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Brussels Sprouts with Bacon convinced me that the secret to truly great vegetables is roasting. The sprouts get golden and crispy, while bacon fat adds smoky richness to every forkful. A drizzle of balsamic glaze adds the perfect sweet-tangy finish that has even picky eaters immediately reaching for more.
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I make them for Thanksgiving, Christmas, Friendsgiving, and Sunday dinners when I want a healthy side that feels fancy but easy. when I want a healthy side that feels fancy but easy. They’re perfect for fall gatherings and potlucks since they’re a total crowd-pleaser. The sprouts stay fresh in the fridge for about 3 days and reheat beautifully in the oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Brussels Sprouts with Bacon with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have these roasted and ready in about 30 minutes from start to finish.
Preheat and Prep
Set your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup. I like using this oven thermometer to ensure my oven’s actually at the right temperature.
Season the Brussels Sprouts
Toss the thawed, halved Brussels sprouts with olive oil, a teaspoon of garlic powder, salt, and black pepper in a large mixing bowl until evenly coated. The olive oil helps them caramelize, while the garlic powder adds a savory taste.
Arrange on Baking Sheet
Spread the seasoned 1-pound Brussels sprouts in a single layer on your prepared sheet pan, making sure they’re not crowded so they roast rather than steam. Sprinkle the chopped bacon evenly across the top.
Roast Until Golden
Bake for 20 to 25 minutes, stirring everything halfway through with a spatula to ensure even browning. You’ll know they’re done when the sprouts are tender, the edges are golden and caramelized, and the bacon is crispy.
The rendered bacon grease adds extra flavor to the sprouts as everything roasts together.
Finish with Balsamic
Remove the baking sheet from the oven, then drizzle the balsamic glaze over the hot Brussels sprouts. I use these oven gloves to protect my hands from the hot pan.
The heat will help the vinegar coat everything and add a sweet-tangy finish.
Serve
Transfer the whole thing to a serving bowl and serve warm as a side dish alongside your main course. Enjoy!
If you’re taking them to a potluck or gathering, I pack them in a container with a lid to prevent crushing, then I use an insulated casserole carrier to keep them warm during transport.
Brussels Sprouts with Bacon
Ingredients
- 1 pound frozen Brussels sprouts thawed and halved
- 4 slices of bacon chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 teaspoons balsamic vinegar
Instructions
- Set the oven to 400°F (200°C).
- Toss the Brussels sprouts with olive oil, garlic powder, salt, and black pepper.1 pound frozen Brussels sprouts, 2 tablespoons olive oil, 1 teaspoon garlic powder, Salt and black pepper
- Spread the Brussels sprouts on a baking sheet and sprinkle the chopped bacon evenly on top.4 slices of bacon
- Bake for 20–25 minutes, stirring halfway through, until the sprouts are tender, caramelized on the edges, and bacon is crispy.
- Remove from the oven and drizzle with balsamic vinegar.2 teaspoons balsamic vinegar
- Serve warm as a side dish.
Video
Notes
- Thaw completely: Make sure the Brussels sprouts are fully thawed and patted dry with paper towels so they roast rather than steam.
- Cut them in half: Halving the sprouts creates more surface area for caramelization and helps them cook evenly.
- Don’t crowd the pan: Spread the sprouts in a single layer, leaving space between them so they get crispy edges instead of soft, soggy ones.
- Stir halfway through: This ensures even browning on all sides and prevents the bacon from burning in spots.
- Add balsamic at the end: Drizzling the vinegar after roasting keeps it from burning and lets the sweet-tangy flavor shine.
- Storage trick: Store leftover sprouts and bacon separately if possible so you can recrisp the bacon in a skillet before serving.
Nutrition
How to Store Leftovers
Let them cool completely, then transfer to an airtight container and refrigerate for up to 3 days. I use airtight glass containers with lids to keep them fresh and prevent any balsamic smell from spreading in the fridge.
Reheat in a 375°F oven for about 10 minutes to restore the crispy edges, or microwave for 1 to 2 minutes if you’re in a hurry. For longer storage, freeze them in a freezer-safe container for up to 2 months, though the texture won’t be quite as crispy after thawing.
Thaw overnight in the fridge and reheat in the oven for best results.
What to Serve With Brussels Sprouts with Bacon
These pair perfectly with roasted turkey, prime rib, or baked ham since the bacon and balsamic complement rich holiday proteins beautifully. I serve them alongside mashed potatoes, sweet potato casserole, and dinner rolls for a complete Thanksgiving or Christmas spread that covers all your bases.
They work well with pasta dishes too, especially creamy options like fettuccine alfredo, where the savory sprouts balance the richness. For a lighter meal, pair them with a simple green salad and crusty bread.
More Easy Side Recipes for You to Try at Home
I’ve got more crowd-pleasing side dishes that are perfect for holidays and weeknight dinners.
