You know that moment when you take your first bite of balsamic roasted Brussels sprouts and bacon, and suddenly Brussels sprouts become your favorite vegetable? That’s exactly what happened at my cousin’s potluck last Thanksgiving. I brought this dish thinking it’d be an afterthought next to the turkey and mashed potatoes—but oh boy, was I wrong! The crispy bacon bits clinging to caramelized sprouts, that sweet-tangy balsamic glaze pooling in the crevices… let’s just say the bowl was scraped clean before the gravy even made its rounds. Now it’s my go-to whenever I need a surefire crowd-pleaser that’s ridiculously easy to throw together.
Why You’ll Love These Balsamic Roasted Brussels Sprouts and Bacon
Trust me, this dish is about to become your new obsession. Here’s why:
- Crispy bacon magic: Those salty, crunchy bacon bits clinging to every sprout? Absolute perfection.
- Caramelized goodness: Roasting transforms Brussels sprouts into sweet, nutty little flavor bombs with crispy edges.
- Effortless elegance: Toss everything on one pan – it’s practically foolproof.
- Crowd-pleaser status: Even veggie skeptics can’t resist when bacon and balsamic are involved.
Seriously, I’ve converted more Brussels sprouts haters with this recipe than I can count!
Ingredients for Balsamic Roasted Brussels Sprouts and Bacon
Okay, let’s gather our simple but mighty ingredients – I promise you probably have most of this already! Here’s what you’ll need for that perfect sweet-salty-crispy combo:
- 1 lb Brussels sprouts – trimmed and halved (don’t skip trimming those tough ends!)
- 4 slices bacon – chopped into bite-sized pieces (thick-cut works best for extra crunch)
- 2 tbsp olive oil – just enough to coat everything nicely
- 1 tbsp balsamic vinegar – the good stuff makes all the difference
- ½ tsp salt – trust me, you’ll want this to balance the sweetness
- ¼ tsp black pepper – freshly cracked if you’ve got it
That’s it! Six simple ingredients that transform into something magical in the oven. Now let’s get roasting!
How to Make Balsamic Roasted Brussels Sprouts and Bacon
Alright, let’s get down to business! This is where the magic happens – turning those simple ingredients into crispy, caramelized perfection. I promise it’s easier than you think, and the smell alone will have everyone hovering around your oven.
Step 1: Prep the Brussels Sprouts and Bacon
First things first – grab those Brussels sprouts. Trim off the dry ends (just a sliver – no need to go crazy) and slice them in half lengthwise. Uniformity is key here – you want all your sprouts roughly the same size so they cook evenly. Now for the bacon – chop it into little bite-sized pieces (about ½-inch chunks). Pro tip: slightly frozen bacon is way easier to chop neatly!
Step 2: Roast to Perfection
Preheat that oven to 400°F – nice and hot for maximum caramelization. Toss everything together in a big bowl – sprouts, bacon, olive oil, balsamic, salt and pepper – until every little sprout half is glistening. Spread them out in a single layer on your baking sheet (crowding is the enemy of crispiness!). Roast for about 20-25 minutes, giving them one good stir halfway through. You’ll know they’re done when the bacon’s crispy, the sprouts are tender with golden-brown edges, and your kitchen smells like heaven.
Tips for the Best Balsamic Roasted Brussels Sprouts and Bacon
Listen, I’ve made this dish more times than I can count – here are my hard-earned secrets for absolute perfection:
- Give them space! Overcrowding the pan steams instead of roasts. Use two pans if needed – crispy edges are non-negotiable.
- Bacon matters: Thick-cut gives you those meaty, crunchy bits that make people swoon. Thin bacon just disappears into the pan.
- Taste your balsamic: Some are sweeter than others. Start with 1 tbsp, then drizzle extra at the end if you want more tang.
- Hot oven is key: That 400°F isn’t a suggestion – it’s what gives you caramelized magic versus soggy sadness.
Oh! And always make extra – these disappear faster than you’d believe.
