Crispy Brussels Sprouts with Bacon and Balsamic
These roasted Brussels Sprouts with Bacon and Balsamic are a quick and easy side dish that takes just 30 minutes to prepare. There’s one trick I always use to caramelize the Brussels sprouts and get them SUPER crispy. And for restaurant-quality flavor, I toss the balsamic with some of the bacon drippings. Even Brussels sprouts haters will love this fast and flavorful recipe!
★★★★★
Katelynn says –
“I loved making these! A few restaurants I frequent have a similar recipe on their menu and this made my husband eat his veggies!!”
This Is the BEST Way to Cook Brussels Sprouts
Though they seem to be getting a little bit more respect at the family dinner table these days, Brussels sprouts have an inescapable stereotype. They are the one vegetable that if I surveyed 10 kids on my street, the vast majority (if not all) of them would respond with a resounding “ewwww!”
If you’ve had bitter, mushy, or darn near inedible Brussels sprouts in the past, this recipe will fix all those problems! And it’s not just because I added bacon to this recipe (although bacon does tend to make anything better).
Here’s why these balsamic bacon Brussels sprouts will be your new go-to side dish:
✔ Crispy, Caramelized Edges: My big secret is that I never line the baking sheet! Even aluminum foil can prevent the Brussels sprouts from searing on the pan, which is what you need to create a Maillard reaction for those golden edges and tender middles.
✔ Not Your Average Balsamic Glaze: Instead of tossing the sprouts with pure vinegar, which is a smidge too astringent in flavor, I always mix it first with 1 teaspoon of the bacon grease for flavor and to help the glaze cling to the sprouts.
✔ 5 Basic Ingredients: There are no special ingredients needed to make crispy roasted Brussels sprouts that taste just like your favorite restaurant’s, just a handful of pantry staples you always have on hand.
Enjoy!
-Katie
The 5 Main Ingredients
A full list of ingredients with their measurements can be found in the recipe card below. Be sure to keep the following notes in mind when grocery shopping.
- Brussels Sprouts — Smaller Brussels sprouts have a milder, sweeter taste. The larger sprouts will have a more cabbage-like taste, so choose accordingly. You’ll want them to feel firm and tightly compacted. Quality, well chosen sprouts will naturally taste better.
- Olive Oil — The olive oil adds quite a bit of flavor here, so I don’t recommend replacing it with another kind.
- Seasoning — If you’re using a quality olive oil, balsamic, and bacon, you won’t need to mask the flavor of the sprouts with seasoning blends. Kosher salt and freshly cracked black pepper are all you need!
- Thick-Cut Applewood Bacon — Feel free to use whatever variety of bacon you prefer. My family likes thick-cut bacon, but any kind will do.
- Balsamic Vinegar — Bacon and balsamic go hand in hand!
Can I Use Frozen Brussels Sprouts?
I do not recommend using frozen Brussels sprouts in this recipe. They would steam in the oven and wouldn’t deliver the same crispy results.
How to Roast Brussels Sprouts with Bacon and Balsamic
- Cut the Brussels sprouts. You always want to cut off the woody end and slice any large sprouts in half (very small sprouts can be roasted whole).
- Toss with oil and season. You can do this in a large mixing bowl or directly on the baking sheet.
- Spread onto a baking sheet. The trick here is to roast the Brussels sprouts directly on the baking sheet (i.e. don’t line it with parchment paper or foil). You want the sprouts to be in direct contact with the baking sheet so that they develop a deep golden sear and become super crispy.
- Roast for 20 – 25 minutes at 425ºF. You’ll know they’re done when fork tender but not mushy.
- Meanwhile, cook the bacon. I followed my method for making homemade bacon bits. Remember to reserve about a teaspoon of the bacon grease — we’ll be using it in a moment.
- Toss with balsamic and bacon. Whisk together the reserved bacon grease and balsamic vinegar, then toss with the Brussels sprouts until they’re evenly coated. Sprinkle on the bacon and serve.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Variations
These bacon balsamic Brussels sprouts are pretty much perfect as is, but you can jazz them up even more by adding one or more of the following:
- Sautéed or caramelized onions
- Roasted garlic
- Fresh herbs (basil, parsley, thyme, and sage would all be great)
- Freshly grated Parmesan cheese
- Pure maple syrup (for added sweetness and caramelization)
- Toasted walnuts, pecans, pine nuts, or slivered almonds
Love pairing your favorite vegetables with balsamic? Be sure to try my balsamic bacon beet greens, balsamic and thyme roasted mushrooms, honey balsamic carrots, or balsamic roasted parsnips and carrots, all of which have a similar flavor profile.
Serving Ideas
One of our favorite main dishes to serve with roasted Brussel sprouts is Rosemary Roasted Chicken, but here are a few other entrees that often we enjoy with this simple side dish:
Katie’s Tips for Making This Recipe
- Dry the Brussels sprouts completely after rinsing — The olive oil won’t cling to the sprouts if they’re wet, and they’ll steam instead of roast when placed in the oven.
- Don’t crowd them together on the pan — Brussels sprouts crisp up better if there is more room in between rather than if they are all layered on top of each other. An extra large sheet pan is great for roasting.
