Crispy roasted Brussels sprouts with balsamic glaze, tossed with bacon. A sweet, savory, and gluten-free side dish ready in just 30 minutes!
Until maybe ten years ago you could not pay me to eat a Brussels sprout; once I realized you could roast them in the oven with bacon, and get charred, crispy bits – then it was over. I was a fan for life.
There are so many ways you can season roasted brussel sprouts, but this recipe, with bacon, (optional) maple syrup and a drizzle of balsamic is my favorite way to serve up Brussels sprouts.
ingredients to make this side dish
This roasted Brussels sprouts with bacon recipe is the perfect balance of easy and impressive. It comes together with just a handful of ingredients and makes a flavorful side for weeknights or hosting.
note: if gluten-free, make sure to check labels on bacon. Balsamic vinegar is gluten free, but if you’re trying a new brand, check the label to confirm.
- Brussels sprouts: The star of the show! You’ll need about 1½ pounds of fresh Brussels sprouts.
- Olive oil: Helps the sprouts roast up perfectly crisp. You can also use unsalted butter or ghee if you prefer.
- Spices: Just a pinch of salt and pepper—the bacon and balsamic bring plenty of flavor.
- Bacon: Adds rich flavor, crispy texture, and just enough fat to help those Brussels caramelize beautifully.
- Maple syrup (optional): A drizzle adds a touch of sweetness that balances the salty bacon and tangy vinegar.
- Balsamic vinegar (or glaze): Adds a layer of depth and acidity that ties everything together.
Can I use frozen Brussels sprouts instead of fresh?
Yes! You can substitute frozen Brussels sprouts, but I recommend thawing and patting them dry before roasting so they crisp up nicely.
Do I need to use maple syrup?
Nope, totally optional. I usually add it when serving guests; depends on your meal and who’s at the table!
how to make roasted Brussels with bacon
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the trimmed Brussels sprouts, olive oil, salt, pepper, and maple syrup (if using). Add the chopped bacon and toss everything together until the sprouts are evenly coated.
- Add the mixture into a single layer on the prepared baking sheet.
- Roast on the center rack for 20–25 minutes, flipping halfway through, until the Brussels are golden and the bacon is crisp.
- Remove from the oven and drizzle with balsamic vinegar (or glaze). Toss with tongs to coat.
Can I make roasted Brussels sprouts ahead of time?
Yes! This dish is great for holiday prep or potlucks because it reheats well. You can roast the Brussels sprouts and bacon a few hours ahead (or earlier in the day) – just wait to drizzle with balsamic until serving. When it’s time to serve, pop them back in a 400°F oven for about 5–7 minutes to revive those crisp edges, then drizzle with balsamic just before serving for the best flavor and texture.
How to store leftovers
Leftovers will keep in the fridge for up to 4 days in an airtight container. Reheat in the oven or an air fryer at 400°F until warmed through to help them crisp back up – the microwave works in a pinch, but the texture will be softer.
What should I serve with roasted Brussels sprouts and bacon?
This side goes with just about everything! It’s great with air fryer chicken thighs or roasted beef tenderloin, or easy filet mignon. For holidays, it pairs beautifully with ham or turkey breast, and other cozy sides like mashed potatoes or stuffing, and cranberry sauce.
more sides like this
Roasted Brussels Sprouts made with Bacon and Balsamic
Ingredients
- 1 1/2 lb Brussels sprouts, trimmed and cut in half lengthwise
- 1 tablespoon extra virgin olive oi - or unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 strips thick-cut bacon, roughly chopped - sugar free, nitrate free suggested
- 1 tablespoon maple syrup – optional
- 2-3 tablespoons balsamic vinegar or balsamic glaze - note: glaze will be sweeter so start with 1-2 tbsp and add more as needed, to taste
Instructions
- Preheat oven to 400°F. To a mixing bowl add trimmed Brussels sprouts, oil, salt, pepper, maple syrup – if using, and chopped bacon. Toss to combine.
- Add in a single layer to a parchemnt lined rimmed baking sheet.
- Roast in center rack for 20-25 minutes, flipping half way through.
- Once done, remove from oven, and drizzle with balsamic vinegar or glaze. Toss with tongs or a serving spoon to combine. Serve and enjoy!
Notes
- To Store. Place leftover Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350°F until hot. You can also reheat the sprouts in the microwave.
Nutrition
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