brussels sprouts pierce easily with a fork.
If you want them extra saucy, whip up this balsamic glaze recipe and drizzle it on when serving!
Meal Prep and Storage
- Prep-Ahead: You can slice the bacon and Brussels sprouts the day before if needed, just keep in the fridge.
- Storage: Seal leftovers in an airtight container and keep in the refrigerator for up to 3 to 5 days.
- Freezing: Place leftovers in a freezer-safe container and keep in the freezer for up to 8 months.
- Reheating: Warm these back up in a skillet or in the oven for the best results. You can also use the microwave, but you might lose some crispiness.
FAQs
The best way to ensure you don’t end up with bitter sprouts is to ensure you choose fresh produce to start out with and then roast them in the oven. Be sure to remove the outer leaves, as well. Coating them in a light sweetener promotes caramelization during roasting and provides a good balance to their bitter flavor.
Brussels sprouts at restaurants always seem to be good because they use a lot of butter and sugar. These not-so-good-for-you ingredients can be left out if you remove the outer leaves and roast them in the oven at a high temperature. You’ll still get a crispy and well-balanced result!
If you want the best-tasting sprouts, cut off the end and remove the outer leaves. Then, roast them in a hot oven to achieve a crispy texture and a caramelized effect that balances all the flavors.
What to Serve with Roasted Brussels Sprouts
These are delicious with anything. You might find yourself whipping up a batch for a snack!
They go perfectly with lean dishes like Air Fryer Boneless Chicken Thighs, Glazed Balsamic Chicken, or Miso Glazed Salmon.
Or try this flavorful side dish with Air Fryer Steak for fancy date nights, dinner parties, or other special occasions.
More Brussels Sprouts Recipes
This veggie is so underrated. Try another easy side dish recipe and see for yourself how good they can be.
Try other sides, like Crispy Air Fryer Brussels Sprouts or Crispy Smashed Brussels Sprouts.
Brussels Sprouts Au Gratin are so flavorful.
Keep it light with a Shaved Brussels Sprouts Salad.
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Balsamic Brussels Sprouts with Bacon
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Ingredients
- 2 pounds Brussels sprouts
- 4 ounces bacon about 4-5 slices
- 2 tablespoons oil or butter
- 2 tablespoons balsamic vinegar good quality
- 2 tablespoons pure maple syrup sugar, or honey
- 1 tablespoon brown sugar or more maple syrup
- 3 cloves garlic finely minced
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Cut the Bacon: Slice the pieces of bacon in half length-wise and then cut into pieces no more than ½-inch thick.4 ounces bacon
- Prepare the Brussels Sprouts: Cut and remove the ends from all of the sprouts. Slice in half if you have medium to large-sized sprouts, or keep whole if they’re smaller than ¾-inch.2 pounds Brussels sprouts
- Toss Sprouts in Sauce: Whisk together the oil, vinegar, maple syrup, sugar, garlic, salt, and black pepper in a large bowl. Add the sprouts and toss until they’re completely covered in the sauce.2 tablespoons oil, 2 tablespoons balsamic vinegar, 2 tablespoons pure maple syrup, 1 tablespoon brown sugar, 3 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
- Add to a Sheet Pan: Place the coated sprouts on a large parchment paper-lined baking sheet (a baker’s half sheet pan should fit them all!) or two smaller pans. Spread them out into a single layer. Sprinkle the pieces of bacon all around the sprouts.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through cooking. (This will depend largely on the size of your Brussels sprouts!) You’ll know they’re done when the bacon is crispy and the inside of the largest sprout pierces easily with a fork.
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Notes
- Storage: Seal leftovers in an airtight container and keep in the refrigerator for up to 3 to 5 days.
- Sprouts: Grab fresh ones for the best results.
- Bacon: Leave it off if preferred.
- Temperature: The high heat is essential for crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
