Roasted Brussels Sprouts Bacon (Printable)

Crispy Brussels sprouts tossed with beef bacon, garlic, and balsamic vinegar for a flavorful side.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced

→ Meats

04 - 4 oz beef bacon, chopped

→ Seasonings

05 - ½ tsp sea salt
06 - ¼ tsp black pepper

→ Finishing

07 - 1 tbsp balsamic vinegar

# How-to Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, minced garlic, sea salt, and black pepper until evenly coated.
03 - Spread Brussels sprouts in a single layer on the prepared baking sheet and scatter chopped beef bacon evenly over them.
04 - Roast for 20 minutes, then toss the Brussels sprouts and bacon to ensure even cooking.
05 - Continue roasting for an additional 5 to 7 minutes until sprouts are golden and bacon is crisp.
06 - Remove from oven, drizzle with balsamic vinegar, toss gently, and serve immediately.

# Expert Pointers:

01 -
  • The beef bacon renders into the sprouts while they roast, turning every edge into a savory, caramelized treat.
  • Its fast enough for a weeknight but impressive enough to serve at a dinner party without breaking a sweat.
  • The balsamic vinegar adds a sweet tang that cuts through the richness and makes you reach for seconds.
02 -
  • Dont crowd the baking sheet or the sprouts will steam instead of roast, and youll miss out on those crispy, caramelized edges.
  • Cut the sprouts in half so the flat side touches the pan, that contact is what creates the golden crust.
  • Toss halfway through roasting or the bottom will burn while the top stays pale and soft.
03 -
  • Let the baking sheet heat up in the oven for a minute before adding the sprouts, the hot surface will jumpstart the caramelization.
  • Save any loose outer leaves that fall off during trimming and roast them separately, they turn into crispy little chips that are perfect for snacking.
  • Drizzle the balsamic vinegar right before serving, not before roasting, or it will burn and turn bitter in the oven.

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