32 Delicious Brussel Sprout Recipes with Bacon and Balsamic

Get ready to fall in love with Brussels sprouts all over again! We’ve gathered 32 irresistible recipes that transform this humble veggie into mouthwatering comfort food. With crispy bacon and tangy balsamic vinegar, these dishes are perfect for quick weeknight dinners or impressive holiday sides. Whether you’re a sprouts skeptic or superfan, you’ll find new favorites in this collection. Let’s dive into these delicious combinations!

Crispy Bacon Balsamic Brussel Sprouts

Perfectly crispy, surprisingly addictive—these bacon balsamic brussel sprouts will convert even the most stubborn veggie skeptics. Pan-fry them until golden, then toss with that sweet-tangy glaze for a side dish that steals the spotlight every time.

Ingredients

– A pound of fresh brussel sprouts, trimmed and halved
– 6 slices of thick-cut bacon, chopped
– 2 tablespoons of olive oil
– 2 tablespoons of balsamic vinegar
– 1 tablespoon of maple syrup
– A couple of minced garlic cloves
– A pinch of red pepper flakes
– Salt and black pepper

Instructions

1. Preheat your oven to 400°F.
2. Cook the chopped bacon in a large oven-safe skillet over medium heat for 8-10 minutes until crispy.
3. Remove the bacon with a slotted spoon, leaving the drippings in the skillet.
4. Add olive oil to the bacon drippings and heat over medium-high.
5. Place brussel sprouts cut-side down in the skillet—don’t overcrowd them for maximum crispiness.
6. Sear without moving for 5-7 minutes until deeply browned on the bottoms.
7. Transfer the skillet to the preheated oven and roast for 15 minutes.
8. Whisk together balsamic vinegar, maple syrup, minced garlic, and red pepper flakes in a small bowl.
9. Remove the skillet from the oven carefully—handle will be hot.
10. Drizzle the balsamic mixture over the sprouts and toss to coat evenly.
11. Return to the oven for 5 more minutes until the glaze is sticky.
12. Season with salt and black pepper to finish.
13. Stir in the crispy bacon right before serving.

Outrageously crunchy edges meet tender centers in every bite, with the salty bacon balancing the sweet-tangy glaze. Serve them straight from the skillet for a family-style centerpiece, or pile them over creamy polenta to make it a meal.

Roasted Brussel Sprouts with Honey Balsamic and Bacon

Zesty Brussels sprouts get a major glow-up in this sweet-savory side. Crispy bacon and sticky honey balsamic turn these little cabbages into pure addiction. You’ll fight over the last one—promise.

Ingredients

– 1 pound of Brussels sprouts, trimmed and halved
– 4 slices of thick-cut bacon, chopped
– 2 tablespoons of olive oil
– A big drizzle of honey (about 2 tablespoons)
– A generous splash of balsamic vinegar (about 2 tablespoons)
– A couple of cloves of garlic, minced
– A pinch of red pepper flakes
– Kosher salt and freshly cracked black pepper to season

Instructions

1. Preheat your oven to 400°F.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on a large baking sheet.
3. Arrange the sprouts in a single layer, cut-side down, for maximum caramelization.
4. Scatter the chopped bacon evenly around the sprouts.
5. Roast for 20 minutes, until the sprouts are tender and starting to brown.
6. While roasting, whisk together honey, balsamic vinegar, minced garlic, and red pepper flakes in a small bowl.
7. Remove the baking sheet from the oven and drizzle the honey-balsamic mixture over everything.
8. Toss gently to coat the sprouts and bacon evenly.
9. Return to the oven and roast for another 5-7 minutes, until the glaze is sticky and bubbling.
10. Let rest for 2 minutes before serving to allow the glaze to set.
Final thoughts: Fabulously crispy edges meet a sticky-sweet glaze, with salty bacon bits in every bite. Serve these straight from the sheet pan alongside roast chicken, or toss them into a grain bowl for a hearty lunch upgrade.

Caramelized Brussel Sprouts with Balsamic Vinegar and Crispy Bacon

Gather ’round, flavor lovers! Get ready to transform those humble sprouts into crispy, caramelized perfection that’ll make you forget every sad steamed version you’ve ever encountered. This sweet-savory combo with crispy bacon will have everyone fighting for the last bite.

