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Crispy, caramelized Brussels sprouts tossed with smoky bacon and a glossy balsamic-honey glaze make up this easy side dish. These roasted balsamic honey Brussels sprouts with bacon hit that perfect balance of sweet, savory, and tangy. It’s the kind of vegetable side dish that will convert even the biggest veggie-avoiders.
about these roasted balsamic honey brussels sprouts
If I could eat any vegetable as a meal for the rest of my life, it would be roasted Brussels sprouts. That golden-brown caramelization is absolutely irresistible on its own. Of course, when you add in a drizzle of honey, a splash of tangy balsamic vinegar, and some bacon for extra umami, those sprouts become the star of the table.
Did I eat this entire batch for lunch one day…? Yes, yes I did.
This recipe works for everything from busy weeknights to holiday feasts (I’m looking at you Thanksgiving) because it’s easy to make, pack a ton of flavor, and looks delicious.
The trick to getting the sprouts perfectly crisp without making them dry is the preheated sheet pan. It does all the heavy lifting for you, so all you have to do is add the sprouts to the sheet, roast, and flip once halfway through.
The crisy bacon adds a salty, smoky flavor, but also some texture to contrast with the tender inside of each sprout. Tossed with a honey balsamic dressing (that’s amped up with some of that bacon fat), it’s side dish that everyone will actually want to eat. Plus zero soggy sprouts in sight. The flavor of that balsamic glaze is pure heaven.
Not a fan of bacon? Don’t worry! This recipe is easy to tweak for vegetarians (hint: roasted nuts or crispy shallots make a great substitution for the crispy bacon).
Why You’ll Love This Recipe
Even people who claim they “don’t like Brussels sprouts” will ask for seconds of this recipe.
- Sweet, savory, and crispy, all in one.
- No fancy cooking techniques required. Just roast, toss, and serve.
- Pairs with everything from roast chicken to steak to holiday mains.
- Crowd pleaser! Yes, the bacon does in fact convert everyone.
2025 update: First shared on January 11, 2013, this recipe has had a little revamp. It has been updated to include new tips, clearer instructions, and fresh photos!
ingredients
Brussels sprouts: Look for small-to-medium ones that feel firm and bright green. The smaller they are, the sweeter they’ll taste when roasted.
Olive oil: Helps create that crisp, golden crust. You could also use avocado oil or grapeseed oil – any oil that has a high heat threshold and is neutral in flavor.
Spices: You will need a combination of garlic powder, onion powder, kosher salt, and freshly cracked black pepper.
Bacon: Use thick-cut for the best texture. You can even use pancetta, crispy prosciutto, or turkey bacon if you prefer.
Balsamic vinegar: Adds that rich, tangy flavor to the glaze on the sprouts. You can also use white balsamic vinegar or apple cider vinegar for a milder taste, if preferred.
Honey: Balances the acidity in the vinegar. Maple syrup also works if you want to keep it refined sugar-free.
this recipe’s must-haves
Grab your chef’s knife and cutting board to prep the Brussels sprouts and bacon for the recipe.
To cook the sprouts, you’ll need a large rimmed half sheet baking pan. Make sure there’s enough room for the halved sprouts, without them touching, on the pan. Use heatproof tongs to flip the sprouts halfway through cooking.
You will also need a small skillet to cook the bacon.
here’s how to make roasted honey balsamic brussels sprouts
prep
Preheat the oven to 450˚F. Place a rimmed baking sheet in the oven while it preheats.
Cut the Brussels sprouts in half, then toss them in a large mixing bowl with half of the olive oil, garlic powder, onion powder, salt and pepper.
roast
Once the oven is preheated, remove the pan to a heat-safe surface. Add the remaining oil to the pan, moving the pan around so the oil coats the base evenly.
Add the halved sprouts flat side down, leaving space between them so they can caramelize instead of steam.
Roast for 25 to 30 minutes, flipping once halfway through, until the sprouts are golden brown.
cook the bacon
Heat a small skillet over medium-low heat. Once hot, add the chopped bacon and cook until crispy. Remove the bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat before discarding the rest.
make the dressing
In a serving bowl, whisk together reserved bacon fat, honey, and balsamic vinegar until combined.
finish the dish
Add the sprouts and bacon to the balsamic sauce, tossing to coat. Taste and season with salt and pepper to taste. Serve immediately.
Tips for Success
Don’t overcrowd the pan. Make sure there is space between the halved sprouts so they get crispy. If they overlap or touch, the vegetables will steam instead of caramelize.
Always preheat your sheet pan in the oven as it warms. This makes sure it sears the sprouts on contact.
