Crispy Brussels Sprouts with Bacon Easy Oven Roasted Recipe

Posted on November 24, 2025

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Let me tell you, the moment you catch that first whiff of crispy Brussels sprouts mingling with sizzling bacon in the oven, it’s impossible not to start feeling hungry. The aroma is deep and savory—smoky bacon, caramelized sprouts, and a hint of sweet-tangy balsamic glaze that wraps around everything like a cozy blanket. Honestly, it’s the kind of scent that makes my whole house feel like a holiday, even on a plain old Tuesday.

The first time I roasted these Brussels sprouts with bacon and balsamic glaze, I was on a mission to turn my veggie-averse family into believers. I remember pulling the sheet pan out of the oven, the sprouts all golden-edged and the bacon crispy, and just pausing for a second. I took a deep breath, and right then I knew I’d stumbled onto something truly special—one of those recipes that just begs you to share it.

Growing up, Brussels sprouts were never exactly the highlight of dinner (unless you count the faces my siblings made). But years ago, after tasting a version at a friend’s potluck, I realized I’d been missing out. I started tweaking and testing, determined to make my own “dangerously easy” crispy Brussels sprouts with bacon recipe—one that delivers pure, nostalgic comfort without any fuss. If only I’d discovered this trick back when I was knee-high to a grasshopper!

My family’s reaction? They couldn’t stop sneaking bites straight off the pan, and honestly, I was right there with them. Even my picky eaters were hooked—something about that salty bacon and sweet balsamic just makes these sprouts irresistible. This recipe has become a staple for family gatherings, weeknight dinners, and even gifting (I swear, people will ask for the secret!). It’s perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest board. After testing it more times than I’ll admit—in the name of research, of course—it’s safe to say this is one you’re going to want to bookmark. It feels like a warm hug every single time.

Why You’ll Love This Recipe

When I say this is the best crispy Brussels sprouts with bacon recipe, I mean it’s been through the ringer—tested, tasted, tweaked, and loved by every member of my family (even the veggie skeptics). Here’s why it stands out and why you’ll find yourself coming back for seconds:

Quick & Easy: You can have these oven roasted Brussels sprouts on the table in under 40 minutes. Perfect for busy weeknights or when you need a last-minute side that wows.
Simple Ingredients: No fancy grocery trips required! You probably have everything you need in your kitchen right now—just Brussels sprouts, bacon, olive oil, balsamic vinegar, and a couple pantry staples.
Perfect for Every Occasion: These make a stellar side for brunch, potlucks, cozy dinners, or holiday feasts. I’ve served them at family reunions and even as a snack for game night.
Crowd-Pleaser: Gets rave reviews from kids and adults alike. Even those folks who usually turn up their noses at Brussels sprouts end up asking for seconds.
Unbelievably Delicious: The combo of crispy, caramelized sprouts, salty bacon, and sticky-sweet balsamic glaze is next-level comfort food. It’s a texture and flavor explosion in every bite!

What makes this crispy Brussels sprouts with bacon recipe different? Well, I use a little trick—tossing the sprouts in olive oil and arranging them cut-side down for serious browning. Plus, adding the bacon halfway through roasting keeps it crispy but not burnt. The balsamic glaze is my secret weapon; it gives these sprouts a punchy finish that’s both tangy and sweet.

This is the kind of recipe that makes you close your eyes after the first bite. It’s comfort food, but quicker and lighter, with every bit of soul-soothing satisfaction. You’ll impress guests (without breaking a sweat) and turn a plain meal into something memorable—trust me, I’ve done it more times than I can count!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. The best part? They’re pantry staples, and you don’t need anything fancy to achieve oven roasted perfection.

For the Brussels Sprouts:
- 1 ½ pounds (680 g) Brussels sprouts, trimmed and halved (look for firm, bright green sprouts)
- 2 tablespoons (30 ml) olive oil (extra-virgin is ideal for flavor)
- ½ teaspoon kosher salt (or more, to taste)
- ¼ teaspoon black pepper
For the Bacon:
- 6 slices (about 150 g) bacon, cut into small pieces (I prefer thick-cut for bigger flavor)
For the Balsamic Glaze:
- ¼ cup (60 ml) balsamic vinegar (good quality makes a difference)
- 1 tablespoon (12 g) brown sugar (adds a bit of caramel sweetness)
Optional Add-Ins:
- ¼ cup (30 g) shredded Parmesan cheese (for a salty finish)
- 1 tablespoon (10 g) chopped fresh parsley (for color and freshness)
- Red pepper flakes, to taste (for a gentle kick)

Ingredient Tips: If you need a gluten-free option, double-check the bacon packaging for hidden wheat ingredients. Want a dairy-free version? Skip the Parmesan. In summer, I swap in a little honey instead of brown sugar for the glaze—so good! For a vegetarian twist, leave out the bacon and add toasted pecans for crunch. I always recommend using Kirkland olive oil and Applegate Naturals bacon for the best texture and flavor.

