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This Brussels Sprouts with Bacon recipe is so easy to make, and it goes so well with every dish!
Let me introduce you to the EASIEST Brussels Sprouts recipe for the holidays! Roasted Brussels Sprouts need little amount of prep work, ingredients, and cooking time to make them absolutely incredible. A low carb recipe!
Table of Contents
- Roasted Brussels Sprouts
- Why This Recipe Works
- Ingredients for Roasted
- Add-Ins and Swaps That Still Make Sense
- How To Make Roasted Brussels Sprouts
- How To Make Balsamic Glaze (Reduction)
- How Do You Make Brussels Sprouts Crispy?
- What Is The Best Way To Cook Brussels Sprouts?
- What To Serve With
- Recipe FAQ’s
- Balsamic Roasted Brussels Sprouts with Bacon Recipe
Roasted Brussels Sprouts
This roasted Brussels sprouts recipe is another delicious low-carb thanksgiving side to add to your holiday dinner table.
With all of the incredible recipes being shared lately, this one from Ina Garten (one of my favourite cooks) caught my eye, which is saying something since I’m not a huge fan of sprouts at all.
This recipe, only slightly adapted, is INCREDIBLE. Roasted Brussels sprouts soak up the delicious garlic, olive oil, and bacon flavor. They cook in the oven to create a flavor combination you can’t beat!
The bacon or pancetta complements sprouts so well, similar to the flavors I use in my creamy sprouts with bacon. But it’s the addition of garlic and a drizzle of balsamic glaze in this Brussels sprouts recipe that really elevates the flavor.
Why This Recipe Works
I avoided Brussels sprouts for years until I realized that boiling or steaming them was the actual problem. After plenty of testing, I found that roasting them at a high temperature is the absolute best technique. It forces the moisture out quickly, allowing the outer leaves to crisp up instead of turning soft and mushy. This high-heat method completely removes that bitter, sulfur taste people usually complain about.
Skipping the blanching step also makes this process incredibly easy. You do not need to boil water or dirty extra pots. Everything goes straight onto one large baking sheet, making the prep work and the cleanup fast.
It is also a fantastic low-carb option. I rely on this exact roasting method during the holidays when I need a simple, reliable side dish that fits into different dietary needs without losing any texture or quality.
Now, it has become a Christmas tradition to bring the whole roast chicken with a few Brussels sprouts to the table, and even the kids enjoy this side dish recipe with the whole family.
Ingredients for Roasted
- Brussels Sprouts: You need fresh, firm Brussels sprouts for this recipe. I have tried roasting frozen sprouts before, but they retain too much moisture and end up steaming in the pan instead of getting those crispy edges. Make sure to trim the dry ends and slice them in half so the flat sides can sear against the baking sheet.
- Bacon: Thick-cut bacon works best because it renders just the right amount of fat to coat the sprouts naturally as they roast. Diced pancetta is a fantastic replacement if you have it on hand and delivers a very similar salty flavor.
- Garlic: Freshly crushed or minced garlic is essential here. I tested this with garlic powder in a pinch, but it tends to burn in the hot oven and leaves a bitter aftertaste. Fresh garlic roasts perfectly right alongside the vegetables.
- Balsamic Glaze: This adds a tangy finish that cuts right through the savory bacon fat. I highly recommend using a thick balsamic glaze rather than regular balsamic vinegar. Thin liquid vinegar will just pool on the baking sheet and make your hard-earned crispy sprouts soggy.
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 Brussels Sprouts
Preparing these roasted Brussels sprouts takes very little effort. Since there is no pre-boiling or steaming required, everything goes straight onto one baking sheet. The prep work is minimal, the cleanup is fast, and the oven does all the heavy lifting.
How To Make Balsamic Glaze (Reduction)
You have two options here. You can either buy a store-bought balsamic glaze or make it at home from scratch. If you decide to make it yourself, you only need two ingredients.
- A good quality balsamic vinegar, I usually use an imported brand from Italy.
- Brown sugar, which is completely optional.
If you are keeping this a strict low-carb dish, just leave it out. Personally, I prefer adding a little brown sugar for a hint of extra sweetness, but honey also works to create a slightly different flavor.
To make the reduction, simmer the vinegar and your sweetener of choice in a small non-stick pot until it turns into a thick syrup. You will know it is ready when it coats the back of a spoon. My method makes about half a cup, which is plenty for this side dish. If you end up with leftovers, just store the glaze in a clean glass jar in the fridge for up to a month.
