Balsamic Bacon Brussels Sprouts
A simple, flavorful way to enjoy Brussels sprouts—tossed with crispy bacon, sweet balsamic reduction, and caramelized onions. Perfect as a holiday side or quick weeknight dish, this recipe is high in fiber, rich in plant-based nutrients, and easy to prepare in under an hour.
Equipment
- 1 Heavy-duty baking sheet
- 1 Medium skillet or frying pan
- 1 small saucepan
Ingredients
- 1½ pounds Brussels sprouts trimmed and quartered
- 2 tablespoons extra virgin olive oil
- Kosher salt to taste
- Ground black pepper to taste
- 8 ounces bacon sliced into ½-inch pieces
- ½ yellow onion diced
- ⅓ cup balsamic vinegar
Instructions
- Prepare the Brussels Sprouts: Start by trimming and slicing your Brussels sprouts. Remove any tough stems and outer leaves that look dry or damaged. Slice each sprout into quarters so they cook evenly and develop a crispy, caramelized edge. Don’t worry if some leaves fall off—they’ll roast beautifully and add extra texture to the dish. Place the cut sprouts in a large mixing bowl.
- Season and Toss the Sprouts: Drizzle the quartered Brussels sprouts with 2 tablespoons of extra virgin olive oil. Sprinkle with kosher salt and freshly ground black pepper to taste. Using your hands or a large spoon, toss the sprouts gently but thoroughly, ensuring each piece is evenly coated with oil and seasoning. This step helps them roast evenly and enhances the natural flavors.
- Roast the Brussels Sprouts: Preheat your oven to 425°F (220°C). Arrange the seasoned Brussels sprouts on a heavy-duty baking sheet in a single layer—overcrowding will prevent proper caramelization. Roast in the preheated oven for 25–30 minutes, stirring or flipping them halfway through. You want the edges to be golden brown and slightly crisp while the interior remains tender. Keep an eye on them to avoid burning.
- Cook the Bacon Separately: While the sprouts are roasting, prepare the bacon. Slice 8 ounces of bacon into ½-inch pieces. Heat a medium skillet over medium heat and add the bacon pieces. Cook, stirring frequently, until the bacon turns crisp and releases its flavorful fat. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Keep about 1 tablespoon of the bacon fat in the pan for cooking the onions, but discard the rest or save it for another recipe.
- Make the Balsamic Reduction: Next, prepare the balsamic glaze that will elevate this dish. Pour ⅓ cup of balsamic vinegar into a small saucepan and place it over medium heat. Bring the vinegar to a gentle simmer, then let it cook for 10–12 minutes, stirring occasionally. The liquid should reduce by about one-third to one-half, becoming thick and glossy. You should end up with roughly 3 tablespoons of concentrated balsamic syrup. Once thickened, remove it from heat and set aside.
- Sauté the Onion: Dice ½ a yellow onion into small pieces. Using the skillet with the reserved bacon fat, sauté the onions over medium heat for 2–3 minutes, stirring often until they become translucent and fragrant. The onions should be soft but still retain a slight bite. This will add a subtle sweetness that complements the roasted sprouts and balsamic glaze.
- Combine Bacon and Onion: Return the crispy bacon to the pan with the sautéed onions. Stir gently to combine, allowing the bacon and onions to meld their flavors. Turn off the heat at this stage; the mixture is now ready to mix with the roasted Brussels sprouts.
- Assemble the Dish: When the Brussels sprouts are perfectly roasted, remove the baking sheet from the oven. Immediately add the bacon-onion mixture to the sheet pan. Pour the balsamic reduction evenly over the top. Using a large spoon or spatula, gently toss everything together, ensuring each sprout is coated with the sweet, tangy glaze and studded with bacon and onions.
- Serve and Enjoy: Transfer the finished Brussels sprouts to a serving platter or individual plates. Serve immediately while still warm. The combination of caramelized edges, crispy bacon, tender sprouts, and rich balsamic glaze makes this dish irresistible. Perfect for weeknight dinners, holiday feasts, or meal prepping for the week, it’s a versatile, flavorful, and nutrient-rich side everyone will love.
Notes
- For maximum flavor, select fresh Brussels sprouts that are firm, bright green, and free of yellowing leaves.
- Trim stems and remove outer leaves before roasting to ensure even cooking.
- Use thick-cut bacon for a crispier texture that won’t get lost among the sprouts.
- The balsamic reduction should be thick but pourable—watch closely to prevent over-reduction.
- This recipe can easily be doubled for larger gatherings without changing the cooking times.
- Oven roasting is preferred over stovetop sautéing for the best caramelization and flavor depth.
