Roasted Brussels Sprouts With Bacon And Balsamic

This roasted Brussels sprouts recipe with bacon and balsamic will be the talk of the table. It’s an easy side dish made with just 7 ingredients. The combination of crispy garlicky Brussels sprouts, balsamic, bacon, tart cranberries, toasted pecans, and melty feta cheese is simply heavenly!

Ingredients To Make Balsamic Brussels Sprouts With Bacon

• Brussels sprouts – You’ll need about 1 ½ pounds Brussels sprouts. Trimmed and halved or quartered.
• Garlic cloves – Minced or pressed. I like to use a garlic press to squeeze out the flavor.
• Olive oil or avocado oil – We like extra virgin olive oil from Primal Kitchen Foods.
• Balsamic vinegar – Adds so much flavor and caramelization. You can mix half balsamic and half maple syrup to cut the acidity to your preferred taste if desired. 
• Bacon – Cooked to a crisp and chopped.
• Pecans – Toasted to perfection to add a nice crunch.
• Dried cranberries – Adds tartness. Pomegranate seeds would also make for a tasty addition in place of the cranberries.
• Feta cheese – Soft goat cheese like chevre would also be incredibly tasty. If you’re not into soft cheeses, top with shaved parmesan cheese. Feel free to omit the cheese altogether to make this recipe dairy-free and Whole30-friendly.
• Sea salt and black pepper

Find the ingredient list with exact measurements in the recipe card below.

How To Make Roasted Brussels Sprouts And Bacon

1. Preheat the oven to 400°F. 
2. Cook and chop your bacon and set aside.
3. Wash and trim the Brussels sprouts, slicing them into halves or quarters depending on how large they are.
4. Toss the raw Brussels sprouts together with oil, vinegar, garlic, salt, and pepper to evenly coat the Brussels sprouts.
5. Arrange Brussels in a single layer on a large rimmed sheet pan and roast for 20-25 minutes until tender. Don’t worry about placing the flat side down; they’ll roast well in any direction.
6. Toss the roasted Brussels in a large bowl with pecans, bacon, and cranberries. Top with feta and serve!

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How To Store the Leftovers

If you’re lucky enough to have any of last night’s roasted Brussels sprouts left, they make for scrumptious leftovers! I love to serve them on a big harvest salad with a leftover protein like turkey or roast chicken.

To store leftovers, simply place them in a glass storage container and store them in the refrigerator for up to 4 days. Reheat or serve cold.

Entrées That Pair Well With Roasted Brussel Sprouts

I like to keep the rest of the meal simple when I serve these crispy oven-roasted Brussels sprouts so that they can be the highlight of the meal. This recipe will make anyone love Brussels sprouts!

My favorite way to serve these is with a juicy pork chop or tenderloin and a baked sweet potato.  If you want some more ideas for proteins that this recipe would go along with, check out these recipes:

• Balsamic Flank Steak with Chimichurri Sauce
• Instant Pot Baby Back Ribs
• One-Pan Pork Loin
• Instant Pot Whole Chicken

More Recipes To Try

Air Fryer Brussels Sprouts With Homemade Aioli

Brussels Sprouts Salad with Citrus Vinaigrette

Roasted Brussels Sprouts with Bacon

Sweet Potato Hash with Sausage

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Roasted Brussels Sprouts with Bacon and Balsamic

Whip up this blend of perfectly roasted garlicky Brussels sprouts, crispy bacon, tangy balsamic vinegar, tart cranberries, toasted pecans, and lusciously melted feta cheese. This easy-to-make side is perfect to serve on a holiday menu or just a normal weeknight dinner with the family.

Prep: 15 minsCook: 25 minsTotal: 40 mins

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Servings: 8–10 servings 1x

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Ingredients

• 1 ½ lbs. Brussels sprouts
• 2 cloves garlic, minced
• 3 tablespoons olive oil or avocado oil
• 1 tablespoon balsamic vinegar
• ¼ teaspoon fine salt
• ⅛ teaspoon black pepper
• 4 slices bacon, crisp-cooked and chopped
• ¾ cup pecan halves, toasted*
• ½ cup dried cranberries (we like these dried cranberries without added sugar; may substitute pomegranate seeds)
• ¼ cup feta cheese (may substitute goat cheese or omit entirely for Whole30 and/or dairy-free)

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Instructions

1. Preheat the oven to 400°F.
2. Wash and trim Brussels sprouts. 
3. Slice them in half from top to bottom or quarter if they’re large.
4. Mix olive oil, balsamic vinegar, minced garlic, salt, and pepper. 
5. Toss the oil mixture with raw sliced Brussels sprouts.
6. Arrange on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
7. Toss with pecans, bacon, and cranberries. 
8. Top with feta. Serve warm.

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Notes

To toast the pecans: In a small skillet over medium-low heat, add the pecans and toss every minute or so for about 5-7 minutes or until pecans give off a nutty aroma. Watch closely, as they can burn easily.

Nutrition Information

• Serving Size: 1/10 of recipe (~1/2 cup)
• Calories: 171
• Fat: 12g
• Sodium: 150mg
• Carbohydrate: 13g
• (Fiber: 3g
• Sugar: 6g)
• Protein: 5g

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreePaleo

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Recipe By: The Real Food Dietitians

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