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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
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