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The best oven roasted Brussels sprouts are crispy and caramelized on the outside, tender on the inside, and tossed with smoky bacon. A drizzle of balsamic vinegar and a touch of maple syrup truly sets this dish apart from the rest! The flavorful veggies are delicious with roast chicken, salmon, pork and meatloaf on a busy weeknight, and fancy enough to serve alongside a Thanksgiving turkey or a Christmas ham!

Hands holding a bowl of oven roasted brussels sprouts with balsamic and bacon

Crispy Roasted Brussels Sprouts

If you think that you don’t like Brussels sprouts, this recipe just might change your mind! Roasting vegetables brings out their natural sugars, giving the caramelized oven roasted Brussels sprouts a sweet, nutty, and unbelievably delicious flavor. Add some tangy balsamic vinegar, plenty of smoky, crispy bacon, and just a hint of maple syrup, and you’re entering veggie bliss!

While you can find Brussels sprouts in many grocery stores year-round, the vegetables are at their peak here in the United States during the cooler weather months of September through March. They’re a great option to add to your table in the fall and winter when salads aren’t nearly as appealing, summer’s sweet tomatoes are long gone, and you’re tired of yet another plate of steamed broccoli.

Oven roasted brussels sprouts with bacon in a cast iron pan

Ingredients

This is an overview of the ingredients that you’ll need for a batch of crispy roasted Brussels sprouts. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Brussels sprouts: fresh (not frozen). Look for bright green Brussels sprouts with intact outer leaves. They should feel firm when gently squeezed, and they should all be about the same size (so that they cook evenly in the same amount of time). Store unused Brussels sprouts in a bag in the vegetable drawer for 7 to 10 days.
  • Bacon: cooks right on the pan with the Brussels sprouts, coating the vegetables in that rich, smoky flavor every time you stir them. I prefer thick-cut bacon, but you can use any bacon that you like.
  • Olive oil: helps the sprouts brown and become crispy, adds flavor, and prevents the bacon and vegetables from sticking to the pan.
  • Kosher salt and pepper: to enhance the other flavors in the dish.
  • Balsamic vinegar: brightens up the vegetables with a little bit of acidic tang.
  • Maple syrup: just a hint of sweetness in the background highlights the naturally sweet flavor of the caramelized Brussels sprouts.
Ingredients for oven roasted brussels sprouts recipe

Should you wash Brussels sprouts before cooking?

While sprouts aren’t a particularly dirty vegetable, it’s always safest to wash them before roasting. To do so, rinse them in a large bowl of cold water. Any dirt or sediment should fall to the bottom of the bowl. Then drain the water and pat the sprouts dry before using.

Can you roast frozen Brussels sprouts?

Technically, yes — you can roast frozen Brussels sprouts in a 450°F oven for a total of 25-30 minutes, stirring halfway through. The frozen sprouts are sold whole, so you will not be able to cut them in half before cooking. That means that you won’t have the ideal flat edges for caramelizing. Roasted frozen Brussels sprouts will also have a different texture than roasted fresh sprouts — softer throughout (and maybe even a bit mushy). Fresh is always best!

Drizzling olive oil over a bowl of brussels sprouts and bacon

How to Roast Brussels Sprouts

This quick and easy side dish comes together with just 10 minutes of prep, making it perfect for your busy weeknights!

  1. Trim and halve the Brussels sprouts.
  2. Toss the sprouts and the chopped bacon with olive oil, salt and pepper.
  3. Spread the sprouts and bacon in a single layer on a rimmed baking sheet.
  4. Roast in a 425°F oven for 20-25 minutes, or until caramelized and crispy. They might look like they’re burned, but they’re actually perfect! That charred exterior provides the best flavor.
  5. Toss with balsamic vinegar and maple syrup.
Stirring brussels sprouts and bacon in a white bowl
Process shot showing how to roast brussels sprouts

The Best Temperature for Oven Roasted Brussels Sprouts

A 425°F oven is the ideal temperature for roasting Brussels sprouts because it allows the natural sugars to caramelize while the vegetables cook evenly. If the oven is cooler, you won’t get that great browned, crispy, caramelized exterior. If the oven is hotter, you risk burning the outside of the veggies before the insides are evenly cooked through.

How Long to Roast

Halved Brussels sprouts require about 20-25 minutes in the 425°F oven. They are done when they’re tender on the inside and crisp, browned, and caramelized on the outside. They will look like they’re burned in parts, but that’s exactly what you want for the best flavor!

Drizzling maple syrup and balsamic vinegar over a pan of oven roasted brussels sprouts

What do you eat with oven roasted Brussels sprouts?

These roasted Brussels sprouts with balsamic and bacon are an easy side dish that pairs well with almost any entrée. Here are some ideas for your next meal:

Hands holding a wooden bowl full of maple roasted brussels sprouts

Storage

Roasted Brussels sprouts will last in an airtight container in the refrigerator for 3-4 days, although they will not stay quite as crispy. I do not recommend freezing roasted Brussels sprouts, as they will have a mushy texture when thawed.

How to Reheat

Reheat the Brussels sprouts in an oven (rather than a microwave) in order to help them crisp up again. Spread the vegetables out on a baking sheet and roast at 450°F for 4-5 minutes.

