Drizzled with tangy balsamic, tossed with savory bacon, slightly sweetened with brown sugar: these simple, crispy Bacon Balsamic-Roasted Brussels Sprouts are the perfect side dish for any meal!
I feel like I have to apologize.
Brussels Sprouts: I’m sorry. I’m sorry for neglecting you as a child, and making faces when you showed up on my plate. I’m sorry for treating you so stereotypically when you were just doing the best you could.
Most of all, I’m sorry I doused you in ketchup and shuffled you around my plate until it was empty enough for me to be excused.
If I had only known just how hard I’d fall for you in my later years, I’d have given you a chance. All those years we lost…the only way I know I can repay you is in bacon and balsamic. I just hope it’s not too late for us.
There weren’t a lot of things I disliked as a kid. I mean, I would sip buttermilk from my Papa’s glass. I eat liverwurst to this day. My palate was rather advanced, and I’m surely grateful for it now.
But seriously guys, Brussels sprouts are pretty much the best veggie on the planet when they’re roasted. Only in the past couple of years have I truly come to appreciate their dynamic flavor and I-could-eat-these-all-day texture.
Most of the sides dishes eaten at the holiday tables in my life (and probably yours, too) have been pretty similar as far as texture goes: mushy.
Mashed potatoes, yams & marshmallows, canned green bean casserole (those onion straws do very little to save it tbh.)
Even my fave: the cranberry sauce that comes out looking like the container it came in. All mush all the time. No less delish, but sometimes crunch is necessary.
Switching it up and bringing a dish like these Bacon Balsamic-Roasted Brussels Sprouts to dinner this Thanksgiving is going to be the talk of the table.
Snappy roasted sprouts, smothered in all things smoky bacon and sweet brown sugar and syrupy balsamic vinegar. Seasoned just right with as much salt and pepper as you want.
Yay for pseudo-holiday alliteration.
This recipe is probably the best reason to break out that fancy bottle of balsamic your uncle brought you from Tuscany. Or to go pick up that fancy 25-year aged bottle you’ve been eyeing at Williams-Sonoma. The combo of vinegar and sprouts is going to make it hard to stop “testing” if they’re ready or not.
They take on a wonderful nutty flavor, and will likely be one of the healthiest things in your holiday spread. Even with the bacon and brown sugar (which is all but required – the caramelization is ah-maaaaaaazing.)
And if anyone turns up their nose at your choice of side? Meh. More for you.
I saved that crispy one for you.
- 4-5 slices thick-cut applewood smoked bacon, cut into pieces
- 1 pound Brussels sprouts, quartered
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 2 Tablespoons brown sugar
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Set aside.
- Cut bacon into bite-sized pieces and place in a single layer on baking sheet. Bake for 13-15 minutes in preheated oven until crispy but not overcooked.
- While bacon is cooking, cut sprouts in half lengthwise, then half them again to create quarters. Place in a bowl with balsamic vinegar, olive oil, salt and pepper. Toss to coat.
- When bacon in done, transfer to paper towel-lined plate to drain. Arrange sprouts in a single layer on same baking sheet. Roast 20-30 minutes, turning sprouts every 10 minutes or so to help even cooking, until tender and browned.
- Remove from oven and add bacon back to pan, arranging it evenly with sprouts. Sprinkle brown sugar over sprouts, then return to oven and roast another 6-8 minutes until sugar is caramelized.
- Cool slightly before serving. Enjoy!
In charge of more than one side this holiday season? Bust out the tupperware and take my Sprouts + 1 or 2 of these fantastic dishes by my fellow Sunday Supper Tastemakers!
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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