Roasted Brussels Sprouts with Bacon and Balsamic for Thanksgiving
Roasted Brussels Sprouts with Bacon and Balsamic for Thanksgiving is a dish that brings together crispy, caramelized Brussels sprouts, smoky bacon bits, and a tangy touch of balsamic glaze. The…
Tip: save now, cook later.Roasted Brussels Sprouts with Bacon and Balsamic for Thanksgiving is a dish that brings together crispy, caramelized Brussels sprouts, smoky bacon bits, and a tangy touch of balsamic glaze. The combination of flavors and textures makes it a wonderful side that stands out on any holiday table. This recipe adds just the right amount of zing and richness to those little green gems.
I love making this dish because the bacon adds a smoky twist that makes even the pickiest eaters ask for seconds. The balsamic drizzle brings a little sweetness that perfectly balances the savory flavors. One tip I always follow is to roast the Brussels sprouts until they get a lovely golden brown—it really intensifies their flavor and adds a nice crunch.
For Thanksgiving, I like to serve these Brussels sprouts right alongside the turkey and mashed potatoes. They add a fresh, flavorful kick that brightens up the whole meal. Plus, it’s a great way to sneak some veggies onto your plate without feeling like you’re missing out on those classic holiday flavors. Every year, this dish gets complimented, and I’m always happy to share the recipe!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm sprouts work best. Trim the stem and halve them for even roasting. If you can’t find Brussels sprouts, try baby broccoli or green cauliflower for a similar texture.
Bacon: Adds smoky, salty flavor and crispiness. For a veggie option, use smoked tempeh or mushrooms seasoned with smoked paprika.
Balsamic Vinegar: Gives a tangy and sweet glaze that brightens the dish. If you don’t have balsamic, a splash of apple cider vinegar with a pinch of sugar works well.
Garlic: Fresh minced garlic adds a nice aroma and flavor. Garlic powder can substitute if fresh isn’t available.
How Do I Get Crispy, Evenly Roasted Brussels Sprouts?
Crisping the Brussels sprouts and bacon is key for this dish. Follow these simple steps for great results:
- Cut sprouts in half so they cook evenly and get a good roast.
- Mix them with olive oil and seasonings to create a flavorful coating.
- Spread them out on the baking sheet, avoiding crowding to promote browning.
- Stir halfway through roasting to turn sprouts and bacon for all-around crispness.
- Roast at 400°F (200°C) to get that perfect caramelized edge.
By paying attention to these steps, your Brussels sprouts will be tender inside and nicely crisp outside, with bacon that adds crunchy, smoky bites throughout. Don’t forget to add the balsamic right after roasting to keep its zing and shine!
Equipment You’ll Need
- Baking sheet – wide and rimmed helps the Brussels sprouts roast evenly without crowding.
- Mixing bowl – for tossing the sprouts with oil and seasonings easily.
- Tongs or spatula – to stir and turn the sprouts halfway through roasting.
- Sharp knife – makes trimming and halving Brussels sprouts quick and safe.
- Measuring spoons – to get the right amount of oil, vinegar, and spices.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a crunchy texture that pairs well with the balsamic’s sweetness.
- Swap bacon for pancetta or prosciutto for a different style of cured meat flavor.
- Mix in dried cranberries or cherries after roasting for a burst of tartness and color.
- Sprinkle with grated Parmesan or crumbled feta right before serving for a salty, creamy touch.
Roasted Brussels Sprouts with Bacon and Balsamic for Thanksgiving
Ingredients You’ll Need:
For the Brussels Sprouts and Bacon:
- 1.5 pounds Brussels sprouts, trimmed and halved
- 6 slices bacon, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For the Balsamic Drizzle and Garnish:
- 2 tablespoons balsamic vinegar
- Fresh rosemary sprig (optional, for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 25-30 minutes to roast in the oven. It’s quick and almost hands-free during roasting, making it perfect for busy holiday cooking.
Step-by-Step Instructions:
1. Prepare the Oven and Brussels Sprouts:
Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper until well coated. This helps the sprouts get a golden, crispy finish.
2. Arrange Sprouts and Bacon on Baking Sheet:
Spread the Brussels sprouts evenly on a large rimmed baking sheet. Scatter the bacon pieces over the sprouts so everything roasts together and flavors mingle.
3. Roast Until Crispy and Tender:
Place the baking sheet in the oven and roast for 25-30 minutes. At the halfway mark (about 15 minutes), use tongs or a spatula to stir the sprouts and bacon so they brown evenly on all sides. You’ll know they’re done when the sprouts are golden and the bacon is crispy.
4. Add Balsamic and Serve:
Remove the pan from the oven and immediately drizzle the balsamic vinegar over the hot sprouts and bacon. Toss gently to coat everything with that tangy sweetness. Transfer to a serving dish, garnish with a fresh rosemary sprig if you like, and serve warm alongside your Thanksgiving feast.
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat dry to remove excess moisture. This helps them roast nicely and get crispy instead of soggy.
Can I Prepare This Dish Ahead of Time?
Absolutely! Roast the Brussels sprouts and bacon, then let them cool before storing in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through, then drizzle the balsamic vinegar fresh before serving.
How Do I Make This Recipe Vegetarian?
Skip the bacon and try adding smoked tempeh or mushrooms seasoned with smoked paprika for a similar smoky flavor. You can also add toasted nuts for extra texture and protein.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop to keep the bacon crispy and the Brussels sprouts flavorful.