These Bacon Balsamic Brussels Sprouts are the perfect easy sheet pan dinner! With crispy bacon and a balsamic reduction, these roasted brussels sprouts turn out super crispy and full of flavor!
I love to make balsamic bacon brussels sprouts (say that three times fast) any time of year, but they make an especially good holiday dinner or for special occasions! Brussel sprouts are in season in the winter, so you'll get the best results from October through March. This recipe uses very simple ingredients and works great for weeknight dinners. The mixture of the sweet and tangy balsamic vinegar with the salty bacon fat and bacon bits really makes this a perfect side dish.
There are so many different ways to serve Brussels sprouts! This was inspired by my Crispy Hot Honey Brussels Sprouts, and pairs well with this Sour Cream & Onion Chicken Thighs recipe. You could also pair this with other vegetable side dishes for a big meal such as Christmas dinner or Thanksgiving or even a dinner party!
Table of Contents:
🥘 What you need for this recipe
Ingredients
The ingredients for this recipe are very simple and straightforward, they just go so well together!
- Brussels Sprouts
- Thick-Cut Bacon
- Olive oil
- Balsamic Vinegar or Glaze
- Kosher Salt & Black Pepper
See recipe card below for quantities
Substitutions
- Vegetarian - Replace the bacon with a plant-based bacon alternative, or some sliced shiitake mushrooms!
📋 How to make Bacon Balsamic Brussel Sprouts
Step 1: Prep the Brussels Sprouts
Pre-heat the oven to 425º Fahrenheit.
To a large mixing bowl, add the halved brussels sprouts, olive oil, salt, and pepper. Use your hands to combine until all the sprouts and outer leaves are well-coated in the olive oil.
Add the contents of the mixing bowl to a sheet pan and arrange the brussels sprouts so that they are all face-down in a single layer. This will result in more crispy brussels sprouts.
Step 2: Roasting
Roast in the pre-heated oven for 25-35 minutes or until crispy and cooked through. Cooking time may vary due to size of the vegetable.
While roasting, add diced bacon to a large skillet on medium-low heat and cook until crispy.
Lower the heat and add the balsamic vinegar to the pan. Allow balsamic to gently simmer until thickened, about 3 minutes. Turn off the heat.
Step 3: Finishing touches
Once the brussels sprouts are done roasting, remove them from the oven. Gently pour the contents of the bacon balsamic mixture over the brussels sprouts and use a spatula to combine.
Serve the balsamic bacon brussel sprouts warm in a serving dish and garnish with fresh cracked black pepper and optional garnishes such as parsley or chives.
Tip: I don't suggest using parchment paper on the sheet pan, as it can slightly diminish the crispiness. Roasting right on the pan will yield best results.
Variations
- Spicy - add red pepper flakes to the mixing bowl to add a little kick to this dish.
- Meat-free - Try swapping the bacon for some sliced shiitake or baby bella mushrooms.
Equipment
- Sheet pan
- Large skillet
- Mixing bowl
- Spatula
Storage
Store any leftovers in an airtight container in the refrigerator. Re-heat in the oven or the microwave.
Be aware that re-heating the brussels sprouts may not result in as crispy of a result.
💭 Expert Tips & Tricks
- If you want to ensure the brussels sprouts come out really crispy, try to leave the sheet pan in the oven while the oven is pre-heating. This way, the brussels sprouts will begin to crisp right when they hit the pan!
- You can opt to use a cheaper balsamic glaze rather than the plain balsamic vinegar, as this will result in a thicker outcome. If you choose to use a tangy balsamic vinegar glaze, you should only simmer it with the bacon for about 1 minute.
- Another tip to ensure crispiness, is to make sure the brussels are completely free of moisture before cooking. Pat them down with paper towels after washing them until completely dry.
- I highly encourage using fresh brussels sprouts, rather than frozen.
Recipe FAQs
I do not recommend soaking the brussels sprouts before cooking. Brussels sprouts used to be very bitter, and soaking was supposed to help that. However, these days they are produced differently and should not turn out bitter. Soaking them will only result in overcooked and possibly mushy results.
Yes, cutting brussels sprouts in half (lengthwise) before cooking will create more surface area, which will create a crispier end result.
Remove and discard of any outer leaves that seem bruised, damaged, or wilted. Discard any loose leaves as well. Some of the outer leaves may also be a bit tougher, so you may want to remove those as well.
Related Recipes
Looking for other roast vegetables recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!
📖 Recipe
Balsamic Bacon Brussel Sprouts
Equipment
- Sheet Pan
- Skillet pan
- Mixing Bowl
- Spatula
- Sharp Knife
Ingredients
- 1 pound Brussel Sprouts halved
- 3 slices Thick-cut bacon diced
- ¼ cup Olive oil
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoon Balsamic vinegar
Instructions
- Pre-heat the oven to 425º Fahrenheit.
- To a large mixing bowl, add the halved brussels sprouts, olive oil, salt, and pepper. Use your hands to combine until all the sprouts and outer leaves are well-coated in the olive oil.
- Add the contents of the mixing bowl to a sheet pan and arrange the brussels sprouts so that they are all face-down in a single layer. This will result in more crispy brussels sprouts.
- Tip: I don't suggest using parchment paper on the sheet pan, as it can slightly diminish the crispiness. Roasting right on the pan will yield best results.
- Roast in the pre-heated oven for 25-35 minutes or until crispy and cooked through. Cooking time may vary due to size of the vegetable.
- While roasting, add diced bacon to a large skillet on medium-low heat and cook until crispy.
- Lower the heat and add the balsamic vinegar to the pan. Allow balsamic to gently simmer until thickened, about 3 minutes. Turn off the heat.
- Once the brussels sprouts are done roasting, remove them from the oven. Gently pour the contents of the bacon balsamic mixture over the brussels sprouts and use a spatula to combine.
- Serve the brussel sprouts warm in a serving dish and garnish with fresh cracked black pepper and optional garnishes such as parsley or chives.
Gerri says
Looks yummy!