# Balsamic Bacon Brussels Sprouts

This balsamic bacon Brussels sprouts is the ultimate veggie side dish for holidays like Thanksgiving and Christmas, featuring roasted Brussels sprouts, crispy bacon, sauteed onion, and homemade balsamic glaze for a sweet and tangy finish.

- Servings: 6 servings
- Total time: 40 min
- Category: Side
- Language: en

## Ingredients

- 1.5 pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- to taste kosher salt and ground black pepper
- 8 ounces bacon
- 0.5 yellow onion, diced
- 0.33 cup balsamic vinegar

## Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the end off the Brussels sprouts and slice them into quarters, keeping any loose leaves.
3. Add the Brussels sprouts and any loose leaves to a sheet pan.
4. Toss the Brussels sprouts with olive oil, salt, and pepper.
5. Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through, ensuring not to overcrowd the pan.
6. Slice the bacon into ½-inch thick pieces.
7. Add the bacon to a pan over medium heat.
8. Cook the bacon until crispy, stirring frequently.
9. Use a slotted spoon to remove the bacon to a paper towel-lined plate.
10. Drain off most of the bacon grease, leaving about one tablespoon in the pan.
11. While the Brussels sprouts and bacon are cooking, add the balsamic vinegar to a small pot.
12. Simmer the balsamic vinegar on medium heat for 10 to 12 minutes, or until it's reduced by a third to a half (about 3 tablespoons remaining).
13. Turn off the heat for the balsamic reduction.
14. Add the diced onion to the pan with the remaining bacon grease.
15. Cook the onion over medium heat for 2 to 3 minutes, until translucent.
16. Add the crispy bacon back to the pan with the onion, stir, and turn off the heat.
17. When the Brussels sprouts are done, remove them from the oven.
18. Add the onions and bacon to the sheet pan with the Brussels sprouts.
19. Pour the balsamic reduction on top of the mixture.
20. Stir everything together until well combined.
21. Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy.

## Equipment

- Heavy Duty Baking Sheet
- pan
- slotted spoon
- paper towel-lined plate
- small pot

## Tips

- You can add up to 2 pounds of Brussels sprouts without changing other ratios.
- Cook bacon separately for extra crispy texture.
- To store leftovers, place cooled Brussels sprouts in an airtight container in the refrigerator for 3 to 4 days.
- For best reheating results, use a 375°F (190°C) oven for 8 to 10 minutes or an air fryer. Microwaving also works but may result in softer sprouts.
- If not a fan of balsamic vinegar, you can make regular roasted Brussels sprouts with bacon and onions and toss them in Dijon vinaigrette.
- Pre-cut the Brussels sprouts up to 1-2 days in advance and store in an airtight container in the refrigerator.
- The balsamic glaze can be made ahead of time and stored in the fridge for a few days. Reheat gently before serving.
- Bacon and onion mixture can be cooked a day in advance and stored in an airtight container in the fridge.

## Source

- Original video: https://downshiftology.com/recipes/balsamic-bacon-brussels-sprouts/
- Recipe page: https://www.cliprecipe.com/recipe/8a694995-c4c9-4174-8ced-c205f4a1e46e
- Extracted: 2025-12-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt