Roasted Brussels Sprouts with Bacon

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Crispy roasted Brussels sprouts with bacon and caramelized edges, finished with a sweet and tangy balsamic reduction.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: Roasted Brussels Sprouts with Bacon

Servings:

Calories: 249kcal

Author: Kelly Anthony

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

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.

To double the recipe, divide the ingredients between two large baking sheets. Do not crowd two pounds of Brussels sprouts onto one pan.

Make-Ahead Instructions:

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.