Name: Roasted Brussels Sprouts made with Bacon and Balsamic
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
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

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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.

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.

I first started making this version as a low carb side to air fryer chicken thighs and mashed cauliflower. But this side really pairs with just about everything!

It’s great with roasted beef tenderloin, or filet mignon. For holidays, it pairs beautifully with ham or turkey breast, and other cozy sides like mashed potatoes or stuffing, and cranberry sauce.

ingredients to roast brussels sprouts

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.

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; bacon and balsamic bring plenty of flavor.
Bacon: Adds rich flavor, crispy texture, and just enough fat to help the Brussels caramelize!
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.

how to make roasted Brussels with bacon

There’s a little prep up front with chopping of the brussels sprouts and bacon, but once this sheet pan is in the oven, it’s hand off and so simple. Full instructions are in the recipe card below.

mix to combine everything except balsamic vinegar

roast for 25 minutes, flipping halfway through

Storage, Leftovers, and Make-Ahead Tips

Make Ahead

These roasted Brussels sprouts are a great side dish to prep for holiday dinners, potlucks, or busy weeknights. Roast the Brussels sprouts and bacon a few hours ahead of time (or earlier in the day), then refrigerate until you’re ready to serve. Reheat in a 400°F oven for 5–7 minutes to crisp the edges again, then drizzle with balsamic glaze just before serving.

Store leftovers: Transfer leftover Brussels sprouts to an airtight container and refrigerate for up to 4 days.

Reheat: Warm leftovers in a 400°F oven or air fryer until heated through and the edges are crisp again. The microwave works in a pinch, but the Brussels sprouts will be softer.