Roasted Brussels Sprouts with Bacon and Balsamic Vinegar

Crispy brussels sprouts with salty bacon and savory garlic, topped with a splash of tangy balsamic vinegar. Easy enough for a weeknight meal and impressive enough for a special occasion!

Believe it or not, I've actually always liked brussels sprouts. They weren't my favorite vegetable growing up, but I quite enjoyed them. Yes, I know I'm weird. My Grandma would praise me up and down as I devoured them at her house.

But over the years, I discovered there are bad, good and amazing ways to make them! They definitely can be very bluh if not cooked well. I believe that any "bluh" sort of food can be made great with just a little bit of thought, creativity and skill!

The best way, of course, is with bacon. Salty, crispy bacon. I'm sure this doesn't surprise you. Say "bacon recipe" and I'm in!

You can make your own bacon quite easily! And that makes recipes like this even better.

This delicious recipe goes so well with pretty much any main dish! It packs a healthy punch while being drool-worthy at the same time. Amazing! It's become one of my go-to side dish recipes.

If there is a brussels sprouts hater in your life, I bet you anything they would like brussels sprouts cooked this way.

Are Brussels Sprouts Good For You?

Preeeetty sure we all know the answer to this... YES! Brussels sprouts are high in fiber and many vitamins and minerals, including Vitamins K, C and A, as well as folate and manganese (there are many more).

Because they are so high in antioxidants, they can reduce inflammation as well as the risk of cancer and heart disease.

The fiber helps digestion and actually feeds the good bacteria that are present in your gut!

Eating a half a cup of brussels sprouts will provide more than the recommended daily amount of Vitamin K! This vitamin is essential for blood clotting and prevents osteoporosis.

Brussels sprouts are also one of the best plant sources of omega-3 fatty acids, which reduce inflammation and improve brain health.

There are many more health benefits to brussels sprouts! Read here to dive in.

Are Brussels Sprouts Cabbage?

Brussels sprouts look like the cutest tiny little heads of cabbage. They aren't, however they are related, both being in the Brassica or cruciferous family. Bok choy, kale, cauliflower, and broccoli are also in this family, along with other vegetables.

Cabbage grows out of the ground and it's the head of the plant that we eat. We eat the edible buds/sprouts that grow on the thick stalk of a brussels sprouts plant.

Can Roasted Brussels Sprouts Be Reheated?

Roasted brussels sprouts reheat beautifully in the microwave or on the stovetop, although they do lose some of their crispiness.

What to Serve With Balsamic Roasted Brussels Sprouts

Roasted brussel sprouts are one of those easy recipes that go well as a side to any meat and potatoes kind of meal. Steak, pork chops, chicken thighs, fish fillets, eggs along with potatoes, sweet potatoes, butternut squash, rice, quinoa, etc. This is a side that pairs well with virtually any dinner dish.

Variations of Roasted Brussels Sprouts Recipe

• Using fresh brussels sprouts will yield the best outcome (crispiest, most flavorful), but using frozen brussels sprouts turns out great as well. Frozen sprouts are often much more convenient, so they are usually what I use to make this recipe.
• If you are worried about salt consumption, start with 1 teaspoon of salt and add more after cooking if you see fit. Every bacon has a different sodium level, so the saltiness of the dish depends on the bacon you use. I normally use homemade bacon (comparable saltiness to storebought bacon) and 1½ teaspoons of salt with this recipe.
• If you can get your hands on some extra smoky bacon.... man, that flavor will just fill the brussels sprouts even more!
• If you aren't a fan of balsamic vinegar, you can leave it out or add 1 tablespoon, which will add some depth of flavor, but not taste vinegary.
• Toss with 1 tablespoon of honey or maple syrup along with the balsamic vinegar (for a hint of sweet)
• Many recipes use a balsamic reduction (simmering balsamic vinegar until it reduces and thickens). It can take quite a while to do this! And as this process intensifies the flavor of the vinegar, I prefer to use regular balsamic vinegar because it provides a mild sourness. If you want to go for a more intense flavor, replace the vinegar in this recipe with a balsamic vinegar reduction, starting with 1 tablespoon and adding more as needed, to taste. Learn how to make a balsamic reduction here.

How Many Servings Does This Make?

I designed this recipe to be larger than your average brussels sprout recipe because there didn't ever seem to be enough... This recipe will fill your average cookie sheet and make about 8 good sized servings. If you do want to make this amount, use a large baking sheet if you have one, so it's easier to stir when roasting. If you don't want to make that much, you can simply half the recipe!

Tools You May Need

Mixing bowl

Cookie sheet

Spatula

Roasted Brussels Sprouts Ingredients

1.25 kg / 2.5 pounds brussels sprouts (fresh or frozen, baby or regular sized)

250 g bacon (approximately half a pack or 8-10 slices bacon)

¼ cup avocado or olive oil

1½ teaspoon sea salt

½ teaspoon ground black pepper

6 garlic cloves, peeled and thinly sliced

2-3 tablespoon balsamic vinegar, to taste

Roasted Brussels Sprouts Instructions

Preheat oven to 425°F. Prepare brussels sprouts. If using the "baby" kind, just make sure to trim off any large stems. If using larger brussels sprouts, cut stems off and half or quarter them, so the pieces are about the size of a nickel.

Prepare bacon by roughly chopping it into pieces. Toss brussels sprouts, bacon, oil, salt and pepper together in a bowl until sprouts are well coated. Spread onto a sheet pan in a single layer. (You may use parchment paper on the pan for easier cleanup, but I prefer the crispier result from cooking at a high temperature without it.)

Cook for 15 minutes. Remove from oven and stir, adding sliced garlic cloves in. Cook for another 15 minutes, then stir. If using frozen brussels sprouts, you may notice some water in the bottom of the pan. At that point, you can use paper towels to soak up some of the water, and doing this will result in a crispier final product (yay!). Cook for a final 15 minutes.

Toss with balsamic vinegar. Start with 2 tablespoons and add more, 1 tablespoon at a time, if a stronger vinegar flavor is desired.

Serve immediately. Store any leftovers in an airtight container for up to 3 days in the fridge.

Did you try this recipe and love it? I would so appreciate it if you give it a 5 star rating and pin it to Pinterest!

More Healthy Side Dishes

• WARM QUINOA WITH LEMON AND HERBS
• OVEN ROASTED CARROTS & ASPARAGUS
• ROASTED CAULIFLOWER FLORETS
• SAUTÉED KALE AND SPINACH RECIPE
• GERMAN RED CABBAGE
• OAT BISCUITS