These Balsamic Glazed Brussel Sprouts with bacon are about to become your new favorite side dish. They are perfect for the holidays and only take about 30 minutes to make. Crispy, salty, sweet, and a little tangy, even the veggie haters will be hooked.
This roasted brussel sprouts recipe with balsamic vinegar and honey is probably my favorite vegetable side dish. They are delicious!
Other popular roasted vegetable recipes include my Air Fryer Baby Carrots with whipped feta, brown butter Roasted Green Beans and Carrots, and Honey Glazed Carrots.
Want more with bacon? Try my Fried Cabbage with Onions and Bacon.
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Why You’ll Love This Recipe
- Honey balsamic glazed brussel sprouts only take about 30 minutes to make and require only a few basic ingredients.
- This side dish is perfect for Thanksgiving and Christmas. Their peak season is late fall to early winter.
- Balsamic glazed brussel sprouts with bacon are salty, smokey, sweet, and tangy. They are full of flavor.
- Roasted brussels are better than sautéed brussel sprouts. They get crispier and brown much better in the oven.
- This dish is gluten-free, and can be made vegetarian or vegan.
Ingredients & Substitutions
- Balsamic Glaze: The brussels have a light coat of glaze, but it is not overpowering. If you want more glaze, double the glaze recipe.
- Bacon Grease: If omitting the bacon, use 1 teaspoon of butter.
- Balsamic Vinegar: Be sure to use vinegar and not store-bought balsamic glaze. Vinegar is more watery and tart.
- Honey: Substitute for 1 Tablespoon of brown sugar.
Complete list of ingredients and amounts is located on the recipe card below.
How to Trim & Halve Brussel Sprouts
- In a colander, wash all of the sprouts removing any dirt.
- Pick off any leaves that look brown or discolored.
- Use a paring knife to cut off a very thin portion of the base (stem). It is normally brown/discolored.
- Cut the brussels in half lengthwise. If the insides look discolored, discard.
How to Make Balsamic Glazed Brussel Sprouts
Quick Overview
- Season the brussels.
- Place on preheated sheet.
- Roast.
- Fry the bacon.
- Make the balsamic glaze.
- Toss and top with bacon.
Step by Step Instructions
Let the sprouts get browned and caramelized.
Step 1: Preheat the oven 425 degrees. Line a large baking sheet with foil. Place the baking sheet in the oven so it can get hot.
Step 2: Toss the brussel sprouts with olive oil, salt, and pepper.
Step 3: Place the brussel sprouts in a single layer cut-side down on the preheated baking sheet.
Step 4: Roast for 25-30 minutes or until browned.
Be sure to drain the bacon grease.
Step 5: While the brussel sprouts roast, fry the bacon over medium heat, until brown. Remove from the pan and place on a plate lined with paper towels. Set aside.
Step 6: Drain most of the bacon sheet from the pan, leaving about 1 teaspoon or so in the pan.
Step 7: On medium low heat, sauté the garlic in the bacon grease for 1-2 minutes.
Step 8: Add the balsamic vinegar and honey to the garlic.
Keep an eye on the glaze so it does not get too thick.
Step 9: Bring to a simmer and cook for 4-5 minutes.
Step 10: Push all of the roasted brussel sprouts to the center of the baking sheet. Pour all of the glaze on top of them.
Step 11: Toss until all of the brussels are coated in the glaze.
Step 12: Crumble the fried bacon on top and serve warm.
Recipe Serving Suggestions
These crispy brussel sprouts can be served with just about anything. Here are a few of my favorite main dishes to make them with:
- The Perfect Pork Tenderloin
- Cast Iron Skillet Chicken Breast
- Bavette Steaks
- BBQ St. Louis Ribs in the Oven
Expert Tips & Variations
- Don’t overcrowd the baking sheet. One large baking sheet should comfortably fit all of the sprouts with some space in between. Use another pan if needed or doubling the recipe. Space allows the air to circulate around them and lets them caramelize.
- Place cut-side down. The direct contact with the hot pan helps brown them.
- Roast at a high temperature. 425 degrees is the perfect temperature for softening the sprouts and browning the exterior.
- Use bacon. This adds a salty and smokey flavor to the glaze and a crispy bite on top of the roasted brussels.
- Don’t overcook the glaze. If you reduce the glaze too much, it will become too thick.
- Add some parmesan cheese. Finish them fresh parmesan reggiano for even more flavor.
Recipe FAQs
You can buy balsamic glaze at the supermarket, which is just balsamic vinegar that has been reduced to a syrup. If you do not want to make the glaze from scratch you can toss the brussels in store-bought glaze after roasting. It is also delicious on caprese salads, bruschetta, vegetables, chicken, avocado toast, pizza, pasta, and more.
Balsamic vinegar, honey, bacon, and parmesan cheese are my favorite ingredients to flavor them with.
Be sure to season them well and cook them properly. You do not want to boil or steam them. I recommend roasting or frying in oil until caramelized.
More Side Dish Recipes
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Balsamic Glazed Brussel Sprouts
Equipment:
Ingredients:
- 1 ½ pounds brussel sprouts, trimmed & halved
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- freshly ground pepper
- 4-5 pieces bacon
Balsamic Glaze*
- 1 teaspoon bacon grease*
- 2 cloves garlic, pressed or minced finely
- 2 Tablespoons balsamic vinegar*
- 1 Tablespoons honey*
Instructions:
- Preheat the oven 425 degrees. Line a large baking sheet with foil. Place the baking sheet in the oven so it can get hot.
- Toss the brussel sprouts with olive oil, salt, and pepper.
- Place the brussel sprouts in a single layer cut-side down on the preheated baking sheet.
- Roast for 25-30 minutes or until browned.
- While the brussel sprouts roast, fry the bacon over medium heat, until brown. Remove from the pan and place on a plate lined with paper towels. Set aside.
- Drain most of the bacon sheet from the pan, leaving about 1 teaspoon or so in the pan.
- On medium low heat, sauté the garlic in the bacon grease for 1-2 minutes.
- Add the balsamic vinegar and honey to the garlic.
- Bring to a simmer and cook for 4-5 minutes.
- Push all of the roasted brussel sprouts to the center of the baking sheet. Pour all of the glaze on top of them.
- Toss until all of the brussels are coated in the glaze.
- Crumble the fried bacon on top and serve warm.
Notes:
- Balsamic Glaze: The brussel sprouts have a light coat of glaze, but it is not overpowering. If you want more glaze, double the glaze recipe.
- Bacon Grease: If omitting the bacon, use 1 teaspoon of butter.
- Balsamic Vinegar: Be sure to use vinegar and not store-bought balsamic glaze. Vinegar is more watery and tart.
- Honey: Substitute for 1 Tablespoon of brown sugar.
- Don’t overcrowd the baking sheet. One large baking sheet should comfortably fit all of the sprouts with some space in between. Use another pan if needed or doubling the recipe. Space allows the air to circulate around them and lets them caramelize.
- Place cut-side down. The direct contact with the hot pan helps brown the brussel sprouts.
- Don’t overcook the glaze. If you reduce the glaze too much, it will become too thick.
Is this something I can pre-make, then warm up for dinner?
You can but they will soften when reheated. I