Ingredients

– A couple of pounds of fresh brussel sprouts, trimmed and halved
– 6 thick-cut bacon slices, chopped
– 3 tablespoons of olive oil
– 1/4 cup of balsamic vinegar
– 2 tablespoons of maple syrup
– A big pinch of salt and several cracks of black pepper

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Chop 6 thick-cut bacon slices into 1/2-inch pieces.
3. Spread bacon pieces evenly across the baking sheet.
4. Bake bacon at 400°F for 12 minutes until crispy but not burnt.
5. While bacon cooks, trim stems from 2 pounds of brussel sprouts and cut each in half lengthwise.
6. Remove baking sheet from oven and transfer crispy bacon to a paper towel-lined plate using tongs.
7. Toss brussel sprout halves in the rendered bacon fat on the baking sheet.
8. Drizzle 3 tablespoons of olive oil over the sprouts and season with a big pinch of salt and several cracks of black pepper.
9. Spread sprouts in a single layer, cut-side down—this creates maximum caramelization!
10. Roast at 400°F for 20 minutes until cut sides are deeply golden brown.
11. Whisk together 1/4 cup balsamic vinegar and 2 tablespoons maple syrup in a small bowl.
12. Remove baking sheet from oven and drizzle balsamic-maple mixture evenly over the sprouts.
13. Return to oven and roast for 5 more minutes until glaze is sticky and bubbling.
14. Remove from oven and immediately toss with the reserved crispy bacon.
15. Let rest for 2 minutes before serving—this allows the flavors to meld perfectly.

Make this your new go-to side dish that steals the show every time. The crispy bacon adds salty crunch against the sweet-tangy glaze, while those caramelized edges provide satisfying texture in every bite. Serve it piled high on a platter or toss it with pasta for an unexpected weeknight upgrade that feels anything but basic.

Sauteed Brussel Sprouts with Garlic, Bacon, and Balsamic Glaze

Aren’t you tired of boring side dishes that nobody touches? This Brussels sprouts situation will disappear faster than your willpower around fresh cookies. Crispy, savory, and tangy all at once—it’s the vegetable dish that converts haters.

Ingredients

– 1 pound of Brussels sprouts, trimmed and halved
– 4 slices of thick-cut bacon, chopped
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– 2 tablespoons of balsamic glaze
– A big pinch of salt
– A few cracks of black pepper

Instructions

1. Heat a large skillet over medium-high heat and add the chopped bacon.
2. Cook the bacon for 6–8 minutes until crispy, stirring occasionally.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
4. Pour off all but 1 tablespoon of the bacon fat from the skillet.
5. Add 2 tablespoons of olive oil to the skillet and heat it over medium-high.
6. Place the Brussels sprouts cut-side down in a single layer—don’t overcrowd them.
7. Sear the sprouts without moving them for 5–7 minutes until deeply browned on the cut side.
8. Flip the sprouts and cook for another 4–5 minutes until tender but still slightly firm.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Return the crispy bacon to the skillet and toss everything together.
11. Drizzle 2 tablespoons of balsamic glaze over the sprouts and toss to coat evenly.
12. Season with a big pinch of salt and a few cracks of black pepper, then remove from heat.

Crispy edges give way to tender centers, while the salty bacon and sweet-tangy glaze create a flavor bomb. Try serving it over creamy polenta or alongside roasted chicken for a next-level meal.

Oven-Roasted Bacon and Balsamic Brussel Sprouts

Ditch those soggy sprouts forever. Transform humble Brussels into crispy, caramelized perfection with smoky bacon and tangy balsamic. This oven-roasted side will steal the spotlight at any dinner table.

