Roasted Brussels sprouts with bacon and balsamic glaze are a perfect balance of savory, sweet, and tangy flavors. The sprouts are roasted until golden and crisp, the bacon adds smoky richness, and the balsamic glaze ties everything together with a glossy, caramelized finish. This dish is simple to prepare yet elegant enough for any holiday feast or dinner party.
The Essence of Roasted Brussels Sprouts with Bacon and Balsamic
Roasting transforms Brussels sprouts from bitter to beautifully caramelized, bringing out their natural sweetness. When paired with crispy bacon and a drizzle of balsamic reduction, they become a side dish that’s both hearty and sophisticated. The combination of textures — crisp edges, tender centers, and crunchy bacon — makes every bite satisfying.
It’s a dish that turns skeptics into fans and elevates any meal with minimal effort.
Why This Dish Is So Special
This recipe stands out because it balances bold flavors and textures. The smoky bacon enhances the earthy sprouts, while the balsamic glaze adds a touch of sweetness and acidity that brightens the dish. It’s quick to make, visually appealing, and pairs beautifully with a wide range of main courses.
It’s a side dish that feels indulgent yet wholesome — perfect for both everyday dinners and festive occasions.
Ingredients and Their Roles
Brussels sprouts: The star of the dish — crisp, caramelized, and full of flavor.
Bacon: Adds smoky, salty richness and crunch.
Balsamic vinegar: Provides tangy sweetness that balances the savory elements.
Olive oil: Helps the sprouts roast evenly and enhances flavor.
Salt and pepper: Essential for seasoning.
Honey or maple syrup (optional): Adds a hint of sweetness to the glaze.
Step-by-Step Recipe for Roasted Brussels Sprouts with Bacon and Balsamic
Ingredients
- 900 g (2 lbs) Brussels sprouts, trimmed and halved
- 4–6 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup (optional)
Preparation
1. Prepare the Brussels sprouts
- Preheat the oven to 200°C (400°F).
- Trim the ends of the Brussels sprouts and remove any yellow outer leaves.
- Cut larger sprouts in half for even cooking.
2. Combine ingredients
- Place the Brussels sprouts and chopped bacon on a large baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Toss to coat evenly and spread into a single layer.
3. Roast
- Roast for 25–30 minutes, stirring halfway through, until the sprouts are golden brown and the bacon is crisp.
- Remove from the oven and transfer to a serving bowl.
4. Make the balsamic glaze
- While the sprouts roast, heat balsamic vinegar (and honey or maple syrup, if using) in a small saucepan over medium heat.
- Simmer for 5–7 minutes until reduced by half and slightly thickened.
- Drizzle the glaze over the roasted sprouts and toss gently to coat.
5. Serve
Serve warm, garnished with extra crispy bacon pieces or a sprinkle of sea salt.
Tips for Perfect Roasted Brussels Sprouts
- Use high heat: Ensures crisp edges and caramelized flavor.
- Don’t overcrowd the pan: Allows even roasting and prevents steaming.
- Toss halfway through: Promotes even browning.
- Add glaze after roasting: Keeps the sprouts crisp.
- Use thick-cut bacon: Holds up better during roasting.
Variations to Try
Maple Bacon Brussels Sprouts
Add 1 tablespoon of maple syrup to the glaze for a sweet-savory twist.
Garlic Parmesan Brussels Sprouts
Toss with minced garlic before roasting and sprinkle with Parmesan before serving.
Spicy Balsamic Brussels Sprouts
Add a pinch of red pepper flakes or drizzle with hot honey for heat.
Pancetta and Balsamic Brussels Sprouts
Use diced pancetta instead of bacon for an Italian-inspired version.
Balsamic Brussels Sprouts with Pecans
Add toasted pecans or walnuts for extra crunch and nutty flavor.
