This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure . As an Amazon Associate I earn from qualifying purchases.
Roasted Brussels Sprouts with Bacon are an easy sheet pan side dish with browned edges, crispy bacon, and a honey balsamic drizzle. They are simple enough for dinner, but flavorful enough for a holiday table, especially when you are building out your Thanksgiving dinner menu with vegetable sides that don’t need a lot of extra work.
I like these Brussels sprouts with bacon in the oven because the sheet pan does most of the work. The sprouts roast until tender with crisp edges, the bacon adds savory flavor, and the honey balsamic drizzle gives everything a sweet, tangy finish. Serve them with Pan Seared Steak, Garlic Butter Pork Chops, Air Fryer Salmon, or add them to your weekly dinner rotation when you need a vegetable side that still feels special.
Why You’ll Love This Recipe
- Crispy, savory, and a little sweet: The Brussels sprouts get browned edges, the bacon crisps in the oven, and the honey balsamic finish adds just enough sweet-tangy flavor.
- Works for regular dinners and holidays: This side pairs well with steak, chicken, pork chops, salmon, Thanksgiving dinner, Christmas dinner, and Sunday meals.
- Simple ingredients, big payoff: You only need a few seasonings, a sheet pan, and a hot oven to turn Brussels sprouts into a side dish people actually want to eat.
What You’ll Need
Grab the exact ingredient amounts from the recipe card at the bottom of the post.
- Brussels sprouts: Trim the ends, remove any damaged outer leaves, and cut the sprouts in half. Try to keep the pieces similar in size so they roast evenly. Keep the loose leaves because they get extra crispy in the oven.
- Bacon: Regular-cut bacon works best because it has enough time to crisp while the Brussels sprouts roast. Chop it before adding it to the sheet pan so the pieces cook evenly.
- Olive oil or avocado oil: A little oil helps the seasoning stick and helps the sprouts brown in the oven.
- Steak seasoning: I use my homemade Steak Seasoning because it adds savory flavor quickly. Since seasoning blends can vary in salt, taste the finished sprouts before adding more.
- Balsamic vinegar: This adds tangy flavor and balances the richness from the bacon.
- Honey: Regular honey, hot honey, or truffle honey all work. Maple syrup is also a good option if you want a more holiday-style finish.
How to Make Brussels Sprouts with Bacon in the Oven
Making this recipe is easy & here’s what to look for as the Brussels sprouts roast.
Prep the Brussels sprouts
Trim the dry ends, pull off any damaged outer leaves, and cut the Brussels sprouts in half from top to bottom. Try to keep the pieces close in size so they cook evenly. Any loose leaves can stay with the sprouts because they turn crisp in the oven.
Season before they hit the pan
Toss the Brussels sprouts with oil and steak seasoning until they are lightly coated. You want enough oil for the seasoning to stick and for the sprouts to brown, but not so much that they feel greasy.
Give everything room to roast
Spread the Brussels sprouts on the sheet pan in a single layer with the cut sides facing down when possible. Scatter the bacon around the pan instead of piling it in one spot. This helps the sprouts brown while the bacon cooks down and crisps.
Roast until the edges brown
As the Brussels sprouts roast, the flat sides should get golden brown and the loose leaves should turn crisp. Flip them partway through so the bacon and sprouts cook evenly. If the bacon pieces are still soft, give them a little more time before adding the glaze.
SAVE THIS RECIPE
I'll email this post to you, so you can come back to it later!
Add the honey balsamic near the end
Stir the honey and balsamic together, then drizzle it over the roasted sprouts and bacon near the end of cooking. This gives you that sweet-tangy finish without letting the honey burn. The Brussels sprouts are ready when they are browned, the bacon is crisp, and the glaze lightly coats the pan.
How to Get Crispy Brussels Sprouts Without Burnt Bacon
- Use a large sheet pan: Brussels sprouts need space. If there are too many sprouts on the pan, they steam instead of roast. Use two pans if needed.
- Roast them cut-side down: The flat side makes better contact with the hot pan, which helps the sprouts brown and caramelize.
- Keep the loose leaves: Those little leaves may look like scraps, but they get crisp in the oven and add the best texture.
- Use regular-cut bacon: Thick-cut bacon can work, but it usually needs more time to crisp. If you use thick-cut bacon, chop it smaller or partially cook it first.
- Add the glaze near the end: Honey can burn if it roasts the whole time. Adding the honey balsamic during the last few minutes gives you flavor without dark, bitter spots.
- Watch the final minutes closely: Once the glaze is added, the Brussels sprouts can darken quickly. Pull the pan when the bacon is crisp and the sprouts are browned.
Easy Flavor Swaps
- Use maple syrup: Swap the honey for maple syrup if you want a more classic holiday flavor.
- Make it spicy: Use hot honey or add a pinch of crushed red pepper before serving.
