Name: Bacon and Brussels Sprouts recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 pounds fresh Brussels sprouts; 4 ounces bacon, diced; 2 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 1 1/2 tablespoons balsamic vinegar; 1 1/2 teaspoons honey; 1/2 teaspoon sriracha

There’s something magical about the way crisp, salty bacon pairs with tender, caramelized Brussels sprouts. This Bacon and Brussels Sprouts recipe transforms a simple vegetable side into a crave-worthy dish that’s both comforting and a little bit fancy. Trust me, once you try it, this combo will pop up at your table again and again.

The image shows a close-up of roasted Brussels sprouts with small pieces of reddish-brown bacon scattered on top. The Brussels sprouts are cut in half, showing a mix of bright green and crispy dark brown charred edges, with a glossy texture from roasting. A thick amber honey-like sauce is being poured over the center Brussels sprout, shining warmly in the light. A wooden spoon is partially visible on the right side, appearing weathered and textured. The background is a white marbled texture that softly contrasts with the vibrant colors of the food. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bacon and Brussels Sprouts recipe
Top Tip
How to Serve Bacon and Brussels Sprouts recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bacon and Brussels Sprouts recipe

Why You'll Love This Recipe

I remember the first time I roasted Brussels sprouts this way — the kitchen filled with that irresistible scent of sizzling bacon and sweet balsamic glaze. It's straightforward, but the flavors just click, making it one of my go-to recipes for weeknight dinners or holiday sides.

Simplicity meets flavor: Minimal ingredients deliver maximum taste, perfect for busy days.
Crispy and tender: Bacon adds crunch while sprouts get caramelized and soft without getting mushy.
Versatile finish: The combo of honey, balsamic, and a hint of sriracha creates an addicting glaze that you can easily tailor.
Impress without stress: Makes a tasty side dish that'll wow guests and please picky eaters alike.

A close-up of a bowl filled with several layers of roasted brussels sprouts, each halved to show a golden-brown, crispy surface inside with green leaves curling around the edges. Scattered on top and mixed in are small, bright red cubes of cooked meat, adding a contrast in color and texture. The bowl is white with a slightly speckled rim, and the whole scene sits on a white marbled surface, making the green and red colors stand out. The brussels sprouts have a shiny, slightly oily look, and the meat pieces are glossy, showing they are cooked and juicy. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Bacon and Brussels Sprouts recipe plays a key role — from the smoky, salty bacon that crisps up perfectly, to the fresh sprouts which mellow and caramelize beautifully in the oven. Shopping tip: grab larger Brussels sprouts for a nice bite and to balance the bacon.

Flat lay of fresh large Brussels sprouts, diced raw bacon pieces, a small white bowl of golden olive oil, a small white bowl of coarse kosher salt, a small white bowl each of garlic powder and cracked black pepper, a small white bowl of dark glossy balsamic vinegar, a small white bowl of amber honey, a small white bowl of bright red sriracha sauce, all arranged symmetrically with perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brussels sprouts: Choose firm, bright green ones, ideally larger size to hold crisp bacon pieces well.
Bacon: Thick-cut works best here for extra flavor and crunchy texture.
Olive oil: Coats the sprouts and keeps them from drying out in the oven.
Kosher salt: Enhances natural flavors without overpowering.
Garlic powder: Adds warm savory notes without extra chopping.
Black pepper: Gives a gentle kick and depth.
Balsamic vinegar: Delivers tangy sweetness that balances bacon fat and sprouts’ earthiness.
Honey: Adds mellow sweetness to round out acidity.
Sriracha: Just a touch for bright heat and interest—feel free to adjust or leave out.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with the glaze and finishing touches here — it’s what keeps this simple Bacon and Brussels Sprouts recipe feeling fresh. You can dial up the heat, add nuts for crunch, or swap honey for maple syrup for a cozy twist.

Variation: One of my favorite tweaks is adding freshly grated Parmesan and a squeeze of lemon after roasting — it brightens things up beautifully.
Dietary tweak: Skip bacon for a vegetarian version and roast with toasted walnuts and a sprinkle of smoked paprika for that savory punch.
Seasonal twist: Stir in dried cranberries and chopped pecans for holiday vibes that everyone adores.

