Crispy Roasted Brussels Sprouts with Bacon – Easy Balsamic Glaze Recipe

Let me tell you, the scent of crispy roasted Brussels sprouts mingling with smoky bacon and that sweet, sticky balsamic glaze wafting from my oven is honestly enough to make anyone’s mouth water—even if you think you’re not a Brussels sprouts fan. The sizzle and pop as the bacon crisps and the sprouts caramelize is downright hypnotic. The first time I made these Crispy Roasted Brussels Sprouts with Bacon, it was a chilly Saturday, and I was desperately craving something comforting but not heavy. You know how sometimes you stumble on a recipe and it just feels right? Well, this was that kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

There’s a bit of family history here too—my grandma used to roast Brussels sprouts in her old cast iron pan, and I remember watching her layer in the bacon “for flavor, not for show” (her words, not mine). I’ll be honest, when I was knee-high to a grasshopper, I wasn’t exactly lining up for Brussels sprouts. But, years ago, I tried them roasted with bacon at a friend’s holiday potluck and was instantly hooked. Wish I’d known about this trick way back then!

My family couldn’t stop sneaking these off the baking sheet before dinner was even ready (and let’s face it, I can’t really blame them). There’s something about the balance of salty bacon, crispy edges, and the tangy-sweet balsamic drizzle that makes these Brussels sprouts disappear fast. Seriously, these have become a staple for Sunday dinners, quick weeknight sides, and even as a snack straight from the fridge. If you want a dish that feels like a warm hug and delivers pure, nostalgic comfort, you’re going to want to bookmark this one. I’ve tested (and retested) these for family gatherings, gifting, and—let’s be honest—in the name of research, of course. Perfect for potlucks, holiday feasts, or just brightening up your Pinterest board with something downright irresistible!

Why You’ll Love This Recipe

I’ve cooked my way through dozens of Brussels sprouts recipes—some flopped, some soared, but this version of crispy roasted Brussels sprouts with bacon and balsamic glaze stands out every single time. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Comes together in under 35 minutes, so it’s perfect for busy weeknights or when you need a last-minute side dish.
• Simple Ingredients: Nothing fancy—just Brussels sprouts, bacon, pantry staples, and a bottle of balsamic vinegar. Chances are, you’ve got everything you need right now.
• Perfect for Any Occasion: Whether it’s a casual dinner, a brunch spread, or even a holiday meal, these sprouts fit right in.
• Crowd-Pleaser: Kids, adults, and even the “I don’t eat veggies” folks have asked for seconds. No kidding.
• Unbelievably Delicious: The combination of crunchy, caramelized sprouts, crispy bacon bits, and that glossy balsamic glaze hits every comfort food note.

What makes this recipe truly different? It’s all about technique: slicing the Brussels sprouts just right, roasting them cut-side down for maximum crispiness, and using thick-cut bacon that delivers real flavor (not just grease). The balsamic glaze isn’t just tossed on—it’s reduced to a syrupy finish so every bite gets a perfect balance of tang and sweet. I’ve spent weekends tweaking the oven temp, bacon thickness, and even the type of pan, just to get it right.

This isn’t just any roasted Brussels sprouts recipe—it’s my best version, and it’s comfort food that’s a little healthier, a lot faster, but still packed with soul-soothing satisfaction. If you want to impress guests (without stressing over complicated sides), or you’re hoping to finally convert someone to the Brussels sprouts fan club, this is the one. The first bite will make you close your eyes and just savor—trust me!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. It’s mostly pantry staples and supermarket finds, plus a few personal touches for that “wow” factor.

• Brussels Sprouts (2 lbs / 900 g): Trimmed and halved. Look for bright green, firm sprouts—smaller ones get crispier.
• Thick-Cut Bacon (6 slices / about 150 g): Cut into 1/2-inch pieces. I recommend applewood-smoked or center-cut for the best flavor and crunch.
• Olive Oil (3 tbsp / 45 ml): For roasting. Extra-virgin is nice, but any olive oil works (can swap with avocado oil if preferred).
• Salt (1/2 tsp / 3 g): Kosher salt gives a better crust. Adjust to taste after roasting.
• Black Pepper (1/4 tsp / 1 g): Freshly ground is best for a little bite.
• Balsamic Vinegar (1/2 cup / 120 ml): For the glaze. A good-quality aged balsamic makes a difference (I love using Trader Joe’s or Modena brands).
• Brown Sugar (2 tbsp / 25 g): Adds sweetness to the glaze. You can use honey or maple syrup for a twist.
• Optional Add-Ins:
• Red Pepper Flakes (a pinch): If you like a little heat.
• Garlic Powder (1/4 tsp / 1 g): For extra savory depth.
• Fresh Thyme or Rosemary (1 tsp / 1 g, chopped): Toss with sprouts before roasting for a herbal touch.

If you need substitutions, don’t worry:

• Swap bacon for turkey bacon or omit entirely for a vegetarian twist (try tossing in toasted pecans or walnuts for crunch).
• Use coconut sugar or a low-glycemic sweetener for a lower-carb glaze.
• Dairy-free? No worries—there’s no cheese here, but you can always add a sprinkle of vegan parmesan if you miss that nutty finish.

