Balsamic Bacon Brussels Sprouts
These Balsamic Bacon Brussels Sprouts are made with tender Brussels sprouts, crispy bacon, sweet onion, garlic, fresh thyme, and a tangy balsamic glaze. an easy roasted vegetable side dish for Sunday dinner, Thanksgiving, and Christmas.
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The bacon and balsamic glaze make it special enough for a celebration, but it is simple enough to serve with an everyday family dinner, too.
And for more side dish recipes, the recipes below are worth trying:
- Creamy Brussels Sprouts with Pancetta
- Grilled Vegetables with Balsamic Vinegar & Herbs
- Herb and Vegetable Stuffing
- Creamy Scalloped Potatoes
Ingredients You’ll Need:
- 1 lb Brussels sprouts
- ⅓ lb bacon (smoked or unsmoked), sliced
- 1 onion, chopped
- 2 garlic cloves
- 2 tbsp balsamic glaze
- 2 tbsp olive oil
- 5–6 sprigs fresh thyme or 1 tsp dried thyme
- ⅓ tsp salt
- ⅓ tsp black pepper
How to Make Balsamic Bacon Brussels Sprouts
Step 1: Rinse and dry the Brussels sprouts. Cut each one in half and remove any damaged leaves. Toss with olive oil, salt, and pepper. Preheat the oven to 360°F (180°C).
Step 2: Spread them on a baking tray lined with parchment paper. Add thyme on top. Roast for 20 minutes, until softened but still firm inside.
Step 3: While the sprouts are roasting, heat the remaining oil in a pan. Cook the onion for 5 minutes, until soft. Add garlic and cook for 1 more minute.
Step 4: Add sliced bacon to the pan. Fry for 7–8 minutes, stirring occasionally, until lightly golden.
Step 5: Remove from the oven and check for doneness — they should be tender but not mushy, about al dente texture.
Step 6: ransfer the Brussels sprouts to a large bowl. Add the cooked bacon, onions, and garlic.
Step 7: Mix well. Transfer to a serving plate and drizzle with balsamic glaze. Add extra thyme if desired. Serve warm.
Important Recipe Notes
- Dry the Brussels sprouts well: Excess moisture can prevent them from roasting properly, so pat them dry before tossing with oil.
- Don’t overcook them: Roast until tender but still slightly firm. This keeps the Brussels sprouts from becoming mushy.
- Cut them evenly: Halve the Brussels sprouts into similar sizes so they cook at the same rate.
- Use smoked bacon for extra flavor: Smoked bacon gives the dish a deeper, savory taste, but unsmoked bacon works too.
- Don’t skip the balsamic glaze: Add it after cooking for a sweet and tangy finish without making the Brussels sprouts soggy.
- Broil for extra crispiness: For more caramelized edges, broil the finished Brussels sprouts for 2–3 minutes, watching closely.
- Serve warm: This side dish tastes best shortly after cooking while the bacon is crisp and the Brussels sprouts are tender.
Balsamic Bacon Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts
- ⅓ lb bacon smoked or unsmoked, sliced
- 1 onion chopped
- 2 garlic cloves
- 2 tbsp balsamic glaze
- 2 tbsp olive oil
- 5–6 sprigs fresh thyme or 1 tsp dried thyme
- ⅓ tsp salt
- ⅓ tsp black pepper
Instructions
- Rinse and dry the Brussels sprouts. Cut each one in half and remove any damaged leaves. Toss with olive oil, salt, and pepper. Preheat the oven to 360°F (180°C).
- Spread them on a baking tray lined with parchment paper. Add thyme on top. Roast for 20 minutes, until softened but still firm inside.
- While the sprouts are roasting, heat the remaining oil in a pan. Cook the onion for 5 minutes, until soft. Add garlic and cook for 1 more minute.
- Add sliced bacon to the pan. Fry for 7–8 minutes, stirring occasionally, until lightly golden.
- Remove from the oven and check for doneness — they should be tender but not mushy, about al dente texture.
- Transfer the Brussels sprouts to a large bowl. Add the cooked bacon, onions, and garlic.
- Mix well. Transfer to a serving plate and drizzle with balsamic glaze. Add extra thyme if desired. Serve warm.