Step-by-Step: How I Make Bacon and Brussels Sprouts recipe

Step 1: Prep Your Brussels Sprouts

Start by preheating your oven to 400°F—this high heat is key for caramelizing and crisping. While it warms up, trim off the bitter ends of your Brussels sprouts and peel away any dry outer leaves. If they’re large, slice them lengthwise for even cooking; smaller ones can stay whole to avoid overcooking. Tossing them with olive oil and seasoning helps lock in flavor and promotes that golden finish.

Step 2: Add the Bacon — The Flavor Game-Changer

Scatter diced bacon evenly between the sprouts on your foil-lined baking sheet. This way, the bacon fat renders into the veggies, creating a mouthwatering base. An important tip here: spread everything out in a single layer and make sure the sprouts aren’t touching, so they roast rather than steam.

Step 3: Roast Until Perfect

Pop the tray into the oven for about 18 to 25 minutes. Keep an eye on the sprouts to make sure they become tender but stay firm, not mushy. The bacon should crisp up nicely — if it needs a little extra time, remove the sprouts first to avoid overcooking, then let the bacon crisp a bit longer on its own.

Step 4: The Glaze That Pulls It All Together

While the Brussels and bacon roast, whisk balsamic vinegar, honey, and sriracha in a small bowl. Once roasted, drizzle this glaze over everything and gently toss. This final step gives the dish an irresistible sweet and tangy finish with a touch of heat — it’s what really brings the flavors home.

Top Tip

After making this Bacon and Brussels Sprouts recipe a dozen times, I’ve learned a few little things that make every bite better — and help avoid common pitfalls.

Don’t crowd the pan: Giving the sprouts room ensures they roast properly instead of steaming and turning soggy.
Watch your bacon cut: Thicker cubes crisp up better and add great texture without getting chewy.
Glaze it while warm: Toss the glaze on right after roasting so it sticks nicely and seeps into every crevice.
Check doneness early: Since oven temps can vary, start tasting around 18 minutes — you want that perfect tender-crisp without mush.

How to Serve Bacon and Brussels Sprouts recipe

Bacon Brussels Sprouts - Serving Suggestion

Garnishes

I often sprinkle freshly chopped parsley or thyme on top — it adds a pop of color and a fresh herbal note that balances the richness of bacon. For extra zing, a few shavings of Parmesan right before serving are a simple, luxurious touch.

Side Dishes

This recipe pairs wonderfully with roasted chicken, a simple grilled steak, or even a cozy pasta dish. On busy nights, I like serving it alongside buttery mashed potatoes or crusty bread to soak up all the flavorful glaze.

Creative Ways to Present

For holiday dinners or special occasions, try arranging the Bacon and Brussels Sprouts on a festive platter topped with toasted walnuts and dried cranberries. The colors and textures always get compliments, and it feels a bit fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the sprouts from turning mushy, I like to reheat gently in a skillet rather than the microwave, so they regain some crispness.

Freezing

Freezing cooked Brussels sprouts with bacon isn’t my favorite since the texture changes when thawed. If you do freeze them, consider using them later in soups or casseroles where texture matters less.

Reheating

For leftovers, I reheat gently on the stovetop in a non-stick skillet over medium heat, which crisps up the bacon nicely and warms the sprouts without drying them out. If in a hurry, the microwave works but I recommend adding a splash of water to keep moisture.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for roasting and crisping with bacon. Frozen sprouts tend to release excess moisture and can get soggy rather than crispy. If you use frozen, make sure to thaw completely and pat dry before roasting.

What if I don’t like spicy food?

The sriracha in the glaze adds just a hint of heat, but you can absolutely leave it out or reduce the amount to suit your taste. The dish is delicious with just honey and balsamic glaze too.

Can I make this recipe vegetarian?

Yes! Simply omit the bacon and add toasted nuts like walnuts or pecans for crunch and flavor. You might also toss with smoked paprika or a touch of liquid smoke to mimic the smoky bacon flavor.

What’s the best way to ensure crispy bacon in the dish?

Cutting the bacon into small even pieces and spreading them out between the sprouts helps the fat render evenly. Also, if the bacon isn’t crispy when the sprouts are finished, remove the sprouts and continue cooking the bacon alone for a few more minutes.

Final Thoughts

This Bacon and Brussels Sprouts recipe is one of those deceptively simple dishes that quickly becomes a staple. Every time I make it, I’m reminded how comforting roasted veggies can be when paired with the right flavors. Give it a try—you’ll likely find yourself reaching for Brussels sprouts more often, and happily so!