Ingredients

– 1 pound of Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon, chopped
– 3 tablespoons of olive oil
– 2 tablespoons of balsamic vinegar
– 1 tablespoon of maple syrup
– 3 cloves of garlic, minced
– A big pinch of salt
– A couple cracks of black pepper

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss halved Brussels sprouts, chopped bacon, olive oil, minced garlic, salt, and pepper in a large bowl until everything is evenly coated.
3. Spread the mixture in a single layer on your prepared baking sheet, making sure the Brussels sprouts are cut-side down for maximum caramelization.
4. Roast for 20 minutes at 400°F until the bacon is crispy and sprouts are starting to brown at the edges.
5. Whisk together balsamic vinegar and maple syrup in a small bowl while the sprouts roast.
6. Remove the baking sheet from the oven and drizzle the balsamic-maple mixture evenly over everything.
7. Toss everything gently with a spatula to coat, then spread back into a single layer.
8. Return to the oven and roast for another 10-15 minutes at 400°F until the Brussels sprouts are tender with crispy, browned edges and the glaze is sticky.
9. Test doneness by piercing a sprout with a fork—it should slide in easily but still have some resistance.

Expect crispy-edged sprouts with tender centers, balanced by salty bacon and that sweet-tangy balsamic glaze. Elevate this dish by topping with toasted pecans or serving alongside roasted chicken for a complete meal that feels restaurant-worthy.

Bacon-Wrapped Brussel Sprouts with Balsamic Reduction

Brace yourself for flavor bombs that’ll convert even the staunchest sprout skeptics. These crispy, caramelized Brussels wrapped in salty bacon and drizzled with sweet-tangy balsamic will disappear faster than your phone battery. Seriously, they’re that addictive.

Ingredients

– A pound of fresh Brussels sprouts, trimmed and halved
– About 12 slices of thick-cut bacon
– A couple tablespoons of olive oil
– A good pinch of kosher salt
– A few cracks of black pepper
– Half a cup of balsamic vinegar
– A tablespoon of honey

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Wrap each Brussels sprout half with one slice of bacon, securing with a toothpick if needed.
4. Arrange the bacon-wrapped sprouts in a single layer on your prepared baking sheet.
5. Bake for 20-25 minutes until the bacon is crispy and the sprouts are tender when pierced with a fork.
6. While those bake, combine balsamic vinegar and honey in a small saucepan over medium heat.
7. Bring the mixture to a simmer, then reduce heat to low and cook for 8-10 minutes until it thickens enough to coat the back of a spoon.
8. Remove the sprouts from the oven and let them rest for 2 minutes to crisp up further.
9. Drizzle the warm balsamic reduction over the bacon-wrapped sprouts just before serving.

Keep these beauties warm in a low oven if serving later—the bacon stays crisper that way. Know that magical moment when sweet meets savory with that satisfying crunch? That’s what you get here. Serve them stacked high on a platter with extra reduction for dipping, or skewer them as irresistible appetizers that’ll have guests fighting for the last one.

Brussel Sprouts with Bacon, Maple Syrup, and Balsamic

Unlock the ultimate side dish that converts even sprout skeptics. Roasted until crispy-edged and caramelized with sweet maple and tangy balsamic, these sprouts get a salty crunch from bacon. Seriously, this combo hits every flavor note.

Ingredients

• 1 pound of Brussels sprouts, trimmed and halved
• 4 slices of thick-cut bacon, chopped
• 2 tablespoons of pure maple syrup
• 1 tablespoon of balsamic vinegar
• 1 tablespoon of olive oil
• A good pinch of kosher salt
• A few cracks of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on the prepared sheet.
3. Arrange the sprouts cut-side down in a single layer for maximum caramelization.
4. Roast for 20 minutes until the edges are browning and the bottoms are golden.
5. While sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy, about 8 minutes.
6. Transfer the cooked bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
7. Whisk the maple syrup and balsamic vinegar into the warm bacon fat in the skillet.
8. Remove the sprouts from the oven and drizzle the maple-balsamic glaze evenly over them.
9. Add the crispy bacon pieces and toss everything gently to coat.
10. Return the sheet to the oven and roast for another 5-7 minutes until the glaze is sticky and bubbly.

Just out of the oven, these sprouts are a textural dream—crispy leaves, tender centers, and sticky-sweet glaze in every bite. The salty bacon balances the maple’s sweetness, while the balsamic cuts through the richness. Try serving them over creamy polenta or alongside a juicy pork chop for a next-level dinner.

