Brussels sprouts never tasted so good thanks to some bacon bits and a douse of flavorful balsamic vinegar, from there, they’re roasted into side dish perfection! These Caramelized Bacon Balsamic Brussels Sprouts are a crowd pleaser that are perfect for holidays and weeknight dinners alike. They’re gluten free, dairy free, and paleo too.
2 pounds brussels sprouts, ends trimmed and halved
4 strips bacon, 4 ounces, cut into 1/4” pieces
1 Tablespoon Dijon mustard
1/4 cup balsamic vinegar
1 Teaspoon sea salt, or to taste
1/4 Teaspoon freshly ground black pepper
Extra balsamic vinegar or reduced balsamic vinegar to drizzle on top.
Preheat the oven to 450ºF and line a baking sheet with parchment paper. After you’ve prepared the brussels sprouts, place them on the lined baking sheet. Don’t discard the outer leave, place them on the baking sheet too.
Place a medium sized skillet over medium high heat. When the pan is hot, add the cut up bacon and cook until the bacon fat renders, and the bacon is browned. Turn off the heat and add the Dijon mustard, balsamic vinegar, sea salt, and pepper. Whisk to combine, then pour the mixture over the prepared brussels sprouts.
Toss the bacon balsamic mixture with the brussels sprouts until they’re completely coated. Then if you have a couple extra minutes, turn as many of the brussels sprouts as you can flat side down on the baking sheet, this helps them to caramelize well.
Roast the brussels sprouts just until tender, about 15 minutes.
Adding an extra drizzle of reduced balsamic or even a sprinkle of parmesan after they’re cooked is extra tasty.
Make sure to get the freshest Brussels sprouts you can find. They should look bright green and the leaves should be tight together.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: Roasted Brussels Sprouts, Bacon Brussels Sprouts, Balsamic Brussels Sprouts