Brussels Sprouts with Bacon and Balsamic Recipe
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Get ready to fall in love with this Brussels Sprouts with Bacon and Balsamic Recipe! Roasted to crispy, golden perfection, these Brussels sprouts are mixed with savory, crunchy bacon and a sweet, tangy balsamic glaze that ties everything together. With a touch of garlic and red onion for extra flavor, this dish is a total crowd-pleaser.
You will also love my famous Longhorn Steakhouse Brussels Sprouts and Creamy Brussels Sprouts.
Quick Look: Brussels Sprouts with Bacon and Balsamic Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6 people
- Dietary Info: Gluten-Free
- Method: Oven-roasted with skillet finish
- Technique: Roast the Brussels sprouts, then toss with crispy bacon, sautéed onion and garlic, and a balsamic reduction.
- Flavor/Texture: Crispy, smoky, sweet, tangy, caramelized, savory
The Best Mix of Sweet and Savory
These crispy Brussels sprouts are easy to make and perfect for any occasion. They’re the perfect side dish for a holiday dinner, Thanksgiving menu, dinner parties, special occasions, or cozy dinner at home. Delicious, nutritious, and totally irresistible, you’ll be making this recipe on repeat!
These roasted vegetables are one of my love languages- scrumptious. I know you will love them as well!
These pair well with Prime Rib Roast and Fresh Roasted Ham. Serve with Mashed Potatoes and Ciabatta Stuffing with Sausage.
Made With Amore,
“This recipe is so good!! And don’t even like Brussels sprouts.”
– Tammi
Table of Contents
- Quick Look: Brussels Sprouts with Bacon and Balsamic Recipe
- The Best Mix of Sweet and Savory
- Simple Ingredients
- Variations & Substitutions
- How to Make Brussels Sprouts with Bacon and Balsamic Recipe
- Brussels Sprouts with Bacon and Balsamic FAQs
- Serving Suggestions
- Recipe Tips
- More Vegetable Recipes
- Brussels Sprouts with Bacon and Balsamic Recipe
Simple Ingredients
You’ll only need a handful of fresh ingredients to make this flavorful side dish.
- Brussels Sprouts: Fresh, green, and firm, these little cabbages are the star of the dish, offering a slightly bitter and nutty flavor that becomes sweeter when roasted.
- Thick-Cut Bacon: Adds a savory, smoky flavor and a crispy texture that complements the roasted Brussels sprouts.
- Red Onion: Provides a mild sweetness and a pop of color, becoming tender and slightly caramelized when cooked.
- Garlic Cloves: Finely chopped, they infuse the dish with a fragrant, savory depth that pairs wonderfully with the other ingredients.
- Balsamic Vinegar: When reduced, it becomes a sweet and tangy glaze that ties all the flavors together, adding a beautiful, glossy finish to the dish.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- For an Aromatic Boost: Toss in some fresh thyme, rosemary, or sage before roasting.
- Add Brown Sugar: You can dissolve a little brown sugar into the balsamic vinegar for a touch of sweetness to the glaze. Serve with my Brown Sugar Glazed Ham.
- Spice it Up: Add a pinch of red pepper flakes for a spicy kick or a dash of smoked paprika for extra depth.
- Add Maple Syrup: Drizzle a bit of maple syrup over the roasted Brussels sprouts for a sweet complement to the balsamic glaze. You’ll love this Best Hasselback Sweet Potatoes recipe.
How to Make Brussels Sprouts with Bacon and Balsamic Recipe
This recipe comes together quickly with simple, straightforward steps, making it perfect for busy weeknights or as a flavorful side dish for special occasions. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 425°F. Toss the Brussels sprouts with olive oil in a large bowl and season with salt and pepper.
- Spread the Brussels sprouts in a single layer on a sheet pan. Roast in the oven for 20-25 minutes or until golden brown and crispy on the edges, stirring halfway through the cooking time.
- Heat a large skillet over medium heat while the Brussels sprouts are roasting. Add the bacon pieces and cook until crispy, about 5-7 minutes. Remove the bacon bits with a slotted from the skillet and drain on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the skillet and discard the rest.
- In the same skillet with the bacon grease, add the diced red onion and cook over medium heat for 2-3 minutes or until the onion becomes translucent.
- Add the finely chopped garlic and cook for 1 minute, stirring frequently.
- Add the crispy bacon to the skillet with the onion and garlic. Stir to combine and turn off the heat.
- Bring the balsamic vinegar to a simmer over medium heat in a small pot. Reduce the heat to low and let it simmer for 5-7 minutes, or until it has reduced by half and has a syrupy consistency. Remove from heat and set aside.
- When the Brussels sprouts are done roasting, remove them from the oven and add them to the skillet with the bacon and onion mixture. Drizzle the balsamic reduction over the mixture. Stir everything together to ensure the Brussels sprouts are well coated with the bacon, onions, and balsamic reduction. Serve.
