Balsamic bacon Brussel sprouts are flavorful, easy to make, and full of nutrients. Make this side dish recipe for dinner or a tasty snack!
I often write about flavor balance, and how the best recipes have a perfect balance of the five tastes: sweet, salty, bitter, sour, and umami.
It’s so important for anyone who loves cooking to be familiar with this concept, because it can truly take your meals to the next level.
My favorite recipes always achieve this balance, and these oven-roasted brussels sprouts with balsamic and bacon are a great way to highlight the tastes.
Here’s the breakdown of how each ingredient corresponds to a taste:
- Brussels Sprouts: Bitter
- Bacon: Salty, Umami
- Balsamic: Sweet, Sour
- Garlic: Sweet, Umami
Ingredients for Balsamic Bacon Brussel Sprouts
- Brussels sprouts – Choose ones that are similar in size so they cook evenly. They should be firm and vibrant in color without too many yellowed outer leaves. Keep in mind that larger ones will take longer to cook.
- Bacon – Thick-cut is preferable for this recipe, simply because there tends to be less fat than thinner slices. Also, try to choose a package that doesn’t have additional flavor or seasoning.
- Olive oil – Feel free to use another neutral cooking oil, but make sure it has a high smoke point. Avocado and sunflower oil are great alternatives.
- Garlic – You’ll need fresh cloves to make balsamic bacon brussel sprouts since they’ll be sliced instead of minced.
- Balsamic reduction – If you don’t want to make your own, you can look for prepared balsamic reductions. Keep in mind that some have a lot of sugar.
What is balsamic reduction?
Balsamic reduction is simply balsamic vinegar that’s been reduced down to a syrup consistency with a concentrated flavor. When you simmer a liquid, it thickens as water evaporates, which is why it’s known as a reduction.
It’s my favorite salad dressing. You can make just enough for this recipe, or you can reduce a larger amount to keep on hand when you need it, which is what I usually do.
If you don’t want to use balsamic reduction, this recipe is still great with regular balsamic vinegar. But I highly recommend using the reduction for maximum flavor!
Check out my step-by-step photo tutorial on how to make balsamic reduction.
How to Roast Brussels Sprouts
Step 1: PREP THE BACON
I recommend starting by par-cooking the bacon in the microwave to remove some of the fat. Again, more moisture in the oven leads to mushy veggies.
To par-cook bacon: Place the bacon on a microwave-safe plate lined with paper towels. Cover with extra paper towels, then microwave for 60-75 seconds. Gently press on the bacon to soak up any fat released.
Trust me, there will still be plenty of bacon fat and flavor in the final dish!
Slice the bacon into pieces. Don’t slice them too thinly, because they will shrink in the oven. Mine were about 1/2-inch cuts.
Step 2: ROAST THE BRUSSELS SPROUTS AND BACON
Preheat the oven to 425° F., and line a sheet pan with foil or parchment paper. Toss the brussels with olive oil, salt, and pepper, then spread in a single layer.
Spread the bacon around the pan, then roast for around 13-15 minutes.
Step 3: ROAST THE BRUSSELS SPROUTS AND BACON
Preheat the oven to 425° F., and line a sheet pan with foil or parchment paper. Toss the brussels with olive oil, salt, and pepper, then spread in a single layer.
Spread the bacon around the pan, then roast for around 13-15 minutes.
Step 4: STIR AND ADD GARLIC
At the halfway point, stir and gently flip the ingredients to make sure they roast evenly on both sides. Eat any of those crunchy brussels sprouts chips that look like they’re ready!
This is also the best time to add the garlic. Thinly sliced garlic doesn’t need that long in the oven, so this will give it plenty of time to cook and crisp up a bit without burning.
Total roasting time will vary based on the size of the brussels sprouts. On average, it takes somewhere between 20-25 minutes. You know they’re ready when there’s a good amount of caramelization on both sides.
Step 5: DRIZZLE WITH BALSAMIC REDUCTION
Drizzle with as little or as much balsamic as you like (I like a lot), then serve immediately.
Recipe Notes and Substitutions
- Don’t like brussels sprouts? That’s ok! You can substitute broccoli, or make my recipe for roasted broccoli instead.
- Use regular balsamic vinegar. If you don’t feel like making a reduction, you can toss the sprouts with some regular balsamic vinegar after removing them from the oven.Since it’s thinner, you may not need as much, so start with a tablespoon or two at a time.
- Storage and reheating: While these are best fresh from the oven, they will keep in the refrigerator for 3 to 4 days. Reheat in the oven or in a pan on the stove to get them crispy again.
OTHER SIDE DISH RECIPES
If you love this side dish recipe, there are others you should check out! Crispy Oven-Roasted Potatoes pair well with practically everything. Chinese Eggplant with Spicy Garlic Sauce and Roasted Green Beans with Parmesan, Almonds, and Lemon are perfect for a fancier dinner side.
I also love these Crispy Hasselback Potatoes from Simply Recipes.
You can see my full archive of side dishes recipes here!
Balsamic Bacon Brussel Sprouts
Ingredients
- 3 slices thick-cut bacon
- 4 cups brussels sprouts, halved (1 pound)
- 1 tablespoon extra virgin olive oil
- Kosher salt and ground black pepper
- 2 cloves garlic, sliced
- 3-4 tablespoons balsamic reduction (balsamic vinegar can be substituted, see notes)
Instructions
- Set an oven rack on the center shelf and preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil or parchment.
- Place the bacon on a microwave-safe plate lined with a couple layers of paper towels. Top with another layer or two of paper towels, then microwave for around 60 seconds. This will release some (but not all) of the fat. Pat the bacon dry with the paper towels and slice crosswise into 1/2-inch slices.
- Toss the brussels sprouts with olive oil and spread in a single layer on the prepared baking sheet. Sprinkle liberally with salt and pepper to taste (see notes). Spread the bacon around the sheet pan.
- Roast for 13-15 minutes, then remove from the oven briefly to stir and gently flip the ingredients to make sure they roast evenly on both sides. Sprinkle the garlic around the sheet pan evenly, then return to the oven and roast for an additional 7-10 minutes, until the brussels are deeply caramelized and crisp, and the bacon is fully cooked.
- Drizzle with balsamic reduction (or toss with balsamic vinegar), then serve immediately.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
I am totally smitten with these brussels sprouts! They are so flavorful, I just can’t get enough!
I’m obsessed with these roasted brussels sprouts! We will definitely make them again.
We really enjoyed these :) the only thing we did differently was actually parcooked the bacon in a frying pan so that we could also drizzle the rendered bacon fat on the sprouts at the point when you add the garlic. (My husband loves bacon ;)) Thanks for a great recipe!
These look DIVINE. Can’t wait to try this recipe!
This is my favorite way to eat brussels sprouts! I can’t get enough!