Balsamic Bacon Brussel Sprout Skewers

Level up your appetizer game with these smoky-sweet skewers. Load Brussels sprouts and bacon onto sticks, then glaze with balsamic magic. They’re crispy, savory, and totally addictive.

Ingredients

• 1 pound of fresh Brussels sprouts, trimmed and halved
• 8 slices of thick-cut bacon, cut into 1-inch pieces
• 2 tablespoons of olive oil
• 3 tablespoons of balsamic glaze
• 1 tablespoon of maple syrup
• A pinch of salt and black pepper
• Wooden or metal skewers (soak wooden ones in water for 30 minutes first!)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts and bacon pieces with olive oil, salt, and pepper in a large bowl.
3. Thread the Brussels sprouts and bacon alternately onto the skewers, packing them tightly to prevent rolling.
4. Arrange the skewers in a single layer on the prepared baking sheet.
5. Roast for 15 minutes, then flip each skewer carefully with tongs.
6. Whisk together the balsamic glaze and maple syrup in a small bowl.
7. Brush the skewers generously with the balsamic mixture using a pastry brush.
8. Return to the oven and roast for another 10–12 minutes, until the bacon is crispy and sprouts are tender with charred edges.
9. Let the skewers rest for 2–3 minutes before serving to allow the glaze to set.

Zesty balsamic cuts through the rich bacon, while the sprouts stay crisp-tender. Serve them straight off the baking sheet for a rustic vibe, or plate over creamy polenta for a full meal. These skewers disappear fast—guaranteed.

Grilled Brussel Sprouts with Balsamic and Crispy Bacon

Make your taste buds do a happy dance with these grilled Brussels sprouts. Master the perfect char while crispy bacon and tangy balsamic create flavor fireworks in every bite. Seriously, even sprout-haters will beg for seconds.

Ingredients

– A pound of fresh Brussels sprouts, trimmed and halved
– 4 slices of thick-cut bacon, chopped into bits
– A good glug of olive oil (about 2 tablespoons)
– A generous drizzle of balsamic glaze (around 2 tablespoons)
– A couple of garlic cloves, minced
– A big pinch of kosher salt
– A few cracks of black pepper

Instructions

1. Preheat your grill to medium-high heat, around 400°F.
2. Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper in a large bowl until evenly coated.
3. Spread the sprouts in a single layer on a grill basket or directly on grates—cut-side down for maximum caramelization.
4. Grill for 10-12 minutes, flipping halfway, until sprouts are tender with deep char marks.
5. While sprouts grill, cook bacon bits in a skillet over medium heat for 6-8 minutes until crispy, then drain on paper towels.
6. Transfer grilled sprouts to a serving bowl and immediately toss with crispy bacon and balsamic glaze.
7. Let everything mingle for 2 minutes so flavors meld together perfectly.
8. Serve warm straight from the bowl. For extra flair, top with shaved Parmesan or chopped walnuts right before serving. Finally, that irresistible combo of smoky bacon, sweet-tangy glaze, and charred sprouts makes this side dish steal the spotlight. Feel free to pile these over creamy polenta or alongside grilled steak for a next-level meal.

Balsamic Roasted Brussel Sprouts with Bacon Bits

Heads up, flavor chasers! These brussel sprouts transform from sad side dish to main character energy. Roast them with balsamic and bacon until they’re crispy, caramelized perfection.

Ingredients

• 1 pound of brussel sprouts, trimmed and halved
• 4 slices of thick-cut bacon, chopped
• 2 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of maple syrup
• 2 cloves of garlic, minced
• A big pinch of salt
• A few cracks of black pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss the halved brussel sprouts and chopped bacon with olive oil, salt, and pepper in a large bowl. Tip: Don’t overcrowd the bowl—this ensures everything gets evenly coated.
3. Spread the mixture in a single layer on a baking sheet.
4. Roast for 20 minutes at 400°F.
5. Whisk together balsamic vinegar, maple syrup, and minced garlic in a small bowl.
6. Remove the baking sheet from the oven after 20 minutes.
7. Drizzle the balsamic mixture evenly over the brussel sprouts and bacon. Tip: Adding the glaze halfway through prevents burning and allows it to caramelize perfectly.
8. Toss everything gently on the baking sheet to coat.
9. Return the baking sheet to the oven.
10. Roast for another 10-15 minutes at 400°F, or until the brussel sprouts are tender with crispy, browned edges and the bacon is fully cooked. Tip: For extra crispiness, switch to broil for the final 2-3 minutes, watching closely to avoid burning.
11. Remove from the oven and let cool for 2 minutes before serving.

