Okay flavor adventurer, let me tell you about the exact moment I fell head over heels for Roasted Brussels Sprouts with Bacon and Balsamic Glaze. Picture this: I was at a vibrant family gathering, surrounded by the buzz of laughter and clinking glasses. Then, bam! These Roasted Brussels Sprouts with Bacon and Balsamic Glaze landed on the table. Crispy Brussels sprouts kissed by smoky bacon, all drizzled with this heavenly, tangy balsamic reduction that was sticky-sweet perfection. I expected just a side dish but got a full-on flavor bomb that made everyone stop mid-bite. The caramelized sprouts with that punch of balsamic glaze made this recipe unforgettable.
This Roasted Brussels Sprouts with Bacon and Balsamic Glaze isn’t just a dish; it’s a celebration of bold flavors Cuba Queen stands for—no boring vegetables here. It reminded me why I push the limits in my kitchen, mixing smoky and tangy in ways that make your taste buds dance. Naturally, I couldn’t wait to share this recipe with you. If you think Brussels sprouts are dull, prepare to flip the script and hear your dinner guests begging for seconds. Trust me, your oven roasted vegetables game is about to hit new heights!
Ready to dive in and make a plateful of crispy Brussels sprouts magic? Keep reading, because this Roasted Brussels Sprouts with Bacon and Balsamic Glaze recipe is about to become your new obsession.
Ingredients You Need for This:
This Roasted Brussels Sprouts with Bacon and Balsamic Glaze ingredient list is SHORT but mighty!
- 1.5 pounds Brussels sprouts, trimmed and halved (large, fresh sprouts are best for caramelized sprouts)
- 6 slices smoky bacon, cut into bite-sized pieces (don’t skip the smoky bacon—this is your flavor backbone)
- 3 tablespoons olive oil (extra virgin for great flavor)
- Salt and freshly ground black pepper, to taste
- 1/4 cup balsamic vinegar (the base for that luscious balsamic reduction)
- 1 tablespoon honey (balances the acidity with sticky sweetness)
- 2 garlic cloves, minced (because who doesn’t want a little garlicky depth?)
Here’s the Roasted Brussels Sprouts with Bacon and Balsamic Glaze game-changer that will blow your mind: skip pre-cooked bacon and roast it right with the Brussels sprouts. That smoky, rendered fat infuses everything while roasting. You’ll find the best Brussels sprouts and smoky bacon for this dish at your local farmers market or a butcher with high-quality cuts. Trust me, splurging on thick-cut smoky bacon gives you crispy bacon bits that stay tender and flavorful.
For a budget-friendly swap, turkey bacon works, though it won’t deliver the same smoky kick. And if you want an extra flavor boost, sprinkle in some crushed red pepper flakes before roasting to fire up the Roasted Brussels Sprouts with Bacon and Balsamic Glaze.
Storage wisdom? Prep your Brussels sprouts ahead by trimming and halving and refrigerate in a sealed container up to 2 days; this saves time when you’re ready for your flavor adventure.
While this Roasted Brussels Sprouts with Bacon and Balsamic Glaze fascinates with simplicity, don’t forget about similar crowd-pleasers like spiced shrimp with roasted honeynut squash at Cuba Queen for your next bold execution of oven roasted vegetables delight.
Step-by-Step Instructions:
Here’s where most people mess up their Roasted Brussels Sprouts with Bacon and Balsamic Glaze—but not you!
- Preheat your oven to 400°F. A hot oven is your secret weapon for crispy Brussels sprouts that sing.
- Toss the halved Brussels sprouts and smoky bacon pieces with olive oil, salt, and pepper in a big bowl. Coat every leaf and smoky bacon chunk evenly—no dry spots!
- Spread the mixture out on a rimmed baking sheet in a single layer. Overcrowding is a no-go if you want caramelized sprouts instead of steamed mush.
- Roast for 20 minutes—the magic is in the timing. Check halfway and give everything a good toss. You want those outsides beautifully browned and crispy bacon pieces rendered but not burnt.
- While the sprouts and smoky bacon are roasting, make your balsamic reduction. Combine balsamic vinegar and honey in a small saucepan, simmer over medium heat until thickened and glossy, about 5-7 minutes. Your kitchen will smell like heaven.
- When the Brussels sprouts with smoky bacon are out of the oven, immediately drizzle the balsamic glaze over the top. This is where your Roasted Brussels Sprouts with Bacon and Balsamic Glaze transforms into pure magic.
- Toss lightly just to coat. Serve piping hot for max flavor punch.
Pro tip for Roasted Brussels Sprouts with Bacon and Balsamic Glaze perfection: use a rimmed baking sheet, so the bacon fat doesn’t pool—this keeps the sprouts crispy all around.
While your Roasted Brussels Sprouts with Bacon and Balsamic Glaze is working its magic, grab your camera—this is Instagram gold! And if you want to layer in sweetness, check out these maple roasted carrots with chickpeas on Cuba Queen; it pairs like a dream.
Presentation:
People absolutely lose their minds when I serve this Roasted Brussels Sprouts with Bacon and Balsamic Glaze at any gathering.
