Drizzled with tangy balsamic, tossed with savory bacon, slightly sweetened with brown sugar: these simple, crispy Roasted Brussels Sprouts with Bacon & Balsamic are the perfect side dish for any meal!
I feel like I have to apologize.
Brussels Sprouts: I’m sorry. I’m sorry for neglecting you as a child, and making faces when you showed up on my plate. I’m sorry for treating you so stereotypically when you were just doing the best you could.
Most of all, I’m sorry I doused you in ketchup and shuffled you around my plate until it was empty enough for me to be excused.
If I had only known just how hard I’d fall for you in my later years, I’d have given you a chance. All those years we lost…the only way I know I can repay you is in bacon and balsamic. I just hope it’s not too late for us.
JUST TAKE ME TO THE ROASTED BRUSSELS SPROUTS ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Brussel Sprouts with Bacon recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
There weren’t a lot of things I disliked as a kid. I mean, I would sip buttermilk from my Papa’s glass. I eat liverwurst to this day. My palate was rather advanced, and I’m surely grateful for it now.
But seriously guys, Brussel sprouts are pretty much the best veggie on the planet when they’re roasted. Only in the past couple of years have I truly come to appreciate their dynamic flavor and I-could-eat-these-all-day texture.
Most of the sides dishes eaten at the holiday tables in my life (and probably yours, too) have been pretty similar as far as texture goes: mushy.
Mashed potatoes, yams & marshmallows, canned green bean casserole (those onion straws do very little to save it tbh.)
Even my fave: the cranberry sauce that comes out looking like the container it came in. All mush all the time. No less delish, but sometimes crunch is necessary.
Switching it up and bringing a dish like these Bacon Balsamic-Roasted Brussels Sprouts to dinner this Thanksgiving is going to be the talk of the table.
Snappy roasted sprouts, smothered in all things smoky bacon and sweet brown sugar and syrupy balsamic vinegar. Seasoned just right with as much salt and pepper as you want.
Yay for pseudo-holiday alliteration.
This Brussel sprouts recipe is probably the best reason to break out that fancy bottle of balsamic your uncle brought you from Tuscany.
Or to go pick up that fancy 25-year aged bottle you’ve been eyeing at Williams-Sonoma.
The combo of vinegar and sprouts is going to make it hard to stop “testing” if they’re ready or not.
They take on a wonderful nutty flavor, and will likely be one of the healthiest things in your holiday spread. Even with the bacon and brown sugar (which is all but required – the caramelization is ah-maaaaaaazing.)
And if anyone turns up their nose at your choice of side? Meh. More for you.
How To Roast Brussel Sprouts with Bacon:
- First, preheat your oven to 400 degrees F. Line a baking sheet with heavy duty aluminum foil or parchment paper.
- Next, cut your favorite thick-cut bacon into bite-sized pieces and bake it in a single layer on your prepared baking sheet for 13-15 minutes. You want it crispy, but not overcooked since it will be going in with the sprouts soon.
- While the bacon is cooking, cut the Brussels sprouts in half lengthwise, then in half again to create quarters. Place the sprouts in a bowl with balsamic vinegar, olive oil, salt and pepper, then toss together until they’re evenly coated.
- When the bacon in done, transfer it to a paper towel-lined plate to drain, leaving the grease behind. Arrange the sprouts in a single layer on the same baking sheet.
- Then, roast the sprouts for 20-30 minutes, turning them every 10 minutes or so to help them cook evenly.
- When they’re tender and browned, add the bacon back to pan, arranging it evenly with sprouts.
- Finally, sprinkle some brown sugar over sprouts (this is optional but adds lovely caramelization). Return the pan to the oven and roast another 6-8 minutes until they’re done to your liking.
I saved that crispy one for you.
LOOKING FOR MORE BRUSSEL SPROUTS RECIPES?
- Cranberry Cider-Glazed Squash & Brussel Sprouts
- Shitake “Bacon” and Shredded Brussels Sprouts Pizza
- Roasted Brussels Sprouts with Pine Nuts and Cranberries
- Acorn Squash and Brussel Sprout Side Dish
HELPFUL KITCHEN TOOLS FOR MAKING OVEN ROASTED BRUSSEL SPROUTS:
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PIN THIS ROASTED BRUSSEL SPROUTS RECIPE FOR LATER!
Balsamic-Roasted Brussels Sprouts with Bacon
- 4-5 slices thick-cut applewood smoked bacon cut into pieces
- 1 pound Brussels sprouts quartered
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon olive oil
- Kosher salt to taste
- Black pepper to taste
- 2 Tablespoons brown sugar optional
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Set aside.
- Cut bacon into bite-sized pieces and place in a single layer on baking sheet. Bake for 13-15 minutes in preheated oven until crispy but not overcooked.
- While bacon is cooking, cut sprouts in half lengthwise, then half them again to create quarters. Place in a bowl with balsamic vinegar, olive oil, salt and pepper. Toss to coat.
- When bacon in done, transfer to paper towel-lined plate to drain. Arrange sprouts in a single layer on same baking sheet. Roast 20-30 minutes, turning sprouts every 10 minutes or so to help even cooking, until tender and browned.
- Remove from oven and add bacon back to pan, arranging it evenly with sprouts. Sprinkle brown sugar over sprouts, if using, then return to oven and roast another 6-8 minutes until sugar is caramelized.
- Cool slightly before serving. Enjoy!