How Do You Make Brussels Sprouts Crispy?
The cooking temperature is the most important factor here. I roast these Brussels sprouts at 425°F (220°C) for 25 to 30 minutes to make sure they get those great crispy edges. If you want them even darker and crispier, you can broil them for an additional 3 to 5 minutes at the very end. Just keep a close eye on the pan since every oven runs differently.
You can drizzle the balsamic glaze directly over the sprouts as soon as they come out of the oven. Alternatively, if you want to keep them as crispy as possible on the dinner table, serve the reduction on the side. This lets everyone control exactly how much they add without the vegetables getting soft.
What Is The Best Way To Cook Brussels Sprouts?
There are really two ways to cook sprouts to bring out their best flavor: sautéing or roasting. The bonus of making roasted Brussels sprouts is that you can add almost any seasoning to them and completely transform the taste.
In this recipe, there is no pre-cooking to worry about and no extra pans to wash. You just throw everything onto a large baking sheet and roast them in a hot oven.
I always make sure to toss them halfway through the cooking process. This ensures they cook evenly on all sides and prevents the smaller leaves from burning.
My Best Tips For Roasting Brussels Sprouts
- Dry them completely: I always make sure to pat the sprouts dry with a kitchen towel after washing them. I have ruined enough batches to know that any leftover water just turns to steam in the hot oven, which completely ruins your chance of getting crispy edges.
- Give them space: This is non-negotiable for me. I use my absolute largest baking sheet, or even split them across two trays if I am cooking for a holiday dinner. If you pile them on top of each other, they will just get soft and soggy.
- Leave them alone: It is so tempting to keep moving them around, but I only flip them once. Leaving them cut-side down against the hot pan for most of the cooking time is exactly how you get that deep, caramelized crust.
- Save the glaze for last: I wait to drizzle the balsamic reduction until they are completely done roasting. I learned the hard way that adding sweet glaze too early means the sugars will burn in the 425°F heat and make the whole dish taste bitter.
What To Serve With
Because they have so much flavor on their own, I love making these to serve alongside almost any main dish. For a big holiday dinner, the salty bacon and garlic balance out a rich prime rib roast perfectly. If it is just a normal weeknight, I usually serve them with some quick crispy pan-seared lemon chicken or a simple skillet of sun-dried tomato shrimp to keep dinner easy and completely low-carb.
Recipe FAQ’s
You can wash, trim, and halve the Brussels sprouts a day or two in advance and keep them in the fridge. However, I highly recommend roasting them right before you plan to serve. If you bake them entirely ahead of time, they lose their crispness and can become soggy when reheated.
I really do not recommend freezing them after they are roasted. The freezing and thawing process completely ruins the texture, leaving the sprouts mushy and the bacon soft. This side dish is definitely best enjoyed fresh out of the oven!
Yes, if you prefer not to turn on your oven, you can easily pan-fry them. I usually cook the bacon in a large skillet first, remove the crispy pieces, and then sear the halved sprouts cut-side down in that leftover bacon fat until they are perfectly tender and caramelized.
No, there is absolutely no need to boil them first. Par-boiling adds unnecessary moisture to the vegetables, which makes it almost impossible to get those delicious crispy edges in the oven. Roasting them raw at a high temperature is the best way to get the perfect texture.
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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
- 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
Storing, Reheating, And Making Ahead
If you want to get a head start on your dinner prep, I recommend doing all the chopping early. You can wash, trim, and halve the sprouts up to two days in advance. Just store them in an airtight container in the fridge until you are ready to toss them with the bacon and oil.- Fridge: Let any leftovers cool completely before transferring them to a sealed container. They will stay fresh in the fridge for up to 3 days.
- Freezer: I highly advise against freezing roasted Brussels sprouts. The extra moisture completely ruins the texture, leaving them mushy and waterlogged once thawed.
- Reheating: Skip the microwave if you want to keep any of that original crunch. I prefer to reheat my leftovers in a hot oven at 400°F (200°C) for about 5 to 10 minutes. A quick toss in a hot skillet on the stove or a few minutes in an air fryer also works perfectly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added about a quarter cup of dried cranberries, about a half cup of halved pecans and a sprinkle of cayenne pepper. It was delicious!
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!