Balsamic Roasted Brussels Sprouts with Bacon

A bowl of roasted Brussels sprouts with bacon sits on a white tiled surface, surrounded by scattered Brussels sprouts, serving utensils, and two small plates with servings.

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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.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: balsamic roasted brussels sprouts with bacon

Servings: servings

Calories: 483kcal

Author: Lena Gladstone

Ingredients

1 ½ pounds Brussels sprouts trimmed and halved
8 slices thick-cut bacon chopped into 1” pieces
3 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon maple syrup optional but highly recommended
1 tablespoon balsamic vinegar optional, finish at the end

Instructions

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
Trim the ends from the Brussels sprouts, remove any loose outer leaves, and slice them in half, then spread them evenly on the prepared sheet pan.
Drizzle the Brussels sprouts with olive oil, season with salt and pepper, and toss until evenly coated.
Scatter the chopped bacon over the Brussels sprouts without mixing, allowing the bacon fat to render as it cooks.
Roast for 25 to 30 minutes, stirring once halfway through, until the Brussels sprouts are tender with crispy edges and the bacon is golden.
If desired, toss the hot Brussels sprouts with maple syrup for a light sweetness and finish with balsamic vinegar for added brightness and depth.

Notes

Cut the Brussels sprouts evenly so they roast at the same rate and develop a consistent golden color. If you have bigger sprouts, cut them into quarters.
Use a large sheet pan to give the sprouts and bacon plenty of space. Crowding the pan can cause them to steam instead of crisp.
Toss the sprouts halfway through roasting to ensure even browning and crisp edges on all sides.
For extra crunch, move the pan to the lowest oven rack during the last 5 minutes of roasting.
Pat the sprouts dry after washing to remove excess moisture before roasting. This helps them caramelize better.
Add the maple syrup and balsamic vinegar after roasting so they coat the sprouts without burning in the oven.
Try thick-cut bacon for a meatier texture, or use pancetta for a slightly different flavor.
Make it ahead by roasting the sprouts and bacon, then reheating at 400°F for 10 minutes before serving.
Store leftovers in an airtight container for up to 3 days and reheat in the oven or a skillet to bring back the crispiness.
For a full meal, add roasted sweet potatoes, roasted pecans, or shaved Parmesan on top.

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