Brussels sprouts get dressed with a tangy balsamic vinegar mustard mix and crisp bacon slices. A quick, easy, flavorful dish that is simple to assemble and can be on the dinner table in 45 minutes. It's a perfect side dish for your holiday menu.

Close up of bacon and balsamic roasted brussels sprouts.

This is a simple dish with a ton of flavor.

You'll love the contrasting textures in this dish – the crispy bacon, tender Brussels sprouts, and the sticky-sweet balsamic glaze all come together for a satisfying bite.

It's a great holiday alternative together with old-fashioned sweet potatoes and green bean casserole. A trio of ingredients that must appear on your Thanksgiving table.

Incredibly flavorful: the sprouts are baked and slightly charred first in the oven and then slathered with a rich mixture of balsamic, mustard and bacon juices. So good and flavorful!
Quick and easy: with just a few ingredients and minimal prep work, you can have a mouthwatering side dish ready quickly.
Crowd-pleaser: even if you have Brussels sprout skeptics in your family or among friends, this recipe often converts them into fans. Who can resist bacon?

Top view of white plate with bacon roasted brussels sprouts. White surface, silver spoon.

Table of Contents Open

Ingredient list

Brussels sprouts: fresh is always our recommendation, but you can use frozen.
Olive oil: you can use sunflower or other oil if you don't like olive.
Salt: I like using kosher salt, but regular table salt works just fine.
Black pepper.
Bacon: use your favorite, cut into strips, chunks or use it whole if that's your preference. Use thin or thick-cut bacon or turkey bacon if pork is not on your diet. If using salty bacon, reduce the amount of overall salt.
Balsamic vinegar.
Dijon mustard: I use the smooth Dijon mustard or the grainy one (ancienne or country mustard). I didn't have the same flavor results with regular mustards (for hot dogs and such), but it's your choice.

See the recipe card towards the end of this post for quantities.

Grey surface with bowl containing ingredients for bacon balsamic brussels sprouts including oil, mustard, salt, pepper.

Variations & substitutions

Garlic: roast whole garlic cloves with the Brussels sprouts or sautée them with the bacon. They add a subtle sweet, nutty flavor that pairs well.
Parmesan: after roasting the Brussels sprouts, sprinkle them with grated Parmesan cheese that pairs wonderfully with the balsamic vinegar.
Mushrooms: sautée sliced mushrooms until golden brown in the bacon fat after you remove it from the skillet. If needed, add more olive oil.
Crumbled cheese: sprinkle it on top of the sprouts in the serving dish. Blue cheese, goat cheese and feta can all work.
Other cruciferous vegetables: mix in roasted broccoli or cauliflower (part of the same family of vegetables as Brussels sprouts). Roast them all together.

How to choose Brussels sprouts

Size and firmness: look for Brussels sprouts that are small to medium-sized (about 1-1.5 inches in diameter), like tiny little cabbages, and feel firm to the touch. Avoid any that are soft, mushy, or have visible blemishes.
Color: they should have a vibrant green color. Avoid those that are yellowing or have a dull, pale appearance, as this indicates they are past their prime.
Leaves: they should be tightly packed and not loose or starting to separate. Loose leaves can be a sign of over-mature sprouts.
Smell: they should have a mild, slightly cabbage-like scent. If they smell sour or unpleasant, they may be overripe.
Season: Brussels sprouts are typically in season in the fall and winter and tend to taste the best during this time. However, you can find them year-round in many places.

How to make balsamic sprouts with bacon

Halved or whole Brussels sprouts? It's up to you. We alternate but usually halve them so they can charr a little while roasting.

How much balsamic bacon dressing? We use a small amount that adds a lot of flavor without overpowering the flavor of the veggies. But you can up to double the amount.

Halved raw Brussels sprouts in a foil lined pan on a light grey surface.

Use aluminum foil to roast the sprouts. It will make cleaning up easier.

Cooked bacon strips with balsamic in a black skillet with a wooden spoon. Grey surface.

Bacon is rendered, and the rest of the ingredients are stirred in.

Brussels sprouts with bacon in a white bowl with silver spoon. Another plate and pink cloth in the background.

Kitchen notes

Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Make ahead: roast the Brussels sprouts up to 2 days ahead and keep them well covered in the refrigerator. Reheat for 15 minutes in a medium oven and add the rest of the ingredients as specified in the recipe.

Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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