Balsamic Bacon Brussels Sprouts

4.99 from 54 votes

Balsamic Bacon Brussels Sprouts

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.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: bacon brussels sprouts, balsamic bacon brussels sprouts, balsamic brussels sprouts

Servings: servings

Author: Lisa Bryan

Equipment

Heavy Duty Baking Sheet

Ingredients

1 ½ pounds Brussels sprouts
2 tablespoons extra virgin olive oil
kosher salt and ground black pepper to taste
8 ounces bacon
½ yellow onion diced
⅓ cup balsamic vinegar

US Customary - Metric

Instructions

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!

Notes

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!

Nutrition