Balsamic Roasted Brussels Sprouts with Bacon

This Balsamic Roasted Brussels Sprouts with Bacon recipe proves how good Brussels sprouts can be when roasted right. The edges get golden, the centers stay tender, and the bacon ties it all together. It’s a side that always feels satisfying.

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Overhead view of roasted Brussels sprouts with bacon on a plate, served with balsamic glaze, utensils, and whole Brussels sprouts on a tiled surface.

Why This Recipe Works

I make these Balsamic Roasted Brussels Sprouts with Bacon whenever I want a side that feels cozy, flavorful, and just a little bit fancy. Here’s what makes them special:

Crispy Perfection: The high-heat roast gives the sprouts those golden, crunchy edges that make them irresistible, kind of like the texture you get with these Crispy Smashed Potatoes with Roasted Garlic.
Savory Meets Sweet: The bacon brings that smoky, salty bite, while the maple syrup and balsamic add just enough sweetness to balance it all out. It’s the perfect mix of flavors in every bite.
Easy to Make: Everything roasts on one sheet pan, so cleanup is quick and simple. It’s a side that looks impressive but takes almost no effort.
Versatile Side: These sprouts work with just about anything—chicken, steak, or even a vegetarian spread. I love serving them alongside hearty veggie dishes like Crispy Oven Roasted Cabbage Steaks.
Crowd Favorite: Even people who say they don’t like Brussels sprouts end up going back for seconds. The bacon helps, but that caramelized flavor really seals the deal.

A fork holds a roasted Brussels sprout and a piece of bacon, both drizzled with a dark sauce, over a plate of more Brussels sprouts and bacon.

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A bowl of halved Brussels sprouts, chopped bacon, oil, soy sauce, balsamic glaze, and salt arranged in separate dishes on a white tiled surface.

Ingredients

Brussels Sprouts – The main ingredient that turns beautifully crispy and caramelized in the oven. Trim the ends and halve them so they roast evenly. If your sprouts are large, quarter them for the same result.
Thick-Cut Bacon – Adds smoky, savory flavor and helps the sprouts crisp up as it renders. Regular bacon works too, but thick-cut gives a meatier bite.
Maple Syrup – Optional but highly recommended for a touch of sweetness that pairs perfectly with the salty bacon and tangy balsamic. Honey can be used as a substitute.
Balsamic Vinegar – Adds brightness and depth at the end of roasting. It balances the flavors and gives the dish a subtle tangy finish.

For full list of ingredients and instructions, see recipe card below.

Instructions

A cutting board with whole, trimmed, and halved Brussels sprouts next to a knife with a wooden handle.

A baking tray lined with parchment paper holds halved raw Brussels sprouts spread out evenly, ready for roasting.

Trim the Brussels sprouts: Trim the ends, remove any loose outer leaves, and slice the Brussels sprouts in half.
Season the sprouts: Add the Brussels sprouts to the sheet pan, drizzle with olive oil, and sprinkle with kosher salt. Toss to coat evenly.

A baking sheet lined with parchment paper holds halved Brussels sprouts and pieces of raw bacon, spaced evenly for roasting.

A baking sheet lined with parchment paper holds roasted Brussels sprouts and pieces of bacon.

Add the bacon: Scatter the chopped bacon evenly over the Brussels sprouts. Do not mix, the bacon fat will render and help everything crisp.
Roast: Place the pan in the oven and roast for 25–30 minutes.

A bowl of roasted Brussels sprouts mixed with bacon pieces, served with a silver spoon, next to a small white pitcher of dark sauce on a tiled surface.

A hand pours sauce from a white jug over a bowl of roasted Brussels sprouts, carrots, and bacon with a spoon inside.

Stir halfway: Stir once halfway through roasting to ensure even browning and crisp edges.
Finish with flavor: Remove from the oven and toss with maple syrup for a light glaze. Add balsamic vinegar if using for brightness.

For full list of ingredients and instructions, see recipe card below.

A bowl and plate of roasted Brussels sprouts mixed with bacon pieces on a tiled surface, with serving utensils and a few whole Brussels sprouts nearby.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Protein Options: I like using thick-cut bacon for a hearty bite, but pancetta or prosciutto work just as well. You can also skip the meat and toss in toasted nuts for crunch.
Sweet Touch: Swap the maple syrup for honey or a drizzle of pomegranate molasses. It adds a different kind of sweetness that still pairs perfectly with the balsamic.
Add-Ons: I love tossing in toasted pecans, walnuts, or even dried cranberries after roasting. They add texture and a little color to the dish.

Three plates of roasted Brussels sprouts with bacon and balsamic glaze are arranged on a white tiled surface, surrounded by scattered whole Brussels sprouts and two forks.

What to Serve with Roasted Bacon Brussels Sprouts

Main Dishes

These Balsamic Roasted Brussels Sprouts with Bacon pair perfectly with hearty mains. We love serving them alongside Pork Chops With Tarragon Sauce for a comforting, balanced meal.
They’re also a great match for rich dishes like Apple Cider Braised Beef Roast, Bourbon Braised Short Ribs, or Creamy Garlic Tuscan Salmon with Spinach when you want something a little lighter but still full of flavor.

Side Dishes

For a complete spread, try pairing these sprouts with other simple sides. They taste amazing next to Garlic Parmesan Asparagus or Easy Sautéed Broccolini With Garlic and Lemon.
We also like to serve them with Mediterranean Roasted Vegetables or Salt Roasted Potatoes with Smoked Garlic Aioli for a mix of textures and flavors that complement the bacon and balsamic glaze beautifully.

A plate of roasted Brussels sprouts and bacon drizzled with balsamic glaze, served on a white patterned dish.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts give the best texture and caramelization. If you only have frozen, thaw and pat them dry before roasting to remove excess moisture.

Do I need to cook the bacon before roasting?

No, you can add the raw chopped bacon directly to the pan. It will render as it roasts, helping the Brussels sprouts crisp up and adding great flavor.

How do I keep the Brussels sprouts from getting soggy?

Make sure the sprouts are dry before roasting and spread them out on the pan so they’re not crowded. This helps them roast evenly and stay crisp.

How long does it keep?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet until warmed through and crisp again.

More Side Recipes You’ll Enjoy

Raw Brussels Sprouts Salad with Parmesan – This Raw Brussels Sprouts Salad with Parmesan is tossed in a citrus vinaigrette. Adding almonds and red onions makes for a delicious, crunchy salad.
Bacon & Potato Latkes – Potato and bacon latkes are an ultra-savory, comforting breakfast or snack. Pair them with fresh fennel slaw for a refreshing contrast.
Roasted Beet and Burrata Salad – Enjoy a vibrant roasted beet and burrata salad. This recipe showcases the natural sweetness of beets with juicy oranges and creamy burrata.
Apple Cranberry Sauce with Port Wine – Take your classic cranberry sauce to a new level! Ready in 15 minutes, this apple cranberry sauce is delightfully tart, sweet, and unique.

If you try this Balsamic Roasted Brussels Sprouts with Bacon recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!