Balsamic Bacon Brussels Sprouts
Updated
Updated
I know brussels sprouts can be a love or hate veggie, but these balsamic bacon brussels sprouts win everyone over. Roasting brings out their natural sweetness, and the balsamic with crispy bacon makes them irresistible. They are salty, tangy, and perfectly caramelized, making them just right for a quick weeknight side or a holiday table.
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If you love Brussels sprouts, this recipe will make you so happy. If you don’t love them, this recipe might change your mind! It includes classic roasted Brussels sprouts spruced up with a quick drizzle of balsamic and a layer of salty bacon. The mix of salty bacon and tangy balsamic gives the sprouts a caramelized flavor that even picky eaters enjoy, so they’ve become a regular easy side dish at my dinner table and always make an appearance during the holidays.
Helpful Tips & Variations
- Use small sprouts. Smaller brussels sprouts cook more evenly and develop those golden, crispy edges everyone loves. Try to pick sprouts that are similar in size so they roast at the same pace. If you only find larger ones, just cut them into quarters to keep the cooking consistent.
- Don’t overcrowd the pan. Give your sprouts some breathing room. When they’re spread out in a single layer, the heat can circulate and caramelize them instead of steaming.
- Stir often. Tossing the sprouts every 5 minutes keeps them from burning on one side and helps each piece get that deliciously crisp finish.
- Cook the bacon separately. Roasting bacon directly with the sprouts can make it chewy and oily. Cook it first and then add it at the end. I always use my air fryer bacon for this recipe for a quicker recipe and minimal cleanup.
- Try flavor twists. For extra variety, add minced garlic or sliced shallots before roasting, sprinkle grated Parmesan over the sprouts before serving, or drizzle with honey or maple syrup for a sweet and savory finish.
Balsamic Bacon Brussels Sprouts
Ingredients
- 1 pound small Brussels sprouts, stems cut, tough outer leaves removed, and halved lengthwise. Fresh not frozen.
- 2 tablespoons balsamic vinegar, divided
- 1 tablespoon olive oil
- ¼ teaspoon coarse salt
- ¼ teaspoon pepper
- 2 teaspoons lemon juice
- 3 slices bacon, cooked until crispy, crumbled
Instructions
- Preheat oven to 425°F. Spray a large rimmed 15×10 baking sheet with nonstick spray.
- Place Brussels sprouts on the prepared pan; drizzle with 1 tablespoon balsamic vinegar and the olive oil. Season with salt and pepper. Toss to coat.
- Transfer to the oven and roast for 15 to 20 minutes, stirring every 5 minutes, until the sprouts are crisp-tender and golden.
- Remove from the oven and drizzle with the remaining 1 tbsp balsamic vinegar and lemon juice.
- Sprinkle with the cooked, crispy bacon.
- Toss to combine. Server hot and enjoy!
Video
Notes
- Stovetop version: If you’re short on oven space, you can make these in a large skillet. Sauté the halved Brussels sprouts in a tablespoon of olive oil over medium-high heat until they’re browned and tender, about 10 to 12 minutes. Add the cooked, crumbled bacon and balsamic vinegar at the end, tossing everything together until glossy and caramelized.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Balsamic Bacon Brussels Sprouts Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 425°F and spray a large 15×10-inch rimmed baking sheet with nonstick spray.
Season the sprouts: Place 1 lb. of halved Brussels sprouts on the prepared pan. Drizzle with 1 tbsp of balsamic vinegar and 1 tbsp of olive oil, then season with ¼ tsp coarse salt and ¼ tsp black pepper.
Toss and spread out: Toss to coat the sprouts evenly. Spread them out on the baking sheet for an even cook.
Roast the sprouts: Roast the sprouts for 15 to 20 minutes, stirring every 5 minutes, until they are crisp-tender and golden brown.
Finish with flavor: Remove from the oven and drizzle with the remaining 1 tbsp balsamic vinegar and 2 teaspoons lemon juice.
Top and serve: Sprinkle with 3 slices of crispy, crumbled bacon and toss to combine. Serve hot and enjoy!
Serving Suggestions
These balsamic bacon Brussels sprouts are a versatile side dish that works for both weeknight dinners and holiday meals. They’re a natural match with roast turkey at Thanksgiving or Christmas ham during the holidays. For everyday meals, serve them with roast chicken or pair them with a juicy steak for a hearty dinner. No matter the occasion, the salty-sweet flavor makes them a crowd-pleasing addition to the table.
How to Make Ahead and Store Leftovers
- Prep ahead. You can get a head start on this recipe by trimming and halving the Brussels sprouts up to 2 days in advance and storing them in an airtight container in the refrigerator. The bacon can also be cooked and crumbled ahead of time, then kept in the fridge until you’re ready to use it. This is a great time saver for holidays!
- Fridge. Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them on a baking sheet in a 350°F oven until warmed through, which helps them crisp back up. I don’t recommend microwaving as you’ll lose that crispy texture.
More Brussels Sprouts Recipes
- Sautéed Brussels Sprouts with Molasses
- Roasted Brussels Sprouts with Apples
- Bacon Wrapped Brussels Sprouts
- Air Fryer Brussels Sprouts
- Creamy Lemon Pasta with Brussels Sprouts
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
We enjoyed this recipe. Think my oven is a little slow, so think when we repeat we’ll bake about 5 minutes longer to soften the sprouts just a bit more.