Introduction
If you still think you don’t like Brussels sprouts, I’m willing to bet you’ve just never had them cooked this way. Gone are the days of soggy, boiled sprouts! This recipe transforms them into crispy, caramelized, savory bites. The addition of smoky bacon and a tangy balsamic glaze makes them completely addictive. This is the side dish that will convert even the biggest skeptics.
Why You’ll Love This Recipe
- Crispy, Caramelized Edges: Roasting at a high heat makes them crispy, not soggy.
- Smoky, Salty Bacon Flavor: Bacon just makes everything better, and it pairs perfectly with the sprouts.
- A Modern Thanksgiving Staple: This has become a “new classic” on holiday tables.
- Incredibly Easy to Make: Just toss everything on one pan and roast!
- Converts Sprout-Haters: This is the recipe that will win everyone over.
Ingredients
- 1 1/2 lbs fresh Brussels sprouts
- 6 slices thick-cut bacon, chopped into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons balsamic glaze (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C).
- Prep the Sprouts: Trim the tough stem ends off the Brussels sprouts. Pull off any yellow outer leaves. Cut each sprout in half, from top to bottom.
- Place the halved Brussels sprouts, the chopped raw bacon, olive oil, salt, and pepper onto a large, rimmed baking sheet.
- Toss everything together with your hands until the sprouts are evenly coated.
- Spread the mixture in a single, even layer. Do not crowd the pan, or the sprouts will steam instead of roast. Use two pans if necessary.
- Roast: Roast at 400°F for 20-25 minutes, tossing them halfway through.
- The sprouts are done when they are tender, and the outer leaves are dark, crispy, and caramelized. The bacon should be rendered and crisp.
- Transfer the roasted sprouts and bacon to a serving bowl.
- Immediately drizzle with the balsamic glaze and toss one last time. Serve hot.
Tips
The two most important rules for crispy sprouts: use a hot oven (400°F) and don’t overcrowd the pan. Giving them space is the key to getting those delicious, crispy, dark-browned edges. Using raw bacon allows the fat to render and coat the sprouts as they all roast together.