Okay, okay, hear me out. You do not hate Brussels sprouts, you just hate the way they have been made for you. They have gotten such a bad reputation, but most of the time it comes down to how they are cooked. Roasting brings out a deep, savory flavor, while boiling tends to leave them mushy and unappetizing. These bacon and balsamic brussel sprouts are made to change your mind. The acidity of the balsamic vinegar balances the richness of the bacon and turns a simple vegetable into a side dish people actually want to eat.
If roasted vegetables are your thing, you might also love my Sheet Pan Chicken Thighs with Brussels Sprouts and Potatoes for an easy one pan dinner. They also work really well alongside Caesar Dressing Chicken when you want a simple, flavorful main that still feels homemade. And if you are building out a full meal, Naan Flatbread Pizza makes an easy main dish that works especially well on busy weeknights.
Equipment
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Ingredients
- Brussels sprouts – 2 lbs.
- Olive oil
- Bacon
- Garlic powder
- Salt
- Pepper
- Balsamic glaze
Directions
Preheat the oven to 400°F.
Toss the Brussels sprouts, olive oil, bacon, garlic powder, salt, and pepper on a sheet pan. Arrange the Brussels sprouts in an even layer with the cut side down.
Bake for 30 to 45 minutes until crispy.
Toss the Brussels sprouts with the balsamic glaze and enjoy.
How do I serve my Balsamic and Bacon Brussels Sprouts?
- Serve these savory delights as a side dish with any meal, pairing them with proteins like steak, chicken, or pork. They are also great to include in holiday meals.
FAQs (Because Life’s Too Busy for Guesswork)
No, it will cook with the Brussels Sprouts in the oven. There’s no need to cook it ahead of time.
No, you should get the Brussels sprouts from the produce section. The frozen ones will be too soft and won't crisp up the way they are supposed to.
To trim Brussels sprouts, take a knife and cut off the stem at the bottom, then cut them in half. Discard the stem part and add the halves to the pan.
No, it is not necessary to stir or move them around while cooking. They will cook more evenly if placed cut side down.
You don't need to make your own balsamic way for this recipe. You can find balsamic glaze at your local grocery store among your other vinegar products. My favorite balsamic glaze is this one from Whole Foods.
What are substitutions that I can make?
- Olive oil, avocado oil, or coconut oil are options.
- Bacon – There are several flavor options to choose from, all of which will work for this recipe. I do recommend the classic cut.
- Balsamic glaze – This can be either store-bought or homemade.
How should I store my leftover brussls sprouts?
- Balsamic and Bacon Brussels sprouts should be stored in an airtight container in the refrigerator for 3-4 days. To reheat, place in the air fryer at 375°F for 4-6 minutes or in the oven at 400°F for 10 minutes or until thoroughly heated. Do not recommend freezing.
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Bacon and Balsamic Brussel Sprouts
Equipment
- Knife and cutting board
- Sheet pan
- Measuring Spoons
Ingredients
- 2 pounds brussels sprouts trimmed and halved
- ¼ cup olive oil
- 6 slices of bacon chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon balsamic glaze
Instructions
- Preheat the oven to 400°F.
- Toss the Brussels sprouts, olive oil, bacon, garlic powder, salt, and pepper on a sheet pan. Arrange the Brussels sprouts in an even layer with the cut side down.
- Bake for 30 to 45 minutes until crispy.
- Toss the Brussels sprouts with the balsamic glaze and enjoy.
Made the Bacon & Balsamic Brussels sprouts tonight, crispy edges, salty bacon, and that tangy-sweet glaze is perfection. Thanks for the recipe!
No problem I’m glad you enjoyed it.
Love how simple it is, but the bacon and balsamic glaze make it feel extra special!
Simple recipes are definitely my specialty. I’m glad you guys enjoyed it.
How do you make the Glaze?
I use a store-bought one I like this brand from Whole Foods, but if you don’t have a Whole Foods by you, you can also find it at most grocery stores where the other vinegar are.