Roasted Brussels sprouts tossed with crisp bacon and reduced balsamic until caramelized and glossy. The balance of smoky, tangy, and sweet makes this a bold, flavor-packed addition to any feast.
Bacon & Balsamic Roasted Brussels Sprouts
Caramelized without compromise.
Brussels sprouts have earned a bad reputation over the years—but only because they’ve been handled poorly. When roasted correctly, they’re crisp at the edges, tender at the center, and deeply nutty in a way that feels far more intentional than their boiled predecessors.
This version keeps things simple—but deliberate. The sprouts roast on their own sheet pan, seasoned and coated, spaced out and left undisturbed long enough to develop real color. High heat allows the outer leaves to blister and crisp while the interior softens without turning mushy.
Baking the bacon.
I always bake my bacon in the oven versus frying. Not only does it prevent nuisance bacon splatter, but baking it ensures it turns properly crisp instead of soft or chewy or overdone and burnt—and it also leaves behind rendered bacon grease that doesn’t go to waste in this recipe.
Typically, depending on the cut and the brand, bacon is baked in the oven at 400°F for 15-20 minutes, but we take advantage of the oven already being hot and bake it alongside the sprouts, checking it at 15 minutes, and then every so often following, until it reaches your personal desired crispiness.
Layers of flavor.
Once the bacon comes out of the oven, I reserve a bit of that rendered fat and use some of it to sauté the minced shallot and red bell pepper. These two ingredients are optional, but i think they compliment this dish perfectly, absorbing the smokiness of the bacon while adding subtle sweetness and depth. Everything comes together only at the end. The roasted sprouts, crisped bacon, and sautéed aromatics are tossed lightly in a balsamic glaze that clings to the edges without masking the caramelization or overpowering.
The sprouts remain the star. The bacon and aromatics add savory depth. The glaze ties it all together with balance and brightness. It’s structured. Intentional. And bold enough to hold its own beside a rich main course. My husband—who abhors most vegetables—is even in love with this dish. Done properly, Brussels sprouts don’t need a lot of disguising. They just need heat—and a little respect.
What I typically serve with it.
The recipe card below breaks it down step by step, but the goal is simple: crisp edges, properly rendered bacon, softened shallots and peppers, and a balsamic glaze that clings without drowning the pan. Nothing should feel heavy or sticky. Roast the sprouts with confidence. Let them darken. Let the bacon crisp fully before it’s chopped and folded back in. Build the flavor in layers, then toss everything together at the end so each component keeps its integrity. And above all, let the sprouts lead.
Bacon & Balsamic Roasted Brussels Sprouts
Equipment
- butcher block (or cutting board)
Ingredients
- 1 lb Brussels sprouts (fresh)
- 2 tsp kosher salt
- 1 tsp black pepper (ground)
- 1 tsp onion powder
- 2 tbsp olive oil (extra virgin)
- 1 tbsp garlic (minced)
- 6 slices bacon
- balsamic glaze
(Optional Add-Ons)
- 1 shallot (minced, sautéed)
- 1 cup red bell pepper (minced, sautéed)
Instructions
Pre-heat
- Preheat oven to 425℉
- Line 2 baking sheets with parchment paper.
Brussels Sprouts Prep
- Remove and discard any damaged or discolored leaves from Brussels sprouts; wash Brussels sprouts thoroughly with cold water.
- On a butcher's block (or cutting board), trim and discard stem ends from each Brussels sprout with a Chef's knife.
- Cut each Brussels sprout into quarters and toss into a mixing bowl with the loose leaves.
- Toss Brussels sprouts with olive oil (enough to lightly coat, about 2 tbsp), 2 tsp salt, 1 tsp pepper, 1 tsp onion powder, and 1 tbsp garlic until they are evenly coated with oil and seasonings.
- Pour Brussels sprouts onto a parchment-lined baking sheet and spread evenly into a single layer.
Bacon Prep
- On second parchment-lined baking sheet, place 4-6 slices of bacon (see NOTE), spacing them evenly.
Roasting
- Place Brussels sprouts on top rack and bacon on middle rack of pre-heated oven.
- Roast the Brussels sprouts and bacon for 15 minutes.
- Pull Brussels sprouts out of oven and stir; replace to top rack and cook for another 15 minutes.
- The bacon will only take about 15-20 minutes to cook, depending on thickness and desired crispiness, so check on it when stirring the Brussels sprouts; if it's not cooked to your desired crispiness, leave in and check at about 1-minute intervals until you're happy with it.
Optional Ingredients (choose none, one, or both)
- On a butcher's block (or cutting board), mince shallot and/or red bell pepper with a Chef's knife; set aside.
Combining Ingredients
- Once you remove the bacon from the oven, move cooked bacon to paper towel to remove excess grease and help it crisp a bit more.
- Retain about 3 tbsp of bacon grease and discard the rest with the parchment paper.
- Transfer bacon from paper towel to butcher block and chop into ¼" pieces with Chef's knife.
- Once Brussels sprouts are finished, remove from oven, transfer to mixing bowl, and add bacon.
- Drizzle balsamic glaze over ingredient mixture, enough to lightly coat when mixed. The amount of balsamic glaze is dependent on your taste preferences, so adjust accordingly.
- Mix ingredients thoroughly and transfer to oven safe serving dish; it's ready to serve, or you can set aside and reheat in oven when ready to serve.
