You’ve never had sprouts this good until you’ve tried these Bacon Balsamic Brussels Sprouts – crispy, tender, and PACKED with flavor! Simply trim the sprouts, toss them in a sweetened balsamic glaze, and then roast them on a sheet pan with bacon until it’s all perfectly caramelized. This impressive side dish is perfect for a weeknight meal or a holiday dinner.

An overhead shot of Brussels sprouts baked with bacon in the oven and served in a white bowl.

Crispy Brussels Sprouts with Bacon

I ALWAYS ordered Brussels sprouts if they were ever on a menu.

For some reason, I could never get mine to come out quite as crispy or flavorful at home as they did in the restaurants.

That is, until I came up with this Balsamic Bacon Brussels Sprouts recipe you’ll find below.

It starts by making sure the sprouts are the perfect size so they don’t get over- or undercooked.

Then, the sauce—it’s a sweet and tangy mix of maple syrup, brown sugar, and balsamic vinegar. (Yes! Both types of sugars are a must for maximum flavor!)

And the trick to getting the Brussels sprouts extra crispy? 

You have to roast them at a HIGH TEMPERATURE and leave them UNDISTURBED on the sheet pan for a certain amount of time. The longer the edges are in contact with the pan the CRISPIER that side of the sprout gets.

This is the best side dish for any weeknight dinner or even a Thanksgiving or Christmas dish! It is quickly becoming my favorite way to enjoy this veggie. And picky eaters will devour these simple roasted Brussels sprouts, too.

Brussels sprouts, bacon, brown sugar, maple syrup, balsamic vinegar, and seasonings are the ingredients for this dish.

Ingredients

The simple ingredients you need to make this crispy Brussels sprouts with bacon recipe include:

  • Brussels sprouts. You’ll want about 2 pounds of this healthy veggie. Be sure to find ones that aren’t brown or have wilted leaves. Remove any loose leaves before cooking.
  • Bacon. Either thin- or thick-cut bacon will work. However, the thickness will determine how crispy the salty bacon turns out. You can go with turkey bacon, but the texture won’t quite be the same.
  • Butter. You can opt for butter, or substitute olive oil or avocado oil if needed.
  • Balsamic vinegar. Look for a good quality brand as a lot of the flavor of the tangy balsamic vinegar will come through.
  • Sweeteners. Both maple syrup and honey make excellent natural sweeteners that perfectly balance out the flavor of the sprouts and bacon. But you also want brown sugar for the best results.
  • Garlic. Freshly minced garlic is key to really getting that rich flavor the whole family will love.

How to Make Bacon Balsamic Brussels Sprouts

Below are the steps to make crispy balsamic bacon Brussels sprouts at home:

Prep the Bacon and Sprouts

Preheat the oven to 425℉.

Cut the bacon in half lengthwise first, then slice into pieces that are no more than ½-inch thick.

Use a sharp knife to remove the fibrous ends from each of the Brussels sprouts.

Then, slice each sprout in half if they’re medium or large. If they’re smaller sprouts (less than ¾-inch), you can leave them whole.

Toss in the Sauce

In a large bowl, whisk together the oil, vinegar, maple syrup, sugar, garlic, salt, and black pepper. 

Carefully add the sprouts to the bowl with the balsamic mixture and gently toss with a spatula until they’re completely covered in the sauce.

Bake in the Oven

Line a large baking sheet with parchment paper. A baker’s half sheet should be perfect, or you can use two smaller pans if necessary.

Pour the coated sprouts onto the pan. Be sure to spread them out in a single layer so none are touching.

Sprinkle the chopped bacon throughout the Brussels sprouts.

Bake in the preheated oven for 20 to 25 minutes. Flip the roasted vegetables at the halfway point if they’re large. You’ll know they are done by the crispy bacon and when the largest Brussels sprouts pierce easily with a fork.

If you want them extra saucy, whip up this healthy balsamic glaze recipe and drizzle it on when serving!

Meal Prep and Storage

  • How to prep ahead of time: You can slice the bacon and Brussels sprouts the day before if needed, just keep in the fridge.
  • How to store: Seal leftovers in an airtight container and keep in the refrigerator for up to 3 to 5 days.
  • How to freeze: Place Brussels sprouts in a freezer-safe container and keep in the freezer for up to 8 months.
  • How to reheat: Warm these back up in a skillet or in the oven for the best results. You can also use the microwave, but you might lose some crispiness.

What takes the bitterness out of Brussels sprouts?

The best way to ensure you don’t end up with bitter Brussels sprouts is to ensure you choose fresh produce to start out with and then roast them in the oven. Be sure to remove the outer leaves, as well. Coating them in a light sweetener promotes caramelization during roasting and provides a good balance to their bitter flavor.

Why are restaurant Brussels sprouts so much better? 

Brussels sprouts at restaurants always seem to be good because they use a lot of butter and sugar. These not-so-good-for-you ingredients can be left out if you remove the outer leaves and roast them in the oven at a high temperature. You’ll still get a crispy and well-balanced result!

A spatula is used to scoop Brussels sprouts and bacon after roasting in the oven.

