These Roasted Brussels Sprouts with Bacon are a one-pan side dish perfect for weeknight dinners, holidays, and entertaining. With just 10 minutes of prep, Brussels sprouts, bacon, and balsamic glaze result in crisp, caramelized edges and a savory-sweet profile that friends and family find addictively delicious.
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Why This Recipe Works
The last time I served these roasted Brussels sprouts with bacon, our guests kept commenting on how crisp the edges were. I served them alongside grilled ribeyes, scalloped potatoes, and a simple salad, and they were one of the first dishes to disappear.
That crisp, caramelized texture was no accident. It comes down to two simple details: cutting the Brussels sprouts evenly and using the right balance of smoky, salty, sweet, and tangy ingredients.
- Even Sizing | Paying close attention to the size of the Brussels sprouts during preparation goes a long way. Sprouts on the smaller/medium-side get halved while larger Brussels sprouts should be quartered. Making sure they are similar in size before going into the oven ensures even cooking, keeping the edges crisp and the centers perfectly tender.
- Better Browning | In addition to this, taking a moment to ensure as many of the Brussels sprouts are cut-side down results in better browning and caramelization. The same rules apply whether you are making these Brussels sprouts or a pan of roasted carrots. Similar-sized pieces and plenty of room on the pan make all the difference.
- Balanced Flavor | Brussels sprouts naturally have an earthy, nutty flavor with a touch of bitterness. Bacon adds a smoky, salty richness that balances that bitterness. The balsamic glaze adds sweetness and tang that brighten the entire dish. I use the same flavor balance in my roasted butternut squash salad with bacon. Something earthy, something smoky and salty, and enough sweetness and acidity to brighten the whole dish.
Together, these simple, hard-working ingredients turn Brussels sprouts from a standard weeknight side dish into a steakhouse-worthy side dish.
Ingredients for Roasted Brussels Sprouts with Bacon
- Brussels Sprouts | Use 1 pound, or a 16-ounce package, of fresh Brussels sprouts. Look for firm, compact sprouts with tightly closed leaves. I do not recommend using frozen Brussels sprouts for this recipe as they release more moisture and will not develop the same crispy edges.
- Bacon | As the bacon cooks, the fat helps season and brown the Brussels sprouts. Thick-cut bacon is best for this recipe as it holds its shape better during the 30-minute cook time. Thick-cut bacon is also my go-to for recipes where bacon needs to hold its shape through a longer bake, like my Million Dollar Bacon. Cut the bacon into ¼" pieces. Note, bacon slices best when cold. You can use regular bacon if you do not have thick-cut, but it will cook more quickly. If using regular bacon, cut into slightly larger pieces.
- Oil | Use any neutral-flavored oil suitable for high-heat cooking. Avocado, a mild olive oil, canola oil, or vegetable oil all work great.
- Balsamic Glaze | Key in balancing the natural bitter notes found in Brussels sprouts, balsamic glaze adds a welcomed sweetness and acidity to the side dish. Sometimes labeled and sold as "balsamic reduction," this ingredient is most often found on the aisle alongside other vinegars. It is thicker, sweeter, and more concentrated than regular balsamic vinegar, and will coat the Brussels sprouts rather than running off the pan. Do not substitute regular balsamic vinegar in this recipe.
- Kosher Salt and Black Pepper | Measure the salt carefully as bacon is already quite salty. Less is more in this scenario. Black pepper complements the smoky, sweet, and tangy flavors in the dish.
How to Prepare Brussels Sprouts
To prepare Brussels sprouts for roasting, wash them before cutting and take care to dry them extremely well. Excess moisture will cause them to steam in the oven and prohibit them from browning properly.
Then, trim away only the dry base of each Brussels sprout and remove any yellow or damaged outer leaves.
Cut smaller to medium-sized sprouts in half and larger sprouts into quarters, doing your best to keep the pieces as similar in size as possible.
How to Make Roasted Brussels Sprouts with Bacon
Equipment | Preheat your oven to 400°F and have ready a rimmed baking sheet, about 13 by 18 inches, lined with foil or parchment paper. Note, using foil will result in better browning.
Prep Brussels Sprouts | Rinse and thoroughly dry the Brussels sprouts. Trim the ends and remove any damaged or yellow leaves. Then, cut the Brussels sprouts into similar-sized pieces for even cooking.
Combine Ingredients | Transfer the Brussels sprouts to the pan and add chopped bacon, oil, balsamic glaze, salt, and pepper. Toss until all surfaces are evenly coated. Break apart any bacon pieces that are stuck together in clumps and distribute evenly across the pan.