- Add parmesan: Sprinkle grated parmesan over the Brussels sprouts after roasting for a salty finish.
- Brighten them up: Add a squeeze of lemon right before serving if you want a fresher flavor.
- Use balsamic glaze: Drizzle a little balsamic glaze over the finished sprouts instead of mixing honey and balsamic vinegar.
- Keep it lower carb: Skip the honey, use less balsamic, or use a sugar-free honey or maple-style syrup.
More Bacon Vegetable Sides
For a faster Brussels sprouts option, use my Air Fryer Brussels Sprouts. That post includes tips for adding bacon to the air fryer version, which is helpful when you want crispy sprouts without turning on the oven.
If you like bacon with vegetables, try Asparagus with Bacon or Green Beans with Bacon. For a more Southern-style side, my Instant Pot Southern Green Beans and Crockpot Green Beans are also great options.
What to Serve With Roasted Brussels Sprouts with Bacon
These baked Brussels sprouts with bacon work with so many main dishes because they are savory, a little sweet, and hearty enough to stand up to richer meals.
- For steak night, serve them with Pan Seared Steak or Air Fryer Steak. The browned sprouts and crispy bacon give you a steakhouse-style side without making a separate sauce or casserole.
- For pork or BBQ dinners, pair them with Garlic Butter Pork Chops or Slow Cooker Ribs. The honey balsamic finish works especially well with pork because it adds a little sweetness and tang.
- For seafood, these are great with Air Fryer Salmon or Pan Seared Halibut. The bacon makes the vegetable side feel more filling, while the balsamic keeps the dish from tasting too heavy.
- For Thanksgiving or Christmas, add these to your holiday table with Keto Green Bean Casserole, Keto Creamed Spinach, Collard Greens with Bacon, or use them as part of your Thanksgiving dinner menu.
Storage & Reheating
- Store: Let the Brussels sprouts cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: I do not recommend freezing this recipe. Brussels sprouts soften after freezing and thawing, so you lose the crisp edges that make this dish good.
- Reheat: Reheat leftovers in the air fryer or oven until warm and the bacon crisps back up. The microwave works if you are in a hurry, but the sprouts will be softer.
FAQs
Yes. Regular-cut chopped bacon can roast on the sheet pan with the Brussels sprouts. Spread everything out so the bacon crisps and the sprouts brown instead of steaming.
Use a large sheet pan, spread the sprouts in a single layer, and place them cut-side down when possible. If there are too many sprouts on the pan, they steam instead of getting crisp.
No. For this recipe, you do not need to boil them first. Roasting raw halved Brussels sprouts gives you better browned edges and keeps the texture from getting too soft.
Yes, but thick-cut bacon may need more time to crisp. Chop it smaller before adding it to the sheet pan, or partially cook it first.
Add the balsamic and honey near the end of roasting. This keeps the honey from burning and helps the glaze coat the Brussels sprouts without making them soggy.
Roasted Brussels Sprouts with Bacon
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 1 lbs Brussels Sprouts, trimmed and halved
- 5 slices Bacon, regular cut, chopped
- 2 tbsp Olive Oil, or avocado oil
- 3 tsp Steak Seasoning, click for my recipe
- 1 tbsp Balsamic Vinegar
- 1 tbsp honey, regular or hot honey or truffle honey all work
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
- Prep the Brussels sprouts. Trim the ends, remove any loose outer leaves, and cut them in half. Keep the loose leaves because they get crispy in the oven.
- Season. Add the Brussels sprouts to a bowl with olive oil and steak seasoning.
- Toss the brussels sprouts to coat them
- Add the bacon. Spread the Brussels sprouts on the sheet pan in a single layer, cut-side down when possible. Scatter the chopped bacon around the pan.
- Roast for 30 minutes, flipping half-way through.
- Mix and drizzle honey balsamic: Mix the balsamic and honey in a small bowl. Remove the sheet pan from the oven. Drizzle it over the brussel sprouts and bacon. Return the sheet pan back to the oven and cook for 3-5 more minutes to cook until the brussel sprouts are browned and the bacon is crisp.
SAVE THIS RECIPE
I’ll email this post to you, so you can come back to it later!
Recipe Notes
- Use regular-cut bacon: It crisps in about the same time as the Brussels sprouts. Thick-cut bacon may need to be chopped smaller or partially cooked first.
- Give the sprouts space: If there are too many Brussels sprouts on the pan, they steam instead of roast. Use two pans if needed.
- Roast cut-side down: This helps the flat sides brown and caramelize.
- Save the loose leaves: They get extra crispy in the oven and add great texture.
- Add the honey balsamic at the end: This keeps the honey from burning while still giving the sprouts a sweet-tangy finish.
- Reheat for the best texture: Warm leftovers in the oven or air fryer so the bacon and edges crisp back up.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Leave a Reply