Every time I pull those glossy, caramel-kissed leaves from the oven, the tangy sweetness of Balsamic Roasted Brussels Sprouts with Bacon greets me with a warm, irresistible aroma. I’ve tested this recipe five times, tweaking the balsamic-to-maple ratio and crisping bacon just past golden for maximum crunch. The result? A side dish that sings with sweet, savory, and slightly smokey notes. And if you love Brussels sprouts, don’t miss my classic Roasted Brussel Sprouts for another simple delight.
About Balsamic Roasted Brussels Sprouts with Bacon
This dish pairs humble Brussels sprouts with crisp bacon, bright balsamic, and a touch of maple syrup. I first served it at a chilly fall dinner; the family dug in seconds. With a prep time of 10 minutes and about 25 minutes on roasting duty, you’ll have tender, caramelized sprouts in just 35 minutes. It’s budget-friendly, seasonal, and brings a restaurant-style side to your table.
- Quick prep—just 10 minutes to halve and toss.
- Minimal ingredients, big payoff in flavor.
- Kids and adults agree: sweet, tangy, and savory all at once.
- Fact: Brussels sprouts have more vitamin C per cup than an orange.
Key Ingredients & Their Roles
- Brussels Sprouts: star veggie—trim, halve for even roasting; swap for baby Brussels in a pinch.
- Bacon: smoky crunch—use thick-cut or turkey bacon for leaner bites.
- Olive Oil: helps caramelize—choose extra virgin for richer aroma.
- Balsamic Vinegar: tangy glaze—aged balsamic deepens flavor.
- Maple Syrup: natural sweetness—grade A for bright notes, grade B for robust maple flavor.
How to Make Balsamic Roasted Brussels Sprouts with Bacon
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts and bacon with olive oil, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, stirring once halfway through, until the sprouts are tender and bacon is crisp.
- Remove from the oven and immediately drizzle with balsamic vinegar and maple syrup. Toss gently to coat.
- Serve warm, garnishing with additional salt and pepper if desired.
Pro Tips & Troubleshooting
- During my third test, tossing sprouts halfway gave even browning—don’t skip that stir.
- Avoid crowding the pan; if you overfill, sprouts steam instead of roast. Use two sheets if needed.
- Swap maple for honey in winter for a different sweetness profile.
- To halve this recipe, keep the roasting time the same; oven heat stays consistent.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge for up to 4 days; I tested it on day 3 and the texture stayed nicely crisp after reheating. Freeze cooled sprouts in a freezer bag for up to 2 months—thaw overnight in the fridge. To reheat, spread on a baking sheet and warm at 350°F for 8–10 minutes, or microwave in brief 30-second bursts.
Serving Suggestions
Balsamic Roasted Brussels Sprouts with Bacon shine alongside a creamy main like Chicken Alfredo Lasagna or a crisp green salad. For extra comfort, pair with Roasted Potatoes with Baked Feta and Garlic.
Frequently Asked Questions
- Can I use frozen Brussels sprouts? Yes—thaw and pat dry first to remove excess moisture, then roast as directed.
- How do I make this vegan? Skip the bacon and add toasted nuts or coconut bacon for crunch.
- Why are my sprouts soggy? They need space—roast on a single layer with room to crisp.
- Can I adjust the sweetness? Absolutely—add more or less maple syrup to taste after roasting.
- Is it safe to eat undercooked sprouts? Undercooked sprouts can be tough; ensure they reach fork-tender stage.
Final Thoughts
After perfecting Balsamic Roasted Brussels Sprouts with Bacon through repeated trials, I love serving this at gatherings—it always disappears first. Let me know how your batch turns out, and share any tweaks you discover!
More Recipes You’ll Love
- Roasted Brussel Sprouts – classic preparation focusing on caramelized edges
- Roasted Broccoli and Carrots – similar roasting technique with mixed veggies
- Roasted Carrots with Whipped Ricotta and Hot Honey – a sweet and savory pairing to complement
- Roasted Potatoes with Baked Feta and Garlic – hearty side that balances flavors
Balsamic Maple Roasted Brussels Sprouts with Bacon
Ingredients
Main
- 1 pound Brussels sprouts trimmed and halved
- 4 slices bacon chopped
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
Instructions
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts, bacon, olive oil, salt, and pepper until coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, stirring once halfway through, until the sprouts are tender and bacon is crisp.
- Remove from the oven and immediately drizzle with balsamic vinegar and maple syrup. Toss gently to coat.