Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts with Bacon

Roasted Brussels sprouts with bacon are the side dish that converts skeptics. High oven heat caramelizes the cut sides until they are crisp and nutty-sweet, while bacon woven through the pan renders its smoky fat over everything and crisps up alongside. A quick drizzle of balsamic and maple at the end ties it all together — savory, smoky, and just sweet enough to belong on a Thanksgiving table.

Best of all, this is a one-pan, mostly hands-off dish. Toss everything together, roast, and it is ready in about half an hour, freeing up precious oven space on the busiest cooking day of the year.

Prep time: 15 minutes Cook time: 30 minutes Servings: 6–8

What You’ll Need

• Large rimmed baking sheet
• Large mixing bowl
• Sharp knife for trimming and halving
• Tongs for turning

For a sturdy rimmed sheet that browns evenly, see our best cookie sheets guide.

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved lengthwise
• 6 slices thick-cut bacon, cut into 1-inch pieces
• 3 tablespoons olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons toasted pecans or grated Parmesan, for serving (optional)

Instructions

1. Heat the oven and pan. Preheat the oven to 425°F (220°C). Place the rimmed baking sheet in the oven while it preheats — a hot pan jump-starts the caramelization.

1. Toss the sprouts and bacon. In a large bowl, toss the halved Brussels sprouts and bacon pieces with the olive oil, salt, and pepper until everything is evenly coated.

1. Spread in a single layer. Carefully remove the hot baking sheet from the oven. Spread the sprouts cut-side down in a single layer with space between them, scattering the bacon pieces throughout. Crowding the pan steams the sprouts instead of roasting them — use two sheets if needed.

1. Roast until crisp. Roast for 20–25 minutes, turning once halfway through, until the sprouts are deeply golden and crisp at the edges and the bacon is cooked through and crisp.

1. Glaze and finish. Transfer the hot sprouts and bacon to a serving bowl. Drizzle with the balsamic vinegar and maple syrup and toss to coat — the residual heat will reduce the glaze into a light, glossy coating. Sprinkle with red pepper flakes if using.

1. Serve immediately. Top with toasted pecans or Parmesan if desired and serve warm, while the edges are still crisp.

Tips for the Best Roasted Brussels Sprouts with Bacon

• Cut-side down is non-negotiable. Placing each sprout flat-side down against the hot pan is what creates the deep caramelized crust. Sprouts tossed in randomly will brown unevenly and never get truly crisp.
• Do not crowd the pan. Brussels sprouts release moisture as they roast, and a packed pan traps steam. Give them breathing room — two sheets in the oven beats one crowded sheet every time.
• Add the glaze after roasting, not before. Balsamic and maple burn quickly at 425°F and turn bitter. Tossing them over the hot sprouts off the heat gives you the glossy, sweet-tangy finish without the scorch.

Crispy, smoky, and caramelized — this is the Brussels sprouts recipe that earns a permanent place on the Thanksgiving table.