This post contains affiliate links. As an Amazon Associate, we earn from qualifying purchases.

Roasted Brussels sprouts are nothing like the boiled ones many of us grew up with. High heat turns the cut sides deep brown and crisp and brings out a nutty sweetness, while the centers stay tender.

This recipe gives you two ways to finish them: chopped bacon roasted right on the pan, or a drizzle of sweet balsamic glaze at the end. Either way, a pound of sprouts and a few pantry items make a side dish for four.

Roast them on a large rimmed sheet pan. Lining it with parchment paper makes cleanup easier, especially with bacon.

Ingredients and Swaps

Brussels sprouts: Look for firm, bright green sprouts. Loose sprouts sold by the pound are often cheaper than bagged ones. Frozen sprouts won’t get as crisp.
Bacon: Regular-cut bacon, chopped. It crisps in the same time the sprouts take to roast. Use only 1 tablespoon of oil if you add it, since the bacon gives off its own fat.
Balsamic glaze: Sold near the vinegar. To make your own, simmer ¼ cup of balsamic vinegar with 1 teaspoon of honey or sugar for 3–5 minutes, until syrupy.
Oil: Olive oil or any cooking oil.

Tips for Crispy Brussels Sprouts

Cut side down. The flat side in contact with the hot pan is what caramelizes.
Don’t crowd the pan. Leave space between the sprouts. Use two pans if you’re doubling the recipe.
Keep the loose leaves. The leaves that fall off turn into crisp little chips.
Dry them well. Water on the sprouts creates steam, and steam keeps them from browning.

Roasted Brussels sprouts with bacon and balsamic glaze

Pin It

Roasted Brussels Sprouts (With Bacon or Balsamic)

Halved Brussels sprouts roasted at high heat until crisp and caramelized, finished with bacon or a balsamic glaze.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

1 pound Brussels sprouts trimmed and halved
2 tablespoons olive oil use 1 tablespoon if adding bacon
½ teaspoon salt
¼ teaspoon black pepper
4 slices bacon chopped, optional
2 tablespoons balsamic glaze optional

Method

Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper if you like.
Toss the Brussels sprouts with the oil, salt and pepper on the pan.
Scatter the bacon over the pan, if using. Arrange the sprouts cut side down in a single layer.
Roast for 20–25 minutes, stirring once after 15 minutes, until the sprouts are deeply browned and tender and the bacon is crisp.
Drizzle with the balsamic glaze, if using, and serve right away.

Notes

Sprinkle with grated Parmesan or red pepper flakes before serving.
Roast a chopped apple with the sprouts for a little sweetness.
Very large sprouts can be quartered so everything cooks evenly.

What to Serve Them With

These fit on a holiday table next to Roasted Turkey Breast or Pineapple-Honey Glazed Ham, and they’re just as good on a weeknight with Honey Glazed Pork Chops. For another roasted side, try Honey Garlic Roasted Carrots.

Storage and Reheating

Refrigerate in an airtight container for up to 3 days.
Reheat on a sheet pan at 400°F for 5–7 minutes to crisp them back up. The microwave makes them soft.
Chop leftovers into a salad, a grain bowl or a breakfast hash.

Brussels Sprouts Questions

Why are my Brussels sprouts bitter?

Overcooking by boiling or steaming brings out bitterness. Roasting at high heat does the opposite and caramelizes their natural sugars. Smaller sprouts also tend to be sweeter.