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Balsamic Brown Sugar Brussels Sprouts

Balsamic Brown Sugar Brussels Sprouts make Brussel haters into Brussel lovers with this easy side dish recipe!
This recipe was updated on 05/16/2021

Brown Sugar Brussels Sprouts are the only side dish recipe you need for any dinner party!

Whether you’re searching for a fancy side dish recipe, Thanksgiving or Christmas side dishes, or just a regular weeknight… this is your recipe.

While they look fancy, they’re as simple as can be.

Using just a few staple ingredients, we’ll jazz up these brussels sprouts so any hater will fall in love!

Brussels Sprouts on a Spoon in a Bowl

Growing up, my little brother L-O-V-E-D brussels sprouts.

The kind from the frozen section which my mother would proceed to heat over the stovetop till the turned grey-ish green.

That smell… I can still smell it if I just think about it, and it still makes me gag!

So, as an adult, when the whole roasted Brussels sprouts thing came on the scene I was extremely skeptical…

Using my absolutely favorite ingredient, BACON, ordinary sprouts are transformed into a side dish recipe idea fit for any party!

First, let’s chat about roasting vegetables.

This goes for any roasted vegetable recipe you want to make!

If you know these rules, you’ll end up with delicious roasted vegetables every single time.

Roasting Rules 

  1. A 425˚ oven. And nothing lower — seriously.
  2. Accurate knife cuts — all the same size.
  3. EVOO + Salt & Pepper
  4. All flat sides down.

This recipe adds a bit of tang from the Balsamic Glaze, and a punch of sweetness from the brown sugar.

Years ago when this recipe was written, Balsamic Glaze was harder to find. Now, 8 years later, you can find it on any grocery store shelf.

Ingredients for Brown Sugar Brussels Sprouts
If you read the comments at the end of the post, you’ll see that people have an absolute love affair with this recipe!
The main suggestion…double the recipe!
So, my suggestion… cut as many sprouts that will fit on your pan without crowding it.
But, keep the brown sugar + glaze increments the same!

How do I make Balsamic Brown Sugar Brussels Sprouts?

raw bacon on a sheet pan

Cut your bacon strips into small bite-sized pieces, and lay them out on a cold baking sheet.

Place in a COLD oven, and turn the oven to 425˚. Allow the bacon strips to render, while you get started on the brussels sprouts.

cutting brussels sprouts

Cut your brussels sprouts in half or in quarters depending on their size.

Toss into a large bowl.

Add in olive oil, salt, and pepper. Toss the sprouts well, so every sprout is evenly coated.

Remove the bacon from the oven after it’s crispy. Remove the bacon, and set it aside on a paper towel-lined plate.

Place the brussels sprouts on the sheet pan, with all the flat sides facing down.

Add to the 425˚ oven for 12-15 minutes.

After 12-15 minutes, remove from the oven, and give a good shimmy-shimmy shake!

brussels sprouts and bacon in a pan

Add the bacon to the sheet pan with the brussels sprouts.

bacon and sprouts on a sheet pan

Sprinkle brown sugar and drizzle aged balsamic vinegar overtop, and put back in the oven for another few minutes.

Serve with extra balsamic glaze!

extra balsamic glaze

What should I serve with this recipe?

Other Recipes You Should Try!

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bacon and sprouts on a sheet pan

Balsamic Brown Sugar Brussels Sprouts

4.7 from 70 reviews
  • Author: Sweetpea
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 35 minutes
  • Total Time: 0 hours
  • Yield: 4 1x
  • Category: side dish
  • Method: roasted
  • Cuisine: american


  • Half pound of fresh Brussels Sprouts, cut into quarters
  • 56 slices of Bacon, cut into bite size pieces
  • 2 Tbs Olive Oil
  • Pinch of Salt & Pepper
  • 2 TBS Brown Sugar
  • 1 TBS Aged Balsamic Vinegar (the super thick stuff!) + more drizzled over


