Balsamic-Glazed Brussels Sprouts with Crispy Bacon
A festive side dish of roasted Brussels sprouts tossed with crispy bacon, caramelized onions, and a tangy balsamic reduction.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings6
This dish transforms humble Brussels sprouts into a showstopper side, perfect for Thanksgiving or Christmas dinner. The sprouts are roasted until tender and caramelized, then combined with crispy bacon and a sweet-tart balsamic reduction.
The key is to reduce the balsamic vinegar until it becomes syrupy, concentrating its flavor. The bacon adds smoky crunch, while the onions bring a mild sweetness. Serve it alongside roasted meats or as part of a holiday spread.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F. Trim the ends off the Brussels sprouts and cut each into quarters. Some leaves may fall off; that's fine.
- Spread the sprouts and any loose leaves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, stirring halfway through, until tender and lightly browned.
- While the sprouts roast, slice the bacon into ½-inch pieces. Cook in a skillet over medium heat, stirring often, until crispy. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Reserve about 1 tablespoon of the bacon fat in the skillet.
- At the same time, simmer the balsamic vinegar in a small saucepan over medium heat for 10–12 minutes, until reduced by a third to a half (you should have about 3 tablespoons left). Remove from heat.
- Add the diced onion to the skillet with the reserved bacon fat and cook over medium heat for 2–3 minutes, until translucent. Return the crispy bacon to the skillet, stir, and remove from heat.
- When the sprouts are done, remove the baking sheet from the oven. Add the onion-bacon mixture to the sheet, then drizzle the balsamic reduction over everything. Toss to combine.
- Transfer to a serving platter and serve warm.
💡 Tips
- For extra crispiness, cook the bacon in the oven on a wire rack set over a baking sheet at 400°F for 15–20 minutes.
- If you prefer a milder balsamic flavor, use a high-quality aged balsamic vinegar.
- Leftovers can be reheated in the oven at 350°F for 10 minutes to restore crispness.
Inspired by a recipe from Downshiftology