I’m sharing my oven roasted Brussels Sprouts and Bacon tossed with onions and balsamic that showcase smoky, nutty, and earthy flavors as a Thanksgiving side.

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I never thought Brussels sprouts could steal the Thanksgiving show until I tossed them with bacon and a splash of balsamic vinegar, the smoke and tang twist in a way that makes you do a double take. They get that crispy edge and a deep mellow sweetness, kinda like those Brussels With Bacon And Balsamic variations you see, but there is something more, a little salty crunch that whispers of Bacon Vinaigrette Brussel Sprouts without copying anyone.

Every forkful feels like a tiny flavor mystery, familiar yet new, and I keep catching myself going back for one more even when my plate is full.

Ingredients

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Brussels sprouts: fiber rich, vitamin C, earthy bitter notes, roast brings sweet nuttiness.
Bacon: salty fatty, adds savory umami and crisp texture, use sparingly tho.
Balsamic vinegar: tangy, slightly sweet, cuts richness with bright acidic lift.
Brown sugar or maple syrup: optional sweet, caramelizes to make glossy glaze.
Olive oil: healthy fats, aids browning and crisp edges, adds mild fruitiness.
Garlic: aromatic punch, savory depth, tiny nutrition boost, not overpowering roasted.
Red onion: sweet and savory, softens when roasted and adds color.
Thyme or parsley: bright herbal note, freshens the dish at the end.
Salt and pepper: simple seasoning, makes flavors pop, adjust to taste, dont overdo it.

Ingredient Quantities

1 1/2 lb brussels sprouts, trimmed and halved

6 slices bacon, chopped (about 6 oz)

1 small red onion, thinly sliced

2 garlic cloves, minced

1 1/2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp brown sugar or 1 tbsp maple syrup (optional)

1 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper

1 tsp fresh thyme leaves or chopped parsley for garnish (optional)

How to Make this

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1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment or foil for easy cleanup.

2. Trim the Brussels sprouts, halve them through the stem, and pat very dry with towels — the dryer they are the better they brown.

3. Chop the bacon, thinly slice the red onion, and mince the garlic. Put sprouts, bacon, onion, olive oil, salt and pepper in a big bowl and toss to coat evenly.

4. Spread everything in one single layer on the sheet pan, cut-sides of the sprouts facing down when you can. Dont crowd the pan or theyll steam instead of roast.

5. Roast for 12 to 15 minutes, then use a spatula to flip/toss so other sides can brown. Roast another 8 to 12 minutes until sprouts are deep golden and bacon is crisp.

6. With about 4 minutes left add the minced garlic and the brown sugar or maple syrup if using, tossing quickly so garlic wont burn and the sweetener can caramelize a bit.

7. Remove pan from oven, drizzle the balsamic vinegar over everything and toss to coat; return to oven 2 to 3 minutes to let the vinegar glaze and reduce slightly. If you want extra crispness, pop under the broiler for 1 minute but watch it close.

8. Taste and adjust salt (bacon can be salty), transfer to a serving dish, sprinkle the reserved crispy bacon pieces if you saved some, and finish with fresh thyme leaves or chopped parsley. Serve hot.

Equipment Needed

1. Rimmed baking sheet lined with parchment or foil — for roasting and easy cleanup. Tip: spread in one layer, cut-sides down so they brown.
2. Sharp chef’s knife for trimming, halving sprouts and chopping bacon (use a bench scraper if you like).
3. Cutting board, preferably with a damp towel under it so it wont slip.
4. Large mixing bowl to toss sprouts, bacon, onion, oil and seasonings evenly.
5. Silicone or metal spatula and a pair of tongs for flipping and spreading on the sheet pan.
6. Measuring spoons for the oil, salt, pepper, brown sugar or maple syrup, and the balsamic.
7. Paper towels or clean kitchen towels to pat the sprouts very dry and blot any excess bacon grease.
8. Oven mitts (or potholders) and a small heatproof bowl to hold reserved crispy bacon pieces and to drizzle vinegar back on the pan.

FAQ

Q: Can I make these Brussels sprouts ahead of time? A: Yes. Roast them up to a day ahead, cool, cover and refrigerate. Reheat on a baking sheet at 375°F for 8 to 12 minutes to crisp them back up, or gently reheat in a skillet. If you want max crunch wait to toss with the balsamic glaze till just before serving.

Q: How do I get the sprouts really crispy? A: Dry them well, cut flat-side down, give each piece some space on the pan so they roast instead of steam, and roast at 425°F for about 20 to 25 minutes, flipping once. Make sure the pan is hot and don't overcrowd it. A quick broil for 1 to 2 minutes at the end helps too.

Q: Can I make this vegetarian or vegan? A: Yep. Skip the bacon and roast the sprouts in olive oil. Add a pinch of smoked paprika or a few drops of liquid smoke for that smoky flavor. Use maple syrup instead of brown sugar if you want it vegan. Toasted nuts or crispy shallots add texture in place of bacon.