Brussels Sprouts with Bacon and Balsamic FAQs
For the crispiest Brussels sprouts, roast them in a single layer without overcrowding the pan. Too much moisture or overlapping vegetables will cause them to steam instead of caramelize.
Yes, you can roast the Brussels sprouts and cook the bacon ahead of time. Store them separately and combine them with the balsamic reduction just before serving.
Place leftover bacon balsamic Brussels sprouts in an airtight container and refrigerate for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, or microwave in 30-second intervals, stirring in between. For extra crispiness, reheat in the oven at 350°F (175°C) for 10-15 minutes.
Serving Suggestions
I love serving these brussels sprouts with bacon and balsamic alongside hearty main dishes, especially during the fall and holiday season. The sweet and tangy balsamic glaze pairs beautifully with rich meats and comforting sides. Try them with Juicy Roast Turkey Breast, Juicy Oven Baked Pork Tenderloin, or Oven Roasted Chicken. Complete the meal with a slice of Italian Bread, then finish with a cozy dessert like Pear Frangipane Tart or Pumpkin Bars.
My Pro Tips
Recipe Tips
- Trim Brussels Sprouts Properly: For the best texture and flavor, use fresh Brussels sprouts, trim the ends, and remove any outer leaves that are wilted or damaged.
- Cut Evenly: Halve the Brussels sprouts so they cook evenly and get that perfect crispy edge.
- Don’t Overcrowd the Pan: Spread the Brussels sprouts in a single layer on the baking sheet to ensure they roast evenly and get crispy.
- Cook Bacon Separately: Cooking the bacon separately allows you to control its crispiness and saves the bacon fat for sautéing the onions and garlic.
- Reduce Balsamic Vinegar: Simmer the balsamic vinegar until it’s thick and syrupy for a richer flavor and better glaze.
More Vegetable Recipes
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Brussels Sprouts with Bacon and Balsamic Recipe
Equipment
Ingredients
- 1 ½ pounds Brussels sprouts, outer leaves trimmed and halved
- 2 tablespoons olive oil or avocado oil
- Salt and black pepper, to taste
- 8 ounces thick-cut bacon, cut into 1/2-inch thick pieces
- ½ red onion, diced
- 2 garlic cloves, finely chopped
- ⅓ cup good quality balsamic vinegar
Instructions
- Prepare the Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the Brussels sprouts with olive oil in a large bowl and season with salt and pepper. Spread the Brussels sprouts in a single layer on a sheet pan. Roast in the oven for 20-25 minutes or until golden brown and crispy on the edges, stirring halfway through the cooking time.
- Cook the Bacon: Heat a large skillet over medium heat while the Brussels sprouts are roasting. Add the bacon pieces and cook until crispy, about 5-7 minutes. Remove the bacon bits with a slotted from the skillet and drain on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the skillet and discard the rest.
- Cook the Onion and Garlic: In the same skillet with the bacon grease, add the diced red onion and cook over medium heat for 2-3 minutes or until the onion becomes translucent. Add the finely chopped garlic and cook for 1 minute, stirring frequently.
- Make the Balsamic Reduction: Bring the balsamic vinegar to a simmer over medium heat in a small pot. Reduce the heat to low and let it simmer for 5-7 minutes, or until it has reduced by half and has a syrupy consistency. Remove from heat and set aside.
- Combine and Serve: Add the crispy bacon to the skillet with the onion and garlic. Stir to combine and turn off the heat. When the Brussels sprouts are done roasting, remove them from the oven and add them to the skillet with the bacon and onion mixture. Drizzle the balsamic reduction over the Brussels sprouts mixture. Stir everything together to ensure the Brussels sprouts are well coated with the bacon, onions, and balsamic reduction.
- Serve: Transfer the Brussels sprouts to a serving platter. Serve warm and enjoy!
Notes
- Trim Brussels Sprouts Properly: For the best texture and flavor, use fresh Brussels sprouts, trim the ends, and remove any outer leaves that are wilted or damaged.
- Cut Evenly: Halve the Brussels sprouts so they cook evenly and get that perfect crispy edge.
- Don’t Overcrowd the Pan: Spread the Brussels sprouts in a single layer on the baking sheet to ensure they roast evenly and get crispy.
- Cook Bacon Separately: Cooking the bacon separately allows you to control its crispiness and saves the bacon fat for sautéing the onions and garlic.
- Reduce Balsamic Vinegar: Simmer the balsamic vinegar until it’s thick and syrupy for a richer flavor and better glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so good. I would like for it to be email to me.
This recipe is so good!! And donโt even like Brussels sprouts..
Yes! So happy to hear that. It is so flavorful!
Watch out- you won’t be able to stop eating these! So delcious.