Description
These Balsamic Bacon Brussels Sprouts are the ultimate balance of crispy, smoky, and tangy. Fresh Brussels sprouts are roasted to perfection with olive oil and bacon, then tossed with balsamic vinegar for a sweet and savory glaze that will have everyone asking for seconds.
Ingredients
Scale
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper, to taste
- 8 ounces bacon, chopped
- ½ yellow onion, diced
- ⅓ cup balsamic vinegar
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the Brussels sprouts: Trim off the stem ends and remove any yellow outer leaves. Slice large sprouts in half for even roasting.
- Season: In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crisp, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside. Reserve about 1 tablespoon of bacon fat in the skillet.
- Sauté the onion: Add the diced onion to the skillet with the bacon fat. Cook for 3–4 minutes, until softened and lightly browned.
- Roast the sprouts: Spread the Brussels sprouts on the prepared baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until golden and crispy.
- Deglaze with balsamic: Once roasted, return the sprouts to the skillet with the onions. Add balsamic vinegar and cook over medium heat for 2–3 minutes, stirring until the vinegar reduces slightly and coats the vegetables.
- Combine and serve: Add the cooked bacon back to the pan, toss everything together, and serve hot.
Notes
Active time: 20 minutes; passive (roasting) time: 20–25 minutes.
Use good-quality balsamic vinegar — aged varieties lend a richer, slightly sweet glaze.
For extra crispiness, avoid overcrowding the baking sheet. Give the sprouts room to breathe!