Roasted Brussels Sprouts with Bacon & Balsamic Onions
Crispy-edged Brussels sprouts roasted with smoky bacon pieces and sweet balsamic-glazed onions create a harmonious side dish that balances savory and sweet notes. The caramelization brings out the natural nuttiness of the sprouts, making this dish irresistible.
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.