Brussels sprouts with bacon are a mouthwatering combination of crispy, caramelized sprouts and savory bacon. Tossed with a hint of maple syrup, balsamic vinegar, and garlic, this easy recipe makes the perfect side dish for any occasion. Even picky eaters will love this flavorful twist on a classic!
Ingredients
Here’s what you need to make this easy recipe:
- Brussels sprouts: Roasted to crispy perfection with a tender inside.
- Bacon: Adds a savory, smoky flavor and crisp texture.
- Olive oil: Helps everything roast evenly.
- Balsamic vinegar: Adds a tangy depth of flavor.
- Maple syrup: Balances with a hint of sweetness. Don’t substitute honey, it burns much quicker in the oven.
- Garlic: You could also use garlic powder, but fresh garlic works well here.
- Lemon juice: Brightens the flavors with a touch of acidity and citrus flavor.
How to make it step-by-step
Wash the Brussels sprouts and pat them dry with paper towels. Trim the ends, discard any discolored outer leaves, then cut them in half. You can leave very small Brussels sprouts whole and cut very large ones in three or four parts.
(1 1/2 lbs (675g) brussels sprouts)
Cut bacon slices into smaller pieces.
(7 ounces (200g) bacon)
In a small bowl, whisk together olive oil, vinegar, maple syrup, garlic, and lemon juice.
(2 tablespoons olive oil,1 tablespoon balsamic vinegar, 1 tablespoon maple syrup, 3 cloves garlic, pressed through a garlic pressed or chopped, 1/2 tablespoon lemon juice)
Add all the ingredients to a large baking sheet lined with parchment paper. Season well with salt and pepper. Toss until evenly coated.
Bake for about 30 minutes or until the Brussels sprouts are soft and browned and the bacon is crispy and caramelized. If, after this time, the sprouts and bacon are not well-browned, place the baking sheet under the broiler (or increase the temperature and turn on the fan setting) for 1-2 minutes, or until well-browned and caramelized (watch them closely so they won’t burn).
Enjoy!
Storage
These roasted Brussels sprouts with bacon store well but won’t be as crispy as when freshly baked. Keep them in the fridge for up to 5 days and reheat in the oven for the best results.
More delicious Brussels sprouts recipes
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| Parmesan Roasted Brussels Sprouts | Brussels Sprouts Gratin |
 |  |
| Smashed Brussels Sprouts | Roasted Brussels Sprouts with Pineapple |
 | |
| Shaved Brussels Sprouts Salad |
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Brussels Sprouts with Bacon
Ingredients
- 1 1/2 lbs (675g) brussels sprouts
- 7 ounces (200g) bacon slices
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 3 cloves garlic pressed through a garlic pressed or chopped
- 1/2 tablespoon lemon juice
- salt and pepper to taste
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Instructions
- Preheat the oven to 400°F (200°C).
- Wash the Brussels sprouts and pat them dry with paper towels. Trim the ends, discard any discolored outer leaves, then cut them in half. You can leave very small Brussels sprouts whole and cut very large ones in three or four parts.
- Cut bacon slices into smaller pieces.
- In a small bowl, whisk together olive oil, vinegar, maple syrup, garlic, and lemon juice.
- Add all the ingredients to a large baking sheet lined with parchment paper. Season well with salt and pepper. Toss until evenly coated.
- Bake for about 30 minutes or until the Brussels sprouts are soft and browned and the bacon is crispy and caramelized. If, after this time, the sprouts and bacon are not well-browned, place the baking sheet under the broiler (or increase the temperature and turn on the fan setting) for 1-2 minutes, or until well-browned and caramelized (watch them closely so they won't burn).
- Enjoy!
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