Not sure if you love the taste of Brussels Sprouts? This simple roasted Brussels Sprouts with bacon and balsamic vinegar recipe will have you loving it!
Truth be told, I wasn’t a lover of Brussels Sprouts when I was younger. I’m not sure if it was the way it was prepared or that my tastes have changed, but I never really made it because I wasn’t a Brussels Sprout lover. So what’s changed? Well, my sister-in-law made roasted Brussels Sprouts with bacon and balsamic vinegar this past Thanksgiving and everyone loved it! In fact, my kids loved it so much they asked me to make it too.
Delicious Roasted Brussels Sprouts with Bacon and Balsamic VinegarSince I’ve never really prepared Brussels Sprouts, I had to learn how to pick and prep them for cooking. Here’s what I learned ~
- Pick Brussels Sprouts that have nice compact heads. Think mini cabbages.
- Brussel Sprouts should be firm and best with no brown spots on the leaves or blemishes.
- Try to pick uniform sizes so they take around the same time to cook.
- Remove a bit of the bottom stem and a few of the outer leaves to prep for cooking.
- Can be blanched, steamed, or roasted (that’s what I’m doing).
Alright, now that the basics are out of the way, let’s get to the recipe!
Roasted Brussels Sprouts with Bacon and Balsamic Vinegar
Delicious and simple to make oven roasted Brussels Sprouts with bacon and balsamic vinegar.
Ingredients
- 1 3/4 lb. Brussels Sprouts, halved
- 5 slices thick cut bacon, cut 1/4" strips
- 1 T. olive oil
- 1 tsp. minced fresh garlic
- 1/4 tsp. pepper
- 1 T. balsamic vinegar
- Optional - salt to taste
Instructions
Cut off a small portion of the bottoms of the Brussels Sprouts and peel off any loose outer leaves. Cut in half. Place in a large bowl. Cut bacon into 1/4" strips. Break apart the strips and add to the bowl with Brussels Sprouts. Add garlic, olive oil, and pepper to the bowl and toss to coat the Brussels Sprouts. 
Spread the Brussels Sprouts mixture onto a lined baking sheet. See note.
Bake for 12 - 15 minutes at 400°F and mix. Bake another 10 - 13 minutes. Total bake time 22 - 28 minutes. 
Remove from oven. Push the Brussels Sprouts together and immediately drizzle with balsamic vinegar. Toss to coat. Taste and add salt if needed. 
Serve warm.
Notes
- Smaller Brussels Sprouts (size of a fifty cent) will take less time to cook. Around 20 minutes or slightly less time. Large Brussels Sprouts will take about 22 - 25 minutes.
- Optional - I like to place all the Brussels Sprouts with the cut side facing down and then flip mid-way through cooking. This ensures both sides of the Brussels Sprouts get nice and browned.
Recommended Products
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Pyrex Smart Essentials 4-Quart Glass Mixing Bowl -
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver -
McCormick Sea Salt Grinder, 6.1 oz -
McCormick Black Peppercorn Grinder, 2.5 oz -
Colavita Aged Balsamic Vinegar of Modena IGP, 3 years, 8.5 Floz, Glass Bottle -
Pompeian Robust Extra Virgin Olive Oil - 68 Ounce
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ooooh, this looks absolutely delicious! hubby and i both love roasted brussels but this recipe knocks it out of the park! yum! i’ve shared this on social media and will be trying it in our home too.
thanks again! i hope your day is simply amazing. ❤
These look really tasty, Erlene! It’s a great idea to drizzle the Brussels sprouts with balsamic vinegar that must taste very flavourful.