In summer, fresh Brussels sprouts are best, but frozen work in a pinch—just thaw and dry them well before roasting. Honestly, the flexibility is part of why I love this recipe so much!

Equipment Needed

Here’s what you’ll need to make these crispy roasted Brussels sprouts with bacon and balsamic glaze (no fancy gadgets required):

• Baking Sheet: A large, rimmed sheet pan allows for good airflow and maximum crispiness. If you don’t have one, use two smaller pans so the sprouts aren’t crowded.
• Parchment Paper or Aluminum Foil: Makes cleanup much easier (and helps prevent sticking). I prefer parchment for more even roasting.
• Sharp Knife and Cutting Board: For trimming and halving the Brussels sprouts and chopping bacon.
• Small Saucepan: For reducing the balsamic glaze. Any small pot will do, but a nonstick pan helps with sticky glazes.
• Mixing Bowl: To toss the sprouts and bacon with oil and seasoning.
• Spatula or Tongs: For flipping the sprouts halfway through roasting (helps get that golden crust).

Don’t worry if you’re missing something fancy. I’ve roasted these right on a well-oiled pan and even in a cast iron skillet—both work! If your baking sheets have seen better days, line them and scrub off any stuck-on bits after each use for longer life. Budget-friendly tools do the job just fine here.

Preparation Method

1. Preheat your oven: Set it to 425°F (220°C). Let the oven get fully hot—this is key for crispiness!
2. Prep the Brussels sprouts: Trim the stem ends and halve each sprout lengthwise. If any outer leaves look yellow or dry, peel them off. The fresher the sprout, the crispier the finish.
3. Chop the bacon: Slice bacon into 1/2-inch (1.25 cm) pieces. Use thick-cut for best texture. If using thin bacon, watch carefully—less roasting time needed.
4. Toss ingredients: In a large bowl, mix Brussels sprouts, bacon, olive oil, salt, and pepper. Toss until everything is lightly coated and bacon is evenly distributed.
5. Arrange on baking sheet: Spread the mixture in a single layer, cut-side down for the sprouts. Don’t overcrowd—space equals crispness!
6. Roast: Place in the oven and roast for 25-30 minutes. Flip sprouts halfway through (at about the 15-minute mark) using a spatula or tongs. Bacon should be golden and sprout edges deeply browned.
7. Prepare balsamic glaze: While the sprouts roast, pour balsamic vinegar and brown sugar into a small saucepan. Bring to a gentle boil over medium heat, then reduce to simmer.
8. Reduce glaze: Simmer for 8-10 minutes until the mixture thickens and coats the back of a spoon. Stir occasionally to prevent burning. If it gets too thick, add a splash of water to loosen.
9. Check doneness: Brussels sprouts should be fork-tender, with crispy edges and caramelized bacon. If some sprouts are getting too dark, move them to the center of the pan for the last few minutes.
10. Finish & serve: Drizzle the hot sprouts and bacon with balsamic glaze right out of the oven. Toss gently to coat—or serve with glaze on the side if you prefer more control. Garnish with fresh herbs if desired.

Notes & Troubleshooting:

• If the sprouts aren’t crisping, your oven may not be hot enough or the pan is overcrowded.
• Bacon not crisp? Try using a rack on the pan or switch to broil for the last 2 minutes—just keep an eye out!
• Glaze too thin? Simmer a minute longer; too thick, add a splash of vinegar.

I like to prep everything ahead and toss together right before roasting. It makes those weeknight dinners go so much smoother.

Cooking Tips & Techniques

Getting that perfect crisp on both the Brussels sprouts and bacon is all about a few tried-and-true tricks (learned the hard way, believe me):

• High Heat Roasting: Don’t be shy—425°F (220°C) is the sweet spot for caramelizing sprouts without drying them out. Lower temps just steam them, and nobody wants soggy veggies.
• Cut-Side Down: Always roast sprouts cut-side down for maximum surface area contact. You’ll get that irresistible golden crust every time.
• Don’t Crowd the Pan: Give those sprouts room! Overcrowding leads to steaming, not roasting. If needed, use two pans—trust me, it’s worth washing the extra dish.
• Flip Halfway: A quick toss or flip at the 15-minute mark ensures even browning and the bacon gets crispy on both sides.
• Balsamic Reduction Timing: Watch the glaze closely—it goes from syrupy to sticky fast. Stir often and remove from heat as soon as it thickens.

Common mistakes? Using thin bacon (it burns), not drying sprouts properly (they steam), or skipping the pan flip (one side stays pale). I’ve forgotten the glaze a few times—no shame! The sprouts are still good, but that finishing touch is magic.

Multi-tasking tip: Start the glaze as soon as the sprouts go in the oven, so everything finishes together. And if you’re doubling the recipe for a crowd, stagger the baking sheets by a few minutes and rotate them halfway through.

Consistency trick: Try to cut all Brussels sprouts about the same size for even roasting. If some are much bigger, quarter them. That way, every bite is perfectly crisp and tender.

