I can’t wait to share my Glazed Brussel Sprouts With Bacon, where crispy roasted sprouts, smoky bacon and sautéed onion meet a glossy sweet balsamic glaze that has readers reaching for the recipe.
I fell for these Brussels sprouts with bacon the first time the plate hit my table, I couldnt believe something so simple got so loud. Think Brussels And Bacon Roasted meets Sauted Brussels Sprouts only messier and way more addictive.
The bacon gives that salty crunch, the sprouts crisp up and the whole thing makes you reach for more even if you said you wouldnt. Its the kind of side dish that steals the show and then gets eaten for lunch the next day straight from the container, guilty pleasure and a dinner win all at once.
Ingredients
- Brussels sprouts: Leafy, slightly bitter, high in fiber and vitamin C, earthy crunch, great for balance.
- Bacon: Salty, smoky, high in protein and fat, adds deep savory crunch, not exactly diet food.
- Balsamic vinegar: Tangy, sweet and sour punch, gives glossy glaze and bright acidic lift to sprouts.
- Brown sugar: Adds caramel sweetness and helps with glazing, packs simple carbs, use sparingly.
- Maple syrup (optional): Natural sweetener, floral notes, adds depth and sticky gloss, still sugar so careful.
- Garlic: Pungent, savory boost, small calories, helps balance sweetness and adds aroma, yum.
- Olive oil: Healthy fats, helps crisp and brown, carries flavors, a little goes a long way.
Ingredient Quantities
- 1 1/2 lb Brussels sprouts trimmed and halved
- 6 slices bacon chopped or 8 for extra crisp
- 2 tbsp olive oil
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 3 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tbsp maple syrup optional
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes optional
- 2 tbsp fresh parsley chopped optional
How to Make this
1. Preheat oven to 425°F. Trim the ends off 1 1/2 lb Brussels sprouts and halve them lengthwise, then toss with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper so every piece is lightly coated.
2. Spread the sprouts cut-side down on a rimmed baking sheet in a single layer, don’t overcrowd or they’ll steam not brown. Roast 20 to 25 minutes until deeply browned and crisp at the edges.
3. While the sprouts roast, chop 6 slices bacon (or 8 if you want extra crisp) and cook in a large skillet over medium heat until crispy, about 8 to 10 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate and reserve about 1 to 2 tablespoons of the bacon fat in the pan.
4. Add 1 small yellow onion thinly sliced to the hot skillet with the bacon fat and sauté over medium heat until softened and starting to caramelize, about 4 to 6 minutes. Add 2 cloves garlic minced for the last 30 seconds, stir so it doesn’t burn.
5. Pour in 3 tbsp balsamic vinegar, 1 tbsp brown sugar and 1 tbsp maple syrup if using, scraping up any browned bits from the bottom of the pan. Add 1/4 tsp red pepper flakes if you like heat. Let the mixture bubble and reduce for 2 to 3 minutes until slightly syrupy.
6. When the sprouts are done roasting, transfer them cut-side up or down into the skillet with the glaze. Add the crispy bacon back in and gently toss everything together so the glaze coats the sprouts. If the pan looks dry add a splash of water or another teaspoon of olive oil.
7. Taste and adjust seasoning, add a pinch more salt or some extra black pepper if needed. Heat just long enough for flavors to meld, 1 to 2 minutes.
8. Remove from heat and sprinkle 2 tbsp fresh parsley chopped over top for brightness.
9. Serve warm. If you want extra crispness serve immediately, they lose texture if left sitting too long. Enjoy.
Equipment Needed
1. Rimmed baking sheet (for roasting the sprouts in a single layer)
2. Large skillet, preferably cast iron or heavy-bottomed (for bacon and the balsamic glaze)
3. Chef’s knife — trim and halve sprouts, slice onion, chop bacon
4. Cutting board
5. Large mixing bowl to toss sprouts with oil and seasoning
6. Slotted spoon to lift bacon and leave the fat behind
7. Tongs or a sturdy spatula for flipping and gentle tossing
8. Measuring spoons (tsp and tbsp) for salt, vinegar, sugar and syrup
9. Paper towels to drain the bacon
10. Oven mitts or pot holders for the hot sheet and pan
FAQ
Balsamic Bacon Brussels Sprouts Recipe Substitutions and Variations
- Brussels sprouts: swap for cauliflower florets, halved baby potatoes, or trimmed green beans. Cauliflower and green beans roast about the same time, potatoes need longer or a quick parboil so they don’t stay hard.
- Bacon: use pancetta, prosciutto, or turkey bacon for a leaner option. For vegetarian try smoked mushrooms or tempeh tossed with a little soy sauce to add savory umami.
