Roasted Brussels Sprouts with Bacon
Halved Brussels sprouts roasted at high heat with crisp bacon until deeply caramelized, then finished with a drizzle of balsamic glaze. Serves 6 to 8.
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Roasting turns Brussels sprouts sweet and nutty, with crisp, nearly charred edges. Here they roast right alongside chopped bacon, which bastes them as it crisps.
A drizzle of balsamic glaze at the end adds a little sweetness that balances the bacon.
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons balsamic glaze
Instructions
- Heat the oven. Heat the oven to 425°F with a rack in the upper third.
- Toss. Toss the sprouts with the oil, salt and pepper on a large rimmed sheet pan. Turn them cut side down and scatter the bacon over them.
- Roast. Roast 25 to 30 minutes, stirring once halfway, until the sprouts are tender and deeply browned and the bacon is crisp.
- Finish. Drizzle with balsamic glaze and serve hot.
Tips
- Placing the sprouts cut side down gives the best caramelization.
- Give them space on the pan; crowded sprouts steam instead of roasting.
Questions about this recipe
- Can I prep Brussels sprouts ahead?
- Trim and halve them up to 2 days ahead and refrigerate in a bag.
- What can I use instead of balsamic glaze?
- Simmer 1/2 cup balsamic vinegar until reduced to about 2 tablespoons, or use a drizzle of maple syrup.
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