Want to impress your guests with a restaurant-quality side dish (that's also very pretty and super easy to make)? These roasted Brussels sprouts with bacon and balsamic vinegar is definitely the one...and it will disappear quickly. 😉
It's the fall/winter season that brings us so many wonderful festivities, traditions, and of course, Brussels sprouts. I have a particular fondness for this vibrant yet perhaps just slightly funny looking vegetable that lines the produce section this time of year. But how to cook them?! Even if you didn't like them as a kid, trust me when I say this this recipe in particular is one of THE BEST Brussels sprouts recipes—and particularly if you're a bacon fan. (Spoiler alert: it's the balsamic vinegar that puts it over the top.)
You can also just roast Brussels sprouts with olive oil like these easy oven roasted Brussels sprouts if you don't have and bacon on hand. They're equally delicious!
Look for the freshest, greenest Brussels sprouts you can find, and any variety of bacon works for this recipe. Feel free to use balsamic glaze instead of straight balsamic vinegar if you prefer; they're both great.
See recipe card below for exact quantities.
The prep is super easy for this Brussels sprouts recipe. First, preheat your oven to 425℉. I like to line a large baking pan or baking sheet with parchment paper so that clean up is simple (but you don't need to if you don't have any.)
Then, wash and then trim the Brussels sprouts by chopping off the tough ends and removing any discolored leaves. Chop them in half and also chop the bacon into small bite-sized pieces.
Next, place all of the ingredients except the balsamic vinegar in a large mixing bowl and toss everything gently but thoroughly to coat.
And finally, pour the Brussels sprouts and bacon out slowly onto the baking pan to form a single layer. Try to turn all of the Brussels sprouts over so that their cut side is facing down for better roasting.
Roast the Brussels sprouts with bacon in the oven for 25 minutes or everything is nicely golden brown.
Season with additional salt and pepper to taste if you'd like, and then drizzle with balsamic vinegar or glaze just before you serve.
Feel free to make any of the following substitutions as necessary! As written, this recipe is gluten free and dairy free.
- Bacon - use a plant-based bacon to make vegetarian or vegan
- Olive oil - substitute melted butter, avocado oil or canola oil
- Balsamic vinegar - use balsamic glaze instead, or just leave out if you don't have either
This Brussels sprouts recipe lends itself to some really awesome variations. Here are a few of my favorites:
- Brussels sprouts with bacon and maple - drizzle on the same amount of maple syrup as balsamic vinegar (and leave out the vinegar) for a sweet touch
- Brussels sprouts with bacon and honey - substitute honey for balsamic vinegar for another sweet variation
- Brussels sprouts with bacon and garlic - add a clove or two of freshly minced garlic before you roast everything, or a sprinkle of garlic powder
I used the following equipment to make this bacon and Brussels sprouts recipe:
- baking sheet
- parchment paper (optional, for easy cleanup)
- cutting board
- chef's knife
- large mixing bowl
- silicone spatula
Leftovers can be stored in an airtight container in the fridge for up to 4 days. They do not stand up well to freezing.
🎉 Top tip
Don't be afraid to experiment with this recipe, especially around the holidays. It's delicious and perfectly festive as is but you could easily sneak in some dried cranberries, apples, pine nuts or pecans to truly take things to the next level. 🙂
Balsamic vinegar, maple syrup and honey all go well with bacon and Brussels sprouts when drizzled over the finished dish. You can roast other veggies and/or nuts with the Brussels and bacon such as onion, garlic, dried cranberries and pecans.
Potato side dishes such as homemade mashed potatoes or roasted fingerling potatoes pair particularly well with Brussels sprouts and bacon. You could also pair with mashed or roasted cauliflower for different twist on the classic potato sides.
It is recommended to use fresh Brussels sprouts when used for roasting since frozen Brussels sprouts won't achieve the same crispness as fresh.
Once roasted, Brussels sprouts do not freeze well since they are tend to get mushy once reheated. It's best to store any leftovers in an airtight container in the fridge for up to four days and then rewarm in the oven.
Brussels Sprouts and Bacon
- parchment paper optional, for easy cleanup
- 1 pound Brussels sprouts
- 4 strips bacon
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- freshly ground black pepper to taste
- 1 tablespoon balsamic vinegar or balsamic glaze
- Prep: Preheat the oven to 425℉. Line a large baking pan with parchment paper (optional, for easy cleanup). Trim and halve the Brussels sprouts, and chop the bacon into small bite-sized pieces. Place all of the ingredients except the balsamic vinegar in a large mixing bowl and toss gently to coat.
- Roast: Slowly pour the Brussels sprouts and bacon out onto the baking pan to form a single layer, with the Brussels sprouts turned cut-side down for better roasting. Roast for 25 minutes or until golden brown.
- Enjoy: Season with additional salt and pepper to taste, drizzle with balsamic vinegar or glaze and serve immediately.
🌡️ Food safety
- Use separate kitchen tools and utensils for prepping raw meat
- Wash hands in warm soapy water after handling raw meat
- Never leave food unattended on a hot stove
- Refrigerate leftover meat within 2 hours
See more guidelines at foodsafety.gov.