Balsamic Roasted Brussels Sprouts with Crispy Bacon

These Balsamic Roasted Brussels Sprouts with Bacon will convert even the most determined anti-veggie diners. They are that good.

I recently spotted some unusually large Brussels sprouts at the local farm market and decided to give them a try. The results were excellent. I prepared them using a simple, reliable recipe adapted from Ina Garten’s method in her cookbook Barefoot Contessa Foolproof, with one small change I’ll explain below.

The main tweak I made was swapping pancetta for smoked bacon. Pancetta is delicious, but its saltiness varies by brand and curing. Because we try to limit sodium at home, I prefer smoked bacon. Either will work—just adjust salt to taste.

Normally I halve Brussels sprouts before roasting. These were unusually large, so I quartered most of them to keep the pieces roughly the same size for even cooking. Trim the core and remove any loose outer leaves you don’t want; save a few loose leaves—they crisp up beautifully and add texture.

A helpful tip on dicing the bacon

Kitchen shears are great for cutting raw bacon into small pieces. Unless the bacon is very cold, scissors make quick work of it and keep the cutting board cleaner.

One of the best parts of this recipe is how little cleanup it requires. Everything is combined right on the baking sheet—no extra bowls. Toss the trimmed sprouts, diced bacon, and olive oil together with your hands, spread into a single layer, and season with salt and pepper. Hold off on the balsamic until after roasting so it stays bright and syrupy.

Place sprouts and diced bacon on a sheet pan
Add olive oil and toss to coat
Spread into one even layer and season with salt and pepper

Roasting

Preheat the oven to 400°F. Roast the sheet pan for 25 to 30 minutes, stirring once partway through. The sprouts should be tender and nicely browned; the bacon should be cooked through and crisp. Remove from the oven and either toss with the balsamic on the sheet pan or transfer to a serving dish and drizzle the balsamic for a prettier presentation.

Balsamic Roasted Brussels Sprouts With Bacon

Adapted from a recipe by Ina Garten. A perfect savory side for poultry, beef, or pork.

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved (cut through the core)
4 ounces smoked bacon, diced
1/4 cup good-quality olive oil
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon syrupy balsamic vinegar (see notes)

Instructions

Preheat oven to 400°F.
Place Brussels sprouts and diced bacon on a sheet pan. Include some loose sprout leaves for crispiness. Add olive oil and toss with your hands to coat. Spread into a single layer and season with salt and pepper.
Roast for 25 to 30 minutes, until sprouts are tender and browned and bacon is crispy, tossing once during roasting.
Remove from oven and transfer to a serving dish. Drizzle immediately with syrupy balsamic vinegar, taste for seasoning, and serve hot.

Notes on the balsamic

Aged balsamic vinegar is naturally syrupy but can be expensive. To mimic that texture, simmer regular balsamic vinegar over medium heat until it reduces by about half and thickens slightly. Cool before drizzling. Use the best balsamic you enjoy—the flavor really elevates the caramelized sprouts and bacon.

Disclosure: Some original versions of this post contained affiliate links. Recommendations are based on personal experience and are shared to help you find quality products if you choose to purchase.