Serving Suggestions
Roasted Brussels sprouts with bacon and balsamic pair beautifully with roasted chicken, beef tenderloin, pork tenderloin, or salmon. They also complement vegetarian mains like nut roast or creamy risotto.
For presentation, serve on a platter and drizzle with extra balsamic glaze for shine. Garnish with crispy bacon bits or shaved Parmesan for an elegant touch.
Storage and Make-Ahead Tips
- Make-ahead: Roast the sprouts and bacon up to 1 day in advance. Reheat in the oven and drizzle with glaze before serving.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 180°C (350°F) until crisp.
- Freezing: Not recommended, as the texture becomes soft when thawed.
Nutritional Information (per serving)
- Calories: 220–260 kcal
- Protein: 8 g
- Fat: 16 g
- Carbohydrates: 15 g
- Fiber: 5 g
The History and Inspiration Behind Roasted Brussels Sprouts
Brussels sprouts have been cultivated in Europe since the 16th century, named after the city of Brussels in Belgium. Once considered bitter, modern cooking techniques like roasting have transformed them into a beloved vegetable. The addition of bacon and balsamic glaze is a modern twist that enhances their natural sweetness and adds depth of flavor.
The Texture and Flavor Profile
The perfect roasted Brussels sprouts are crisp on the outside and tender inside. The bacon adds crunch and smokiness, while the balsamic glaze provides a glossy, tangy-sweet finish. The combination of savory, sweet, and acidic notes creates a balanced, addictive flavor profile.
Each bite offers a satisfying mix of textures — caramelized edges, juicy centers, and crispy bacon.
Troubleshooting Common Issues
Soggy sprouts: Caused by overcrowding the pan — use two sheets if needed.
Burnt edges: Roast at high heat but check frequently near the end.
Bitter flavor: Roast until caramelized; the browning reduces bitterness.
Watery glaze: Simmer longer to thicken.
Chef’s Tips for Professional Results
- Use a rimmed baking sheet: Prevents oil and bacon fat from spilling.
- Roast cut-side down: Maximizes caramelization.
- Add glaze just before serving: Keeps the sprouts crisp.
- Finish with sea salt: Enhances flavor and texture.
- Serve immediately: Best enjoyed hot and crispy.
Pairing Ideas
- With Beverages: Pair with Pinot Noir, Chardonnay, or sparkling cider.
- With Sides: Serve with mashed potatoes, roasted carrots, or wild rice.
- With Sauces: Complement with garlic aioli or mustard vinaigrette.
The Joy of Making Roasted Brussels Sprouts
Roasting Brussels sprouts is a simple yet rewarding process. The aroma of bacon and caramelized sprouts fills the kitchen, and the transformation from raw to golden perfection is deeply satisfying. It’s a dish that feels both rustic and refined — a reminder that great flavor often comes from simple ingredients.
The Science Behind Perfect Roasting
High heat triggers the Maillard reaction, which caramelizes the natural sugars in Brussels sprouts, creating deep flavor and crisp texture. The bacon fat enhances browning, while the balsamic glaze adds acidity that balances the richness.
Presentation and Garnishing
For an elegant presentation, serve the sprouts on a platter with a drizzle of balsamic glaze and a sprinkle of crispy bacon. Add a few shavings of Parmesan or a scattering of pomegranate seeds for color and contrast.
The Perfect Holiday Side
Roasted Brussels sprouts with bacon and balsamic are a standout side dish for any holiday meal. Their balance of savory, sweet, and tangy flavors complements everything from turkey to beef, making them a versatile and crowd-pleasing addition to the table.
Conclusion
Roasted Brussels sprouts with bacon and balsamic are the perfect combination of crispy, smoky, and tangy flavors. The caramelized sprouts, crunchy bacon, and glossy glaze create a dish that’s both comforting and elegant.
Whether served for a holiday feast or a simple weeknight dinner, this recipe delivers bold flavor and beautiful presentation — a modern classic that turns Brussels sprouts into a star.
