Enjoying this recipe? Discover more from FlavourQuest. Start with our Comfort Dinner Guide — a collection of easy, cozy meal ideas created to make busy weeknight dinners simpler and more delicious. And stay tuned — more FlavourQuest recipe collections and cookbooks are on the way!

Flavour Quest Recipes

Balsamic-Glazed Brussels Sprouts with Bacon

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 8

Ingredients Method

Ingredients

For the Brussels Sprouts

2 lb Brussels sprouts trimmed and halved
6 slices thick-cut bacon chopped
2 tbsp olive oil
½ tsp garlic powder
½ tsp salt
½ tsp black pepper

For the Balsamic Glaze

¼ cup balsamic vinegar
2 tbsp honey
1 tbsp brown sugar
1 tbsp unsalted butter
1 tsp Dijon mustard

For Garnish

¼ cup dried cranberries optional
¼ cup toasted pecans optional
Fresh thyme optional

Method

Preheat the oven.

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.

Season the Brussels sprouts.

Toss the Brussels sprouts with olive oil, garlic powder, salt and black pepper until evenly coated.

Add the bacon.

Scatter the chopped bacon among the Brussels sprouts and arrange everything in a single layer with as many sprouts cut-side down as possible.

Roast until caramelized.

Roast until the Brussels sprouts are tender with deeply browned, crisp edges and the bacon is cooked, stirring once during roasting.

Prepare the glaze.

Add the balsamic vinegar, honey, brown sugar and Dijon mustard to a small saucepan. Simmer gently until slightly reduced and syrupy.

Finish the glaze.

Remove the saucepan from the heat and stir in the butter until smooth and glossy.

Glaze the Brussels sprouts.

Transfer the roasted Brussels sprouts and bacon to a serving dish and drizzle with the warm balsamic glaze. Toss gently until coated.

Garnish and serve.

Finish with dried cranberries, toasted pecans and fresh thyme if desired, then serve warm.

🔄 Variations

🍁 Maple Balsamic: Replace the honey with pure maple syrup for a deeper holiday sweetness.

🌰 Pecan Cranberry: Add toasted pecans and dried cranberries for extra color, crunch and festive flavor.

🧀 Parmesan: Finish with freshly grated Parmesan for a savory variation.

🍽️ Serving Suggestions

🦃 Serve alongside roasted turkey, stuffing and mashed potatoes for Thanksgiving.

🍖 Pair with glazed ham for Christmas dinner.

🍠 Serve beside sweet potato casserole to balance its sweetness with a savory vegetable side.

🧊 Storage

Refrigerate leftovers in an airtight container for up to 3–4 days. For the best texture, reheat them on a baking sheet in a hot oven or air fryer rather than microwaving.

💡 Pro Tips

Place the Brussels sprouts cut-side down against the baking sheet. This creates beautifully browned, caramelized surfaces.

Don’t overcrowd the pan. Give the sprouts enough room to roast rather than steam.

Add the balsamic glaze after roasting so its sugars don’t burn in the high-temperature oven.

❓ FAQs

Can I make Balsamic-Glazed Brussels Sprouts ahead of time?
You can trim and halve the Brussels sprouts and prepare the glaze ahead. For the crispiest texture, roast and glaze them shortly before serving.

Can I make this without bacon?
Yes. Simply leave out the bacon and add a little extra olive oil if needed.

Why aren’t my Brussels sprouts crispy?
Overcrowding the baking sheet or roasting wet Brussels sprouts can cause them to steam. Dry them well and leave space between them.

Can I use maple syrup instead of honey?
Absolutely. Maple syrup pairs beautifully with balsamic vinegar and Brussels sprouts.

Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended because they caramelize and crisp much better for this recipe.