Roasted Brussels Sprouts with Bacon and Balsamic (Crispy in 25 Minutes)

These roasted Brussels sprouts come out crispy and browned on the edges, then get tossed with bacon and a quick honey balsamic glaze. With Thanksgiving on 26 November, they are a smart side to plan now: you can trim them days ahead, and they roast in just 25 minutes while the turkey rests.

Why these roasted Brussels sprouts work

• High heat, cut side down. Roasting at 425°F with the flat side on a hot pan gives deep brown, crispy faces instead of soft, grey sprouts.
• Bacon cooked on the stove. Cooking the bacon in a skillet while the oven heats keeps it crisp and leaves the sheet pan free for the sprouts.
• A glaze, not a sauce. Two tablespoons of balsamic vinegar and one of honey, warmed in the bacon pan, coat the sprouts lightly so they stay crisp.
• Short oven time. 20 to 25 minutes is about the time a roast turkey needs to rest, so the oven is free when you need it.

What you need

• Brussels sprouts: 2 pounds, trimmed and halved. Choose firm, bright green sprouts about the size of a walnut. Cut very big ones into quarters.
• Olive oil: 3 tablespoons.
• Salt: 3/4 teaspoon (use a little less if your bacon is very salty).
• Black pepper: 1/2 teaspoon.
• Bacon: 5 slices, chopped.
• Balsamic vinegar: 2 tablespoons.
• Honey: 1 tablespoon (maple syrup works too).
• Parmesan (optional): 1/4 cup, finely grated, to scatter on top.

How to make roasted Brussels sprouts

1. Heat the oven and pan. Put a large rimmed sheet pan in the oven and heat it to 425°F. A hot pan starts browning the sprouts the moment they touch it.
2. Trim and halve. Cut off the dry stem end, pull away any yellow outer leaves and cut each sprout in half from top to stem. Keep any loose leaves; they turn into crispy chips.
3. Season. Toss the halves in a bowl with the olive oil, salt and pepper until every piece is shiny.
4. Roast. Carefully take out the hot pan and spread the sprouts on it, cut side down, in one layer. Do not crowd them. If they overlap, use two pans. Roast for 20 to 25 minutes, until the cut sides are deep brown and a knife slides easily into the thickest one.
5. Cook the bacon. While the sprouts roast, cook the chopped bacon in a skillet over medium heat for 7 to 9 minutes, until crisp. Move it to a paper towel and pour off all but about 1 tablespoon of the fat.
6. Make the glaze. Add the balsamic vinegar and honey to the skillet with the bacon fat. Simmer over low heat for 1 to 2 minutes, stirring, until it is slightly syrupy.
7. Toss and serve. Tip the hot sprouts into a serving bowl, pour over the glaze, add the bacon and toss. Scatter with Parmesan if you like and serve right away.

Tips for crispy, not soggy, sprouts

• Dry them well. If you wash the sprouts, pat them dry with a towel. Water on the surface turns into steam and stops browning.
• Give them space. Two pounds fill one large sheet pan. Crowded sprouts steam and turn soft.
• Leave them alone. Do not stir for the first 15 minutes. You can shake the pan once near the end if the edges are browning faster than the middle.
• Glaze at the end. Honey and balsamic burn at 425°F, so add them after roasting, never before.
• Bitter sprouts? Overcooked or very large old sprouts can taste bitter. Roasting brings out sweetness, and the honey balsamic glaze balances any bitterness that is left.

Make-ahead plan for Thanksgiving

Roasted Brussels sprouts taste best fresh from the oven, but most of the work can be done earlier in the week.

• Up to 2 days ahead: trim and halve the sprouts. Store them in a container lined with a paper towel in the fridge.
• 1 day ahead: cook the bacon, cool it and keep it covered in the fridge. Stir the balsamic and honey together in a small jar.
• On the day: while the turkey rests, turn the oven up to 425°F and roast the sprouts. Warm the bacon and glaze in a skillet for 1 to 2 minutes, then toss everything together.
• Need them fully ahead? Roast them up to 2 hours early, leave them on the pan, then reheat at 425°F for 5 to 8 minutes before glazing. They will be a little less crisp but still good.

Variations

• Without bacon: skip the bacon and warm the glaze in 1 tablespoon of butter or olive oil instead. Add 1/3 cup of toasted pecans for crunch.
• Cranberry and pecan: add 1/3 cup dried cranberries and 1/3 cup chopped toasted pecans with the glaze for a festive look.
• Garlic Parmesan: toss the sprouts with 3 minced garlic cloves for the last 5 minutes of roasting, skip the honey and finish with Parmesan and a squeeze of lemon.
• Air fryer: cook half the batch at 375°F for 12 to 15 minutes, shaking the basket halfway, then glaze as above.

Storing leftovers

Refrigerate leftover Brussels sprouts within 2 hours, in a covered container, for 3 to 4 days. Reheat them on a sheet pan at 400°F for 6 to 8 minutes, so they crisp up again (the microwave makes them soft). See the USDA guide to leftovers and food safety for more storage times.

What to serve with roasted Brussels sprouts

These roasted Brussels sprouts add something green and crisp to a rich holiday plate. Serve them with our easy roast turkey, creamy garlic mashed potatoes and a sweet side like sweet potato casserole with pecan topping. For the rest of the table, see our list of easy Thanksgiving side dishes.

Frequently asked questions

Roasted Brussels Sprouts with Bacon and Balsamic

Crispy roasted Brussels sprouts tossed with bacon and a quick honey balsamic glaze. They roast in 20 to 25 minutes at 425°F.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 pounds Brussels sprouts trimmed and halved
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 5 slices bacon chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1/4 cup Parmesan finely grated, optional

Method

 

1. Put a large rimmed sheet pan in the oven and heat the oven to 425°F.
2. Trim the stem ends of the Brussels sprouts, remove any yellow outer leaves and cut each sprout in half. Quarter very large ones.
3. Toss the sprouts with the olive oil, salt and pepper.
4. Spread the sprouts on the hot pan, cut side down, in one layer (use two pans if they overlap). Roast for 20 to 25 minutes, until the cut sides are deep brown and a knife slides easily into the thickest one.
5. Meanwhile, cook the chopped bacon in a skillet over medium heat for 7 to 9 minutes, until crisp. Drain on a paper towel and leave about 1 tablespoon of fat in the skillet.
6. Add the balsamic vinegar and honey to the skillet and simmer over low heat for 1 to 2 minutes, stirring, until slightly syrupy.
7. Toss the hot sprouts with the glaze and bacon in a serving bowl. Top with Parmesan if you like and serve right away.

Notes

• Make ahead: trim and halve the sprouts up to 2 days ahead; cook the bacon 1 day ahead. Roast just before serving.
• Add the glaze after roasting, never before, because honey and balsamic burn at 425°F.
• Leftovers keep in the fridge for 3 to 4 days. Reheat on a sheet pan at 400°F for 6 to 8 minutes.

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.