Crispy Roasted Brussels Sprouts with Bacon in 30 Minutes

You haven’t truly experienced Brussels sprouts until you’ve tried them roasted with crispy bacon and drizzled with that sweet-tangy balsamic glaze. I used to be a Brussels sprouts skeptic too – until this magical combination converted my entire family at last year’s Thanksgiving. My picky nephew actually asked for seconds! The secret? That perfect contrast of textures and flavors – the caramelized crunch of the sprouts, the smoky salty bacon, and that glossy balsamic-honey kiss that ties it all together. Now it’s our go-to side dish for everything from weeknight dinners to holiday feasts. Once you taste these roasted Brussels sprouts with bacon and balsamic glaze, you’ll understand why even veggie-haters become believers.

Why You’ll Love These Roasted Brussels Sprouts with Bacon and Balsamic Glaze

Trust me, this isn’t your average veggie side dish. Here’s why everyone goes crazy for this recipe:

• That addicting crunch: The Brussels sprouts get perfectly caramelized edges while staying tender inside – no mushy sprouts here!
• Flavor fireworks: Smoky bacon meets sweet-tangy glaze in the most delicious harmony you can imagine.
• Weeknight easy: Just chop, toss, and roast – it comes together in about 30 minutes with minimal fuss.
• Crowd-pleaser magic: Even the “I hate vegetables” folks in my family beg me to make this.

One bite and you’ll be hooked – I promise!

Ingredients for Roasted Brussels Sprouts with Bacon and Balsamic Glaze

Here’s everything you’ll need to make this flavor-packed side dish:

• 1 lb Brussels sprouts, trimmed and halved (go for similar sizes)
• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 2 tbsp olive oil – the good stuff!
• 1/2 tsp salt & 1/4 tsp black pepper
• 2 tbsp balsamic vinegar + 1 tbsp honey for that dreamy glaze

Pro tip: Pick sprouts that feel firm with tight leaves – they’ll roast up crispier!

Equipment Needed

You probably already have everything you need to make these crispy sprouts:

• A large baking sheet (I like using my trusty half-sheet pan)
• One medium mixing bowl
• A whisk or fork for that balsamic glaze

That’s it – no fancy gadgets required!

How to Make Roasted Brussels Sprouts with Bacon and Balsamic Glaze

Alright, let’s get cooking! This recipe comes together in three simple phases – prep, roast, glaze. I’ll walk you through each step so you get those perfect crispy sprouts every time.

Preparing the Brussels Sprouts and Bacon

First, preheat your oven to 400°F (200°C) – this gives the sprouts that gorgeous caramelization. While it heats up, tackle the Brussels sprouts. I like to trim just a tiny bit off the stem end (don’t cut too much or they’ll fall apart!), then slice them in half lengthwise. If you find any giant ones, quarter them so everything cooks evenly.

Now for the bacon! Lay out your slices and chop them into little 1/2-inch pieces – these will crisp up beautifully in the oven. I always use kitchen shears for this because they’re way easier than a knife. Toss the sprouts with olive oil, salt, and pepper right on the baking sheet (less dishes to wash!). Then scatter those bacon bits evenly over the top – trust me, you want every sprout to get some bacon love.

Roasting Process

Spread everything out in a single layer – no piling! Crowded sprouts steam instead of roast, and we want crispy perfection. Pop the sheet into your preheated oven and set your timer for 20 minutes.

At the 15-minute mark, I like to give everything a quick stir with a spatula. This helps the sprouts caramelize evenly and prevents the bacon from sticking. When they’re done, the sprouts should have dark golden edges and the bacon will be crispy. If they’re not quite there yet, give them another 5 minutes – oven temperatures vary!

Making the Balsamic Glaze

While the sprouts roast, whisk together your glaze. It couldn’t be simpler – just 2 tablespoons of good quality balsamic vinegar (the thicker the better) with 1 tablespoon of honey. I like to warm the honey slightly first so it blends smoothly. Taste it and adjust – more honey if you like it sweeter, more vinegar if you prefer tang.

When your sprouts come out of the oven looking golden and glorious, drizzle that glaze right over the top. Use a light hand at first – you can always add more. Give everything one gentle toss to coat, then serve immediately while everything’s hot and crispy. The sizzle when that glaze hits the hot bacon? Pure magic.

Tips for Perfect Roasted Brussels Sprouts with Bacon

After making this dish countless times, I’ve learned a few tricks that make all the difference:

• Size matters: Cut sprouts roughly the same size so they cook evenly—nobody wants half-charred, half-mushy veggies!
• Go thick with the bacon: Thick-cut bacon holds up better during roasting and gives you those perfect crispy-chewy bits.
• Spice it up: A pinch of red pepper flakes adds a nice kick if you like heat—just sprinkle them on with the salt and pepper.
• Don’t skimp on space: Spread everything out in a single layer—overcrowding leads to steaming instead of crisping.

Follow these tips, and you’ll have sprouts that’ll make even the skeptics come back for more!

Serving Suggestions

These roasted Brussels sprouts are the ultimate chameleon side dish! They’re perfect alongside simple roasted chicken for weeknights but fancy enough for holiday meals with prime rib or turkey. I love serving them with mashed potatoes for contrast – the creamy and crispy combo is unreal. They also shine on charcuterie boards or as a next-level topping for grain bowls. Honestly? They’re so good I sometimes eat them straight from the pan!

Storage and Reheating Instructions

Leftovers? No problem! Store your roasted Brussels sprouts in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and pop in a 350°F oven for about 10 minutes – this keeps them crispy. The microwave works in a pinch, but they’ll lose some texture. Pro tip: Make extra because they’re amazing cold too!

Nutritional Information

Here’s the scoop on what you’re eating – we’re talking Brussels sprouts, bacon, and a touch of sweet glaze, so it’s a surprisingly balanced package! While exact numbers vary based on your specific ingredients (especially the bacon thickness and honey you use), this dish packs fiber and protein alongside those irresistible flavors. The Brussels sprouts bring vitamins and antioxidants to the party, while the bacon adds that smoky satisfaction. The balsamic glaze keeps added sugars in check compared to heavier sauces. It’s one of those rare side dishes that feels indulgent while still giving you nutritional benefits – my kind of win-win!

Frequently Asked Questions

I get asked about these roasted Brussels sprouts all the time – here are the most common questions from fellow cooks!

Can I use frozen Brussels sprouts?

You can, but fresh really makes a difference! Frozen sprouts tend to release more water, so they won’t get as crispy. If you must use frozen, thaw completely and pat very dry before roasting—and expect softer results.

How to make vegetarian Brussels sprouts?

Easy! Just skip the bacon and add extra flavor with smoked paprika (1/4 tsp) or toasted pecans. The balsamic glaze still makes them irresistible—my vegan sister loves this version!

Can I prep this ahead for holidays?

Absolutely! Trim and halve sprouts 1 day ahead (store chilled in water). Cook bacon separately and refrigerate. Day-of, toss everything together and roast—the glaze takes 30 seconds to whip up fresh!

What’s the best balsamic vinegar to use?

Look for “condimento” grade—thicker and sweeter than cheap stuff. My favorite trick? Reduce cheap balsamic by half first—instant fancy glaze!

Still have questions? Just ask – I love helping fellow sprout lovers!

Final Thoughts

Seriously, you need to make these roasted Brussels sprouts ASAP – they’re life-changing! I’d love to hear how yours turn out. Tag me with your crispy creations or leave a comment below. Happy roasting, friends – may your sprouts always be golden and your bacon crispy!

Tag me with your crispy creations or leave a comment below. Happy roasting, friends – may your sprouts always be golden and your bacon crispy!

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