Better Living uses affiliate links. If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you.

Simple yet sophisticated, these Roasted Brussels Sprouts with balsamic and crisp bacon are the perfect side dish. Even if you’re not a big fan, this recipe should change your mind.

Brussels Sprouts are in season through fall and winter. When shopping for Brussels Sprouts in the market, choose ones with brightly colored green leaves and firm heads. Brussels Sprouts that are smaller in size will Cook more evenly and be more flavorful. Check out our tips below for variations.

Servings: 4


1 1/2 lb Fresh Brussels sprouts (At the market, choose brussels sprouts that are generally the same size.)
1 tbs Olive Oil
1/2 teaspoon salt
Fresh ground pepper (to taste)
1 Tablespoon of good quality Balsamic Vinegar
3 slices bacon – cooked Crisp
Freshly grated parmesean cheese


1_ Preheat oven to 400 degrees F

2 _Wash brussels sprouts and drain and dry well. Slice off a thin layer of the brown cores. Remove any brown or wilted outer leaves. Cut larger ones in half for even cooking

3 _In a bowl toss together the brussels sprouts with olive oil, salt, and pepper well to coat.

4 _Transfer to a roasting pan.

5 _Roast the sprouts for about 20-30 minutes or until golden brown and fork tender. Toss a few times while roasting to ensure even browning.

6 _Transfer to a serving bowl. Crumble bacon over the brussels sprouts, then drizzle with balsamic, sprinkle with parmesan cheese.


– Replace the balsamic vinegar with freshly squeezed lemon juice just before serving.

– Add in a handful of toasted nuts. Walnuts or pinenuts would work well.

– About 8 minutes into roasting throw in 5-7 garlic cloves

– Instead of bacon, try crumbling crisp prosciutto for less fat but similar flavor and texture.  Get recipe here!