Balsamic Bacon Brussels Sprouts

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Crispy, caramelized brussels sprouts roasted with balsamic vinegar and bacon! An easy, flavorful side dish for busy weeknights and holidays.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Keyword: balsamic bacon brussels sprouts

Servings: servings

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

Preheat oven to 425°F. Spray a large rimmed 15x10 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!

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.