If you’re short on balsamic vinegar, you can use apple cider vinegar plus a bit more sugar. Frozen Brussels sprouts can work in a pinch, but fresh ones give you the best crispiness. If you can’t find thick-cut bacon, regular works—just keep an eye on the timing so it doesn’t overcook.

Equipment Needed

You don’t need an arsenal of gadgets for crispy Brussels sprouts with bacon—just a few trusty kitchen tools that get the job done right.

Large rimmed baking sheet (or two smaller ones for maximum crispiness)
Sharp knife and cutting board (for trimming and halving sprouts—my old wooden board is perfect for this)
Mixing bowl (for tossing everything together)
Small saucepan (for making the balsamic glaze)
Tongs or spatula (for flipping sprouts and bacon halfway through roasting)
Parchment paper (optional, makes cleanup easier and prevents sticking)

If you don’t have a large baking sheet, use two medium ones and rotate them halfway for even browning. I’ve tried this recipe with both nonstick and unlined sheets; unlined gets crispier edges, but nonstick means less mess. For bacon, a sharp pair of kitchen scissors works wonders for quick slicing.

Maintenance tip: If you use cast iron or stainless steel pans, give them a quick rub with oil before each use—keeps everything from sticking and makes cleanup easier. For budget options, I’ve picked up baking sheets at discount stores (they work fine!). Honestly, you don’t need anything fancy.

Preparation Method

crispy Brussels sprouts with bacon preparation steps

Preheat the oven:

Set your oven to 425°F (220°C). Let it fully preheat for at least 10 minutes—hot oven equals crispy Brussels sprouts!
Prepare the Brussels sprouts:

Trim the stem ends and remove any yellow leaves. Cut each sprout in half lengthwise. (They should feel firm and look bright green.)
Toss with oil and seasoning:

In a large mixing bowl, toss the halved sprouts with 2 tablespoons (30 ml) olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Make sure every piece is lightly coated—this helps them roast evenly.
Arrange on baking sheet:

Spread the sprouts in a single layer, cut side down, on your baking sheet. This is crucial for maximum crispy edges! If the pan is crowded, use two pans.
Roast the Brussels sprouts:

Place the baking sheet in the oven and roast for 15 minutes.

Prep tip: If you notice smoke, check for stray leaves—they burn fast!
Add the bacon:

After 15 minutes, sprinkle the bacon pieces evenly over the sprouts. (Adding bacon now keeps it crispy, not burnt.) Roast for another 10-15 minutes, until both sprouts and bacon are golden and crisp.

Sensory cue: The bacon should smell savory and start to curl; the sprouts should be deep brown on the edges.
Make the balsamic glaze:

While the sprouts roast, combine ¼ cup (60 ml) balsamic vinegar and 1 tablespoon (12 g) brown sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring often. Let it reduce for about 5-7 minutes, until thickened and syrupy. (It should coat the back of a spoon.)

Warning: Keep an eye on the glaze—it can burn quickly if left unattended.
Finish and serve:

Remove the sprouts and bacon from the oven. Drizzle with the balsamic glaze while still hot, and toss gently. Add optional Parmesan or parsley if you like.

Personal tip: Let the pan sit for 2-3 minutes before serving—the flavors meld together best when slightly cooled.

If you’re worried about uneven browning, rotate the baking sheet halfway through roasting. For extra crispy sprouts, leave them in for an additional 2-3 minutes—but keep a close eye! If you’re short on time, prep the glaze while the oven preheats. Trust me, multitasking makes things go faster.

Cooking Tips & Techniques

Years of roasting veggies have taught me a thing or two (with a few crispy-failures along the way!). Here’s what I’ve learned, so you can get perfectly crispy Brussels sprouts with bacon every single time:

Don’t crowd the pan: Overlapping sprouts will steam, not crisp. I’ve made that mistake more times than I care to admit—spread them out for the best golden edges.
Cut side down is key: This little trick gives you that irresistible caramelization. If you just toss them on the pan, you’ll miss out.
Use thick-cut bacon: It holds up better and delivers bigger flavor. Thin bacon tends to burn.
Roast hot and fast: A high oven temp (425°F/220°C) gives you the crunch without sogginess. Lower temps make the sprouts mushy.
Glaze timing matters: Drizzle the balsamic glaze right after roasting—the heat helps it soak in, not just sit on top.

Common mistakes? Under-seasoning (don’t be shy with the salt) and forgetting to flip the sprouts halfway. If you notice uneven browning, rotate the pan or give the sprouts a quick toss. For multitasking, start the glaze while the bacon goes in—saves time, and you get to enjoy the finished dish sooner.

One time, I forgot the glaze until the sprouts were cold—let’s just say, it wasn’t the same! Timing and a hot oven are everything. Once you nail these techniques, you’ll be the crispy Brussels sprouts with bacon champion in your kitchen.

Variations & Adaptations

One of the best things about this crispy Brussels sprouts with bacon recipe is how easy it is to tweak for different tastes, diets, and seasons. Here are some favorite variations I’ve tried (and loved):

Vegetarian: Skip the bacon and add ¼ cup (30 g) toasted pecans or walnuts for crunch. A sprinkle of smoked paprika gives a hint of that “bacon-y” flavor.
Low-Carb/Keto: Leave out the brown sugar in the glaze, or swap in a keto-friendly sweetener. The sprouts and bacon are already naturally low in carbs!
Seasonal Twist: In spring, add chopped fresh mint and lemon zest after roasting. In winter, toss in dried cranberries and toasted pumpkin seeds for color and flavor.
Extra-Spicy: Sprinkle with red pepper flakes or drizzle with sriracha before serving for a fiery kick.
Different Cooking Methods: You can air fry the sprouts and bacon at 400°F (200°C) for 15 minutes, shaking halfway, for an even crispier texture (just watch the bacon closely).

Allergen swaps? For dairy-free, skip the Parmesan. For nut allergies, leave off any nut toppings and load up on extra herbs. My personal favorite variation: adding honey instead of brown sugar in the glaze—gives it a floral, earthy note that’s honestly addictive.

Serving & Storage Suggestions

These crispy Brussels sprouts with bacon are best served hot, straight from the oven, when the edges are at their crispiest and the glaze is glossy and fragrant. I like to pile them onto a rustic platter, sprinkle with fresh parsley, and let people dig in—no fancy plating required.

Serving temperature: Hot or warm is ideal, but leftovers taste great cold in salads too.
Presentation: Garnish with a dusting of Parmesan or a squeeze of fresh lemon for color.
Pairing ideas: These sprouts are fantastic alongside roast chicken, grilled steak, or even as a holiday side with turkey. For brunch, serve with scrambled eggs and sourdough toast. A crisp white wine or hard cider is a great beverage match.
Storage: Cool leftovers to room temp, then store in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze roasted sprouts (without glaze) for up to 2 months. Thaw overnight and reheat in a hot oven for best texture.
Reheating: Spread sprouts on a baking sheet and roast at 400°F (200°C) for 5-8 minutes, or microwave in short bursts. The oven method keeps them crispy.
Flavor notes: The balsamic glaze intensifies overnight, so leftovers get sweeter and richer in flavor—almost better the next day!

Nutritional Information & Benefits

Here’s a rough breakdown for a serving (about 1 cup):

Calories: ~180
Protein: 6 g
Fat: 12 g
Carbs: 12 g (with glaze)
Fiber: 4 g

Brussels sprouts are packed with vitamin C, fiber, and antioxidants. Bacon adds protein and flavor, and using olive oil keeps things heart-healthy. If you skip the bacon or cheese, this recipe is dairy-free and gluten-free. For low-carb diets, just omit the brown sugar in the glaze. Allergens? The only ones to watch for are bacon (some brands add wheat) and cheese.

Honestly, I love knowing I’m sneaking in veggies in a way that feels decadent. The balance of nutrients makes this a side dish I feel good about serving—comforting, filling, and a little bit indulgent.

Conclusion

If you’re ready to turn Brussels sprouts into a family favorite, this crispy Brussels sprouts with bacon and balsamic glaze recipe is the one to try. It’s easy, flexible, and tastes like pure oven roasted perfection—no fuss, just honest flavor.

Customize it with your favorite herbs, swap in different glazes, or adapt for any dietary need. I keep coming back to this recipe because it brings people together—it’s the only veggie dish that disappears first at my table!

I hope you love it as much as my family does. Give it a try, leave a comment with your own twist, and don’t forget to pin it to your Pinterest board for later. Happy roasting, friends—wishing you plenty of crispy edges and happy bellies!

Frequently Asked Questions

Can I make crispy Brussels sprouts with bacon ahead of time?

You can roast the sprouts and bacon up to a day ahead, but for the crispiest texture, reheat in a hot oven and add the balsamic glaze just before serving.

What if I don’t have balsamic vinegar?

You can substitute apple cider vinegar plus a little extra brown sugar. It’ll be tangy, just a bit different in flavor.

Can I use turkey bacon instead?

Absolutely! Turkey bacon works well—just keep an eye on it, as it cooks faster and can get chewy if overdone.

How do I keep my Brussels sprouts from getting soggy?

Don’t crowd the pan, use high heat, and always roast cut side down for maximum crispiness. If you use frozen sprouts, dry them thoroughly before roasting.

Is this recipe gluten-free?

Yes, as long as your bacon is gluten-free and you skip any optional cheese with added wheat. Double-check all labels to be safe!

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crispy Brussels sprouts with bacon recipe