For maximum impact, plate it in a rustic white bowl to let the colors pop. The glossy balsamic reduction catches the light, and those crispy Brussels sprouts with smoky bacon bits look like edible jewels.
Pair this dish with something creamy and mild, like a garlic mashed potato or a silky maple-glazed chicken with sweet potatoes, also found at Cuba Queen. The sweet-savory balance hits every note.
This Roasted Brussels Sprouts with Bacon and Balsamic Glaze absolutely slays at dinner parties, Thanksgiving spreads, or even a casual weeknight that deserves celebration.
For Instagram-worthy plating, sprinkle toasted nuts like pecans or walnuts on top for crunch, or add a scattering of fresh parsley for a pop of green.
Leftovers? Transform them into a crunchy salad topper or toss into a scrambled egg morning scramble for an epic start to your day.
Seasonal twist? Swap bacon with pancetta or add dried cranberries for a festive flavor blast like Chef Jamie Gwen’s version with balsamic and cranberries. No kidding—it’s spectacular. Check out this bacon roasted Brussels sprouts with balsamic and cranberries post for the inspiration.
FAQs:
Q: Can I make this Roasted Brussels Sprouts with Bacon and Balsamic Glaze spicier?
A: Absolutely! Adding crushed red pepper flakes or a dash of cayenne to the Brussels sprouts before roasting amps up the heat while keeping the balance with the sweet balsamic reduction. Bold flavor adventurers love this kick.
Q: What if I don’t have balsamic vinegar for the glaze?
A: No sweat. Sub in a mixture of red wine vinegar and a touch of honey. It won’t be identical but still a flavorful balsamic reduction twist. Check out Balsamic Glazed Roasted Brussel Sprouts + Video | Kevin Is Cooking for alternate ideas.
Q: How do I know when my Roasted Brussels Sprouts with Bacon and Balsamic Glaze is perfectly done?
A: The caramelized sprouts should be golden brown on the edges and tender in the middle. Smoky bacon should be crispy but not burnt. Your kitchen will smell irresistible—trust this sensory cue.
Q: Can this be made ahead?
A: Roasted Brussels sprouts with balsamic glaze are best fresh, but you can roast and store sprouts and bacon separately in airtight containers for up to 2 days. Warm gently in a skillet, then drizzle fresh balsamic glaze before serving.
Q: Can I substitute bacon with something vegetarian?
A: Yep! Use smoked tempeh or mushrooms cooked until crispy. You’ll lose some fat richness, but that balsamic reduction and caramelized sprouts still bring the flavor punch.
Q: Is roasting better than pan-frying for this recipe?
A: Oven roasting spreads heat evenly, crisps up edges, and blends smoky bacon flavor through every bite. It’s hands-off magic for perfect caramelized sprouts.
Q: What sides pair well with this Roasted Brussels Sprouts with Bacon and Balsamic Glaze?
A: Sidekicks like these maple roasted carrots with chickpeas or maple-glazed chicken with sweet potatoes from Cuba Queen create a flavor-packed plate that’s anything but ordinary.
Feeling stuck or want more ideas? This insta-worthy bacon roasted Brussels sprouts with balsamic glaze will fire up your mojo for bold sides.
Conclusion:
This Roasted Brussels Sprouts with Bacon and Balsamic Glaze nails everything Cuba Queen stands for: bold, unapologetic flavor that turns your kitchen into a playground.
My Roasted Brussels Sprouts with Bacon and Balsamic Glaze Power Tips:
- Roast at high heat (400°F) for that perfect crispy, caramelized sprout.
- Roast bacon with sprouts to infuse every bite with smoky goodness.
- Drizzle homemade balsamic reduction hot for that sticky sweet tang that rocks every forkful.
Variations I’ve created and loved:
- Cranberry and pecan sprinkle for holiday vibes.
- Spicy chipotle powder for fiery kick.
- Pancetta swap for Italian twist.
The version with smoky bacon and balsamic glaze? Always gets the biggest “WOW” reactions.
Make this Roasted Brussels Sprouts with Bacon and Balsamic Glaze your signature crowd-pleaser. You’ve got this. Your flavor adventure is about to hit a new peak of satisfaction. Go bold, share your plate, and tag the memories. Cooking success never tasted this good!
If this flavor bomb rocks your world, you NEED to try this spiced shrimp with roasted honeynut squash or these maple roasted carrots with chickpeas for your next bold oven roasted vegetables adventure.
Keep cooking boldly, amigos!
Roasted Brussels Sprouts with Bacon and Balsamic Glaze
This flavorful dish features tender roasted Brussels sprouts paired with crispy bacon and a sweet balsamic glaze, perfect as a savory side or appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices bacon, chopped
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup balsamic vinegar
- 1 tbsp brown sugar
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread Brussels sprouts on a baking sheet and sprinkle chopped bacon over them.
- Roast for 20-25 minutes, stirring halfway, until sprouts are tender and bacon is crispy.
- Meanwhile, combine balsamic vinegar and brown sugar in a small saucepan; simmer over medium heat until reduced to a thick glaze, about 5-7 minutes.
- Drizzle balsamic glaze over roasted Brussels sprouts and bacon before serving.
Notes
For extra flavor, sprinkle toasted pecans on top or add a dash of red pepper flakes for some heat.