These Bacon Balsamic Roasted Brussels Sprouts are the perfect balance of savory, salty, crispy, and slightly sweet. They’re lightened up and the kind of side dish that doesn’t even taste like you’re eating veggies!
About This Recipe
Okay, hear me out! These Bacon Balsamic Roasted Brussels Sprouts are guaranteed to turn brussels sprout haters into believers.
Roasting the brussels brings out their natural caramelized flavor, so you don’t need a ton of additional sweetness, and using pre-cooked bacon adds that classic smoky flavor without adding a ton of extra fat. Of course, the drizzle of balsamic glaze at the end gives these brussels the perfect finishing touch.
They’re simple, quick, and a guaranteed crowd favorite for any meal. Enjoy these brussels with your favorite weeknight meal or add them to your Thanksgiving spread for a lightened-up, macro-friendly dish!
For more macro-friendly Thanksgiving sides, try my Maple Cumin Carrots, Healthy Scalloped Potatoes, Roasted Sweet Potatoes, or Autumn Delicata Salad.
Ingredients and Substitutions
- Brussels sprouts: Washed, dried, and halved. Drying well is key to getting crisp edges.
- Olive oil spray: Helps lightly coat the sprouts without adding lots of extra fat. You can sub 1–2 tsp olive oil if preferred.
- Pre-cooked bacon: I like to use pre-cooked bacon that I just add in after the brussels spouts are cooked to avoid extra grease and fat. You can also chop raw bacon and let it roast the whole time with the brussels. Just be aware you’ll add a significant amount of fat to the dish since the nutrition label on bacon is usually accounting for it being pan-fried, where you lose a lot of the fat to the pan. In this case, your brussels would soak up all that fat, which will of course be delicious!
- Balsamic glaze: Adds sweetness and acidity. You can use store-bought or reduce balsamic vinegar on the stove until syrupy.
Dietary Adaptations
GF/DF: Naturally!
How To Make
- Preheat the oven to 400 degrees F.
- Spread the halved brussels sprouts on a large baking sheet. Spray with a quick mist of oil spray and season with salt and pepper. Bake for 15 minutes, toss, and top with chopped bacon, then roast for an additional 10 minutes.
- Toss well, then drizzle with balsamic glaze and enjoy immediately.
Helpful Tips
- Dry your brussels well: Moisture = steaming instead of roasting. Blot with paper towels after washing.
- Use high heat: 400°F or higher gives the best char without overcooking the centers.
Don’t overcrowd the pan: Make sure to use a large baking sheet so that the brussels sprouts have space in between them for the air to circulate. If they’re touching, they’ll steam. Use two pans if needed so you can have adequate space between them. - Want them extra crispy? Flip cut-side down when roasting. They caramelize best that way.
- Meal prep tip: Roast Brussels ahead of time, then reheat in the air fryer for 3–4 minutes and glaze right before serving.
- No balsamic glaze? Simmer ½ cup balsamic vinegar on low until thick and glossy. Add 1–2 tsp honey to sweeten if desired.
For More Delicious Side Dish Recipes
- Simple Sautéed Cabbage
- Simple Air Fryer Snap Peas
- 10-Minute Air Fryer Asparagus
- Lightened-Up Roasted Baby Potatoes
- Super Simple Roasted Sweet Potatoes
- Healthy Scalloped Potatoes
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Bacon Balsamic Roasted Brussels Sprouts
Ingredients
- 1 lb brussel sprouts 454g, halved
- 1 tsp. olive oil spray 5g
- 1 tsp. kosher salt
- ¼ tsp. pepper
- 4 slices pre-cooked bacon chopped
- 1 Tbsp. balsamic glaze 15g
Instructions
- Preheat the oven to 400 degrees F.
- Spread the halved brussels sprouts on a large baking sheet. Spray with a quick mist of oil spray and season with salt and pepper. Bake for 15 minutes, toss, and top with chopped bacon, then roast for an additional 10 minutes.
- Toss well, then drizzle with balsamic glaze and enjoy immediately.
Notes
Nutrition
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