If your sprouts are extra large, quarter them so they cook evenly.
variations
- Vegetarian: Skip the bacon and bacon fat called for in the recipe. Add in 1/2 cup toasted chopped pecans or crispy shallots instead for a crispy element.
- Sweet heat: Stir a pinch of red pepper flakes into the glaze before tossing with the veggies and bacon.
- Cheesy: Finish with freshly grated Parmesan before serving (our personal favorite, as you can see!).
- Add fresh herbs: Toss in a couple of teaspoons of thyme or rosemary for a fresh finish to the dish.
More Brussels sprouts recipes: Shaved Brussels Sprouts Salad | Crispy Brussels Sprouts | Crispy Brussels Sprouts & Pancetta Flatbread
faqs
Can I use frozen Brussels sprouts?
You certainly can, but fresh will give you the best texture. If you do use frozen, thaw them completely, then pat them dry before roasting.
Can I use frozen Brussels sprouts?
Yes, but fresh yields the best texture. If using frozen, thaw completely and pat dry before roasting.
Do I need to parboil the Brussels sprouts first?
Nope. The high-heat roast takes care of softening and caramelizing in one go.
Can I make this ahead of time?
Absolutely. Roast them a few hours before serving, then reheat at 400°F for 5–7 minutes.
Do I need to parboil the Brussels sprouts first?
Nope! No need to parboil them first since the high-heat of the oven will take care of softening and caramelizing in one pan.
Can I make this ahead of time?
Yes! Roast them a few hours before serving them. Cool and store in an airtight container in the refrigerator until ready to reheat. To reheat, place in the oven set to 400˚F and roast for 5 to 7 minutes until warmed through and crisp again.
Need more inspiration for side dishes? Check out my side dish recipes page!
what to serve with these roasted brussels sprouts
The good news? These Brussels sprouts go with pretty much everything! You can pair them with:
- Smoked chicken or turkey
- Grilled pork chops (ideal for a weeknight dinner!)
- A juicy steak or short ribs
- Creamy mashed potatoes
- Pasta or risotto for a cozy vegetarian meal
how to store
Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat. Warm them in a skillet over medium heat, or in the oven at 400˚F for 5 to 7 minutes. You can also use the microwave, but you’ll love the crispiness.
more of our favorite veggie side dishes
Looking for more vegetables to add to your dinner spread or holiday table? Here are some of our reader favorite recipes:
seasonal tip
Brussels sprouts are at their best from late fall through early winter. Look for tight, compact heads that feel firm and heavy for their size. Avoid any yellowing leaves or soft spots. For the freshest flavor, buy them still on the stalk!
Finally, if you make these roasted balsamic honey brussels sprouts recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
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Roasted Balsamic Brussels Sprouts with Bacon
ingredients
- 1 lb Brussels sprouts trimmed and halved lengthwise
- 3 Tbsp extra virgin olive oil
- 1/2 tsp garlic powder diced
- 1/2 tsp onion powder
- 1 1/2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 3 slices bacon chopped
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
instructions
- Preheat oven to 450F. Place an empty, rimmed baking sheet in the oven to preheat.
- Add halved Brussels sprouts, half of the olive oil, garlic powder, onion powder, salt and pepper to a large mixing bowl. Toss to coat the sprouts evenly in the spices.
- Once the oven is preheated, remove the baking sheet to a heat safe surface. Pour the remaining olive oil onto the pan, allowing it to evenly coat the pan. Add the Brussels sprouts, flat side down, to the baking sheet. Make sure they are spaced apart so they do not touch or overlap.
- Roast the Brussels sprouts for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.
- While the sprouts roast, cook the bacon. In a small skillet over medium-high heat, cook bacon until crisp. Remove the bacon and drain, leaving the fat behind. Set aside 1 Tbsp of fat and discard the rest.
- In a large serving bowl, add the 1 Tbsp of reserved bacon fat, vinegar and honey, whisking until combined. Add the Brussels sprouts and bacon to the bowl, tossing to coat evenly.
- Season with salt and pepper to taste. Serve warm.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
Bought the brussel sprouts for tonight. Â Can not wait to try this recipe. Â Sounds terrific.
Ok, I made this recipe. Â I did leave off the honey, as I think really good balsamic is pretty sweet. Â Made for my husband and I. Â It was soooo good. Â About a week later, I made it for Mother’s Day for the entire side of my husband’s family to rave reviews. It’s been a huge hit and I make it often, as my husband loves brussell sprouts and I do not, or so I thought I did. Â This recipe…I love!!!!!!
Thank you so much for your feedback! I appreciate it so much!