I think we can all agree that a good side dish should be just as exciting as the main event. And these balsamic bacon Brussels sprouts have a way of stealing the show, in the gentlest way possible.
They’re the kind of recipe that turns the skeptical into believers, with crispy bacon, sweet onions, and a tangy balsamic glaze that ties it all together.
Why This Recipe Works So Well
This dish finds a beautiful balance between savory, sweet, and tangy flavors. The rich, salty bacon complements the earthy sprouts perfectly, you see.
And the balsamic reduction adds a lovely depth, cutting through the richness with its sweet and sharp notes. It’s a simple combination that just feels right.
I also love that the components can be prepared ahead of time. This makes it a wonderfully stress-free option for holiday dinners, when your stove is already plenty busy.
Ingredients Needed for the Recipe
- Brussels Sprouts (1.5 pounds): These are the star of the dish, becoming tender and slightly caramelized when roasted.
- Extra Virgin Olive Oil (2 tablespoons): It helps the sprouts roast up nicely and prevents them from sticking to the pan.
- Kosher Salt and Black Pepper: These basic seasonings are essential for enhancing all the other flavors in the dish.
- Bacon (8 ounces): It provides a crispy, salty, and savory element that makes the sprouts incredibly satisfying.
- Yellow Onion (½, diced): The onion softens and sweetens as it cooks, adding another layer of flavor.
- Balsamic Vinegar (â…“ cup): This reduces down into a thick, syrupy glaze that adds a sweet and tangy finish.
How to Make Balsamic Bacon Brussels Sprouts?
Step 1 – Prep the Sprouts and Oven
First, preheat your oven to 425°F (220°C). While it’s warming up, trim the hard ends off your Brussels sprouts.
Then, slice each one into quarters from stem to top. Don’t worry if some outer leaves fall away, just keep them.
Step 2 – Roast the Sprouts
Place the quartered sprouts and any loose leaves on a large sheet pan. Drizzle them with the olive oil, and season generously with salt and pepper.
Toss everything together until the sprouts are evenly coated, then spread them in a single layer. Roast for 25 to 30 minutes, stirring halfway through.
Step 3 – Cook the Bacon
While the sprouts are in the oven, slice your bacon into small, half-inch pieces. Cook them in a pan over medium heat, stirring frequently.
You’re looking for them to become nicely crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about one tablespoon of the grease in the pan.
Step 4 – Make the Balsamic Glaze
This step can happen while the bacon cooks. Pour the balsamic vinegar into a small pot and bring it to a simmer over medium heat.
Let it cook for 10 to 12 minutes, until it has reduced by about half and has thickened slightly. It will continue to thicken as it cools.
Step 5 – Sauté the Onion
Take the pan with the reserved bacon grease and add your diced onion. Cook it over medium heat for just 2 to 3 minutes, until it becomes soft and translucent.
Then, stir the crispy bacon back into the pan with the onion, and turn off the heat.
Step 6 – Combine Everything
Once the Brussels sprouts are tender and have some crispy, browned edges, pull the sheet pan from the oven.
Immediately add the bacon and onion mixture, and drizzle the balsamic reduction over the top. Gently stir everything together until it’s well combined.
Choosing Your Ingredients
When you’re shopping for Brussels sprouts, look for ones that are firm and bright green. The smaller sprouts often have a sweeter, more mild flavor, which is lovely here.
For the bacon, a thick-cut variety works wonderfully as it holds its texture. But your favorite standard-cut bacon will be just as delicious, really.
And while a store-bought balsamic glaze is fine, making your own from vinegar is surprisingly simple. It gives you complete control over the consistency and sweetness.
Tips
- Don’t overcrowd your sheet pan. If the sprouts are too close, they’ll steam instead of roast. Using two pans is better than one packed pan.
- Save those loose leaves that fall off when you’re slicing. They get wonderfully crispy and almost chip-like in the oven.
- You can absolutely render and save the rest of your bacon grease for another use. It’s fantastic for cooking potatoes or eggs.
- If you want to double the recipe, you can use up to 2 pounds of sprouts without changing the other ingredient amounts.
Simple Variations to Try
If you’d like to change things up, a sprinkle of grated Parmesan cheese over the top at the end is a fantastic addition. The salty, nutty cheese pairs beautifully with the other flavors.
For a little crunch, you could also toss in some toasted pecans or walnuts with the bacon and onions. It adds a lovely textural contrast.
And if balsamic isn’t your favorite, a simple drizzle of a Dijon vinaigrette can be a wonderful alternative. It still gives you that tangy kick.
Storing and Reheating Your Leftovers
Any leftovers can be stored in an airtight container in the refrigerator. They’ll keep well for about three to four days, though the sprouts will soften a bit over time.
To reheat, I find the oven or an air fryer works best. A few minutes at 375°F will help them crisp up again. The microwave is quick, but it will keep them soft.
These reheat so well that I often make a little extra on purpose. They make a great quick side for a weeknight dinner later on.
I truly hope this recipe becomes a cherished part of your table, whether it’s for a holiday feast or a simple family meal. From my kitchen to yours, happy cooking.
Balsamic Bacon Brussels Sprouts Recipe
Description
These balsamic bacon Brussels sprouts are the side dish that never lasts long — especially during Thanksgiving and Christmas dinner! Roasted Brussels sprouts are tossed with crispy bacon, sautéed onion, and a homemade balsamic glaze for a sweet and tangy finish. They’re the perfect pop of green on your holiday table and can be prepped ahead of time to ease your dinner-day stress.
ingredients
Instructions
-
Preheat and prep
Preheat your oven to 425°F (220°C). Cut the ends off the Brussels sprouts and slice them into quarters. Save any loose leaves—they’ll get extra crispy! -
Roast the sprouts
Toss the Brussels sprouts (including loose leaves) with olive oil, salt, and pepper on a large sheet pan. Spread evenly and roast for 25–30 minutes, stirring halfway through, until golden and crispy. -
Cook the bacon
While sprouts roast, slice bacon into ½-inch pieces. Cook in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon grease in the pan. -
Make balsamic reduction
In a small pot, simmer balsamic vinegar over medium heat for 10–12 minutes until reduced by ⅓ to ½ (about 3 tablespoons remain). Remove from heat. -
Sauté the onion
Add diced onion to the bacon grease in the skillet. Cook over medium heat for 2–3 minutes until translucent. Stir in crispy bacon and remove from heat. -
Combine and finish
Remove Brussels sprouts from oven. Add bacon-onion mixture to the sheet pan, then drizzle with warm balsamic reduction. Toss gently to combine. -
Serve
Transfer to a serving platter and enjoy immediately while warm and crispy.
Nutrition Facts
Servings 6
Serving Size 1 cup
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 16 gg25%
- Saturated Fat 5 gg25%
- Trans Fat 0 gg
- Cholesterol 25 mgmg9%
- Sodium 380 mgmg16%
- Potassium 420 mgmg12%
- Total Carbohydrate 18 gg6%
- Dietary Fiber 6 gg24%
- Sugars 7 gg
- Protein 9 gg18%
- Calcium 60 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Prep Brussels sprouts, cook bacon & onion, and make balsamic glaze 1–2 days in advance. Reheat and combine before serving.
- Storage: Keep leftovers in an airtight container for 3–4 days. Reheat in oven or air fryer to restore crispiness.
- No balsamic? Skip the glaze and toss with Dijon vinaigrette instead.
- Serving ideas: Perfect with turkey, ham, prime rib, or grilled salmon.
