Roasted Brussel Sprouts with Bacon or pancetta is a tasty side dish that is easy to make and a great addition to your weekly meal or holiday dinner. Caramelized oven roasted Brussel sprouts are tossed with crispy bacon then drizzled with balsamic glaze and topped with crunchy toasted pistachios.
Looking for other side dishes for Thanksgiving? Take a look at my Candied Sweet Potatoes, Sauteed Green Beans or my creamy and cheesy Cauliflower Gratin.
I like Brussel sprouts any way you make them. Sauteed, baked, pan seared, boiled or raw in salads. However, my favorite by far are oven roasted Brussel sprouts. Add some crispy bacon and you have an irresistible and easy side dish.
Oven Roasted Brussel Sprouts
Baked Brussel Sprouts are incredibly easy to make, healthy and delicious. Roasting vegetables at high temperature results in amazingly flavorful veggies. The oven’s dry heat caramelizes the natural sugars in the Brussels Sprouts which brings out depth of flavor and a bit of crisp and tasty charred bits.
Roasted Brussel Sprouts with Bacon
Some people say that bacon makes everything better. I tend to agree with that statement, especially when it comes to this easy side dish. If you are not a big fan of this vegetable, this roasted Brussel Sprouts recipe will change your mind!
The saltiness of the crispy bacon or pancetta mixed with caramelized and crisp tender Brussel sprouts, the sweetness of the Balsamic glaze and the crunch of toasted pistachios makes this the absolute best oven baked Brussel sprouts.
Brussels Sprouts Recipe Ingredients
- Brussel sprouts: Fresh, cut in half.
- Bacon or Pancetta: Both are amazing in this recipe.
- Garlic: I use fresh garlic for this recipe.
- Oil: I prefer olive oil for roasting veggies.
- Salt and ground black pepper
- Balsamic glaze: If you don’t have balsamic glaze at home, simply boil down balsamic vinegar until it becomes syrupy.
- Pistachios: Toasted. You can also use walnuts, macadamia nuts, almonds or pecans.
How To Make Balsamic Roasted Brussel Sprouts
To make these roasted Brussel sprouts with bacon first preheat the oven to 400 degrees Fahrenheit. Rinse and dry the Brussel sprouts then trim and cut the sprouts in half through the core. You may need to quarter the biggest ones.
For detailed cooking instructions, check the recipe card below.
- Place the Brussel sprouts and any loose leaves on a sheet pan.
- Add the pancetta and the garlic and drizzle with olive oil. Season with salt and ground black pepper. Toss well to combine and spread out in a single layer.
- Roast for 20 to 30 minutes or until tender and nicely browned, tossing once halfway through the cooking.
- Remove from the oven and drizzle with the Balsamic glaze. Toss and serve topped with the toasted pistachios.
Although brussel sprouts look like miniature cabbage, they are not. However, they are both cruciferous vegetables just like broccoli, cauliflower, kale, bok choy and collard greens.
Brussel sprouts are rich in antioxidants, iron, vitamin A, vitamin C, vitamin K and fiber. They are low-carb and low in calories.
Can You Roast Frozen Brussels Sprouts?
Let me put it this way, you can roast frozen Brussel sprouts but you shouldn’t – unless you really can’t find any fresh and you have your heart set on this recipe or any baked Brussel sprouts recipe. The texture won’t be the same and the color won’t be as pretty. If you must, roast them from frozen.
How Do You Take The Bitterness Out Of Brussels Sprouts?
One of the best ways to reduce the bitterness of this vegetable is to cut it in half, one of my culinary instructors used to say that whole Brussels sprouts were like little gas bombs!
Oven roasting also helps reduce any bitterness in this veggie.
Do You Wash Brussels Sprouts Before Cooking Them?
Yes! Although Brussel sprouts are not an incredibly dirty vegetable, you want to rinse them. Cut off the tough bottom ends, pull off any loose outer leaves and then cut them in half.
Roasted Brussel Sprouts Recipe Tips
- You can make your own Balsamic glaze by reducing (boiling down) Balsamic vinegar until syrupy. Some people like to add sugar to the vinegar but it’s not necessary.
- Brussels sprouts on the stalk last longer than loose ones.
- Brussels sprouts should have tight leaves and a bright green color.
More Thanksgiving Recipes That You’ll Love:
- Roast Turkey Recipe
- Slow Cooker Turkey Breast
- Sweet Potato Casserole Recipe
- Homemade Dinner Rolls
- Cauliflower Gratin
- Homemade Mac and Cheese
- Instant Pot Mashed Potatoes
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Balsamic Roasted Brussel Sprouts with Bacon (or Pancetta)
Ingredients
- 1½ pounds Brussel sprouts
- 4 ounces bacon or Pancetta, diced
- 2 garlic cloves, finely chopped
- ¼ cup olive oil
- Salt and ground black pepper to taste
- 2 tablespoon balsamic glaze
- ¼ cup pistachios, toasted and coarsely chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse and dry the Brussel sprouts. Trim and cut the sprouts in half through the core.
- Place the Brussel sprouts and any loose leaves on a sheet pan (I line my sheet pan with parchment paper). Add the pancetta and the garlic and drizzle with olive oil. Season with salt and ground black pepper. Toss well to combine and spread out in a single layer.
- Roast for 20 to 30 minutes or until tender and nicely browned, tossing once halfway through the cooking.
- Remove from the oven and drizzle with the Balsamic glaze. Toss and serve topped with the toasted pistachios.
Nutrition
Holiday Side Dish Recipes:
- Air Fried Green Beans with Crispy Onions by West Via Midwest
- Apple and Kohlrabi Slaw by A Day in the Life on the Farm
- Buttery Pearl Barley Mushroom Pilaf by Food Lust People Love
- Cheesy Asparagus Bake by The Fresh Cooky
- Couscous with Cumin and Pine Nuts by Shockingly Delicious
- Cranberry Pecan Cornbread Mini Bites by The Freshman Cook
- Creamed Corn by Savory Experiments
- Creamy Cheesy Brussel Sprouts with Bacon by Blogghetti
- Farro Salad with Apples, Arugula & Feta by Sweet Beginnings
- Lemon and Garlic Roasted Brussels Sprouts by Palatable Pastime
- Loaded Cauliflower Casserole by Cheese Curd in Paradise
- Make Ahead Mashed Potatoes by Family Around the Table
- Persimmon Salad With Balsamic Vinaigrette by The Foodie Affair
- Rice Pilaf with Dried Cranberries and Almonds by An Affair from the Heart
- Roasted Beet & Goat Cheese Salad by Kate’s Recipe Box
- Roasted Carrots with Goat Cheese and Pecans by Hezzi-D’s Books and Cooks
- Roasted Sweet Potatoes and Apples by Devour Dinner
- Sausage Stuffing by House of Nash Eats
- Wild Rice and Broccoli Casserole by Karen’s Kitchen Stories
- Wild Rice and Sprouts Pilaf by A Kitchen Hoor’s Adventures
Jenni says
I thought I didn’t like Brussels sprouts until I tried this recipe. Even my daughter ate them happily.
Michelle Langham says
your amount of brussel sprouts states 1/2 pound? Most recipes state 1 pound or 2 pounds. Just verifying…
Kathy says
Hi Michelle, My apologies. It is 1 1/2 pound. I made the correction on the recipe card. Thank you so much for letting me know.