- Balsamic vinegar: sub with red wine vinegar plus 1 tsp brown sugar, or apple cider vinegar plus a drizzle of honey. Or use a balsamic glaze but cut the amount to 1-2 tbsp since it’s sweeter and thicker.
- Brown sugar: swap for honey, maple syrup, or coconut sugar. If using liquid sweeteners reduce any added oil slightly and watch for quicker browning while roasting.
Pro Tips
1) Pat the sprouts super dry before anything, use a salad spinner or lots of paper towels, water is the enemy of browning so even a little moisture will make them steam instead of crisp.
2) Save and use the bacon fat for the onions and glaze, it adds more depth than olive oil, but saute the onions low and slow so they caramelize; add the garlic only at the end so it doesn’t burn.
3) Toss the roasted sprouts with the glaze just off the heat and work fast, overcooking the glaze will make everything soggy, and if you need more shine add a teaspoon of the bacon fat or a splash of water to loosen it.
4) Serve right away for max crispness, leftovers re-crisp in a hot oven for a few minutes, and don’t be shy with a little extra acid or finishing salt at the end to brighten the whole dish.
Balsamic Bacon Brussels Sprouts Recipe
I can’t wait to share my Glazed Brussel Sprouts With Bacon, where crispy roasted sprouts, smoky bacon and sautéed onion meet a glossy sweet balsamic glaze that has readers reaching for the recipe.
4
servings
283
kcal
Equipment: 1. Rimmed baking sheet (for roasting the sprouts in a single layer)
2. Large skillet, preferably cast iron or heavy-bottomed (for bacon and the balsamic glaze)
3. Chef’s knife — trim and halve sprouts, slice onion, chop bacon
4. Cutting board
5. Large mixing bowl to toss sprouts with oil and seasoning
6. Slotted spoon to lift bacon and leave the fat behind
7. Tongs or a sturdy spatula for flipping and gentle tossing
8. Measuring spoons (tsp and tbsp) for salt, vinegar, sugar and syrup
9. Paper towels to drain the bacon
10. Oven mitts or pot holders for the hot sheet and pan
Ingredients
1 1/2 lb Brussels sprouts trimmed and halved
6 slices bacon chopped or 8 for extra crisp
2 tbsp olive oil
1 small yellow onion thinly sliced
2 cloves garlic minced
3 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp maple syrup optional
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes optional
2 tbsp fresh parsley chopped optional
Directions
- Preheat oven to 425°F. Trim the ends off 1 1/2 lb Brussels sprouts and halve them lengthwise, then toss with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper so every piece is lightly coated.
- Spread the sprouts cut-side down on a rimmed baking sheet in a single layer, don't overcrowd or they'll steam not brown. Roast 20 to 25 minutes until deeply browned and crisp at the edges.
- While the sprouts roast, chop 6 slices bacon (or 8 if you want extra crisp) and cook in a large skillet over medium heat until crispy, about 8 to 10 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate and reserve about 1 to 2 tablespoons of the bacon fat in the pan.
- Add 1 small yellow onion thinly sliced to the hot skillet with the bacon fat and sauté over medium heat until softened and starting to caramelize, about 4 to 6 minutes. Add 2 cloves garlic minced for the last 30 seconds, stir so it doesn’t burn.
- Pour in 3 tbsp balsamic vinegar, 1 tbsp brown sugar and 1 tbsp maple syrup if using, scraping up any browned bits from the bottom of the pan. Add 1/4 tsp red pepper flakes if you like heat. Let the mixture bubble and reduce for 2 to 3 minutes until slightly syrupy.
- When the sprouts are done roasting, transfer them cut-side up or down into the skillet with the glaze. Add the crispy bacon back in and gently toss everything together so the glaze coats the sprouts. If the pan looks dry add a splash of water or another teaspoon of olive oil.
- Taste and adjust seasoning, add a pinch more salt or some extra black pepper if needed. Heat just long enough for flavors to meld, 1 to 2 minutes.
- Remove from heat and sprinkle 2 tbsp fresh parsley chopped over top for brightness.
- Serve warm. If you want extra crispness serve immediately, they lose texture if left sitting too long. Enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 234g
- Total number of serves: 4
- Calories: 283kcal
- Fat: 15.9g
- Saturated Fat: 3.7g
- Trans Fat: 0.03g
- Polyunsaturated: 2.5g
- Monounsaturated: 8.6g
- Cholesterol: 19.8mg
- Sodium: 580mg
- Potassium: 703mg
- Carbohydrates: 26.1g
- Fiber: 6.9g
- Sugar: 14.3g
- Protein: 12.6g
- Vitamin A: 214IU
- Vitamin C: 144.5mg
- Calcium: 75mg
- Iron: 2.45mg
