These Roasted Brussels Sprouts with Bacon and Balsamic will turn brussels sprouts haters into brussels sprouts lovers! Why? Because roasting the brussels sprouts with Bacon, onion, and a Balsamic Glaze adds incredible nutty, smoky flavor!
I confess.
For many years I was one of them.
You know. One of THOSE people. One of THOSE brussels sprouts haters.
So was my husband. While we do not agree on everything, this one thing we did agree upon for many years.
However, that was until I made this recipe! These Roasted Brussels Sprouts with Bacon and Balsamic made me a believer! I am now a brussels sprouts lover! That’s right! This recipe made me a convert.
Why Make This Roasted Brussels Sprouts Recipe?
- Roasting really brings out the delicious earthy flavors of the Brussels sprouts.
- The bacon and balsamic give it that salty, smoky flavor that enhances the flavor of the Brussels sprouts.
- The Balsamic creates a glorious glossy glaze on the Brussels sprouts while they cook.
- While it is delicious and turns Brussels sprouts haters into lovers, it is really easy to make.
However, I do admit to not loving all forms of cooking of brussels sprouts. OK, I still do not care for steaming or boiling brussels sprouts.
Previously, when I was a kid trying cabbage and Brussels sprouts and remembered the texture as being mushy. I was told that Brussels sprouts are often described similar to baby cabbage. That made me like them less because I thought of a mushy texture.
In contrast, these Roasted Brussels Sprouts with Bacon and Balsamic are crispy. Why is this recipe different? The roasting, together with the bacon, really make the difference.
Most of all, the roasting of these Roasted Brussels Sprouts with Bacon and Balsamic, caramelizes the brussels sprouts and releases all that flavor that other cooking techniques don’t. It makes them crispy and nutty and adds that smoky bacon flavor.
As a matter of fact, Roasting the Brussels sprouts is just like roasting cauliflower or green beans, only substituting brussels sprouts instead.
Secondly, the bacon cooks with the brussels sprouts infusing them with that incredible smoky, bacony flavor.
Furthermore, Roasted Brussels Sprouts with Bacon and Balsamic are cooked with onions on the baking sheet so the onions caramelize as well.
In addition, the drizzle of the thick balsamic glaze takes these brussels sprouts over the top. I bought a thick balsamic glaze (instead of just balsamic vinegar) from the store.
However, you could use balsamic vinegar and honey and cook it on the stovetop to reduce it down until it thickens to more of a syrup.
Will these Roasted Brussels Sprouts with Bacon and Balsamic be on your Thanksgiving table?
What To Serve With Roasted Brussels Sprouts?
- Roast Turkey
- Cajun Herb Prime Rib – for a perfect holiday dinner.
- Scalloped Potatoes
- Crockpot Roasted Potatoes
- Apple Walnut Cranberry Salad
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Roasted Brussels Sprouts with Bacon and Balsamic
Ingredients
Brussels Sprouts
- 1-1/2 pounds brussels sprouts cleaned and trimmed
- 2 Tablespoons olive oil
- 1/2 onion sliced
- 6 slices bacon cut into 1" pieces
- Sea Salt and Freshly Cracked Pepper to Taste
- 1 Tablespoon taco seasoning 1/3 packet or make your own taco seasoning
- 2 Tablespoons Balsamic Glaze Use store-bought or See Recipe Below
Homemade Balsamic Glaze
- 1/3 cup Balsamic Vinegar
- 3 Tablespoons maple syrup or honey
Instructions
Brussels Sprouts
- Preheat the oven to 400 degrees F. Spray a sheet pan with cooking spray.
- Slice the brussels sprouts in half and place in a large bowl.
- Drizzle the brussels sprouts with olive oil and toss to coat.
- Spread the sliced brussels sprouts out in one layer on the sheet pan.
- Add the onion slices to the sheet pan.
- Place the bacon pieces on top of the brussels sprouts.
- Sprinkle the brussels sprouts, bacon, and onions with salt, pepper, and taco seasoning.
- Bake in a preheated oven at 400 Degrees F for about 25 - 30 minutes.
- Remove from oven. Drizzle with Balsamic Glaze before serving.
Balsamic Glaze
- While the brussels sprouts are cooking, place a small saucepan over medium heat.
- Pour in the balsamic vinegar and either honey or maple syrup. Bring the mixture to a boil.
- Then reduce the heat to medium-low and simmer for about 10 minutes until the mixture is reduced by half.
- Remove from heat. Let cool before serving.
Nutrition
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Adding this to my Thanksgiving side dish list!!
Your family will love it!
Thank you for sharing!
Do you put the balsamic on after you take the slots out of the oven?
Hi Jen, Yes, I drizzle the Balsamic on the Brussels sprouts after I take them out of the oven.
Amazing!!! I’m not a brussels sprouts fan and I mean hugely not. Nevertheless, I wanted to find a recipe that would make my husband say “Oh yeah…that’s perfect “ because he loves them. The great surprise was this recipe not only WOWed Him but won me over.
We made two alterations…
1- Add 2 fresh jalapeños, de seeded and washed. Chop into small pieces (not minced). Add them in when adding the onions and bacon. Although we’re from Texas and like it hot, which is why we added them. We found the blend to be more flavorful than spicy. It was a great add.
2- Before placing in the oven, sprinkle everything with grated Parmesan cheese to taste.
This was a huge family dinner win and a definite do-over!!!
I’m so glad it was a family dinner win! Your tweaks sound delicious!
I’m always looking for a good side dish to impress the family with and this is definitely a winner.
Hi Douglas, thanks for commenting to let m know. I’m glad you like the recipe!
I made this today for our family Christmas party. I made 2 lb and should have made 4 lbs. I will definitely be making this again. I used thick cut bacon and large sprouts and had to cook it almost double the time to caramelize it better.
I’m glad you liked them.