Crispy Brussels sprouts roasted to perfection, tossed with savory, pan-fried bacon, and drizzled with tangy balsamic glaze—this recipe is packed with bold flavors that complement each other beautifully. It’s super easy to throw together, making it a great addition to any meal. If you are cooking for a family dinner or bringing a side dish to a gathering, these Balsamic Bacon Brussels Sprouts will be a hit with everyone.

Brussels sprouts are one of those veggies that really come alive when roasted. The high heat crisps them up while keeping a tender inside. Adding bacon and balsamic glaze just takes them to the next level. This recipe works well for both everyday meals and special occasions—it’s hearty enough to hold its own but versatile enough to fit into almost any menu.

Why you’ll love these Balsamic Bacon Brussels Sprouts

Easy to make:
With just a handful of ingredients and minimal prep time, this recipe comes together in a snap. Perfect for busy weeknights or when you’re short on time but still want something flavorful.
Incredible flavor:
The combination of crispy Brussels sprouts, savory bacon, and the tangy sweetness of balsamic glaze makes this dish irresistible. The flavors balance perfectly without needing much seasoning beyond salt and pepper.
Great for any occasion:
Whether you’re hosting a dinner party, making a holiday side, or just need a tasty veggie dish for family dinner, this recipe fits the bill. Plus, it’s a great way to convert Brussels sprout skeptics!

A Household Favorite

Bacon and Brussels sprouts are a classic combination in my house. The smoky, salty flavor of the bacon pairs perfectly with the slight bitterness of the Brussels sprouts, and that drizzle of balsamic glaze adds just the right amount of sweetness and tang. My family devours this every time I make it, and it’s quickly become one of our favorite go-to sides for everything from Thanksgiving dinner to quick weeknight meals.

Brussels Sprouts: Halving the Brussels sprouts helps them cook evenly and allows for a crispy outside while keeping the inside tender. Make sure to remove any tough outer leaves and trim the bottoms.
Bacon: Adding crispy bacon brings in that salty goodness. Cooking it separately allows the bacon to stay crispy while avoiding the extra fat on the sprouts.
Balsamic Glaze: Using a store-bought balsamic glaze saves time and gives you a perfect balance of sweetness and tang. Feel free to make your own if you prefer!
Olive Oil: Helps the Brussels sprouts roast to a crispy golden brown. Use a good-quality olive oil for the best flavor.
Salt and Pepper: Simple seasonings that let the other flavors shine. Add them according to your taste preference.

How to make Balsamic Bacon Brussels Sprouts

**For more detailed instructions, please refer to the printable recipe card below.**

Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them evenly on a baking sheet.

Roast for 25-30 minutes, stirring halfway through for even browning.

While the sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy. Drain on a paper towel.

Once the Brussels sprouts are done roasting, add the crispy bacon and drizzle with balsamic glaze. Toss everything together until evenly coated.

Variations

Vegetarian Option: Skip the bacon altogether. The balsamic glaze provides enough bold flavor, and you can sprinkle some toasted nuts, like almonds or pecans, for extra crunch.
Add Parmesan: Sprinkle freshly grated Parmesan cheese over the roasted Brussels sprouts before serving. The nutty flavor of the cheese pairs perfectly with the balsamic glaze.
Sweet & Spicy: Add a pinch of red pepper flakes to the Brussels sprouts before roasting for a subtle kick. You can also toss them with a touch of maple syrup for sweetness before serving.
With Garlic: Add minced garlic halfway through roasting for a flavorful twist. The garlic will caramelize and add even more depth to the dish.
Brussels Sprouts and Butternut Squash: For a more fall-inspired dish, toss cubed butternut squash with the Brussels sprouts before roasting. It adds sweetness and color to the plate.

Serving Suggestions

With Grilled Chicken: These Brussels sprouts make a fantastic side to grilled or roasted chicken. The savory glaze complements the chicken’s flavor.
Alongside Roast Beef: Serve these alongside a hearty roast beef or beef tenderloin for a complete meal. The bold flavors hold up well to rich meats.
In a Salad: You can use any leftovers from this recipe to make my Warm Brussels Sprouts Salad, adding even more depth to the dish. Drizzle a little more balsamic glaze on top for a warm and satisfying meal.
With a Holiday Meal: These sprouts are a great addition to your holiday table, pairing well with turkey and ham. Don’t forget the Garlic-Mashed Potatoes. Even Brussels sprout skeptics might be converted, and you will find more ideas in my easy Thanksgiving side dishes and appetizers. These sprouts are one of the sides in my easy Christmas dinner ideas, if you are planning the full meal.

Storage and Freezing

How should I store Balsamic Bacon Brussels Sprouts?

Store any leftover Brussels sprouts in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or oven to restore their crispy texture.

Can I freeze Balsamic Bacon Brussels Sprouts?

While Brussels sprouts are best fresh, you can freeze leftovers. Store them in an airtight container or freezer-safe bag for up to 2 months. When ready to enjoy, thaw in the fridge and reheat in the oven to crisp them up again.

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Tips & Tricks

Don’t overcrowd the baking sheet: Spread the Brussels sprouts out in an even layer on the sheet. If they’re too crowded, they’ll steam instead of roast, leading to soggy sprouts.
Flip halfway for even browning: Make sure to stir or flip the Brussels sprouts halfway through the roasting time. This ensures they cook evenly and get crispy on all sides.
Drain the bacon well: After cooking the bacon, drain it on a paper towel to remove excess grease. This keeps the bacon crispy when you toss it with the sprouts.
Serve immediately: Brussels sprouts are best served fresh out of the oven, while they’re still crispy. If you need to wait, keep them in a warm oven until ready to serve.
Choose smaller sprouts: Smaller Brussels sprouts tend to cook more evenly and get crispier. If you have large ones, make sure to halve or even quarter them for better roasting.

More Easy Sides

FAQ

How can I make the sprouts crispier?
Make sure the Brussels sprouts are well-coated in olive oil and that the oven is fully preheated before roasting. Also, don’t overcrowd the baking sheet, as they need space to crisp up.
What if I don’t have balsamic glaze?
You can make your own by simmering balsamic vinegar and a little sugar until it reduces to a syrupy consistency. This homemade version works just as well!
Can I prep this dish in advance?
Yes, you can trim and halve the Brussels sprouts ahead of time. Store them in the fridge until ready to roast. The bacon can also be cooked ahead and added when serving.
Do I have to use olive oil?
No, you can substitute it with any neutral oil, like avocado or vegetable oil. However, olive oil adds a great flavor that complements the sprouts.
Can I add other vegetables?
Absolutely! You can add vegetables like carrots, sweet potatoes, or parsnips. Just adjust the roasting time depending on the vegetable.
Will the bacon stay crispy?
Adding the bacon at the end keeps it crispy. If stored in the fridge, it will soften a bit, but reheating the dish in the oven will crisp it back up.
How do I keep the Brussels sprouts from burning?
Check on the Brussels sprouts halfway through roasting and give them a stir. If they seem to be browning too quickly, reduce the oven temperature slightly.
Can I make this without bacon?
Yes! This recipe is just as delicious without bacon. For added crunch, you can toss in toasted nuts or seeds like almonds, pecans, or sunflower seeds.
How do I keep the sprouts from tasting bitter?
Roasting Brussels sprouts at a high temperature helps reduce their bitterness. Adding the balsamic glaze at the end also balances out any remaining bitterness with sweetness.