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.
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Flavorful side dish
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. Similar but with a very different flavor profile than the spicy Brussels sprouts with honey.
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?
Ingredient Notes
- 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.
- 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: it's a main ingredient, so use the best you can afford.
- Dijon mustard: I use smooth Dijon mustard or grainy mustard (labeled 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.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
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.
- 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.
Steps to make this dish
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 double the amount.
Use aluminum foil to roast the sprouts. It will make cleaning up easier.
Bacon is rendered, and the rest of the ingredients are stirred in.
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.
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Balsamic Bacon Brussels Sprouts
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A great side dish for weeknight dinner (sheet pan recipe) that is a wonderful addition to the Thanksgiving menu and Christmas dinner. Simple roasted Brussels sprouts are tossed with a balsamic reduction with bacon and mustard. A salty, tangy, slightly sweet and delicious recipe.
Ingredients
- 2 pounds Brussels sprouts, fresh is recommended, but if using frozen see the Notes below
- 3 to 4 tablespoons olive oil, to drizzle over the sprouts
- salt, to taste
- black pepper, to taste
- 4 slices bacon, or more, depending on the size and thickness
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard, smooth or ancienne
- 2 tablespoons olive oil, you might need more
Instructions
- Preheat oven to 350°F (180°C). Cover a baking sheet with a piece of aluminum paper.
- Wash and dry 2 pounds Brussels sprouts. Cut the tough end a little. You want to leave the sprout whole. Cut each one in half and place in the prepared baking pan.
- Sprinkle with salt and black pepper to taste and drizzle with 3 to 4 tablespoons olive oil.
- Bake for about 30 minutes, checking every ten or so and moving them around so they don't burn. Turn down the oven if the pieces are still too firm but browning too quickly. The time will depend on the oven and the size of the vegetables.
- Meanwhile, cut 4 slices bacon into strips (or leave whole, your choice) and place in a skillet over medium-low heat. Let the fat render until the bacon is golden brown and crisp. If needed, turn the temperature to medium. Be careful not to burn them.
- When the bacon is done, add 3 tablespoons balsamic vinegar and 1 teaspoon Dijon mustard.
- Stir and add 2 tablespoons olive oil (or more until you have enough to drizzle over the sprouts). Check and adjust seasonings and more balsamic if needed. This depends on personal taste.
- Remove from the skillet and transfer to a bowl. Toss with the Brussels sprouts until they're coated. Transfer to the serving platter.
Notes
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 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.
Frozen Brussels sprouts: remove from the package and place them in a colander or on a clean kitchen towel. Allow them to thaw at room temperature for about 15-20 minutes. Pat them dry with the same towel or paper towels to remove excess moisture. This is crucial to getting a crispy texture during roasting.
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