Unbelievably addictive! You get crispy, salty bacon bits clinging to tender sprouts with a sweet-tangy glaze. Serve them over creamy polenta or toss with cooked pasta for a next-level veggie main.

Pan-Fried Brussel Sprouts with Balsamic and Bacon Drizzle

Oh, these crispy Brussels sprouts will convert even the most skeptical eaters. Pan-frying creates that perfect caramelized crunch while bacon and balsamic add salty-sweet magic. Get ready for a side dish that steals the spotlight every time.

Ingredients

– 1 pound of Brussels sprouts, trimmed and halved
– 4 slices of thick-cut bacon, chopped
– 2 tablespoons of olive oil
– 3 tablespoons of balsamic vinegar
– A big pinch of kosher salt
– A couple cracks of black pepper
– A splash of maple syrup

Instructions

1. Chop 4 slices of thick-cut bacon into ½-inch pieces.
2. Heat a large skillet over medium heat for 2 minutes until warm.
3. Add bacon pieces to the dry skillet—no oil needed.
4. Cook bacon for 6-8 minutes, stirring occasionally, until crispy and browned.
5. Remove bacon with a slotted spoon, leaving the rendered fat in the skillet.
6. Transfer bacon to a paper towel-lined plate to drain.
7. Trim and halve 1 pound of Brussels sprouts lengthwise.
8. Add 2 tablespoons of olive oil to the bacon fat in the skillet.
9. Place Brussels sprouts cut-side down in a single layer—don’t overcrowd.
10. Cook undisturbed for 5 minutes to develop deep browning on the cut sides.
11. Flip sprouts and cook for another 4-5 minutes until tender-crisp.
12. Sprinkle with a big pinch of kosher salt and a couple cracks of black pepper.
13. Whisk together 3 tablespoons of balsamic vinegar and a splash of maple syrup in a small bowl.
14. Pour the balsamic mixture over the sprouts in the skillet.
15. Cook for 1-2 minutes until the glaze thickens and coats the sprouts.
16. Remove from heat and stir in the reserved crispy bacon.
17. Transfer to a serving dish immediately. Every bite delivers crispy edges with tender centers, balanced by the sweet-tangy glaze and salty bacon crunch. Serve these straight from the skillet for maximum crispness, or toss with pasta for an easy upgrade.

Sweet and Savory Balsamic Bacon Brussel Sprouts

Hate boring veggies? These balsamic bacon brussel sprouts will convert any skeptic. Roast them until crispy, toss with sweet glaze, and watch them disappear instantly.

Ingredients

– 1 pound brussel sprouts, trimmed and halved
– 6 slices thick-cut bacon, chopped
– 3 tablespoons olive oil
– 1/4 cup balsamic vinegar
– 2 tablespoons maple syrup
– 2 cloves garlic, minced
– A big pinch of salt
– A couple cracks of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss halved brussel sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread sprouts in a single layer on the prepared baking sheet, cut-side down for maximum crispiness.
4. Scatter chopped bacon pieces evenly among the sprouts on the baking sheet.
5. Roast at 400°F for 20 minutes until sprouts are tender and bacon is sizzling.
6. While roasting, whisk together balsamic vinegar, maple syrup, and minced garlic in a small bowl.
7. Remove baking sheet from oven and drizzle the balsamic mixture evenly over everything.
8. Toss everything gently with tongs to coat completely in the glaze.
9. Return to oven and roast another 8-10 minutes until glaze is sticky and caramelized.
10. Test a sprout – it should be fork-tender with crispy, browned edges.