Variations & Adaptations

One of my favorite things about this crispy roasted Brussels sprouts with bacon and balsamic glaze recipe is how easy it is to switch things up. Here are some ways to make it your own:

• Vegetarian Option: Skip the bacon and sprinkle in toasted pecans, walnuts, or sunflower seeds for crunch. Add a handful of dried cranberries for a sweet-tart kick.
• Low-Carb or Sugar-Free: Use a sugar substitute like monk fruit or a splash of maple syrup in the balsamic glaze. No brown sugar needed!
• Spicy Variation: Add a pinch of red pepper flakes or drizzle with chili-infused honey for a little heat. Works especially well with smoky bacon.
• Seasonal Adaptation: In fall, toss in roasted sweet potatoes or butternut squash cubes. In spring, try asparagus pieces alongside the sprouts.
• Flavor Boost: Sprinkle with freshly grated parmesan or crumbled goat cheese before serving for extra richness.

For different cooking methods, you can do these sprouts in an air fryer—just halve the recipe and roast at 400°F for about 15 minutes, shaking halfway. If you’re grilling, use a basket and toss the bacon in at the end.

Allergen swaps? Use turkey bacon or skip altogether for pork-free, and make sure to use gluten-free balsamic if needed. I’ve even swapped the glaze for a simple squeeze of lemon when I’m out of vinegar—still delicious!

Personally, my favorite twist is adding a handful of pomegranate seeds right before serving. The burst of color and tangy flavor is a total game-changer for holiday tables.

Serving & Storage Suggestions

These crispy roasted Brussels sprouts with bacon and balsamic glaze are best served hot—straight from the oven—when the bacon is sizzling and the glaze is glossy. I like to pile them into a shallow bowl or a rustic platter for that “help yourself” vibe. Sprinkle with fresh herbs and maybe a little flaky sea salt right before serving.

Pair them with simple proteins like grilled chicken, roast beef, or salmon. They’re amazing alongside mashed potatoes or even as a topping for creamy polenta. For brunch, serve with eggs and toast—trust me, it works!

To store leftovers, let the sprouts cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 3 days. Reheat in a hot oven (400°F/200°C for 7-8 minutes) or in the air fryer to bring back the crispiness. Microwave works for speed, but you’ll lose some crunch.

Flavors develop as they sit—the glaze soaks in and the bacon melds with the sprouts. It’s almost better the next day! If you want to freeze, skip the glaze and add it after reheating. Sprouts freeze okay, but the texture is softer after thawing.

Nutritional Information & Benefits

Here’s an approximate rundown per generous serving (recipe makes 4-6 servings):

• Calories: 220-260
• Protein: 7g
• Carbs: 15g (with glaze), 10g (without glaze)
• Fat: 16g
• Fiber: 4g

Brussels sprouts are loaded with vitamin C, vitamin K, and antioxidants—great for your immune system and keeping bones strong. Bacon adds flavor, but you can keep it lighter with turkey bacon or less oil. Balsamic vinegar brings gut-friendly polyphenols, while the glaze is easy to adjust for lower sugar if needed.

Gluten-free, nut-free as written. If you’re watching sodium, use reduced-salt bacon and skip extra salt. Always check your balsamic and bacon labels for hidden allergens.

I love that this recipe packs in veggies without feeling like a “health food”—it’s comfort food with real benefits!

Conclusion

Honestly, these crispy roasted Brussels sprouts with bacon and balsamic glaze are more than just a side—they might just steal the spotlight at your next meal. Simple ingredients, easy steps, and big flavor make this a must-try, whether you’re a lifelong sprouts lover or just Brussels-curious.

Don’t be afraid to make tweaks—swap the glaze, go vegetarian, or play with spices to match your tastes. That’s half the fun! Sharing this recipe with friends and family always gets rave reviews, and I hope it brings a little extra joy to your kitchen too.

Let me know in the comments if you try it, have your own twist, or want more easy veggie recipes. Pin it, share it, and don’t forget to save it for your next comfort food craving. Here’s to delicious, crispy, bacon-y Brussels sprouts—enjoy every bite!

FAQs

How do I get Brussels sprouts really crispy?

Make sure your oven is fully preheated to 425°F (220°C), cut sprouts in half, and roast them cut-side down with enough space around each. Don’t overcrowd—that’s the secret to crispy edges!

Can I make this recipe vegetarian?

Absolutely! Just skip the bacon and toss in some toasted nuts or seeds for crunch. You can also add a sprinkle of grated cheese or dried cranberries for flavor.

What’s the best way to reheat leftovers?

Reheat in a hot oven or air fryer to bring back the crisp—400°F (200°C) for 7-8 minutes. Microwave works in a pinch, but you’ll lose some of that crunchy texture.

Can I use frozen Brussels sprouts?

Yes, but thaw and dry them really well first. Roasting works best with fresh, but frozen can be used if you’re in a hurry—just expect a slightly softer texture.

How do I know when the balsamic glaze is ready?

Simmer until it thickens and coats the back of a spoon. If it’s too thin, cook a minute longer; if too thick, add a splash of water and stir. It should be glossy and syrupy.

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