Balsamic Bacon Brussels Sprouts Recipe

I whipped up a twist on a familiar favorite. Tender brussels sprouts roast with crisp bacon, caramelized onions and a touch of garlic tossed in a balsamic glaze with hints of brown sugar. This recipe for Brussel Sprouts With Bacon And Balsamic Glaze offers an interplay of textures and flavors.

I recently discovered my new favorite side dish: Balsamic Bacon Brussel Sprouts. I first made these when I was looking for a twist on roasted brussel sprout recipes with bacon and I was blown away by how crispy and flavorful they turned out.

I started with 1 1/2 lbs of brussels sprouts that I trimmed and halved, added in some chopped bacon and thinly sliced yellow onion. I even threw in 2 garlic cloves for extra kick, though you can skip them if garlic ain’t your thing.

The sprouts roasted perfectly in 2 tbsp of olive oil until they were just right. Then I tossed them in a sweet balsamic glaze made with 1/2 cup balsamic vinegar and 2 tbsp brown sugar.

Seasoned with salt and pepper, this dish is full of surprises. It’s the best balsamic brussel sprouts recipe with bacon that I’ve ever made and it totally changed my mind about veggie side dishes!

Why I Like this Recipe

I really love this recipe because first, I get the perfect mix of crispy Brussels sprouts and crunchy bacon that makes every bite exciting. Second, the sweet balsamic glaze with that hint of tanginess always reminds me of my favorite home-cooked meals. Third, I appreciate how easy it is to throw this dish together even when I’m short on time and still end up with something delicious.

Balsamic bacon Brussels sprouts are seriously one of my favorite sides. I mean, when you roast the sprouts with the bacon and onions, they crisp up in this awesome way that is just irresistible. The glaze is not too sweet and not too tangy, it kinda just brings the whole dish together like magic. I love how the garlic (if you’re into it) adds that extra kick, and even if you’re not a huge garlic fan, it still works out fine. The whole thing smells so good when it’s coming out of the oven and honestly, it reminds me of when my mom used to make things with love even if it wasn’t perfect every time. This recipe might be simple but it always makes me feel like I’ve prepared something really special for dinner.

Ingredients

• Brussels sprouts are high in fibre and vitamins, giving a crunchy, earthy feel to the dish.
• Bacon add protein and a salty, savory crunch that balances the tangy vinegar perfectly.
• Yellow onion brings natural sweetness and mild carbohydrates to layer extra flavor in every bite.
• Garlic adds a zesty aroma and slight pungency while also being good for your immunity.
• Olive oil is rich in healthy fats that help meld flavors for a smooth finish.
• Balsamic vinegar offers a tangy, sweet, and sour kick that really brightens up the veggies.
• Brown sugar provides a mild sweetness to offset the tartness and enhance the overall dish.

Ingredient Quantities

• 1 1/2 lbs brussels sprouts, trimmed and halved
• 4 slices bacon, chopped into little pieces
• 1 medium yellow onion, thinly sliced
• 2 garlic cloves, minced (optional if you’re not a garlic fan)
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/2 cup balsamic vinegar
• 2 tbsp brown sugar (you can use honey if you prefer)

How to Make this

1. Preheat your oven to 400°F so it’s ready for roasting.

2. Trim the Brussels sprouts and cut them in half. Toss them in a bowl with the chopped bacon, sliced onion, and, if you’re using it, the minced garlic.

3. Drizzle 2 tablespoons of olive oil over the mix and season with salt and freshly ground black pepper; stir until everything is evenly coated.

4. Spread the mixture out on a baking sheet in one layer for even cooking.

5. Roast in the oven for about 25 minutes, stirring once halfway through so they brown nicely on all sides.

6. While your sprouts are roasting, put 1/2 cup of balsamic vinegar and 2 tablespoons of brown sugar in a small pan.

7. Bring the vinegar mixture to a simmer over medium heat, stirring often until it thickens into a sweet glaze (this should take roughly 5 minutes).

8. When the Brussels sprouts and bacon are roasted to a crisp, take the tray out of the oven.

9. Drizzle the balsamic glaze over the hot roasted mixture and toss gently so every piece gets a bit of that tangy sweetness.

10. Serve immediately as the perfect side dish and enjoy the mix of crispy textures and awesome flavors!

Equipment Needed

1. Oven – preheat to 400°F
2. Baking sheet – for roasting the Brussels sprouts and bacon
3. Large bowl – to toss the trimmed sprouts, bacon, onion, and garlic together
4. Cutting board and knife – for trimming, halving the sprouts, slicing the onion, and chopping the garlic (if using)
5. Small pan – to simmer the balsamic vinegar and brown sugar mixture
6. Measuring cups and spoons – to measure out olive oil, balsamic vinegar, and brown sugar
7. Stirring utensil – like a spatula or large spoon for mixing and stirring ingredients

FAQ

Balsamic Bacon Brussels Sprouts Recipe Substitutions and Variations

• If you don’t have regular bacon, you can try turkey bacon or pancetta for a slightly different twist.
• If olive oil is out of stock, avocado oil or canola oil work just as fine for cooking the veggies.
• In a pinch, swap balsamic vinegar with red wine vinegar and add a dash of brown sugar to catch that sweet tang.
• Out of brown sugar? Honey or maple syrup can be used instead for a similar flavor kick.
• If you can’t find fresh garlic, a little garlic powder will do, but use about a third of the amount since it’s stronger.

Pro Tips

1. Make sure to pat dry your brussels sprouts before tossing them in oil so they crisp up better in the oven; if they’re too wet they might steam instead of roast.

2. Keep an eye on your bacon while it cooks with the veggies; cutting it into smaller pieces helps it get super crispy without burning, but you might need to stir more often.

3. If you decide to swap brown sugar for honey in the glaze, reduce the heat a little bit so it doesn’t burn too quickly, cause honey can caramelize faster than sugar.

4. Don’t be scared to add a pinch of extra spices, like a bit of red pepper or even some smoked paprika, to punch up the flavors even more without overcomplicating things.