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The Best Roasted Brussels Sprouts with Bacon and Cranberry Balsamic Glaze

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Crispy, caramelized Brussels sprouts tossed with smoky bacon and a tangy-sweet cranberry balsamic glaze. This easy side dish is a showstopper for holidays or weeknight dinners, and it will convert even the biggest Brussels sprout skeptics.

Ingredients

Scale
  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 6 slices thick-cut bacon, cut into ½-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup balsamic vinegar
  • ¼ cup dried cranberries
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Pinch of red pepper flakes (optional)
  • ¼ cup toasted pecans or walnuts (optional)
  • ¼ cup shaved Parmesan cheese (optional)
  • Fresh pomegranate arils (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Rinse Brussels sprouts and pat completely dry. Trim off tough ends and remove any yellow leaves. Cut each sprout in half lengthwise (quarter any large ones).
  3. Cook bacon in a cold skillet over medium heat, stirring occasionally, until crispy, 6-8 minutes. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon fat.
  4. In a large bowl, combine Brussels sprouts, reserved bacon fat, olive oil, salt, and pepper. Toss to coat evenly.
  5. Spread sprouts in a single layer on the prepared baking sheet, cut-side down. Roast for 20-25 minutes, flipping halfway through, until tender and deeply browned on edges.
  6. While sprouts roast, make the glaze: In a small saucepan, combine balsamic vinegar, dried cranberries, honey, Dijon mustard, and red pepper flakes (if using). Bring to a simmer over medium heat, then reduce heat to low. Simmer, stirring occasionally, until reduced by half and syrupy, 8-10 minutes.
  7. Transfer roasted sprouts to a serving platter. Drizzle with glaze, then sprinkle with crispy bacon and any optional garnishes. Serve warm.

Notes

Don’t overcrowd the pan—use two pans if needed. Pat sprouts completely dry before roasting. For extra crispiness, preheat the baking sheet in the oven. The glaze can be made up to a week ahead and reheated. Leftovers keep in the fridge for up to 4 days; reheat in a 375°F oven for 5-7 minutes.

Nutrition

Keywords: roasted Brussels sprouts, bacon, cranberry balsamic glaze, holiday side dish, easy side dish, gluten-free

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