Balsamic Bacon Brussels Sprouts | Downshiftology

These balsamic bacon Brussels sprouts are the side dish that never lasts long — especially during Thanksgiving and Christmas dinner! Roasted Brussels sprouts are tossed with crispy bacon, sauteed onion, and my homemade balsamic glaze for a sweet and tangy finish.

A platter of balsamic bacon Brussels sprouts. — *Photo: Gayle McLeod*

These Balsamic Bacon Brussels Sprouts Are Everyone’s Favorite

Roasted Brussels sprouts are a holiday dinner staple, but I love making them extra special with this balsamic bacon version. If you know me, you know I’m a huge fan of adding pork for maximum savoriness — just like in my Thanksgiving peas or fried cabbage recipes. And the balsamic glaze? That’s just the perfect addition for a sweet and tangy contrast. But here’s why everyone will love this vegetable side dish for your Thanksgiving spread:

They’re the perfect pop of green. With so many Thanksgiving sides in shades of orange and beige (like this sweet potato casserole, honey-glazed carrots, or mashed potatoes), these sprouts add a bright burst of green to your dinner table.
The components can be made ahead of time. Time-saving tips are much needed during the holidays, so I’ll walk you through how to prepare the Brussels sprouts, balsamic glaze, and even the bacon-onion mixture ahead of time!

Ingredients for balsamic bacon Brussels sprouts.

Balsamic Bacon Brussels Sprouts Ingredients

Brussels Sprouts: In the fall and winter you’ll likely find large fresh stalks of Brussels sprouts, which are my favorite to cook with. But if you can’t find those, you can grab a pre-packaged bag. Just ensure the sprouts are firm, bright green, and free of wilted leaves.
Bacon: My personal preference is organic bacon with minimal additional flavorings (thick cut if possible). But feel free to use bacon with a pepper dry rub or maple smoke for a stronger aroma. You could also use pancetta or turkey bacon too.
Onion: You can use a yellow or white onion in this recipe. But here’s a reminder to keep the bacon grease to sauté the onion with. It adds extra flavor to the whole dish!
Balsamic Reduction: Lastly, you’ll need a drizzle of balsamic glaze. Although you can use a store-bought bottle, it’s easy to whip up a homemade version in just 15 minutes.

Find the printable recipe with measurements below.

How To Make Balsamic Bacon Brussels Sprouts

Prep the Brussels sprouts. Prepare your Brussels sprouts by cutting the ends off and slicing them into quarters. Don’t throw away the loose leaves. Save these for extra crispy pieces while baking.

Chopped Brussels sprouts on a wooden board.

Roast the Brussels sprouts. Toss the sprouts in olive oil, salt, and black pepper and spread them out into an even layer on a sheet pan. Make sure to not overcrowd the pan so they roast properly. If needed, use a second sheet pan. Roast for 25 to 30 minutes at 425°F, stirring halfway through.

Roasted Brussels sprouts on a sheet pan.

Cook the bacon. Slice the bacon into ½-inch thick pieces. Add the bacon to a pan on medium heat and cook until it becomes crispy. Then use a slotted spoon to remove the bacon to a paper towel-lined plate. Drain the bacon grease, but keep one tablespoon left in the pan to cook the onion!

Make the balsamic reduction. Add balsamic vinegar to a small pot and simmer on medium heat for 10 to 12 minutes, until it’s reduced by a third to a half. You should have about 3 tablespoons remaining in the pot. Then turn off the heat. To save time, you can do this step while the bacon is cooking.

Cook the onion. Add the diced onion to the pan and cook on medium heat for 2 to 3 minutes. Add the crispy bacon, stir it, and turn off the heat.

Add the Brussels sprouts. Remove the Brussels sprouts from the oven and add the onions and bacon to the sheet pan. Pour the balsamic reduction on top and stir everything together before serving.

Pouring balsamic glaze over roasted Brussels sprouts.

Make-Ahead Tips

Pre-cut the Brussels sprouts: Trim and slice the Brussels sprouts up to 1 to 2 days in advance. Store them in an airtight container in the refrigerator to keep them fresh.
Make the balsamic glaze: You can make this glaze ahead of time and store it in the fridge for a few days. When ready to use, pour the glaze into a small saucepan and warm it over low heat, stirring occasionally or microwave it for 10 to 15 seconds. Then, remove it from the heat as soon as it’s warmed through and drizzle it over the roasted Brussels sprouts.
Cook the bacon and onion: Cook these a day in advance and store them in an airtight container in the fridge until ready to toss with roasted Brussels sprouts.

Ways To Serve Roasted Brussels Sprouts

More Thanksgiving Side Dishes

If you make this balsamic bacon Brussels sprouts recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

Description

This balsamic bacon Brussels sprouts is the ultimate veggie side dish for holidays like Thanksgiving and Christmas. Everyone will love it! But you could also make this for a delicious weeknight dinner with the pairings I mentioned above.

Slice the sprouts. Preheat the oven to 425°F (220°C). Cut the end off the Brussels sprouts, then slice them into quarters. Some leaves may come loose and that’s okay.
Roast the sprouts. Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper. Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through.
Cook the bacon. While the Brussels sprouts are cooking, slice the bacon into ½-inch thick pieces. Add the bacon to a pan over medium heat. Cook until the bacon becomes crispy, stirring frequently. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Drain off most of the bacon grease (you can render and save the bacon grease for future use!), but keep about one tablespoon left in the pan.
Make balsamic reduction. At the same time you’re cooking the bacon, add the balsamic vinegar to a small pot. Simmer this on medium heat for 10 to 12 minutes, or until it’s reduced by a third to a half. When it’s done, you should have about 3 tablespoons remaining in the pot. Then turn off the heat.
Cook the onion. Add the diced onion to the pan and cook over medium heat for 2 to 3 minutes, until it becomes translucent. Add the crispy bacon back to the pan, give it a stir and turn off the heat.
Mix together. When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon to the sheet pan, then pour the balsamic reduction on top. Stir everything together.
Serve. Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy!

Want more Brussels sprouts? You can easily add up to 2 pounds without changing any other ratios in the recipe. So feel free to add a little extra!
I purposefully cook the bacon separately for that extra crispy texture. I find that when cooking bacon on the same baking sheet as the Brussels, you always end up with uncooked pieces of bacon. So it really is worth it to cook the bacon separately.
For storing leftovers: Place the cooled Brussels sprouts in an airtight container and store them in the refrigerator for 3 to 4 days. Just note that the sprouts will soften over time.
For reheating leftovers: For the best results, reheat them in a 375°F (190°C) oven for 8 to 10 minutes to help them crisp up again. Alternatively, you can use an air fryer for a quick and crispy finish. If you’re in a hurry, microwaving works too, though they may be softer.
If you’re not a fan of balsamic vinegar, you can just make regular roasted Brussels sprouts with bacon and onions. And toss them in my Dijon vinaigrette!

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Originally published November 2014, but updated to include new photos and information for your benefit!