Brussels sprouts have come a long way from being the dreaded vegetable of childhood. Honestly, I used to push them around my plate too! But this recipe transforms those little green gems into something absolutely irresistible.
The magic happens when the Brussels sprouts caramelize in the oven, developing sweet, nutty flavors that pair perfectly with crispy bacon and tangy balsamic-glazed onions. Whether you’re a Brussels sprout skeptic or already a fan, this dish will win you over with its beautiful balance of flavors and textures. It’s the side dish that often steals the spotlight at my dinner table!
Why This Recipe is Awesome
This Roasted Brussels Sprouts with Bacon & Balsamic Onions recipe isn’t just another vegetable side—it’s a game-changer for several reasons.
First, it transforms humble Brussels sprouts into caramelized, flavor-packed bites that even vegetable skeptics devour enthusiastically. The combination of crispy bacon, sweet balsamic onions, and roasted sprouts creates an incredible flavor trifecta that hits all the right notes—salty, sweet, savory, and slightly tangy. What’s particularly brilliant about this recipe is its versatility.
It shines as a holiday side dish but is simple enough for weeknight dinners. The ingredients work together to elevate each other: the bacon fat helps the sprouts crisp up beautifully, while the balsamic onions add a sophisticated touch that makes this dish feel special. Plus, everything cooks on one sheet pan, which means less cleanup and more time enjoying your meal!
Equipment needed: Baking sheet, parchment paper, mixing bowl, knife, cutting board
Roasted Brussels Sprouts with Bacon & Balsamic Onions
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 6 slices thick-cut bacon cut into 1/2-inch pieces
- 1 large red onion thinly sliced
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup or honey
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup toasted pecans or walnuts for garnish
- Optional: 2 tablespoons grated Parmesan cheese for serving
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prepare the Brussels sprouts by trimming the stems and removing any discolored outer leaves. Cut them in half lengthwise—this creates more surface area for caramelization, which equals more flavor!
- In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper until evenly coated. Spread them in a single layer on one side of the prepared baking sheet.
- Scatter the bacon pieces among the Brussels sprouts, distributing them evenly. The bacon fat will render and help the sprouts become extra crispy.
- In the same mixing bowl (no need to wash it), toss the sliced red onion with the remaining 1 tablespoon olive oil, balsamic vinegar, and maple syrup. Spread the onion mixture on the other side of the baking sheet.
- Roast in the preheated oven for 15 minutes, then remove the baking sheet and add the minced garlic and thyme evenly over everything. Stir to mix and flip the Brussels sprouts to ensure even browning.
- Return to the oven and roast for an additional 10-15 minutes until the Brussels sprouts are deeply golden with crispy edges, the bacon is crisp, and the onions are caramelized and slightly sticky.
- Combine everything on the baking sheet by gently tossing together the Brussels sprouts, bacon, and balsamic onions. Taste and adjust seasoning if needed.
- Transfer to a serving dish and garnish with toasted nuts and Parmesan cheese if using. Serve immediately while hot and crispy.
Notes
- For extra caramelization, make sure your Brussels sprouts are dry before roasting and don’t overcrowd the baking sheet.
- Choose Brussels sprouts that are similar in size for even cooking, or cut larger ones into quarters.
- The dish can be partially prepared ahead—trim and halve the Brussels sprouts up to a day in advance and store in the refrigerator.
- For a spicy kick, add a pinch of red pepper flakes when you add the garlic.
- This dish is best served fresh from the oven when everything is crispy, but leftovers can be reheated at 350°F for 5-8 minutes.
Calories & Nutritional Info
- Calories: Approximately 220 calories per serving (based on 6 servings)
- Protein: 8g per serving
- Carbohydrates: 19g per serving
- Fat: 14g per serving
- Fiber: 6g per serving
- Contains: Potential allergens include pork (bacon) and dairy if using Parmesan
- Diet suitability: Gluten-free, low-carb friendly (without maple syrup)
Common Mistakes to Avoid
- Overcrowding the pan: Brussels sprouts need space to roast properly. If they’re too crowded, they’ll steam instead of caramelize, resulting in soggy sprouts.
- Not cutting Brussels sprouts in half: Halving them is crucial for developing those delicious crispy edges and allowing the interior to cook properly.
- Skipping the parchment paper: The balsamic mixture can get sticky and burn on the pan, making cleanup difficult without parchment.
- Undercooking the sprouts: They should have deeply browned, crispy edges. Don’t be afraid of some char—it adds flavor!
- Adding garlic too early: Garlic burns easily, which is why we add it halfway through the cooking process.
Alternatives & Substitutions
- Vegetarian option: Skip the bacon and add an extra tablespoon of olive oil. For smoky flavor, include 1/2 teaspoon smoked paprika.
- Sweetener alternatives: Replace maple syrup with honey, brown sugar, or date syrup.
- Vinegar variations: White balsamic or sherry vinegar can substitute for regular balsamic for a lighter flavor.
- Herb options: Rosemary or sage work beautifully in place of thyme.
- Cheese alternatives: Try crumbled goat cheese, feta, or pecorino instead of Parmesan.
- Nut-free: Use toasted pumpkin seeds or sunflower seeds instead of nuts, or omit completely.
- Lower carb: Omit the maple syrup and use a touch of monk fruit sweetener if desired.
FAQs
How do I know when Brussels sprouts are done?
Brussels sprouts are done when they’re fork-tender on the inside with crispy, caramelized exteriors. The edges should be deep golden brown—even a bit charred in spots—which gives them that wonderful nutty flavor.
Can I make this dish ahead of time?
While it’s best served fresh for maximum crispiness, you can roast everything ahead and reheat it at 350°F for about 10 minutes. The texture won’t be quite as crisp, but the flavors will still be delicious.
How do I select the best Brussels sprouts?
Look for bright green sprouts that feel firm and heavy for their size. Smaller sprouts tend to be sweeter and more tender. Avoid any with yellowing leaves or soft spots.
Will frozen Brussels sprouts work for this recipe?
Fresh is definitely better for roasting, but if frozen is what you have, thaw them completely and pat them very dry before roasting. They won’t get quite as crispy, but will still taste good.
Can I add other vegetables to this dish?
Absolutely! Cubed butternut squash, sweet potatoes, or parsnips would work well. Just make sure any additions have a similar cooking time to Brussels sprouts, or adjust accordingly.
Is there a way to reduce the bitterness of Brussels sprouts?
The high-heat roasting method in this recipe naturally reduces bitterness by caramelizing the natural sugars. The addition of the sweet balsamic mixture also helps balance any remaining bitter notes.
Final Thoughts
This Roasted Brussels Sprouts with Bacon & Balsamic Onions recipe might just change your mind about these little green vegetables if you’ve been skeptical in the past. The combination of sweet, salty, and tangy flavors creates something truly special that elevates any meal. Don’t be surprised if this becomes the dish everyone requests when you’re hosting dinner—it has that kind of magical appeal!
