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Cozy Roasted Brussels Sprouts with Bacon and Cranberry Balsamic Glaze

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Crispy roasted Brussels sprouts tossed with salty bacon and a sweet-tart cranberry balsamic glaze. This easy side dish comes together in under 40 minutes and is perfect for cozy evenings or holiday feasts.

Ingredients

Scale
  • 1.5 pounds (680 grams) Brussels sprouts, trimmed and halved
  • 6 slices (about 150 grams) thick-cut bacon, chopped
  • 1/2 cup (60 grams) fresh or frozen cranberries
  • 1/3 cup (80 ml) balsamic vinegar
  • 2 tablespoons (30 ml) honey or maple syrup
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • Optional: fresh thyme sprigs or toasted pecans for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Trim the tough ends off the Brussels sprouts and remove any yellow or wilted outer leaves. Cut each sprout in half lengthwise through the stem. Quarter any very large ones. Place in a large mixing bowl.
  3. In a small skillet over medium heat, cook the chopped bacon for 3-4 minutes until some fat renders and the bacon starts to brown but isn’t fully crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve the rendered fat in the skillet.
  4. Drizzle the reserved bacon fat (about 2 tablespoons) over the Brussels sprouts. Add the olive oil, minced garlic, a pinch of salt, and a generous crack of black pepper. Toss with your hands until well coated.
  5. Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet, cut-side down if possible. Roast for 20 minutes, then flip each sprout using tongs. Add the par-cooked bacon pieces back to the pan, scattering them evenly. Roast for another 10-15 minutes until deeply golden and crispy on the edges.
  6. While the sprouts roast, combine the balsamic vinegar, honey (or maple syrup), and cranberries in a small saucepan. Bring to a simmer over medium heat, then reduce to low. Let bubble gently for 8-10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened to a syrupy consistency. Remove from heat.
  7. Transfer the roasted sprouts and bacon to a serving platter. Drizzle the warm cranberry balsamic glaze over the top, tossing gently to coat. Garnish with fresh thyme sprigs or toasted pecans if desired. Serve immediately.

Notes

Don’t overcrowd the pan to ensure crispy sprouts. Add the glaze after roasting to prevent burning. For extra crispiness, pat the sprouts dry before tossing. The glaze can be thinned with a teaspoon of warm water if it thickens too much.

Nutrition

Keywords: roasted Brussels sprouts, bacon, cranberry balsamic glaze, holiday side dish, easy side dish, gluten-free

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