5 from 156 votes
Balsamic Bacon Brussels Sprouts
Crispy roasted Brussels sprouts flavored with caramelized bacon, sautéed onions, and a tangy balsamic vinegar reduction. The sprouts are quartered and roasted until browned and tender, then combined with separately cooked crispy bacon. The balsamic reduction adds a sweet and acidic glaze that complements the savory flavors. This dish offers a lively textural contrast between the crispy bacon and tender sprouts, making a flavorful side suitable for a hearty meal.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
servings
Calories:
264 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 8 ounces Bacon
- ½ yellow onion diced
- ⅓ cup balsamic vinegar
Instructions
- Slice the sprouts. Preheat the oven to 425°F (220°C). Cut the end off the Brussels sprouts, then slice them into quarters. Some leaves may come loose and that's okay.
- Roast the sprouts. Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper. Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through.
- Cook the bacon. While the Brussels sprouts are cooking, slice the bacon into ½-inch thick pieces. Add the bacon to a pan over medium heat. Cook until the bacon becomes crispy, stirring frequently. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Drain off most of the bacon grease (you can render and save the bacon grease for future use!), but keep about one tablespoon left in the pan.
- Make balsamic reduction. At the same time you're cooking the bacon, add the balsamic vinegar to a small pot. Simmer this on medium heat for 10 to 12 minutes, or until it's reduced by a third to a half. When it's done, you should have about 3 tablespoons remaining in the pot. Then turn off the heat.
- Cook the onion. Add the diced onion to the pan and cook over medium heat for 2 to 3 minutes, until it becomes translucent. Add the crispy bacon back to the pan, give it a stir and turn off the heat.
- Mix together. When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon to the sheet pan, then pour the balsamic reduction on top. Stir everything together.
- Serve. Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy!
Cup of Yum
Notes
- Increase Brussels sprouts quantity to 2 pounds without adjusting other ingredients for a larger batch.
- Cooking bacon separately ensures even crispiness and prevents raw pieces common when cooking it with Brussels sprouts.
- Store leftovers in an airtight container refrigerated up to 3-4 days; expect softening over time.
- Reheat in a 375°F oven for 8-10 minutes or air fryer for crispiness; microwaving is faster but yields softer texture.
- Skip balsamic vinegar to enjoy roasted Brussels sprouts with bacon and onions without the acidic glaze.
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
14g
(5%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
25mg
(8%)
Sodium
282mg
(12%)
Potassium
545mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
869IU
(17%)
Vitamin C
97mg
(108%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 282mg | 12% |
| Potassium | 545mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 869IU | 17% |
| Vitamin C | 97mg | 108% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.