  1. Begin cutting your bacon into lardons, the fancy French way of saying pieces.
  2. Separate the bacon pieces, and place them on a half-sheet pan.
  3. Place the sheet pan with bacon on it in a COLD oven.
  4. Turn your oven to 425˚ and let the bacon render while the oven preheats.
  5. Quarter your sprouts while the bacon gets all crispy and beautiful.
  6. Coat the sprouts with Olive Oil, salt, and pepper. {The oil is there to help the salt & pepper stick!}
  7. Once the bacon is done, please remove it from the pan to drain on a paper towel.
  8. Add the sprouts to the pan, with the flat sides down, and place back in the oven for 20-25 minutes.
  9. During the last 3 minutes of cooking, add bacon and sprinkle two tablespoons of brown sugar over the top and one tablespoon of aged balsamic vinegar.
  10. Toss to coat and place back in the oven for 3 minutes.
  11. Remove and place in serving dish. Drizzle extra vinegar over the top as desired.


  • Trans Fat: 0
Recipe Card powered byTasty Recipes

I promise you will devour these and make them again and again!



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    1. I have made these ahead of time before. I made them a couple days ahead {why do they SMELL so badly!?! it was nice to let the stinky cabbage smell dissipate before guests arrived}. Just throw onto a baking sheet and reheat until hot. About 12-15 minutes at 350˚

    1. I have never tried it with regular balsamic vinegar!! Maybe premix the brown sugar and vinegar to make the "regular" vinegar a bit syrupy?? I'm sure it would taste great using either!

  1. When do you add the olive oil and salt and pepper?! I am making these right now and don't see an instruction for them. Haha!

    1. I'm pretty sure you would add it to the sprouts before you put in them in the oven, because you are basically "cooking" the sprouts inside the oven.

    2. Yes! Add the Olive oil, salt, and pepper BEFORE adding them to the bacon pan. The Olive Oil is there so help the salt and pepper stick — you could wait until after you have roasted in bacon drippings to see if you need to add salt and pepper at all. Hope this helps! Updating the recipe now, thank you for pointing this out!!

    1. This recipe is one of those recipes you use as a guide… So, I would estimate 1/4 pounds per person. This recipe is enough for two +. I usually stick a "spoonful" on my plate, and it's maybe 3-4 whole sprouts, that are cut into quarters. I am not a good "measuring cook" — I rarely measure!!! They go farther than you think, and with the bacon you can really "bulk" up the dish. Would also be great with onions roasted with them!

  2. Yes, I would also like to know the servings this makes. I want to create for work and would need it to feed at least 10!

  3. I am a weirdo – I love brussels sprouts! This sweet and savory version looks delicious! I wish brussels sprouts didn’t make the house smell so bad when they cook, that’s the one reason I don’t make them more often because I always have to air out the house! LOL #HomeMattersParty

  4. So is it 30 mins on 425 or 12-15 mins on 400?? Your recipe differs from the TLDR version with great disparity

    1. Hi, Chrissy! Bake your bacon at 425˚ until crispy, followed by your sprouts on the same pan (after removing the bacon pieces, you’ll add them back later). Adjusting the recipe card to reflect this. However, if you know your oven runs hot, I would suggest roasting the sprouts at 400˚. Or, watch them carefully.

  5. Also wondering about the length of time the Brussels should roast. Is is 12-13 or 30 min? At 425. The recipe is confusing with your comments above it! Thanks

    1. Hey, Sarah! I hope you roasted these anyways, and just kept an eye on them! Sorry to be evasive! But, it really does depend on your oven, and if it runs hot or cool. For instance, the oven I use runs much warmer, so I turn it to 425˚ and it registers 455˚ on the oven thermometer I have in there. So, I’ll turn down the oven and roast them for 18 or so minutes. If I use the oven at my parent’s house, it runs fairly close to 400˚, so I’ll set it to 400˚ and go with it, even though it registers a bit below 400˚.

  6. These were soooo good!! I could have eaten them all by myself! Mine were burning a tiny bit at the higher temp, so I ended up doing them at about 375 for 20 minutes or so (then increased heat near the end!) So just adjust per your oven! 🙂 My husband even ate them – and he said before I started he wouldn’t go near brussel sprouts. YUM!

    1. Love this!!!! Yes, every oven is different, so thanks for watching and adjusting! Glad the hubs like them too!! 😉

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