More Exciting Ways to Prepare Brussels Sprouts
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Roasted Brussels Sprouts with Bacon and Balsamic
These bacon balsamic Brussels sprouts are a fantastic side dish that is full of delicious flavor!
Ingredients
- 32 ounces Brussels sprouts, ends removed and halved
- 1 tablespoon olive oil
- salt and pepper, to taste
- 8 ounces thick cut applewood bacon, cut into small chunks
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 425ºF.
- In a medium mixing bowl, toss the Brussels sprouts with the olive oil. Spread evenly on a large baking sheet, making sure the sprouts are not overlapping. (Note: Do not line your baking sheet! Doing so will reduce the amount of caramelization and crispiness.) Season, to taste, with salt and pepper.
- Place the baking tray in the oven on the middle rack. Roast for 20 - 25 minutes, stirring halfway through, until the Brussels sprouts are cooked and golden brown.
- While the Brussels sprouts are roasting, cook and crumble the bacon in cast iron skillet. Remove the bacon from the grease using a slotted spoon. Set aside 1 teaspoon of bacon grease.
- Whisk together the reserved bacon grease and the balsamic vinegar. Toss with the cooked Brussels sprouts and the crumbled bacon. Serve immediately.
Notes
*Bacon: I followed my favorite method for making bacon bits when preparing the bacon for this recipe. You can click over to that post if you need tips on slicing and cooking the bacon.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 539mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 13g
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Tracy Lynn says
I have been craving Brussels sprouts lately and who doesn’t love bacon. The balsamic will give it that little extra something something……can’t wait to make this with some steaks this weekend.
Eben Harris says
Careful! You almost left a recipe in the pile of ads! (I gave up looking for it 20 pages in)
Katie Kick says
Hi Eben,
I understand ads can be frustrating, but unfortunately they are a necessary part of offsetting the costs of operating this website so that the content can remain completely free for all users – with no paywall, unlike other large recipe websites – at the cost of thousands per month to me.
If you find the ads too intrusive, there is a handy button slightly under the recipe title that reads “Jump to Recipe” which will take you straight to the recipe and allow you to skip all of the educational content along with the ads. From there you can click “print recipe” and print the recipe without any ads or additional information for your records to keep. All at no charge to you.
I hope this informations makes for a more enjoyable user experience for you. If you are unable to find the button, let me know. I am happy to send you a tutorial on how to locate it.
Have a nice day!
Shelley Weimer says
Excited to try this recipe for our Christmas Dinner this year! Thoughts on using a raspberry vinegar?
Katie Kick says
Sorry for the late reply. Your comment went to spam for some reason. I think raspberry balsamic vinegar would taste delicious with this recipe! Let me know if you try it!
anicia williams says
where are the 153 reviews?
Katie Kick says
Some people give it a star rating (on the printable recipe card) for the review without leaving a comment review. Comment reviews will be in the comment section below the end of the post. Have a great day!
anicia williams says
Thank you!!
David says
Great recipe once I scrolled down the equivalent of 22 pages to get to the list of ingredients and assembly/cooking instructions.
Katie says
Hi David,
If you prefer to get the recipe without all of the extra tips and educational information about the recipe, you can utilize the “jump to recipe” button located at the top of the post slightly under the title. This button will take you directly to a recipe card that you can print for free and keep for your own records.
If you are having a difficult time finding the printable recipe card, feel free to email me and I can provide a video tutorial for you.
Kristen says
These are fantastic! Mine are just fresh out of the oven and I haven’t found many vegetables that i would actually want to eat as a choice….and these I would choose! They are simply perfect!
I’m printing this one off:)
Katie says
So glad you liked them! Thank you for stopping by and commenting. I love to hear how people like the recipes. It makes a huge difference when you actually like the way a vegetable tastes instead of just tolerating it. haha! Have a great day!
Katelynn Ansari says
I loved making these! A few restaurants I frequent have a similar recipe on their menu and this made my husband eat his veggies!!
Deanna Noonan says
Are these okay to roast tbe day before serving?
Katie says
Yes, however we definitely prefer them made fresh rather than as leftovers. If time is a concern, I would prep the Brussels sprouts the day before by washing, removing the outer leaves, and slicing, then dry them and store them in a resealable bag. You can also prep the bacon and the balsamic mixture the day before by doing these steps: While the Brussels Sprouts are roasting, cook and crumble the bacon – store that in the refrigerator. Remove the bacon from the grease using a slotted spoon. Set aside 1 teaspoon of bacon grease. Whisk together the reserved bacon grease and the balsamic vinegar. Then set aside the mixture in a small container in the refrigerator. You’ll need to bring the balsamic to room temp before proceeding with the rest of the recipe so that the bacon grease can thaw after being in the fridge, then re-whisk the mixture. After that just roast the Brussels sprouts, and combine the balsamic mixture and the bacon in the last step: Toss the balsamic mixture with the cooked Brussels sprouts and the crumbled bacon. Serve immediately.
Hope that helps!
Charles says
Love love love this!!
karra says
Perfectly delicious!
Britt says
Can’t wait to try this for Christmas dinner! Just wondering how many people approximately this will serve? Thanks!
Katie Kick says
4 – 6