Roasted Brussels Sprouts with Balsamic and Bacon
Crisp-edged, caramelized Brussels sprouts roasted on a hot pan with smoky bacon, then tossed in a tangy balsamic glaze. An easy, crowd-pleasing side for weeknights and holiday tables.
- Prep
- 22 min
- Cook
- 34 min
- Total
- 56 min
- Makes
- About 6 cups (6 side servings)
Steps
Before you start
- Position an oven rack in the center and put a large rimmed baking sheet inside; the oven preheats while you trim the sprouts and cook the bacon.
- Dry the sprouts thoroughly after washing; wet sprouts steam instead of browning.
- Use a large (18×13-inch / 46×33 cm) sheet pan so the sprouts are in a single layer without crowding.
- Choose regular-cut bacon; thick-cut will need a few extra minutes to crisp.
- Total time is about 56 minutes; the glaze simmers while the sprouts finish roasting, so no extra time is needed for it.
Preheat the panOven 425°F / 220°C
- Place a large rimmed baking sheet on the center rack and heat the oven to 425°F (220°C).
- The oven needs about 10 minutes, which you will spend on the next steps.
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Ready when: Oven reaches 425°F (220°C) by the time the sprouts are trimmed
Tip: A preheated pan gives the cut sides an instant sear for better browning.
Trim the sprouts
- Trim the stem ends, pull off any loose or yellowed outer leaves, and halve the sprouts lengthwise through the stem.
- Quarter any that are larger than 2 inches (5 cm).
- Pat completely dry with a towel.
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Ready when: Sprouts are similar in size and no longer damp to the touch
Tip: Uniform sizes cook evenly; keep loose leaves, as they turn into crisp chips.
Crisp the bacon
- Add the bacon pieces to a cold large skillet and set over medium heat.
- Cook, stirring occasionally, for 6 to 8 minutes, until the fat renders and the pieces are browned and crisp.
- Transfer with a slotted spoon to a paper-towel-lined plate.
- Leave the drippings in the skillet.
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Ready when: Bacon is deep golden brown and crisp, with fat rendered
Tip: Starting in a cold pan renders fat more gently and prevents burning.
Season the sprouts
- In a large bowl, toss the sprouts with the olive oil, 1 tablespoon (15 ml) of the warm bacon drippings, the salt, and the pepper until every sprout is evenly glossy.
- Discard the remaining drippings.
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Ready when: All sprouts are evenly coated with a light sheen of fat
Tip: Don't use more than 1 tablespoon of drippings or the sprouts will be greasy.
Roast cut-side downOven 425°F / 220°C
- Carefully remove the hot pan from the oven.
- Arrange the sprouts cut-side down in a single layer with space between them, using the spatula to spread any loose leaves around the edges.
- Roast at 425°F (220°C) for 20 minutes without stirring.
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Ready when: Cut sides are deep golden brown and the outer leaves are dark and crisp at the tips
Tip: Crowding causes steaming; use two pans if the sprouts don't fit in one layer.
Stir and finish roastingOven 425°F / 220°C
- Stir the sprouts, then add the garlic and scatter it across the pan.
- Roast at 425°F (220°C) for 5 to 8 more minutes, until a knife slides easily into the thickest part and the garlic smells fragrant but is not dark brown.
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Ready when: Fork-tender centers with deeply browned edges
Tip: Adding the garlic late keeps it from turning bitter.
Reduce the glaze
- As soon as the sprouts go back in the oven, pour the balsamic vinegar and honey into a small saucepan.
- Simmer over medium heat, stirring occasionally, for 5 to 7 minutes, until reduced to about 3 tablespoons (45 ml) and thick enough to coat the back of a spoon.
- This runs during the final roast, so it adds no extra time.
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Ready when: Syrupy; a spoon dragged through the pan leaves a trail that closes slowly
Tip: It thickens further as it cools, so pull it off the heat before it is as thick as you want it.
Toss and serve
- Move the roasted sprouts to a warm serving bowl.
- Drizzle with the balsamic glaze, add the crisp bacon, and toss gently.
- Taste and add salt if needed.
- Serve right away while the edges are crisp.
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Ready when: Sprouts are glossy and lightly coated in glaze, with bacon evenly distributed
Tip: Dress just before serving; the glaze softens the crisp edges if it sits.
Good to know
Tips
- Always roast cut-side down on a preheated pan; this is the key to deep caramelization.
- Dry sprouts well and do not crowd the pan, or they will steam and turn soft.
- Choose firm, bright green sprouts of similar size; smaller ones are sweeter and less bitter.
- Add a pinch of red pepper flakes or a sprinkle of grated Parmesan at the end for variation.
Make ahead
Trim and halve the sprouts up to 2 days ahead and store dry in the fridge in a covered container. Cook the bacon and make the glaze up to 3 days ahead; refrigerate separately and rewarm the glaze gently before using.
Storage & reheating
Best eaten fresh. Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a baking sheet in a 425°F (220°C) oven for 8 to 10 minutes to re-crisp, or in a hot skillet. Freezing is not recommended because the sprouts turn soft.
Substitutions
- bacon → toasted chopped pecans or walnuts (⅓ cup / 40 g). For a vegetarian version, skip the drippings and use 1 extra tablespoon (15 ml) olive oil.
- honey → maple syrup. Use the same amount; gives a slightly earthier sweetness.
- balsamic vinegar → store-bought balsamic glaze. Skip the reduction and drizzle about 3 tablespoons (45 ml) over the finished sprouts.
- garlic cloves → ¼ teaspoon garlic powder. Toss with the sprouts in the seasoning step instead of adding late.
