Roasted Brussels Sprouts With Balsamic and Bacon (Easy Holiday Side)
These roasted Brussels sprouts with balsamic and bacon can win over even the biggest sprout skeptic. The edges get crispy and caramelized in a hot oven. Then smoky bacon and a sweet balsamic glaze tie it all together.
It’s one of the easiest holiday sides you can make. You toss everything on one pan, roast it for about 20 minutes and drizzle with glaze. That’s it.
Every Thanksgiving I make a big pan of these. They bring color and crunch to a table full of creamy sides, and the bowl is always empty at the end.
Why You’ll Love These Roasted Brussels Sprouts
- Crispy edges. High heat gives deep, golden caramelization.
- Sweet and smoky. Bacon and balsamic are a perfect pair.
- One pan. The bacon cooks right with the sprouts.
- Quick. Ready in about 35 minutes.
- Holiday ready. Add cranberries and Parmesan for a festive look.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Brussels sprouts: Pick firm, bright green sprouts about the same size.
- Thick-cut bacon: It stays meaty and crisps without burning. Pancetta works too.
- Balsamic glaze: Thick and sweet. You can buy it or simmer balsamic vinegar until syrupy.
- Olive oil and seasonings: Salt, pepper and a little garlic powder.
- Extras: Dried cranberries and shaved Parmesan are optional but pretty.
How to Make Roasted Brussels Sprouts With Balsamic and Bacon
- Preheat. Heat the oven to 425°F (220°C).
- Season. Toss the halved sprouts with oil, salt, pepper and garlic powder. Turn them cut side down.
- Add bacon. Scatter the chopped bacon over the pan.
- Roast. Roast 20 to 25 minutes, stirring once, until browned and tender.
- Glaze. Drizzle with balsamic glaze, add the extras and serve warm.
My Tips for the Best Roasted Brussels Sprouts
- Dry the sprouts well after washing. Water makes them steam instead of crisp.
- Place them cut side down for the best caramelized edges.
- Don’t crowd the pan. Use two pans for a double batch.
- Add the glaze after roasting, not before, so it doesn’t burn.
Variations to Try
- Maple: Use maple syrup mixed with balsamic vinegar instead of glaze.
- Nutty: Add toasted pecans or walnuts at the end.
- Vegetarian: Skip the bacon and add a sprinkle of smoked paprika.
- Spicy: Add a pinch of red pepper flakes before roasting.
Make-Ahead, Storage and Reheating
- Make ahead: Trim and halve the sprouts and chop the bacon up to 2 days ahead.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Reheat at 400°F (200°C) for 8 to 10 minutes or in an air fryer for 4 to 5 minutes to keep them crisp.
What to Serve With It
These Brussels sprouts go with any holiday main, from turkey to ham to roast beef. They’re especially good next to my Prime Rib Roast for Beginners and a big bowl of Creamy Make-Ahead Mashed Potatoes.
Frequently Asked Questions
How do I keep Brussels sprouts from being bitter? Roast them at high heat until well browned. Caramelization brings out their sweetness.
Can I use frozen Brussels sprouts? Yes, but they won’t get as crispy. Roast from frozen and add 5 to 10 minutes.
How do I make balsamic glaze? Simmer 1/2 cup balsamic vinegar with 1 tbsp honey for 8 to 10 minutes until it coats a spoon.
Can I make them in an air fryer? Yes. Air fry at 375°F (190°C) for 12 to 15 minutes, shaking the basket halfway.
One Last Thing
I hope these roasted Brussels sprouts earn a spot on your holiday table. If you make them, please leave a comment and a star rating below. And save the recipe to your Thanksgiving sides board on Pinterest!
Roasted Brussels Sprouts With Balsamic and Bacon
Ingredients
- 2 lb Brussels sprouts trimmed and halved
- 6 slices thick-cut bacon chopped
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp balsamic glaze store-bought or homemade
- 1/3 cup dried cranberries optional
- 1/4 cup Parmesan cheese shaved, optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or leave it bare for extra browning.
- Toss the Brussels sprouts with the olive oil, salt, pepper and garlic powder on the baking sheet. Turn as many as you can cut side down.
- Scatter the chopped bacon over the sprouts.
- Roast 20 to 25 minutes, stirring once halfway, until the sprouts are tender and deeply browned and the bacon is crisp.
- Drizzle with the balsamic glaze and toss. Add the cranberries and Parmesan if using. Serve warm.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: Reheat on a baking sheet at 400°F (200°C) for 8 to 10 minutes, or in an air fryer for 4 to 5 minutes, to keep them crisp.
Variations: Use pancetta instead of bacon, add toasted pecans, or swap the glaze for 1 tbsp maple syrup mixed with 1 tbsp balsamic vinegar.