Make these your star side dish. The sprouts get perfectly crispy outside while staying tender inside, with that addictive sweet-savory glaze clinging to every nook. Serve them piled high over creamy polenta or alongside roast chicken for a meal that feels fancy but comes together effortlessly.

Glazed Balsamic Brussel Sprouts with Crunchy Bacon

Elevate your side dish game with these glazed balsamic Brussels sprouts. Crispy bacon adds smoky crunch while a sweet-tangy glaze makes them irresistible. You’ll never look at sprouts the same way again.

Ingredients

• 1 pound of Brussels sprouts, trimmed and halved
• 4 slices of thick-cut bacon, chopped
• 2 tablespoons of olive oil
• 3 tablespoons of balsamic vinegar
• 1 tablespoon of honey
• 2 cloves of garlic, minced
• A generous pinch of salt
• A few cracks of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the chopped bacon on the baking sheet and bake for 12 minutes until crispy. Tip: The bacon will render fat for cooking the sprouts.
3. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of bacon fat on the sheet.
4. Toss the halved Brussels sprouts with olive oil, salt, and pepper in the bacon fat.
5. Arrange the sprouts cut-side down on the baking sheet and roast for 20 minutes. Tip: Cut-side down creates maximum caramelization.
6. Whisk together balsamic vinegar, honey, and minced garlic in a small bowl.
7. Flip the sprouts after 20 minutes and pour the balsamic mixture evenly over them.
8. Return to the oven for 5 more minutes until the glaze bubbles and thickens.
9. Remove from oven and toss with the crispy bacon pieces. Tip: Adding bacon at the end keeps it crunchy.

Nothing beats the contrast of tender sprouts with crispy bacon and that sticky-sweet glaze. Serve them hot alongside roasted chicken or crumble over a grain bowl for extra texture. They’re so good, you might just eat them straight from the pan.

Brussel Sprouts with Bacon and Balsamic Onions

Make Brussels sprouts the star they deserve to be. Roast them with crispy bacon and sweet balsamic onions for a side dish that steals the show. Trust me—this combo turns haters into fans.

Ingredients

– 1 pound of Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon, chopped
– 1 large yellow onion, thinly sliced
– 2 tablespoons of olive oil
– 2 tablespoons of balsamic vinegar
– 1 tablespoon of maple syrup
– A big pinch of salt and black pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20 minutes until edges are crispy and golden.
4. While sprouts roast, cook chopped bacon in a skillet over medium heat until crisp, about 8 minutes.
5. Remove bacon with a slotted spoon, leaving 1 tablespoon of drippings in the pan.
6. Add sliced onion to the skillet and cook for 10 minutes, stirring often, until soft and lightly browned.
7. Pour in balsamic vinegar and maple syrup, simmer for 3 minutes until onions are glossy and sticky.
8. Tip: Don’t rush the onions—low and slow brings out their natural sweetness.
9. Combine roasted sprouts, bacon, and balsamic onions in a large bowl, tossing to mix.
10. Tip: For extra crunch, broil the combined dish for 2 minutes before serving.
11. Serve immediately while warm.
12. Tip: Leftovers? Chop finely and fold into scrambled eggs for a savory breakfast upgrade.

Outrageously good textures—crispy sprouts, chewy bacon, and sticky-sweet onions create a party in your mouth. Drizzle with extra balsamic if you’re feeling fancy, or pile it on a grain bowl for a hearty meal. This dish balances savory, sweet, and tangy in every bite.

Balsamic Glazed Brussel Sprouts with Peppered Bacon

Perfectly caramelized Brussels sprouts meet crispy bacon in this sweet-savory side that’ll convert even the sprout skeptics. Packed with umami depth from that balsamic reduction and smoky bacon bits, this dish brings restaurant-worthy flair to your weeknight table in under 30 minutes flat.

