Balsamic glazed Brussels sprouts with crispy bacon make a savory, tangy side dish with browned edges and a light glossy finish. Cooking the bacon first leaves flavorful fat in the skillet for the sprouts. A separate reduction of balsamic vinegar and honey lets you control the glaze without burning the vegetables or softening the bacon too soon.
RECIPE CARD
Balsamic Glazed Brussels Sprouts with Crispy Bacon
Ingredients
- 1 pound 2 ounces (500 g) Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped into bite-size pieces
- 1 tablespoon olive oil, plus up to 1 tablespoon more if needed
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon fine salt, or to taste
- Freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves, optional for garnish
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Cook the Bacon Until Crisp: Put the chopped bacon in a cold large skillet, then set it over medium heat. Stir occasionally as the fat renders and the pieces…
- Brown the Brussels Sprouts: Place the dry sprouts cut-side down in the warm skillet. Add one tablespoon olive oil if the bacon fat does not coat the pan…
- Reduce the Balsamic Glaze: While the sprouts cook, combine the balsamic vinegar and honey or maple syrup in a small saucepan. Bring to a gentle simmer over medium…
- Toss Sprouts, Bacon and Glaze: Return the cooked bacon to the skillet with the tender, browned sprouts. Pour in about three-quarters of the glaze and toss gently over low…
- Finish and Serve: Spoon the sprouts and bacon into a shallow serving dish so steam can escape instead of trapping moisture beneath the vegetables. Sprinkle over thyme…
This recipe makes four side servings in about 35 minutes. Pat the halved sprouts dry before they reach the hot pan, give their cut sides space to brown, and add the bacon back near the end. The glaze should cling in a thin layer rather than pool in the serving dish. A few fresh thyme leaves bring a gentle herbal note, but the dish also works without them.
Why You’ll Love It
- Deep browning: Cut-side contact with the skillet gives the sprouts sweet, crisp edges.
- Balanced glaze: Reduced balsamic vinegar and honey add shine without hiding the vegetables.
- Useful side: The warm platter pairs with many simple mains and needs no oven.
Ingredients
- 1 pound 2 ounces (500 g) Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped into bite-size pieces
- 1 tablespoon olive oil, plus up to 1 tablespoon more if needed
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon fine salt, or to taste
- Freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves, optional for garnish
Choose firm, compact Brussels sprouts with bright leaves. Remove damaged outer leaves, trim only the dry stem ends, and cut each sprout through its stem so the halves stay together. If some are much larger than others, quarter the biggest ones for even cooking. Rinse and dry them thoroughly; surface water steams them before they can brown. Have a plate lined with paper towel ready for the bacon, and use a skillet wide enough to hold most sprouts cut-side down.
Bacon varies in saltiness and how much fat it renders. Start with only a little added olive oil after cooking it, then add more if the skillet looks dry. Use a small saucepan for the balsamic reduction so you can watch its thickness. Honey makes a rounder sweetness; maple syrup gives a slightly different aroma. Both contain sugar, so keep the glaze at a gentle simmer and remove it before it becomes sticky like candy.
Step-by-Step Instructions
Step 1: Cook the Bacon Until Crisp
Put the chopped bacon in a cold large skillet, then set it over medium heat. Stir occasionally as the fat renders and the pieces become golden and crisp, about seven to nine minutes. Starting in a cold pan helps the fat melt before the bacon exterior burns. Use a slotted spoon to transfer the pieces to the lined plate. Leave about one tablespoon of rendered fat in the skillet and carefully pour off any excess into a heat-safe container. Keep the bacon out of the pan while the sprouts brown so it stays crisp.
Step 2: Brown the Brussels Sprouts
Place the dry sprouts cut-side down in the warm skillet. Add one tablespoon olive oil if the bacon fat does not coat the pan lightly, and use the remaining oil only if needed. Cook over medium heat without moving them for about five minutes. Once the cut sides are deeply golden, turn and cook another five to seven minutes, stirring now and then, until a knife enters the stem ends with slight resistance. Work in two batches if the pan is crowded. Season lightly with salt and pepper, remembering that bacon will add salt later.
Step 3: Reduce the Balsamic Glaze
While the sprouts cook, combine the balsamic vinegar and honey or maple syrup in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat slightly. Stir occasionally for five to seven minutes, until the mixture is glossy and coats the back of a spoon in a thin film. It should still pour easily. Turn off the heat before it looks very thick, because the reduction firms up as it cools. If it becomes too sticky, whisk in a teaspoon of warm water to loosen it.
Step 4: Toss Sprouts, Bacon and Glaze
Return the cooked bacon to the skillet with the tender, browned sprouts. Pour in about three-quarters of the glaze and toss gently over low heat for one minute. Add the rest only if the vegetables need more shine; the goal is a light coating, not a puddle. Taste a sprout with a bacon piece before adjusting salt or pepper. If the glaze catches on the pan, move it off the heat and toss there. The warm sprouts will coat readily without boiling away all the balsamic acidity.
Step 5: Finish and Serve
Spoon the sprouts and bacon into a shallow serving dish so steam can escape instead of trapping moisture beneath the vegetables. Sprinkle over thyme leaves if using them. Serve warm, while the cut sides retain some texture and the bacon is still crisp. For a family table, offer the remaining glaze separately rather than pouring it all over the platter. If this side has to wait a few minutes, leave it uncovered until serving; a tight lid softens both the browned sprouts and bacon.
Substitutions & Variations
Maple syrup can replace honey in the same amount. For a less sweet finish, use half a tablespoon of either sweetener and reduce the vinegar carefully until it lightly coats a spoon. If you prefer a meat-free version, omit the bacon, cook the sprouts in olive oil, and add toasted pecans at the end for crunch. A pinch of chili flakes gives the glaze a little heat. You can also add a teaspoon of oil from a jar of sun-dried tomatoes to the skillet, but reduce the olive oil to keep the dish from feeling greasy.
What to Serve With
The sweet-tangy sprouts are a lively side for a simple roast or a casual shared dinner. They also work beside our BBQ chicken flatbread pizza, where the browned vegetable edges contrast with soft cheese. For a pasta main, pair a smaller portion with creamy pesto gnocchi with sun-dried tomatoes. Keep other sides lightly seasoned because both bacon and balsamic have assertive flavors.
Frequently Asked Questions
How do I prevent soggy Brussels sprouts?
Dry the cut sprouts thoroughly, use a wide hot skillet, and give them time cut-side down before stirring. Cook in batches if necessary. Add glaze only at the end and serve in a shallow dish without a tight lid.
Can I make the glaze ahead?
Yes. Reduce the vinegar and sweetener up to three days ahead, then refrigerate it in a covered jar. Warm it gently with a teaspoon of water if it thickens too much. Cook the sprouts and bacon just before serving for the best texture.
How should I reheat leftovers?
Refrigerate cooled leftovers in a covered container for up to three days. Reheat in a skillet over medium heat until hot, stirring occasionally. The bacon will lose some crispness, so add a few freshly cooked pieces if serving leftovers to guests.