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Roasted Brussel Sprouts – easy roasted Brussel sprouts with crispy bacon, onions and topped with a balsamic glaze. Great side dish for any meal!
Brussel sprouts can be very polarizing for people. It seems you either love the or hate them. And it really seems to stem to how you grew up eating them and how you cook them. If you grew up with the steamed or boiled, then you usually fall into the hate the camp.
BUT if you start roasting them and get them nice and crispy, people tend to enjoy them more. Then you add bacon and balsamic glaze and it is pretty much just delicious! You can even make Air Fryer Brussel Sprouts if you just want to crisp them up quickly.
What You’ll Need
- Brussel Sprouts
- Bacon
- Onion
- Olive Oil
- Salt
- Pepper
- Balsamic Glaze
The balsamic glaze is definitely optional, so if you don’t have any don’t worry! You could also toss with just a little bit of balsamic vinegar at the end to give them a little bit of that flavor.
How To Make Roasted Brussel Sprouts
Be sure to scroll down to the recipe card for the FULL PRINTABLE recipe.
- Trim off the stems of the sprouts, and depending on their size you will want to either cut them in half or even quarter them. Just make sure they are similar sizes.
- Toss the sprouts with olive oil and season with salt and pepper. Roast in a hot oven for 15-20 minutes, until they are browned.
- Meanwhile, in a skillet brown bacon and onion together until the onions are soft and the bacon is crisp.
- Add the Brussel sprouts to the skillet and cook for about 5 more minutes to really crisp up the sprouts.
- Remove from the pan and drizzle a little balsamic glaze over the top to serve.
Recipe Variations
Simple roasted vegetables are super versatile, you can change up the flavors to really go with whatever you are serving them with.
- Add Parmesan Cheese! Just before serving sprinkling over a little bit of fresh grated Parmesan cheese takes these to a whole new level.
- Garlic makes everything better. If you are a garlic lover like me, adding a little bit of freshly minced garlic during the last 5 minutes when sauté the sprouts and bacon makes this even more delicious.
- Don’t have balsamic use lemon juice. If you don’t have or don’t like the flavor of balsamic vinegar, lemon juice gives this a bright flavor that just works together. You don’t need a lot, just a little bit squeezed over the top before serving.
- Like it spicy? Adding a few red pepper flakes during the last 5 minutes of cooking adds just a tiny bit of heat in the background.
What Goes With Brussel Sprouts
These are a very versatile side dish that you really can serve with just about anything. Here are a few of my favorite proteins that they go really well with. But get creative, and it can work with anything.
Storage
Leftovers can be stored in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave, but they will be kind of soft. I prefer to get out a skillet and heat them over medium to medium high heat so they can get warmed, but still be a little crispy.
If you only have a few left they are great to throw on a salad the next day, or mix in with rice or other vegetables for a quick stir fry.
This is not one of those dishes that you want to make ahead though. So save it for a night when you have 30 minutes for the sprouts to roast in the oven while you work on the recipe of dinner.
More Easy Side Dish Recipes
- Caprese Pasta Salad
- Air Fryer Green Bean Fries
- Roasted Butternut Squash
- Corn Fritters
- Air Fryer Baked Potatoes
- Broccoli Rice Casserole
- Roasted Edamame
Roasted Brussel Sprouts
Ingredients
- 1 pound Brussel Sprouts, ,trimmed and halved
- 4 strips bacon, ,chopped
- 1/3 cup onion, finely chopped
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic glaze
- salt and pepper to taste
Instructions
- Preheat oven to 425º F.
- Toss Brussel sprouts with olive oil, and sprinkle with salt and pepper. Spread onto a baking sheet. Bake for 20 minutes.
- Meanwhile, in a large skillet sauté bacon and onion together over medium heat, until the bacon is crisp, and the onions are soft.
- Add the Brussel sprouts to the pan, mix everything together, and cook for 5 minutes.
- Drizzle balsamic glaze and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Simply delicious.