What gives Brussels sprouts a better taste?

If you want the best-tasting Brussels sprouts, cut off the end and remove the outer leaves. Then, roast them in a hot oven to achieve a crispy texture and a caramelized effect that balances all the flavors.

Dietary Modifications

The recipe you’ll find below is already gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Sugar-free: Stick with a natural sweetener, like maple syrup rather than sugar.
  • Vegetarian: Substitute a vegetarian bacon, or leave it out.

Expert Tips and Tricks

  • Be picky. Get the freshest veggies you can find for the best taste.
  • Prep well. Remove all of the outer leaves, trim the ends off the sprouts, and cut larger pieces in half so everything cooks at the same rate
  • High heat. The hot temperature ensures crispy edges and a perfectly caramelized sweet balsamic glaze.
  • Spread out. Try not to let any of the Brussels sprouts touch while roasting.
  • Leave ’em alone. Don’t mess with the sprouts too much while they’re cooking so they get that crispy edge.
Crispy Brussels sprouts are cooked with bacon in the oven for an easy side.

What to Serve with Roasted Brussels Sprouts

These Brussels sprouts are delicious with anything. You might find yourself whipping up a batch for a snack! 

They go perfectly with lean dishes like Air Fryer Boneless Chicken ThighsGlazed Balsamic Chicken, or Miso Glazed Salmon.

Or try this flavorful side dish with Air Fryer Steak for fancy date nights, dinner parties, or other special occasions.

More Brussels Sprouts Recipes

Brussels sprouts are so underrated. Try another easy side dish recipe and see for yourself how good they can be.

Try other sides, like Crispy Air Fryer Brussels Sprouts or Crispy Smashed Brussels Sprouts.

Brussels Sprouts Au Gratin are so flavorful.

Keep it light with a Shaved Brussels Sprouts Salad.

Tap stars to rate!

5 from 3 votes

Balsamic Brussels Sprouts with Bacon

You’ve never had sprouts this good until you’ve tried these Bacon Balsamic Brussels Sprouts – crispy, tender, and PACKED with flavor! Simply trim the sprouts, toss them in a sweetened balsamic glaze, and then roast them on a sheet pan with bacon until it’s all perfectly caramelized.
A spatula is used to scoop Brussels sprouts and bacon after roasting in the oven.
Yield 6 servings
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
An image of an envelope sealed shut with the Evolving Table logo.

Email this recipe!

Enter your email and we’ll send it directly to you.

Ingredients 

  • 2 lbs. Brussels sprouts
  • 4 oz. bacon about 4-5 slices
  • 2 Tbsp. oil or butter
  • 2 Tbsp. balsamic vinegar good quality
  • 2 Tbsp. pure maple syrup sugar, or honey
  • 1 Tbsp. brown sugar or more maple syrup
  • 3 cloves garlic finely minced
  • 1 tsp. salt to taste
  • ½ tsp. black pepper to taste

Instructions 

  • Preheat oven to 425 degrees.
  • Cut the Bacon: Slice the pieces of bacon in half length-wise and then cut into pieces no more than ½-inch thick.
    4 oz. bacon
  • Prepare the Brussels Sprouts: Cut and remove the ends from all of the sprouts. Slice in half if you have medium to large-sized sprouts, or keep whole if they’re smaller than ¾-inch.
    2 lbs. Brussels sprouts
  • Toss Sprouts in Sauce: Whisk together the oil, vinegar, maple syrup, sugar, garlic, salt, and black pepper in a large bowl. Add the sprouts and toss until they’re completely covered in the sauce.
    2 Tbsp. oil, 2 Tbsp. balsamic vinegar, 2 Tbsp. pure maple syrup, 1 Tbsp. brown sugar, 3 cloves garlic, 1 tsp. salt, ½ tsp. black pepper
  • Add to a Sheet Pan: Place the coated sprouts on a large parchment paper-lined baking sheet (a baker’s half sheet pan should fit them all!) or two smaller pans. Spread them out into a single layer. Sprinkle the pieces of bacon all around the sprouts.
  • Bake in the preheated oven for 20-25 minutes, flipping halfway through cooking. (This will depend largely on the size of your Brussels sprouts!) You’ll know they’re done when the bacon is crispy and the inside of the largest sprout pierces easily with a fork.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 3 votes

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: You can slice the bacon and Brussels sprouts the day before if needed, just keep in the fridge.
  • How to store: Seal leftovers in an airtight container and keep in the refrigerator for up to 3 to 5 days.
  • How to freeze: Place Brussels sprouts in a freezer-safe container and keep in the freezer for up to 8 months.
  • How to reheat: Warm these back up in a skillet or in the oven for the best results. You can also use the microwave.

Nutrition

Calories: 218kcal, Carbohydrates: 21g, Protein: 8g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.05g, Cholesterol: 12mg, Sodium: 484mg, Potassium: 657mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1149IU, Vitamin C: 129mg, Calcium: 78mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

SaveSave

5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

You May Also Like

Thanks for
Stopping By!

I’m London! Join me as we cook up nourishing meals for you and your loved ones and learn a few healthy cooking tips and tricks!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating