Savory Balsamic Glazed Brussels Sprouts with Crispy Bacon Recipe Made Easy

“I wasn’t expecting cooking advice from my plumber, but there I was, watching him fix my sink while he told me about his grandmother’s secret way of making Brussels sprouts taste like something you’d fight over at a holiday table.” That afternoon, with a cracked mixing bowl on the counter and a stray bacon strip sizzling away, I tried the recipe he scribbled on a napkin. Honestly, the kitchen was a mess, and I forgot to preheat the oven, but the result? Unforgettable.

Maybe you’ve been there—stuck with Brussels sprouts that always come out bitter or soggy. This recipe changed everything for me. The tangy balsamic glaze paired with the crispy, smoky bacon turned these tiny green veggies into the star of my weeknight dinners. I mean, who knew Brussels sprouts could taste this good?

What really stuck with me was how simple it was. No fancy gadgets, no exotic ingredients. Just good flavors coming together in a way that feels both comforting and a little fancy. If you’ve ever thought Brussels sprouts weren’t for you, this savory balsamic glazed Brussels sprouts with crispy bacon recipe might just change your mind.

Why You’ll Love This Recipe

After testing this recipe multiple times—sometimes burning the glaze or crisping the bacon too little—I finally nailed the balance that makes this dish shine. It’s not just about taste; it’s about the whole experience of cooking and enjoying something that feels both homey and special.

• Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights or unexpected guests.
• Simple Ingredients: Uses pantry staples like balsamic vinegar and bacon, no special trips needed.
• Perfect for Any Occasion: Works as a side for cozy dinners or a standout at holiday potlucks.
• Crowd-Pleaser: Even the Brussels sprouts skeptics in my family ask for seconds.
• Unbelievably Delicious: The crispy bacon mixed with the tangy, slightly sweet glaze creates a flavor combo that’s truly next-level.

This isn’t just another Brussels sprouts recipe. The trick is in slow-caramelizing the balsamic glaze so it clings perfectly to each sprout, plus the bacon adds that smoky crunch. I’ve seen folks use plain roasted sprouts before—but this recipe brings a little magic to a humble veggie. It’s comfort food that feels a little elevated without any fuss.

Honestly, whether you’re looking to impress guests or just treat yourself after a long day, these balsamic glazed Brussels sprouts with crispy bacon deliver satisfaction every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at any grocery store. Here’s the rundown:

• Brussels sprouts: About 1 pound (450 grams), trimmed and halved. Smaller sprouts work best for even cooking.
• Thick-cut bacon: 4 to 6 slices, chopped. I prefer Applegate’s natural bacon for a great smoky flavor without additives.
• Extra virgin olive oil: 2 tablespoons, for roasting and sautéing.
• Balsamic vinegar: 3 tablespoons—look for a good quality aged balsamic for that rich, syrupy finish.
• Brown sugar: 1 tablespoon, to balance the tanginess and help caramelize the glaze.
• Garlic: 2 cloves, minced. Fresh garlic always beats pre-minced here.
• Salt and freshly ground black pepper: To taste. I usually start with ½ teaspoon salt and adjust.
• Optional: Red pepper flakes (a pinch) for a subtle kick.

Substitution tips: If you want a gluten-free option, double-check your balsamic vinegar brand as some use gluten-containing additives. For a vegetarian twist, swap bacon with smoked tempeh or mushrooms, and drizzle with a touch of liquid smoke.

Equipment Needed

• Baking sheet: A rimmed sheet works best for roasting the sprouts evenly and catching any drips. No fancy pans needed.
• Cast iron skillet or heavy-bottomed pan: For crisping the bacon and making the glaze. I love my Lodge cast iron skillet for this.
• Mixing bowl: Medium-sized, for tossing the sprouts with oil and seasoning.
• Sharp knife and cutting board: For trimming the sprouts and chopping bacon.
• Measuring spoons and cups: To get the glaze just right.

If you don’t have a cast iron skillet, a stainless steel pan works fine—just keep an eye on the heat to avoid burning the glaze. Also, a silicone spatula or wooden spoon helps when stirring the glaze and bacon together. Maintenance tip: Season your cast iron regularly to keep it non-stick and ready for this recipe!

Preparation Method

1. Preheat your oven to 400°F (200°C): This is crucial for getting those sprouts crispy on the outside and tender inside. It usually takes about 10 minutes.
2. Prepare the Brussels sprouts: Trim the stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise. If some are large, quarter them for even cooking.
3. Toss the sprouts: In a medium bowl, combine the halved Brussels sprouts with 1 tablespoon olive oil, half the minced garlic, salt, and pepper. Toss well to coat evenly.
4. Roast the sprouts: Spread them cut side down on the baking sheet. Roast for 20-25 minutes until they develop a golden brown color with some crispy edges. Halfway through, give the pan a gentle shake or stir to ensure even roasting.
5. Cook the bacon: While the sprouts roast, heat the remaining tablespoon of olive oil in your skillet over medium heat. Add the chopped bacon and cook until crisp but not burnt, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
6. Make the balsamic glaze: Lower the heat to medium-low. Add the remaining garlic to the bacon fat and sauté for 30 seconds until fragrant. Stir in the balsamic vinegar and brown sugar. Let it simmer gently for 3-5 minutes, stirring occasionally, until the mixture thickens slightly and becomes syrupy. Watch carefully—don’t let it burn.
7. Combine everything: Add the roasted Brussels sprouts and crispy bacon back into the skillet with the glaze. Toss to coat evenly, making sure every sprout shines with that tangy, savory sauce. If you like a little heat, sprinkle in red pepper flakes now.
8. Final touch and serve: Taste and adjust salt or pepper if needed. Serve immediately while warm and crispy. The glaze thickens a bit more as it cools, so enjoy right away for the best texture.

Pro tip: Keep an eye on the glaze during simmering—it can go from perfect to burnt quickly. If it thickens too fast, add a splash of water to loosen it up. And don’t skip tossing the sprouts cut side down on the baking sheet; that’s where the magic crispiness happens.

Cooking Tips & Techniques

Getting the balance just right with balsamic glazed Brussels sprouts and crispy bacon is a bit of an art. Here’s what I’ve learned the hard way:

• Trim and halve for even cooking: Larger sprouts take longer and can turn mushy. Uniform pieces roast better and caramelize evenly.
• Use thick-cut bacon: Thin slices crisp too fast and can burn or dry out. Thick-cut holds up better and adds a meaty crunch.
• Don’t rush the glaze: Low and slow simmering thickens the balsamic without burning. Stir often and watch the color change—it should be glossy and syrupy.
• Roast cut side down: This tip is golden. It maximizes caramelization and flavor.
• Multitask wisely: While the sprouts roast, cook the bacon and start the glaze to save time.
• Salt carefully: Bacon adds saltiness, so taste before adding extra salt at the end.

Once, I forgot to toss the sprouts halfway through roasting—ended up with uneven browning. Lesson learned! Also, don’t overcrowd the pan; sprouts need space to crisp, or they’ll steam instead.

Variations & Adaptations

This recipe is super flexible and adapts well to different tastes and dietary needs:

• Vegetarian version: Skip the bacon and add toasted walnuts or smoked paprika for that smoky flavor.
• Spicy twist: Add cayenne pepper or chopped jalapeños to the glaze for a fiery kick.
• Seasonal swap: Swap Brussels sprouts for roasted cauliflower or broccolini with the same glaze and bacon—it works beautifully.
• Low-sugar option: Use a sugar substitute like monk fruit sweetener instead of brown sugar.
• Personal favorite: I once added a splash of maple syrup to the glaze for a subtle sweetness that paired amazingly with the bacon.

Serving & Storage Suggestions

This dish is best served warm, right out of the skillet, so the glaze is glossy and the bacon stays crispy. I like to plate it with a sprinkle of freshly cracked black pepper and a few extra bacon bits on top for presentation.

Pair it with roasted chicken, grilled steak, or even as a hearty side to a vegetarian meal. It also goes surprisingly well with a crisp white wine or a slightly sweet cider.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat to keep the bacon crispy and the glaze intact. Avoid microwaving if you want to preserve that crisp texture.

Flavors tend to deepen after a day, so some folks prefer leftovers chilled or slightly warmed. Just know the glaze thickens as it cools, so a quick reheat refreshes the dish nicely.

Nutritional Information & Benefits

Estimated per serving (serves 4): 220 calories, 15g fat, 12g carbohydrates, 7g protein.

Brussels sprouts are packed with vitamins C and K, fiber, and antioxidants, making this dish a nutritious choice despite the indulgent bacon and glaze.

Bacon adds protein and fat, which keeps you full, but be mindful of sodium content if you’re watching salt intake.

Using olive oil and a moderate amount of brown sugar keeps the recipe balanced. For gluten-free eaters, just confirm your balsamic vinegar is pure and free of gluten-containing additives.

Personally, I find this recipe a satisfying way to get veggies on the plate that everyone actually enjoys—without sacrificing flavor or fun.

Conclusion

Savory balsamic glazed Brussels sprouts with crispy bacon is one of those recipes that turns a side dish into a showstopper. The tangy-sweet glaze hugging each caramelized sprout, combined with smoky, crunchy bacon, makes for a dish you’ll want to make again and again.

Feel free to tweak the spice level, swap ingredients, or add your own twist. I love how this recipe welcomes creativity—and honestly, it’s a crowd-pleaser every time I serve it.

If you give it a try, leave a comment to share your experience or any personal spins you put on it. Let’s make Brussels sprouts something to look forward to!

Remember, cooking is about joy and discovery—so have fun, make a mess if you need to, and enjoy every bite.

Frequently Asked Questions

Can I use frozen Brussels sprouts for this recipe?

Fresh sprouts work best for roasting because they crisp up nicely. Frozen can be used but may become softer and less crispy. If you do use frozen, thaw and pat dry thoroughly before cooking.

How do I keep the bacon crispy when mixing with the glaze?

Cook bacon until just crispy, then remove it from the pan before making the glaze. Add the bacon back at the end and toss quickly off the heat to keep it crunchy.

Is there a way to make this recipe vegan?

Yes! Replace bacon with smoked tempeh or sautéed mushrooms, and use maple syrup instead of brown sugar for sweetness. The balsamic glaze remains the same.

Can I make the glaze ahead of time?

You can prepare the glaze a few hours ahead and reheat gently before combining with the sprouts and bacon. Just stir well to bring back its syrupy texture.

What’s the best way to reheat leftovers?

Warm leftovers in a skillet over low heat to maintain crispness, stirring often. Avoid microwaving to prevent soggy sprouts and bacon.

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