Savory Roasted Brussels Sprouts with Bacon and Balsamic Glaze

### **Why You’ll Love This Recipe**
– It’s the perfect balance of sweet, savory, and smoky thanks to bacon and a rich balsamic glaze.
– Brussels sprouts caramelize beautifully in the oven, delivering a toasty, nutty flavor that’s irresistible.
– This dish works for everything from weeknight dinners to holiday feasts—it’s versatile and always a crowd-pleaser.
– It’s quick to prepare with simple pantry staples, but tastes like a fancy side dish from a restaurant.

### **Ingredients Breakdown**
#### **Essentials**
– **Brussels Sprouts:** Look for fresh, bright green sprouts. Halve them for even cooking, and remove any yellow or damaged outer leaves.
– **Bacon:** Choose thick-cut bacon for the best texture. Turkey bacon works as a leaner alternative.
– **Balsamic Glaze:** You can buy this pre-made, but making your own (just reduce balsamic vinegar with a touch of honey) takes it to the next level.
– **Olive Oil:** A little drizzle helps achieve that golden, roasted perfection.
– **Seasoning:** Salt and freshly cracked pepper are all you need to highlight the natural flavors.

#### **Pro Tips**
– Want extra crunch? Toss in a handful of toasted almonds or pecans when serving!
– For a vegetarian version, skip the bacon and add a sprinkle of smoked paprika for that smoky essence.

### **Step-by-Step Instructions**
1. **Prep the Oven:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. **Prepare the Brussels Sprouts:** Trim the ends off the sprouts, peel off any rough outer layers, and slice them in half lengthwise. Place them in a large mixing bowl.
3. **Add the Bacon:** Cut the bacon into small pieces and toss them into the bowl with the sprouts.
4. **Season and Toss:** Drizzle with olive oil, and sprinkle with salt and pepper. Toss everything together to ensure even coating.
5. **Spread and Roast:** Spread the bacon and sprouts mixture evenly on the baking sheet, making sure not to overcrowd. Roast for 20-25 minutes, flipping halfway through, until the sprouts are golden brown and the bacon is crispy.
6. **Add the Balsamic Glaze:** Once out of the oven, transfer everything to a serving dish and drizzle generously with balsamic glaze.

### **Chef’s Tips and Tricks**
– **Don’t Overcrowd the Pan:** Brussels sprouts need space to roast, not steam. Use two baking sheets if necessary.
– **Uniform Size is Key:** Keep the sprouts a consistent size for even cooking.
– **Crispier Bacon Hack:** Scatter the bacon on top of the Brussels sprouts instead of mixing it in before roasting.

### **Recipe Variations and Serving Suggestions**
– **Spicy Kick:** Add a pinch of red pepper flakes or cayenne to the olive oil and toss before roasting.
– **Cheesy Twist:** Sprinkle freshly grated Parmesan over the sprouts as soon as they come out of the oven.
– **Serving Pairings:** These roasted beauties pair wonderfully with roasted chicken, pork tenderloin, or even as part of a vegetarian grain bowl.

### **FAQs**
#### **Can I Make This Ahead of Time?**
Absolutely! Roast the Brussels sprouts and bacon earlier in the day, then reheat in the oven at 350°F (175°C) for 5-10 minutes before serving. Wait to add the balsamic glaze until just before serving for the best flavor.
#### **How Do I Store Leftovers?**
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a skillet or the oven for the best texture.
#### **Can I Freeze This Dish?**
It’s best enjoyed fresh, but you can freeze it if needed. Once thawed, reheat in the oven and drizzle with fresh balsamic glaze to revive the flavors.

### **Printable Recipe Card**