Q: My Brussels sprouts taste bitter, how do I fix that? A: Caramelize them well by roasting until browned, trim the core and peel any loose outer leaves before cooking, and add the balsamic plus a little brown sugar or maple to balance the bitterness. Salt also brings out sweetness so don't be shy with seasoning.

Q: Can I use frozen Brussels sprouts? A: You can, but thaw and pat them very dry first. They won't get as crisp as fresh ones, and may need a bit longer in the oven. For best texture use fresh if you can.

Q: Any good swaps for bacon or for the sweetener? A: Swap bacon for pancetta, smoked turkey bacon, or omit and use smoked almonds for crunch. Maple syrup is a great swap for brown sugar, or just leave the sweetener out if you prefer a tangier balsamic bite.

Thanksgiving Roasted Brussels Sprouts Recipe Substitutions and Variations

Brussels sprouts: if you dont have them, use halved broccoli florets or cauliflower pieces, roast at the same temp and about the same time till they get browned edges.
Bacon: swap with pancetta or prosciutto (pancetta acts most like bacon; prosciutto cooks faster so add later), or for a vegetarian option use smoked tempeh or thick smoked tofu.
Balsamic vinegar: replace with red wine vinegar plus a pinch of brown sugar or honey (about 1 tsp sugar per tbsp vinegar), or use apple cider vinegar with a little maple syrup for sweetness.
Fresh thyme: use chopped rosemary, sage, or flat leaf parsley instead, note rosemary is stronger so use less than the thyme called for.

Pro Tips

– Dry the sprouts like crazy before they hit the pan, even a little moisture will make them steam instead of getting that nice brown crust, and cut big ones into quarters so everything finishes at the same time

– Heat the sheet pan in the oven first or use two pans so you dont crowd them, nothing ruins crispness faster than a packed pan

– Add garlic and any sweetener at the very end so the garlic wont burn and the sugar can caramelize lightly, and save a few crispy bacon bits to sprinkle on at the end for texture

– If you want an extra glossy, thick balsamic finish, reduce the vinegar in a small saucepan for a minute or two before drizzling it on, or use the oven for just 1-2 minutes after you add it but watch it close so it doesnt burn

Thanksgiving Roasted Brussels Sprouts Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my oven roasted Brussels Sprouts and Bacon tossed with onions and balsamic that showcase smoky, nutty, and earthy flavors as a Thanksgiving side.

Servings

servings

Calories

369

kcal

Equipment: 1. Rimmed baking sheet lined with parchment or foil — for roasting and easy cleanup. Tip: spread in one layer, cut-sides down so they brown.
2. Sharp chef’s knife for trimming, halving sprouts and chopping bacon (use a bench scraper if you like).
3. Cutting board, preferably with a damp towel under it so it wont slip.
4. Large mixing bowl to toss sprouts, bacon, onion, oil and seasonings evenly.
5. Silicone or metal spatula and a pair of tongs for flipping and spreading on the sheet pan.
6. Measuring spoons for the oil, salt, pepper, brown sugar or maple syrup, and the balsamic.
7. Paper towels or clean kitchen towels to pat the sprouts very dry and blot any excess bacon grease.
8. Oven mitts (or potholders) and a small heatproof bowl to hold reserved crispy bacon pieces and to drizzle vinegar back on the pan.

Ingredients

1 1/2 lb brussels sprouts, trimmed and halved
6 slices bacon, chopped (about 6 oz)
1 small red onion, thinly sliced
2 garlic cloves, minced
1 1/2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp brown sugar or 1 tbsp maple syrup (optional)
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1 tsp fresh thyme leaves or chopped parsley for garnish (optional)

Directions

Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment or foil for easy cleanup.
Trim the Brussels sprouts, halve them through the stem, and pat very dry with towels — the dryer they are the better they brown.
Chop the bacon, thinly slice the red onion, and mince the garlic. Put sprouts, bacon, onion, olive oil, salt and pepper in a big bowl and toss to coat evenly.
Spread everything in one single layer on the sheet pan, cut-sides of the sprouts facing down when you can. Dont crowd the pan or theyll steam instead of roast.
Roast for 12 to 15 minutes, then use a spatula to flip/toss so other sides can brown. Roast another 8 to 12 minutes until sprouts are deep golden and bacon is crisp.
With about 4 minutes left add the minced garlic and the brown sugar or maple syrup if using, tossing quickly so garlic wont burn and the sweetener can caramelize a bit.
Remove pan from oven, drizzle the balsamic vinegar over everything and toss to coat; return to oven 2 to 3 minutes to let the vinegar glaze and reduce slightly. If you want extra crispness, pop under the broiler for 1 minute but watch it close.
Taste and adjust salt (bacon can be salty), transfer to a serving dish, sprinkle the reserved crispy bacon pieces if you saved some, and finish with fresh thyme leaves or chopped parsley. Serve hot.

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.