Arrange | Spread everything into a single layer and arrange as many Brussels sprouts as possible cut-side down, leaving a bit of breathing room between the pieces. A crowded pan traps moisture, resulting in steam that keeps the Brussels sprouts from browning.
Roast | Roast for 15 minutes, then turn the Brussels sprouts and redistribute the bacon. Check at the 25-minute mark for doneness, as the size of the Brussels sprouts can affect exact timing. They are ready when a fork easily pierces the centers, the cut surfaces are browned, and the bacon is crisp.
Serve | Brussels sprouts with bacon are best served right away.
Storage and Reheating
Storage | Allow leftovers to cool and transfer to an airtight container. Keep for 2-3 days.
Reheating | For the best texture, reheat leftover Brussels sprouts uncovered on a sheet pan in a 400°F oven until warmed through and the edges begin to crisp, about eight minutes. An air fryer will also work well for small portions. Air fry at 400°F for four to six minutes. You can also use a microwave to reheat Brussels sprouts, but they will not stay crispy using this method.
Can You Make Them Ahead?
I look for every opportunity to get ahead when it comes to entertaining and these Brussels sprouts with bacon are no exception. Here's everything you can do in advance in order to serve hot Brussels sprouts to company without cooking up to the last minute.
- Up to Two Days Before | Wash and thoroughly dry the Brussels sprouts, then trim as needed and cut them to size. You can also chop the bacon at this point. Store the Brussels sprouts and bacon in separate airtight containers in the refrigerator until ready to use.
- Earlier on the Day of Serving | Prepare the pan and add all ingredients, minus the balsamic glaze. Adding the glaze at this point would cause the Brussels sprouts to sit in moisture too long and prevent them from crisping properly. Toss to combine and cover tightly with plastic wrap. Refrigerate for up to eight hours.
- Right Before Roasting | Remove the plastic wrap, add the balsamic glaze, and toss once more. Arrange the Brussels sprouts in a single layer, cut-side down. Roast as directed.
I do not recommend roasting the Brussels sprouts in advance. They are best served hot out of the oven, when the edges are crisp and the centers tender.
What to Serve With Brussels Sprouts
Mains | These Brussels sprouts are elegant enough for a holiday dinner but easy enough for a weeknight meal. We love serving them alongside filet mignon, roasted beef tenderloin, and pork tenderloin. For a more casual dinner, pair them with BBQ pork chops, meatloaf, and oven-baked chicken breasts.
Sides | Roasted Brussels sprouts with bacon pair well with just about any classic comfort food side dish. A few of our go-to favorites are mashed potatoes, scalloped potatoes, shells and cheese, sweet potato souffle, and homemade yeast rolls.
More Roasted Vegetable Side Dishes
- Oven-Roasted Steak Fries
- Roasted Okra
- Prosciutto Wrapped Asparagus
- Roasted Cherry Tomatoes
- Roasted Sweet Potatoes
Roasted Brussels Sprouts with Bacon
Ingredients
- 1 pound Brussels sprouts, about one 16-ounce package
- 4 slices thick-cut bacon, cut into ¼-inch pieces
- 1 tablespoon neutral-flavored oil, such as avocado, mild olive, canola, or vegetable oil
- 3 tablespoons balsamic glaze (also sold as "balsamic reduction")
- 1 teaspoon kosher salt
- Scant ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet (about 13-by-18 inches) with parchment paper or foil for easier cleanup.
- Trim the ends from the Brussels sprouts and cut them in half. Quarter any larger sprouts so they cook evenly.
- Add the Brussels sprouts, chopped bacon, oil, balsamic glaze, kosher salt, and black pepper to the prepared baking sheet. Toss until the Brussels sprouts are evenly coated, then arrange them in a single layer with as many cut sides facing down as possible. Separate any clumps of bacon and distribute evenly across the pan.
- Roast for 15 minutes. Turn the Brussels sprouts and redistribute the bacon, then continue roasting for 10 to 15 minutes more. The Brussels sprouts are ready when the centers are fork-tender, the cut sides are browned, and the bacon is crisp.
Notes
- Up to 2 days in advance, trim and halve the Brussels sprouts and chop the bacon.
- Refrigerate them separately in airtight containers.
- Earlier on the day of serving, toss the Brussels sprouts and bacon with the oil, salt, and pepper. Cover and refrigerate for up to 8 hours. When ready to cook, add the balsamic glaze, toss to coat, and bake as directed.
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