If you think you don’t like Brussels sprouts, I am here to change your mind forever with this recipe. Forget the soggy, bitter boiled sprouts of the past. When you combine high heat, savory bacon fat, and a sweet-and-tangy balsamic finish, you get a vegetable side dish that is addictive.
These Roasted Brussels Sprouts with Bacon are hands-down the most popular side dish at my holiday table every year. They get deeply golden and crispy on the outside, tender on the inside, and the salty bacon combined with the sweet glaze creates a flavor explosion that even picky eaters can’t resist.
Why You’ll Love This Recipe
- The Texture: High heat roasting creates those irresistible crispy, caramelized leaves.
- The Flavor Trinity: Salty bacon, earthy sprouts, and sweet/tangy balsamic are a match made in heaven.
- So Easy: It’s essentially a sheet pan side dish with minimal prep.
- Holiday Essential: It’s elegant enough for Thanksgiving or Christmas dinner, but easy enough for a weeknight.
What It Tastes Like
This is a savory, umami-rich dish. The Brussels sprouts lose their bitterness when roasted deeply, developing a nutty, slightly sweet flavor. The bacon adds smoky saltiness, and the balsamic glaze provides a bright, acidic counterpoint that cuts through the richness, making the whole dish shine.
Ingredients & Substitutions
Here is what you need for this easy holiday side dish:
- Brussels Sprouts: Look for bright green, firm heads with tightly packed leaves. Smaller sprouts tend to be sweeter and cook faster.
- Bacon: Use thick-cut bacon. It renders its fat better and leaves you with substantial, chewy-crisp bits rather than burnt shards.
- Olive Oil: You need enough to coat the sprouts for roasting, supplemented by the bacon fat.
- Salt & Pepper: Season generously.
- Balsamic Glaze: Crucial! Do not use regular balsamic vinegar, which is too thin and watery. Use store-bought balsamic glaze (or reduction), which is thick, syrupy, and sweet.
Step-by-Step Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup.
- Prep Sprouts: Trim the woody stem ends off the Brussels sprouts and pull off any yellow or damaged outer leaves. Slice each sprout in half vertically through the core. (If they are huge, quarter them).
- Combine: Place the halved sprouts on the baking sheet. Scatter the chopped raw bacon over the top. Drizzle with olive oil and season generously with salt and pepper. Toss everything together with your hands until well coated.
- Arrange for Crispiness (Pro Tip): Spread the mixture into a single, even layer. Do not overcrowd the pan, or they will steam instead of roast. Flip as many sprouts as possible so they are cut-side down touching the pan—this guarantees the best browning!
- Roast: Roast for 20-30 minutes, tossing halfway through, until the sprouts are tender and deeply golden brown, and the bacon is crispy.
- Finish: Transfer to a serving bowl and drizzle generously with the balsamic glaze right before serving.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: These are best eaten fresh for peak crispiness. To reheat, spread them back on a baking sheet and warm in a 350°F oven for 5-10 minutes until crisped back up. Microwaving will make them soggy.
Frequently Asked Questions
Why aren’t my sprouts crispy? Two main reasons: 1) The oven wasn’t hot enough (needs to be at least 400°F). 2) You overcrowded the pan. Give them space so air can circulate!
Can I prep these ahead of time? Yes! You can trim and halve the sprouts a day in advance. Store them in an airtight container or ziplock bag in the fridge until ready to roast.
Can I make this vegetarian? Yes. Omit the bacon and add 1/2 cup of chopped pecans or walnuts during the last 5 minutes of roasting for that necessary crunch.
Conclusion
Get ready for this to become the new favorite side dish at your holiday gathering. Crispy, salty, sweet, and savory—these Roasted Brussels Sprouts have it all!
Did you try this recipe? Leave a star rating below and tag me on social media so I can see your crispy creations!
