These Roasted Brussels Sprouts with Bacon and Balsamic will be the talk of the table. They’re that good! It’s a simple side-dish that’s made with just 7 ingredients. The combination of perfectly roasted garlicky Brussels sprouts, balsamic vinegar, crisp bacon, tart cranberries, toasted pecans, and melty feta cheese is simply heavenly!
Add these Roasted Brussels Sprouts with Bacon to your Thanksgiving menu or any weeknight meal.
This is a recipe you’ll want to make more than once a year. So while they make for a totally scrumptious Thanksgiving side-dish, they also make for a tasty addition to really any meal this time of year. I like to keep the rest of the meal simple when I serve these Roasted Brussels Sprouts with Bacon and Balsamic so that they can be the highlight of the meal. And let me tell you, they will be! Serving them with a juicy pork chop or tenderloin and a baked sweet potato, makes for an incredibly satisfying and delicious meal. I know you and your family are going to love this recipe!
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Ingredients you’ll need to make Balsamic Brussels Sprouts with Bacon
- Brussels sprouts – you’ll need about 1 1/2 lbs. of Brussels sprouts. Trimmed and halved or quartered.
- Garlic cloves – minced or pressed. I like to use a garlic press to really squeeze out the flavor.
- Olive oil or avocado oil – we like Primal Kitchen Foods oils.
- Balsamic vinegar – adds so much flavor and caramelization. We like Primal Kitchens Balsamic Vinegar.
- Bacon – cooked to a crisp and chopped. Butcher Box is hands down our favorite bacon.
- Pecans – toasted to perfection to add a nice crunch.
- Dried cranberries – adds tartness. We like Patience Organic No Sugar Cranberries. Pomegranate seeds would also make for a tasty addition in place of the cranberries.
- Feta cheese – goats cheese would also be incredibly tasty. Feel free to omit for dairy-free.
- Sea salt and black pepper
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Brussels Sprouts and Bacon recipe prep ahead tips
There are several steps you can do to prepare this dish the day before. The steps are as follows:
- Wash, trim and halve the Brussels sprouts, toss them with the oil and garlic, place in a container or large zip-top bag
- Cook the bacon and chop it
- Toast the pecans
Now all you have left to do is roast the Brussels Sprouts for 20-25 minutes and add the remaining ingredients after roasting.
How to toast pecans
Place the pecans in a small pan over medium-low heat. Toss the nuts every minute or so. After about 5-7 minutes you’ll notice the nuts will start to give off a beautiful, nutty aroma. This is a good indicator that they are done.
How to store leftovers
If you’re lucky enough to have any, Roasted Brussels Sprouts with Bacon make for scrumptious leftovers! I love to serve them on a big harvest salad with leftover turkey or any portion of choice. To store leftovers, simply place them in a glass storage container and store in the refrigerator for up to 4 days. Serve warm or cold.
Other Brussels Sprouts and Bacon recipes to try!
It’s time to give Roasted Brussels Sprouts with Bacon and Balsamic a try!
- 1 1/2 lbs. brussels sprouts
- 2 cloves garlic, minced
- 3 Tbsp. olive oil or avocado oil
- 1 Tbsp. balsamic vinegar
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
- 4 slices bacon, cooked to crisp and chopped
- 3/4 cup pecan halves, toasted*
- 1/2 cup dried cranberries (may sub pomegranate seeds)
- 1/4 cup feta cheese (may sub goat cheese or omit for Whole30)
- Preheat oven to 400 degrees.
- Wash and trim Brussels sprouts, slice them in half from top to bottom or quarter if large.
- Mix together olive oil, balsamic vinegar, minced garlic, salt, and pepper. Toss with Brussels sprouts.
- Arrange on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
- Toss with pecans, bacon, and cranberries. Top with feta.
- Serve warm.
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.
- Serving Size: 1/10 of recipe (~1/2 cup)
- Calories: 171
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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