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Hands holding a bowl of oven roasted brussels sprouts with balsamic and bacon
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5 from 1 vote

Oven Roasted Brussels Sprouts with Bacon

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!
Course Side Dish
Cuisine American
Keyword crispy roasted brussels sprouts, oven roasted brussels sprouts, roasted brussels sprouts with bacon, roasted brussels sprouts with balsamic
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 - 6 people
Calories 154kcal
Author Blair Lonergan



  • 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.


  • 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.


Serving: 1/6 of the recipe | Calories: 154kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 332mg | Potassium: 335mg | Fiber: 3g | Sugar: 3g | Vitamin A: 577IU | Vitamin C: 64mg | Calcium: 35mg | Iron: 1mg