Recipe Variations: Oven Roasted Brussels Sprouts with Balsamic and Bacon

  • Skip the balsamic vinegar and maple syrup and just toss the Brussels sprouts with olive oil, salt and pepper. They will still be delicious!
  • Add herbs and spices such as rosemary, thyme and garlic. I like to add fresh herbs during the final 10 minutes so that they don’t burn.
  • Scale the recipe up or down depending on the size of your group. Cut the ingredients in half to serve just two, or double or triple the ingredients to feed a crowd.
  • Add dried cranberries or chopped dates at the end for an extra touch of sweetness.
  • Top the oven roasted Brussels sprouts with toasted, chopped pecans, walnuts or almonds for some crunchy texture.
  • Swap out the maple syrup and use honey instead.
Roasted brussels sprouts in a wooden bowl with bacon and balsamic

Tips for the Best Oven Roasted Brussels Sprouts Recipe

  • Do not blanch Brussels sprouts before roasting. They will become nice and tender in the oven without this extra step.
  • I prefer thick-cut bacon because it stands up to the slightly longer roasting time without burning. If you’re using small Brussels sprouts with a shorter cooking time, you might prefer to use regular bacon so that it’s nice and crispy by the time the sprouts are done.
  • Spread the sprouts and bacon out in a single layer so that they can get nice and crispy. If they’re on top of each other, they’re more likely to steam and become soggy.
  • The total roasting time will vary depending on the size and thickness of your Brussels sprouts. Very small sprouts may be done in as little as 17 minutes, while larger sprouts may require 25-30 minutes.
  • Add the balsamic vinegar and maple syrup at the end of the roasting time so that they can flavor the vegetables without burning.
Side shot of hands holding a roasting pan full of roasted brussels sprouts with balsamic

More Roasted Vegetables to Try

Hands holding a bowl of oven roasted brussels sprouts with balsamic and bacon

Oven Roasted Brussels Sprouts with Bacon

5 from 1 vote
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings 4 – 6 people
Calories 154 kcal
The best oven roasted Brussels sprouts are crispy and caramelized on the outside, tender on the inside, and tossed with smoky bacon, tangy balsamic vinegar and a touch of sweet maple syrup!

Ingredients
  

  • 1 lb. Brussels sprouts
  • 3 strips bacon, cut into ½-inch pieces
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt, plus more to taste
  • Pinch of ground black pepper
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon maple syrup

Instructions

  • Preheat oven to 425°F. Lightly grease a large rimmed baking sheet or line with parchment paper.
  • Cut off the brown ends of the Brussels sprouts, pull off any yellow outer leaves, and cut in half.
  • Place halved Brussels sprouts and chopped bacon in a large bowl. Toss with olive oil and season with salt and pepper.
  • Spread the Brussels sprouts and bacon in a single layer on the prepared baking sheet.
  • Roast in the hot oven for about 20-25 minutes, stirring at least once or twice during the roasting process. Small sprouts may be done in as little as 17 minutes, while very large sprouts may require 25-30 minutes. The Brussels sprouts are done when they are tender on the inside, caramelized on the outside, and the bacon is nice and crispy.
  • Toss with balsamic vinegar and maple syrup. Taste and season with additional salt and pepper, if necessary.

Notes

  • Do not blanch Brussels sprouts before roasting. They will become nice and tender in the oven without this extra step.
  • I prefer thick-cut bacon because it stands up to the slightly longer roasting time without burning. If you’re using small Brussels sprouts with a shorter cooking time, you might prefer to use regular bacon so that it’s nice and crispy by the time the sprouts are done.
  • Spread the sprouts and bacon out in a single layer so that they can get nice and crispy. If they’re on top of each other, they’re more likely to steam and become soggy.
  • The total roasting time will vary depending on the size and thickness of your Brussels sprouts. Very small sprouts may be done in as little as 17 minutes, while larger sprouts may require 25-30 minutes.
  • Add the balsamic vinegar and maple syrup at the end of the roasting time so that they can flavor the vegetables without burning.
  • Skip the balsamic vinegar and maple syrup and just toss the Brussels sprouts with olive oil, salt and pepper. They will still be delicious!
  • Add herbs and spices such as rosemary, thyme and garlic. I like to add fresh herbs during the final 10 minutes so that they don’t burn.
  • Scale the recipe up or down depending on the size of your group. Cut the ingredients in half to serve just two, or double or triple the ingredients to feed a crowd.
  • Add dried cranberries or chopped dates at the end for an extra touch of sweetness.
  • Top the oven roasted Brussels sprouts with toasted, chopped pecans, walnuts or almonds for some crunchy texture.
  • Swap out the maple syrup and use honey instead.

Nutrition

Serving: 1/6 of the recipeCalories: 154kcalCarbohydrates: 8gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 12mgSodium: 332mgPotassium: 335mgFiber: 3gSugar: 3gVitamin A: 577IUVitamin C: 64mgCalcium: 35mgIron: 1mg
Keyword: crispy roasted brussels sprouts, oven roasted brussels sprouts, roasted brussels sprouts with bacon, roasted brussels sprouts with balsamic
Course: Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    Wow! This is the best recipe I have found for Brussels sprouts. Delicious! I did double the vinegar and maple syrup. Hee Hee! Thank you! My husband even ate them!