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Roasted Brussels sprouts with bacon and balsamic glaze in a white serving dish

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.