Roasted Brussels Sprouts with Balsamic and Bacon

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The oven roasted brussels sprouts with balsamic and bacon are easy to make, packed with delicious flavor, and the ultimate side dish for Christmas, Thanksgiving, or any occasion!

Roasted brussels sprouts and bacon bits in a white bacon dish.

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Why you'll love this recipe
Recipe Ingredients
Alternative Ingredients
Step-by-Step Instructions
Kitchen Equipment
Storage and Leftovers
Expert Tips
Frequently Asked Questions
Serving Suggestions
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💬 Comments

These are one of my favourite Thanksgiving side dishes, and I love to make them every year! This is not an ordinary Brussels sprouts recipe; it's got so much flavour, texture, and deliciousness!

I'm telling you, everyone devours this stuff and always tells me I have to bring two dishes the next year! Everyone loves the roasted charred flavour on the Brussels sprouts, the greasy bacon, and the hint of balsamic that ties everything together (and that I worked hard to test and perfect!)

My favourite thing about this recipe is that it's not hard at all, yet it delivers an incredible taste! All you need is a few basic ingredients to make it, just like all Cup of Flour recipes.

If you love brussels sprouts, then you should also try these garlic parmesan sheet pan roasted brussel sprouts and broccoli too!

Why you'll love this recipe

Easy: With just a handful of basic ingredients, this recipe is easy to assemble.
Quick to make: These perfectly charred brussels sprouts come together quickly in just a three simple steps.
Elevated veggies: The salty, greasy bacon elevates the dish to the next level! No one will turn down these tasty veggies!

Recipe Ingredients

Brussels Sprouts: You can use frozen or fresh, but it will be easier to chop fresh sprouts. If you choose to use frozen, you should roast them before they fully thaw.
Olive Oil: Olive oil gives the brussels sprouts flavor and helps crisp them up!
Salt & Pepper: A pinch of salt and pepper will help enhance the overall flavor of the brussels sprouts.
Garlic Powder: Garlic adds a delicious flavor that complements the brussels sprouts well!
Bacon: Bacon elevates the flavor of the dish with its saltiness, greasiness, and crispy texture. You might like brussels sprouts a bit more after having them with some crispy bacon!
Balsamic Vinegar: Balsamic vinegar adds a sweet and sharp flavor that helps balance the bacon's greasiness and also amazingly complements the brussels sprouts.

See the recipe card below for the ingredient measurements.

Alternative Ingredients

Balsamic Glaze: Balsamic glaze is a good replacement for balsamic vinegar, but it is usually a bit sweeter.
Maple Bacon: Add more flavor by swapping regular hickory-smoked bacon for maple bacon. Or get fancy and use pancetta!
Maple Syrup: Maple syrup is a popular alternative commonly used with brussel sprouts. Consider swapping the balsamic glaze with maple syrup next time!

Step-by-Step Instructions

Prepare: Preheat the oven to 425° F and prepare a baking sheet with tin foil and cooking spray.
Roast: Add the brussels sprouts to a large bowl and toss with the olive oil. Evenly distribute the coated brussels sprouts to the baking sheet and sprinkle with salt, pepper, garlic powder, and bacon pieces. Bake for 30 minutes (or until crispy), flipping halfway through.
Serve: Drizzle the roasted brussels sprouts with balsamic vinegar and serve while still hot.

Roasted brussels sprouts and bacon bits on a baking dish.

Kitchen Equipment

Knife: For chopping the brussels sprouts and dicing the bacon.
Bowl: For tossing the brussels sprouts in oil.
Baking Sheet: For roasting the brussels sprouts.
Serving Dish: For serving the brussels sprouts.
Measuring Spoons and Cups: For measuring the ingredients.

Storage and Leftovers

Any leftovers can be stored in the fridge in an airtight container or covered tightly in plastic wrap or tin foil for up to 5 days.

Expert Tips

Don't overthink the bacon. As you're dicing it, it may be difficult to get perfectly square pieces, but that's okay! If it starts to crumble and clump into small chunks, that's not bad; once it's cooked, they're super yummy pieces!
Keep an eye on the brussels sprouts. Brussels sprouts come in various forms, they might be frozen, fresh, baby size, pre-sliced or whole! Depending which you use just be sure to give them a check halfway through cooking time because the smaller they are the less time they'll need (at least 30 minutes) and the bigger they are or if they're frozen, they could use a few extra minutes.
Save the balsamic for last! We like to toss the sprouts in the balsamic vinegar after they've cooked to ensure the flavor comes through! If you drizzle it on before roasting, a lot of that delicious flavor may cook off!

Frequently Asked Questions

What do Brussels sprouts go well with?

Brussels sprouts are a tasty side dish that's especially popular in the fall and winter as Thanksgiving and Christmas sides to pair with turkey and roasts and go well next to some garlic mashed potatoes or roasted baby potatoes!

Why won't my Brussels sprouts get crispy?

The most common reason brussels sprouts won't crisp up is if the temperature of your oven isn't high enough. It should be set to 425° F. Try letting them roast for a few extra minutes if your oven is set correctly.

Do I need to peel brussels sprouts?

No, you do not need to peel them. You should thoroughly wash them and you may also trim their bases.

Serving Suggestions

These go great with roasted chicken or grilled steak dinners paired next to other side dishes like these roasted baby potatoes or creamy garlic mashed potatoes.

They're also a delicious side dish for Thanksgiving dinner next to some tender turkey, cheesy mac and cheese with bacon, roasted glazed carrots, and green bean casserole!

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