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Roasted Brussels Sprouts with Bacon and Balsamic, easy thanksgiving dinner recipes classic
Brittany Stage

Roasted Brussels Sprouts with Bacon and Balsamic

Halved Brussels sprouts roasted at high heat with chopped bacon until deeply browned, then finished with a drizzle of balsamic glaze, make a simple, satisfying side dish that converts even reluctant vegetable eaters.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Brussels sprouts trimmed and halved through the stem end
  • 6 slices thick-cut bacon chopped into 1/2-inch pieces
  • 3 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • 3 tbsp balsamic glaze store-bought or homemade, for drizzling after roasting
  • 1/4 tsp red pepper flakes optional, for a little heat

Equipment

  • large rimmed baking sheet
  • sharp knife and cutting board
  • mixing bowl

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit. Place a large rimmed baking sheet in the oven while it preheats. A hot pan helps start the browning on the cut sides right away.
  2. In a large bowl, toss the halved Brussels sprouts with the olive oil, salt, pepper, and red pepper flakes if using. Add the chopped bacon and toss once more so everything is evenly coated.
  3. Carefully pull the hot baking sheet out of the oven. Spread the sprouts and bacon in a single layer, turning each sprout cut-side down. Leave space between them. This is the most important step: if the sprouts are crowded or piled on top of each other, they will steam in their own moisture and turn soft instead of getting that deep, nutty browning on the cut face. Use two pans if needed.
  4. Roast at 425 degrees Fahrenheit for 18 to 22 minutes without stirring for the first 15 minutes. Check at 18 minutes. The cut sides should be a deep golden brown, almost mahogany at the edges, and the outer leaves should be crispy. The bacon pieces should be fully cooked and starting to crisp. If they need more color, give them another 3 to 4 minutes.
  5. Transfer the roasted sprouts and bacon to a serving platter. Drizzle the balsamic glaze evenly over the top right before serving. Drizzle at the table rather than back in the oven, since heat dulls the brightness of the glaze. Serve immediately.

Notes

Balsamic glaze and balsamic vinegar are not the same thing. Glaze is reduced and syrupy and clings to the vegetables without making them wet. Most grocery stores carry it near the vinegars. If you only have vinegar, simmer 1/2 cup in a small saucepan over medium-low heat for about 8 minutes until it coats a spoon.