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Brussel sprouts have a long history of being done dirty. Boiled, bland, and pushed to the side of the plate. Roasting is where they finally get their redemption arc. High heat, proper spacing, and a few smart additions turn them into something golden, crisp, and genuinely craveable.
These Roasted Brussels Sprouts lean hard into texture and balance. The edges get deeply caramelised, the centres stay tender, and the bacon adds just enough richness to make this feel like more than a basic side. It is the kind of brussel sprouts recipe that gets finished before the main dish even hits the table.
What Makes Roasted Brussel Sprouts Work
- High-heat roasting actually matters here: Cooking at a proper temperature ensures the sprouts roast instead of steaming. That is what gives you crisp edges and avoids the soft, sulphur-heavy result people complain about.
- Bacon fat replaces guesswork: Bacon renders as it cooks, naturally coating the sprouts and adding savoury depth without needing extra ingredients or sauces.
- Balanced seasoning keeps the sprouts front and centre: Garlic, salt, and pepper support the flavour of the sprouts instead of overpowering them, which is key when working with simple vegetables.
- The finish is intentional, not decorative: A light drizzle of balsamic glaze at the end adds contrast and pulls everything together without turning the dish sweet.
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.
Add-Ins and Swaps That Still Make Sense
These options work well if you want to change things up without fighting the core recipe.
- Parmesan Cheese: Shaved over the top after roasting for added savoury depth.
- Shallots: Roast alongside the sprouts for extra sweetness and complexity.
- Toasted Nuts: Pecans or walnuts add texture and contrast without overpowering the dish.
- Lemon Zest: A small amount at the end brightens everything and keeps the flavours sharp.
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.
Pro Tips That Actually Help
- Make sure the sprouts are completely dry before tossing with oil. Moisture is the enemy of crispness.
- Use a large tray or two trays if needed. Giving the sprouts space is non-negotiable.
- Flip once, not constantly. Too much movement stops browning from happening.
- Add the balsamic glaze after roasting to avoid burning and bitterness.
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.
RECIPE INSPIRED BY INA GARTEN
I made this recipe for the family Christmas dinner last year. The family is somewhere around 60 people. Within 15 minutes of the start of serving, the recipe was gone. I never even got a taste. This year I am making a double recipe!