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Roasted Brussel Sprouts with crispy bacon or pancetta, finished with glossy balsamic reduction, are a game changer for your holiday table. This easy brussel sprouts recipe needs minimal prep, just a handful of ingredients, and a short roasting time to transform them into something absolutely irresistible.
Whether you serve them as a roasted brussel sprouts with bacon for a festive feast or as a simple low carb side, they bring nutty, garlicky, and savory flavors in every bite. Pair them with Chili Garlic Shrimp for a bold, satisfying meal that’s ready in no time.
What Makes Roasted Brussel Sprouts Work
What makes these Roasted Brussel Sprouts so good is the high-heat roasting, which creates crispy edges and tender centers with rich, caramelized flavor. Garlic adds savory depth, while crispy bacon or pancetta turns this brussel sprouts recipe into something unforgettable.
A drizzle of balsamic reduction finishes these roasted brussel sprouts with bacon with a sweet-tangy glaze that balances the smoky, earthy flavors perfectly. Simple, quick, and full of flavor; this is a side dish you’ll make on repeat.
What Goes Into Roasted Brussel Sprouts
With just a few fresh ingredients, these Roasted Brussel Sprouts come together quickly and pack incredible flavor. Here are the key players that make this dish shine:
- Brussel Sprouts: Fresh, firm sprouts roast beautifully, giving you crispy edges and tender centers with a naturally nutty flavor.
- Bacon or Pancetta: Adds smoky, salty richness that pairs perfectly with the earthy sprouts, making this brussel sprouts recipe even more irresistible.
- Garlic: Crushed or finely chopped, it infuses the sprouts with a savory aroma and depth of flavor as they roast.
- Balsamic Glaze: A sweet-tangy drizzle that balances the smoky bacon and caramelized sprouts, elevating these roasted brussel sprouts with bacon to a holiday-worthy side
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Roasted Brussel Sprouts
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and lightly gease a baking pan with non stick spray.
- Prep the Brussel Sprouts: Trim the ends off each sprout and slice them in half lengthwise, removing and discolored outer leaves.
- Combine Ingredients: Place the sprouts, bacon, and garlic on the pan. Drizzle with oil, season with salt and pepper, and toss to coat.
- Spread in a Single Layer: Arrange the mixture evenly across the pan so the sprouts roast instead of steam.
- Roast Until Tender: Roast for 25-30 minutes, turning halfway, until sprouts are tender and the bacon is crispy.
- Finish and Serve: Toss with balsamic glaze, adjust seasoning if needed, and serve immediately while hot
These Roasted Brussel Sprouts with bacon pair perfectly with bold, flavorful mains. Try them alongside Spicy Garlic Sun Dried Tomato Shrimp for a savory-sweet contrast, Garlic Butter Prime Rib for an indulgent holiday spread, or Crispy Lemon Chicken for a bright, fresh pairing.
Recipe FAQ’s
Use high heat (425°F/220°C), spread the sprouts in a single layer, and don’t overcrowd the pan. This ensures your roasted brussel sprouts caramelize instead of steaming.
Fresh is best for this brussel sprouts recipe, but if using frozen, thaw completely, pat dry, and roast a bit longer to help them crisp.
While roasted brussel sprouts with bacon are extra flavorful, you can skip the bacon for a vegetarian version and still get great results.
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Balsamic Roasted Brussels Sprouts with Bacon
Ingredients
- 1 1/2 pounds Brussel sprouts washed and dried
- 4 ounces bacon diced, or pancetta
- 1/4 cup good olive oil
- 4 cloves garlic crushed or finely chopped
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- 2 tablespoons balsamic glaze or more to serve
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a large baking pan with nonstick cooking oil spray or a light coating of oil. Set aside.
- Trim the ends of sprouts and cut in half lengthwise.
- Arrange brussels sprouts, any loose leaves, bacon and garlic on the pan. Drizzle with olive oil. Season with salt and pepper. Toss well and spread mixture out in a single layer.
- Roast sprouts, turning once through cooking, until tender with charred edges. The bacon will be cooked and crispy (about for 25-30 minutes).
- Toss with the balsamic vinegar. Adjust taste with extra salt and pepper, if needed.Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As I was making a larger quantity ofBalsamic glaze I substituted 50% of the sugar content with pomegranate mollases pure indulgence when dressing roast meat on serving and fantastic with the brussel garlic and bacon side
Delicious recipe!! The sprouts came out really tender and the individual leaves were nice and crispy- a great textural contrast. The bacon bits made it exceptional, IMO. I tried them with and without balsamic glaze, and both ways are fantastic!! Definitely my new go-to sprout recipe. So good even my super picky 8YO ate them.
Just made these skipping the garlic. They are delish, way new favorite way of making Brussels sprouts. I used a good Italian guanciale instead of ordinary bacon.
The Brussel sprouts came out amazing. We didn’t use the brown sugar because I am trying to eliminate sugar from my diet.
I don’t recall brown sugar in the recipe. I made it today , with roasted pork tenderloin and Farfalle pasta. It was very delicious, easy to make, and we topped it off with a Chilean red blend, called Palo Alto.
Even thought I got stuck on a phone call and this “crisped” up much more than you would intend, they STILL tasted great! We will do this recipe again. Oh, and I forgot to add the balsamic glaze to serve, but it was very tasty without. 🙂
I love Brussel sprouts any way but this recipe is fabulous even converts people who hate Brussel Sprouts!!
I sliced the garlic very thinly so even more crispy bits!
Not a fan of brussel-sprouts but this was very nice.
I look for new tastes as chemo can distort my taste buds at times no end
This one was easy to do
Many thanks
I have been searching and searching for a brussel sprout recipe that tastes as good as it always does at a restaurant… and i FINALLY found it! Yay! Thank you.
Ridiculously good! In a hurry, I grabbed a frozen bag of brussel sprouts and threw them in the steamer for 8 mins. Followed recipe but added a little more garlic. Didn’t have time to make balsamic glaze so I used the vinegar with Dijon, mayonnaise, and horseradish sauce to drizzle over at the end. Surprisingly, the sprouts turned out tender and crispy but if I had to use frozen again in a pinch, I’d not cook them as long. Thanks for the great new side recipe. The bomb!