Serving Suggestions for Balsamic Roasted Brussels Sprouts and Bacon
Oh, the possibilities! These little flavor bombs shine bright no matter how you serve them. For weeknights, I love pairing them with simple roasted chicken – the crispy sprouts and juicy chicken are a match made in heaven. Come Thanksgiving? They’re mandatory next to the turkey (trust me, they’ll steal the show). Feeling fancy? Serve them warm in a pretty bowl with toothpicks as an appetizer – watch them disappear before your eyes! My favorite finishing touch? A shower of freshly grated Parmesan right before serving. The salty cheese melts slightly on the hot sprouts… oh my. You could also try toasted walnuts or a drizzle of honey for extra pizzazz!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because if by some miracle you actually have any, you’ll want to keep them tasting amazing! Here’s my tried-and-true method:
First, let those beautiful sprouts cool completely (I know, the temptation is real). Then tuck them into an airtight container – they’ll stay fresh and crispy for up to 3 days in the fridge. When you’re ready for round two, skip the microwave (unless you like soggy sprouts – no judgment!). Instead, spread them on a baking sheet and pop them in a 350°F oven for about 10 minutes. That blast of heat brings back all that glorious crispiness!
Pro tip: If you’re planning ahead, you can prep the raw sprouts and bacon the night before – just keep them separate until roasting time. The bacon might lose some crispness if pre-chopped, but it’ll still taste delicious!
Nutritional Information
Just a quick note – these numbers are estimates since bacon thickness and sprout sizes can vary a bit. But here’s the general breakdown per serving of this glorious dish:
- 180 calories – not bad for something this satisfying!
- 12g fat – thank you, delicious bacon and olive oil
- 12g carbs – mostly from those nutrient-packed sprouts
- 7g protein – bonus protein from our crispy bacon friend
Remember – good food isn’t just about numbers, it’s about joy… and this dish delivers both!
FAQs About Balsamic Roasted Brussels Sprouts and Bacon
I get asked about this recipe all the time – here are the answers to the most common questions that pop up in my kitchen!
Can I use frozen Brussels sprouts instead of fresh?
Oh honey, I know it’s tempting when you’ve got that bag in the freezer, but trust me – fresh is the way to go here. Frozen sprouts release way too much water when roasting, and you’ll end up with soggy sprouts instead of those glorious crispy edges we’re after. If you absolutely must use frozen, thaw them completely and pat them bone-dry first – but I promise fresh makes all the difference!
How can I make this vegetarian?
Easy peasy! Just skip the bacon (I know, heartbreaking) and toss in some chopped walnuts or pecans instead. They’ll give you that same satisfying crunch. You might want to add an extra drizzle of balsamic at the end to make up for the lost saltiness. Oh! And a sprinkle of smoked paprika gives that lovely smoky flavor you’d miss from the bacon.
Can I prep this dish ahead of time?
You can do partial prep – trim and halve the sprouts the day before (store them in an airtight container in the fridge), and chop your bacon (keep it separate!). But hold off on tossing everything together until right before roasting – otherwise the salt and vinegar will start breaking down the sprouts and you’ll lose that perfect texture. The good news? It comes together so fast that last-minute prep is a breeze!
My sprouts are burning before they’re tender – help!
Ah, the dreaded burnt-but-undercooked dilemma! First, check your oven temp with a thermometer – sometimes ovens run hot. If that’s not it, try cutting your sprouts into quarters instead of halves (they’ll cook faster). You can also tent the pan with foil for the first 15 minutes, then remove it to finish crisping up. And always, always make sure they’re in a single layer – overcrowding causes steaming instead of roasting!
What’s the best bacon to use?
I’m a die-hard fan of thick-cut bacon for this recipe – it gives you those meaty, substantial crispy bits that make people swoon. Regular sliced bacon works in a pinch, but tends to disappear into the pan. If you’re feeling fancy, try applewood-smoked bacon – that subtle sweetness plays beautifully with the balsamic. Just steer clear of maple-flavored bacon unless you want dessert-like sprouts (which… actually doesn’t sound terrible now that I think about it!).
Rate This Recipe
Did this recipe make you a Brussels sprouts believer? Drop a star rating below or share your thoughts – I’d love to hear how yours turned out!
Balsamic Roasted Brussels Sprouts and Bacon
Ingrédients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Toss Brussels sprouts, bacon, olive oil, balsamic vinegar, salt, and pepper in a bowl.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 20-25 minutes, stirring once, until sprouts are tender and bacon is crispy.