I call it Brussel Sprouts With Bacon And Balsamic Glaze because roasted sprouts, smoky bacon, and a glossy sweet balsamic coating create an unexpected contrast that invites a closer look.

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I never thought Brussels sprouts could act like the star of the plate, but after I paired them with crisp bacon I was wrong. There is a snap and caramelized edge that makes you actually pause, and something about the sweet tang hinted at in the name keeps pulling you back.

I call mine Brussel Sprouts With Bacon And Balsamic Glaze because it sounds fancy, yet it’s stubbornly simple, and you’ll find little hidden bites of smokiness and brightness that make you curious what’s really going on. Try it and tell me which bite surprised you the most.

Ingredients

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Brussels sprouts: Small cabbage like buds, packed with fiber and vitamin C, earthy flavor, slightly bitter, satisfying.
Bacon: Salty, smoky, protein rich, it renders fat that crisps sprouts and adds indulgent umami.
Balsamic vinegar: Sweet and tangy, reduces to a shiny glaze, brightens flavors and cuts richness.
Brown sugar or maple syrup: Provides warm caramel sweetness, helps glaze, tames bitterness, or choose maple for deeper notes.
Olive oil: Coats sprouts for roasting, supplies heart healthy monounsaturated fats and a silky mouthfeel.
Garlic and onion: Aromatic backbone, when softened they adds savory depth and gentle sweet caramelized notes.
Butter and red pepper flakes optional: Butter lends richness and glossy finish, flakes bring a little heat and contrast.

Ingredient Quantities

1 1/2 pounds Brussels sprouts (about 700 g) trimmed and halved

6 to 8 slices bacon chopped (about 6 oz / 170 g)

1 small yellow onion thinly sliced

2 cloves garlic minced

2 tablespoons olive oil

1 teaspoon kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

3 tablespoons balsamic vinegar

1 tablespoon brown sugar or 1 tablespoon pure maple syrup

1 tablespoon unsalted butter optional

Pinch red pepper flakes optional

Fresh parsley or chives for garnish optional

How to Make this

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1. Preheat oven to 425°F (220°C). Trim the Brussels sprouts and cut them in half, pat them dry so they roast crispy, then toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread cut-side down on a rimmed baking sheet in a single layer.

2. Roast the sprouts 20 to 25 minutes until deeply browned and crispy on the edges, shaking or flipping once halfway through so they brown evenly.

3. While the sprouts roast, chop the bacon and cook it in a large skillet over medium heat until crisp, about 8 to 10 minutes. Transfer bacon to paper towels to drain, leaving the bacon fat in the pan.

4. Remove all but about 1 tablespoon of bacon fat from the skillet (save the rest for another use), add the thinly sliced onion and sauté over medium heat until soft and starting to caramelize, about 6 to 8 minutes. If the pan seems dry add a splash of olive oil.

5. Add the minced garlic and cook 30 to 60 seconds more until fragrant, don’t let it burn.

6. Pour in 3 tablespoons balsamic vinegar and 1 tablespoon brown sugar or maple syrup, scrape up any brown bits from the pan and simmer until the mixture reduces slightly and becomes glossy, about 1 to 2 minutes. If you want a richer sauce stir in 1 tablespoon unsalted butter now. Add a pinch of red pepper flakes if you like heat.

7. Taste the glaze and adjust seasoning with salt and pepper as needed. Then add the roasted Brussels sprouts and the crispy bacon back into the skillet and toss everything together gently so the sprouts get coated, cooking 1 to 2 minutes more to marry the flavors. If the glaze is too thick add a teaspoon or two of water.

8. Transfer to a serving dish, sprinkle with chopped fresh parsley or chives and serve warm. Enjoy, it goes great with just about any main and leftovers crisp back up under a quick broil.

Equipment Needed

1. Rimmed baking sheet (for roasting the sprouts in one layer)
2. Chef’s knife (sharp)
3. Cutting board
4. Large skillet or frying pan (10 to 12 inch)
5. Tongs or a sturdy spatula
6. Measuring spoons (for salt, pepper, vinegar, sugar)
7. Measuring cup (for the balsamic)
8. Mixing bowl or large bowl for tossing the sprouts
9. Paper towels (to drain the bacon)
10. Oven mitts or potholders

FAQ

Q: How do I get the Brussels sprouts really crispy? A: Cook the bacon first and use some of the rendered fat, heat the pan hot, lay the halved sprouts cut side down and dont crowd the pan. Let them brown undisturbed until deep golden, then flip and finish cooking. High heat and not overcrowding are the two biggest tricks.

Q: Can I make this in the oven instead of on the stove? A: Yes. Toss sprouts, chopped bacon, onion, oil, salt and pepper and roast at 400 to 425 F for about 20 to 25 minutes, stirring once or twice so they brown evenly. Finish by stirring in the balsamic, brown sugar or maple and cook a minute more so it glazes everything.

Q: What if I want this vegetarian or dont eat pork? A: Swap bacon for pancetta or prosciutto for similar flavor, or try smoked tempeh, coconut bacon, or use olive oil plus smoked paprika and a little liquid smoke. The dish wont be identical but youll still get great savory taste.

