Roasted Brussels Sprouts With Balsamic and Bacon

Crispy oven-roasted Brussels sprouts tossed with smoky bacon and a sweet balsamic glaze. An easy holiday side dish even sprout skeptics love.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 6 servings

Calories 210 kcal

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

Make ahead: Trim and halve the sprouts and chop the bacon up to 2 days ahead. Refrigerate separately.
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.

Keyword balsamic brussels sprouts, brussels sprouts with bacon, roasted brussels sprouts, thanksgiving side dish