Ingredients

• 1 pound of Brussels sprouts, trimmed and halved
• 6 slices of thick-cut peppered bacon, chopped
• 2 tablespoons of olive oil
• 1/4 cup of balsamic vinegar
• 1 tablespoon of honey
• 2 cloves of garlic, minced
• A big pinch of salt
• A couple cracks of black pepper

Instructions

1. Preheat your oven to 400°F.
2. Chop 6 slices of thick-cut peppered bacon into 1/2-inch pieces.
3. Trim and halve 1 pound of Brussels sprouts lengthwise.
4. Heat a large oven-safe skillet over medium-high heat.
5. Add the bacon pieces to the hot skillet.
6. Cook the bacon for 5-7 minutes until crispy, stirring occasionally.
7. Remove the bacon with a slotted spoon, leaving the drippings in the skillet.
8. Add 2 tablespoons of olive oil to the bacon drippings.
9. Toss the halved Brussels sprouts in the skillet, cut-side down.
10. Sprinkle with a big pinch of salt and a couple cracks of black pepper.
11. Sear the sprouts for 4-5 minutes until golden brown on the cut sides.
12. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
13. Transfer the skillet to the preheated 400°F oven.
14. Roast for 12-15 minutes until the sprouts are tender when pierced with a fork.
15. Meanwhile, combine 1/4 cup balsamic vinegar and 1 tablespoon honey in a small saucepan.
16. Simmer the balsamic mixture over medium heat for 3-4 minutes until thickened to a syrup consistency.
17. Remove the skillet from the oven using oven mitts.
18. Drizzle the balsamic glaze over the roasted Brussels sprouts.
19. Toss everything together to coat evenly.
20. Stir in the reserved crispy bacon pieces.
21. Serve immediately while hot.

Expect crispy-edged sprouts with tender centers, glistening with that sticky-sweet balsamic reduction. Each bite delivers salty bacon crunch against the sprouts’ slight bitterness, balanced by the glaze’s tangy sweetness. Elevate this beyond a simple side by topping with toasted pecans or serving alongside seared pork chops for a complete meal that feels fancy without the fuss.

Brussel Sprouts Salad with Bacon and Balsamic Vinaigrette

Never underestimate the power of crispy bacon and roasted sprouts. This salad transforms boring greens into a crave-worthy main with minimal effort. Get ready for flavor explosions in every single bite.

Ingredients

• 1 pound of fresh Brussels sprouts
• 6 slices of thick-cut bacon
• 1/4 cup of extra virgin olive oil
• 3 tablespoons of balsamic vinegar
• 1 tablespoon of Dijon mustard
• 1 teaspoon of honey
• 1/2 teaspoon of garlic powder
• A big pinch of kosher salt
• A couple of cracks of black pepper
• 1/4 cup of chopped walnuts
• 1/4 cup of dried cranberries

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the ends off 1 pound of Brussels sprouts and slice them in half lengthwise.
3. Toss the halved sprouts with 2 tablespoons of olive oil, 1/2 teaspoon salt, and several cracks of black pepper on the prepared baking sheet.
4. Arrange the sprouts cut-side down on the baking sheet—this creates maximum caramelization.
5. Roast for 20-25 minutes until the edges are deeply browned and crispy.
6. While sprouts roast, cook 6 slices of bacon in a skillet over medium heat until very crisp, about 8-10 minutes.
7. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon drippings in the skillet.
8. Whisk together the reserved bacon drippings, remaining 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, and 1/2 teaspoon garlic powder in a small bowl.
9. Crumble the cooled bacon into large chunks.
10. Combine roasted sprouts, crumbled bacon, 1/4 cup chopped walnuts, and 1/4 cup dried cranberries in a large bowl.
11. Pour the dressing over the salad and toss thoroughly to coat everything evenly.
12. Let the salad rest for 5 minutes before serving to allow flavors to meld.

What makes this salad unforgettable is the contrast between warm roasted sprouts and cool crunchy walnuts. The sweet-tart cranberries cut through the rich bacon perfectly. Serve it slightly warm for the best texture experience, or pack it cold for an impressive next-day lunch.

Conclusion

Brussels sprouts truly shine when paired with bacon and balsamic! This collection offers 32 delicious ways to transform this humble veggie into something special. We hope you find a new favorite—give one a try, share which recipe you loved in the comments, and pin this article to your Pinterest boards for easy reference. Happy cooking!