Q: How do I know when the balsamic is done and not bitter? A: Reduce the balsamic until it becomes syrupy and coats a spoon, usually a few minutes. If it tastes sharp add the brown sugar or maple and simmer another minute. Too long reduction can get bitter, so watch it closely.

Q: Can I use frozen Brussels sprouts? A: Yes but thaw them completely and pat very dry so they sear instead of steam. You might need a bit more time to brown them and they will be a touch softer than fresh.

Q: How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium-high heat to regain crispiness, or spread on a sheet pan and warm in a 375 F oven. Microwaving makes them soggy so avoid if you want texture.

Balsamic Bacon Brussels Sprouts Recipe Substitutions and Variations

Bacon: swap with pancetta or chopped prosciutto (same volume), or use turkey bacon for a leaner option, or smoked tempeh for a vegetarian take (about 6 oz) — watch salt levels.
Balsamic vinegar: replace with red wine vinegar plus 1 tsp brown sugar, or apple cider vinegar with a drizzle of honey, same total acidity (use about 3 tbsp total).
Brown sugar or maple syrup: use honey, coconut sugar, or molasses instead; if using honey start with 3/4 to 1 tbsp and taste.
Unsalted butter: swap with extra olive oil, ghee, or a vegan butter substitute; use about 1 tbsp to finish the glaze.

Pro Tips

1. Dry the sprouts really well and give them room on the pan so they get brown and crunchy not soggy, otherwise they just steam and limp out.

2. Cook the bacon gently at first so the fat renders out and the pieces get evenly crisp, then scoop most of that fat out and save it for the onions, it adds so much flavor.

3. When you deglaze the pan use the balsamic to scrape up the brown bits, those bits are gold, and if the glaze feels too sweet add a tiny splash more acid or a squeeze of lemon to brighten it.

4. For leftovers keep the sprouts and glaze separate if you can, reheat them in a hot skillet or under the broiler for a couple minutes to get them crisp again, they never taste the same microwaved.

Balsamic Bacon Brussels Sprouts Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I call it Brussel Sprouts With Bacon And Balsamic Glaze because roasted sprouts, smoky bacon, and a glossy sweet balsamic coating create an unexpected contrast that invites a closer look.

Servings

servings

Calories

433

kcal

Equipment: 1. Rimmed baking sheet (for roasting the sprouts in one layer)
2. Chef’s knife (sharp)
3. Cutting board
4. Large skillet or frying pan (10 to 12 inch)
5. Tongs or a sturdy spatula
6. Measuring spoons (for salt, pepper, vinegar, sugar)
7. Measuring cup (for the balsamic)
8. Mixing bowl or large bowl for tossing the sprouts
9. Paper towels (to drain the bacon)
10. Oven mitts or potholders

Ingredients

1 1/2 pounds Brussels sprouts (about 700 g) trimmed and halved
6 to 8 slices bacon chopped (about 6 oz / 170 g)
1 small yellow onion thinly sliced
2 cloves garlic minced
2 tablespoons olive oil
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons balsamic vinegar
1 tablespoon brown sugar or 1 tablespoon pure maple syrup
1 tablespoon unsalted butter optional
Pinch red pepper flakes optional
Fresh parsley or chives for garnish optional

Directions

Preheat oven to 425°F (220°C). Trim the Brussels sprouts and cut them in half, pat them dry so they roast crispy, then toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread cut-side down on a rimmed baking sheet in a single layer.
Roast the sprouts 20 to 25 minutes until deeply browned and crispy on the edges, shaking or flipping once halfway through so they brown evenly.
While the sprouts roast, chop the bacon and cook it in a large skillet over medium heat until crisp, about 8 to 10 minutes. Transfer bacon to paper towels to drain, leaving the bacon fat in the pan.
Remove all but about 1 tablespoon of bacon fat from the skillet (save the rest for another use), add the thinly sliced onion and sauté over medium heat until soft and starting to caramelize, about 6 to 8 minutes. If the pan seems dry add a splash of olive oil.
Add the minced garlic and cook 30 to 60 seconds more until fragrant, don’t let it burn.
Pour in 3 tablespoons balsamic vinegar and 1 tablespoon brown sugar or maple syrup, scrape up any brown bits from the pan and simmer until the mixture reduces slightly and becomes glossy, about 1 to 2 minutes. If you want a richer sauce stir in 1 tablespoon unsalted butter now. Add a pinch of red pepper flakes if you like heat.
Taste the glaze and adjust seasoning with salt and pepper as needed. Then add the roasted Brussels sprouts and the crispy bacon back into the skillet and toss everything together gently so the sprouts get coated, cooking 1 to 2 minutes more to marry the flavors. If the glaze is too thick add a teaspoon or two of water.
Transfer to a serving dish, sprinkle with chopped fresh parsley or chives and serve warm. Enjoy, it goes great with just about any main and leftovers crisp back up under a quick broil.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.