Balsamic Bacon Brussels Sprouts Recipe

I made my Brussel Sprouts With Bacon And Balsamic Glaze and they come out ridiculously crispy, sweetly sticky, and somehow make bacon behave like an actual side dish.

I’m obsessed with these Balsamic Bacon Brussels Sprouts because they’re loud, sticky, and actually make me want veggies. I love the punch when Brussels And Bacon Roasted meet sweet balsamic.

The crunch from thick cut bacon and the bitter pop of Brussels sprouts is pure contrast and I crave that combo on repeat. And the glaze clings to every charred nook, shiny and unapologetic.

But most of all I adore how messy they are to eat, no pretending. This is the kind of side that steals the show, especially when you call it Brussel Sprouts With Bacon And Balsamic Glaze.

Ingredients

• Brussels sprouts: Crunchy, slightly bitter green that gets sweeter when roasted, it’s hearty.
• Plus bacon: Smoky, salty protein that makes everything feel like comfort food.
• Onion: Sweetness and depth, it softens and soaks up that bacon fat.
• Garlic: Pungent punch, small but it wakes up the whole dish.
• Basically olive oil: Helps browning and keeps sprouts from drying out.
• Kosher salt: Simple seasoning that pulls out the sprouts’ natural sweetness.
• Black pepper: Warm bite and tiny heat, it keeps things interesting.
• Balsamic vinegar: Tangy-sweet glaze that adds a glossy, bright pop.
• Brown sugar or maple: Caramel sweetness to balance the vinegar’s tang.
• Butter (optional): Makes it silky and a bit richer, totally optional.
• Red pepper flakes (optional): Tiny kick if you want subtle spicy tingle.
• Parsley or chives (optional): Fresh herb brightness that lightens the richness.

Ingredient Quantities

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 6 slices thick cut bacon, chopped
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons balsamic vinegar
• 1 tablespoon brown sugar (or 1 tablespoon maple syrup)
• 1 tablespoon unsalted butter (optional, for extra gloss)
• Pinch of red pepper flakes (optional, for a little heat)
• 2 tablespoons chopped fresh parsley or chives for garnish (optional)

How to Make this

1. Preheat oven to 425 F and line a rimmed baking sheet with foil or parchment for easy clean up. Trim stems off Brussels sprouts and halve them so cut side is down for max browning.

2. Toss the halved sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a big bowl until evenly coated; spread them in a single layer, not crowded, so they get crispy.

3. Roast the sprouts on the middle rack about 20 to 25 minutes, flipping once halfway, until deeply browned and crispy on the edges. If you like them extra tender roast up to 30 minutes but watch they don’t burn.

4. While the sprouts roast, chop 6 slices thick cut bacon and cook in a large skillet over medium heat until crisp, about 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate, reserve about 1 to 2 tablespoons of the bacon fat in the pan.

5. Add the thinly sliced small yellow onion to the bacon fat and cook over medium heat until soft and starting to caramelize, about 6 to 8 minutes. Stir in 2 cloves minced garlic in the last 30 seconds so it doesnt burn.

6. Lower the heat to medium low, return the bacon to the skillet with the onions and garlic, then pour in 3 tablespoons balsamic vinegar and 1 tablespoon brown sugar or maple syrup. Stir and let the mixture simmer gently until it becomes a sticky glaze, about 2 to 3 minutes.

7. Add the roasted Brussels sprouts to the skillet and toss everything together so the glaze coats the sprouts. Cook another 1 to 2 minutes so flavors meld; if you want extra gloss stir in 1 tablespoon unsalted butter until melted.

8. Taste and adjust seasoning with extra kosher salt and freshly ground black pepper if needed. If you want a little heat sprinkle a pinch of red pepper flakes and toss.

9. Transfer to a serving dish and scatter 2 tablespoons chopped fresh parsley or chives over the top. Serve hot; these are best right away when crispy, but they reheat nicely in a hot oven for a few minutes.

Equipment Needed

1. Rimmed baking sheet (lined with foil or parchment for easy clean up)
2. Large mixing bowl for tossing the sprouts
3. Sharp chef’s knife for trimming and halving sprouts and chopping bacon
4. Cutting board (preferably non slip)
5. Large ovenproof skillet or heavy sauté pan for bacon and glaze
6. Slotted spoon to transfer crispy bacon and drain fat
7. Tongs or a sturdy spatula for flipping and tossing sprouts
8. Measuring spoons for oil, vinegar, salt and sugar
9. Paper towels to absorb bacon fat and blot bacon
10. Serving dish or platter to finish and garnish the sprouts

FAQ

Balsamic Bacon Brussels Sprouts Recipe Substitutions and Variations

• Bacon: use 6 oz pancetta or guanciale for that porky, salty bite; for a lighter or vegetarian option try 6 slices smoked turkey bacon or 1 cup chopped cremini mushrooms sauteed until browned.
• Brussels sprouts: swap with 1 1/2 pounds halved cauliflower florets or trimmed green beans; both crisp up nicely and soak up the glaze.
• Balsamic vinegar: if you dont have it, use 2 tablespoons red wine vinegar plus 1 teaspoon brown sugar or 2 tablespoons sherry vinegar for a brighter tang.
• Brown sugar: replace with 1 tablespoon honey or use the optional 1 tablespoon maple syrup already listed for a more complex sweetness.

Pro Tips

1) Don’t crowd the pan when roasting. If the sprouts are piled up they steam instead of getting crispy, so use two baking sheets if needed or roast in batches. Also put the cut side down right away so they brown nice and fast.

2) Save and taste the bacon fat. Use 1 to 2 tablespoons in the skillet for the onions for way more flavor, but don’t use all of it or the dish gets greasy. If it seems too fatty blot some with a paper towel or spoon a little out.

3) Add the garlic late and keep the heat low when you glaze. Garlic burns in seconds and turns bitter, so stir it in at the end of cooking the onions. When you add the balsamic and sugar, simmer gently so it reduces into a sticky glaze and doesn’t scorch.

4) Finish with contrast. A small pat of butter or a splash more vinegar brightens and gives gloss, and fresh herbs or a squeeze of lemon at the end lift the whole thing. Serve right away for the best texture because reheated sprouts get softer.