Crispy Brussels Sprouts with Bacon and Balsamic Glaze

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Crispy Brussels Sprouts with Bacon and Balsamic Glaze combines deeply browned sprouts, smoky bacon, sweet caramelized shallots, toasted walnuts, and a glossy balsamic drizzle.

Yield: 6 side-dish servings
Prep Time: 20 minutes
Cook Time: 35 minutes, with components cooking simultaneously
Total Time: 55 minutes

Quick Ingredients

2 pounds (907 g) Brussels sprouts, trimmed and halved
2 tablespoons (30 ml) olive oil
1/2 teaspoon (3 g) fine sea salt
1/4 teaspoon freshly ground black pepper
6 ounces (170 g) thick-cut bacon, cut into 1/2-inch pieces
2 medium shallots (100 g peeled), thinly sliced
1/2 cup (56 g) raw walnut halves and pieces, roughly chopped
1/2 cup (120 ml) balsamic vinegar
1 tablespoon (15 ml) pure maple syrup

Do This

1. Heat the oven to 450°F (230°C). Dry the trimmed sprouts thoroughly, then toss with olive oil, salt, and pepper.
2. Divide between two unlined metal baking sheets, cut sides down. Roast for 26 minutes, swapping and rotating the sheets after 13 minutes.
3. Meanwhile, gently simmer the balsamic vinegar and maple syrup for 10 minutes, until reduced to about 3 tablespoons (45 ml).
4. Toast the walnuts in a dry skillet over medium heat for 4 minutes; transfer to a plate.
5. Cook the bacon in the same skillet over medium heat for about 12 minutes, until crisp. Transfer to paper towels, leaving 1 tablespoon (15 ml) rendered fat in the skillet.
6. Cook the shallots in the reserved bacon fat over medium-low heat for 14 minutes, stirring frequently, until soft and golden.
7. Gently combine the roasted sprouts, bacon, shallots, and walnuts. Transfer to a serving platter, drizzle with the balsamic glaze, and serve immediately.

Why You’ll Love This Recipe

Crisp edges, tender centers: High heat and plenty of space help the sprouts roast beautifully instead of steaming.
A little of everything: Smoky bacon, sweet shallots, crunchy walnuts, and tangy glaze make each bite interesting.
Easy to coordinate: Prepare the skillet toppings and glaze while the oven handles the sprouts.
Special enough for holidays: This generous side is equally at home beside a weeknight roast chicken or a festive dinner.

Grocery List

Produce: 2 pounds Brussels sprouts; 2 medium shallots.
Meat: 6 ounces thick-cut bacon.
Dairy: None needed.
Pantry: Olive oil, raw walnuts, balsamic vinegar, pure maple syrup, fine sea salt, and black pepper.

Full Ingredients

For the Roasted Brussels Sprouts

2 pounds (907 g) Brussels sprouts, trimmed and halved lengthwise; quarter any sprouts wider than 1 1/2 inches
2 tablespoons (30 ml) olive oil
1/2 teaspoon (3 g) fine sea salt
1/4 teaspoon freshly ground black pepper

For the Bacon, Shallots, and Walnuts

6 ounces (170 g) thick-cut bacon, cut crosswise into 1/2-inch pieces
1 tablespoon (15 ml) rendered bacon fat, reserved from cooking the bacon
2 medium shallots (100 g peeled), sliced lengthwise into 1/8-inch-thick slices
1/2 cup (56 g) raw walnut halves and pieces, roughly chopped

For the Balsamic Glaze

1/2 cup (120 ml) balsamic vinegar, not bottled balsamic glaze
1 tablespoon (15 ml) pure maple syrup
Up to 1 tablespoon (15 ml) water, only if needed to loosen the finished glaze

Crispy Brussels Sprouts with Bacon and Balsamic Glaze – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the sprouts

Heat the oven to 450°F (230°C), with racks in the upper and lower thirds. Set out two unlined, rimmed metal baking sheets, approximately 13 by 18 inches each. Using two sheets gives the sprouts enough room to brown without trapping steam.

Trim just the dry ends from the Brussels sprouts, keeping enough of the base intact to hold the leaves together. Remove damaged outer leaves, halve the sprouts lengthwise, and quarter especially large ones. Rinse if needed, then dry thoroughly with clean towels. Discard detached leaves for this recipe, since they can burn before the larger pieces finish roasting.

Step 2: Roast until deeply golden

In a large bowl, toss the sprouts with the olive oil, fine sea salt, and black pepper. Divide them evenly between the baking sheets and arrange them cut sides down, leaving space between pieces.

Roast for 26 minutes. After 13 minutes, swap the sheets between racks and rotate each sheet from front to back, but leave the sprouts cut sides down. They are ready when the flat sides are deeply golden, the outer leaves are crisp, and a small knife slips easily into the centers. Begin checking small sprouts at 22 minutes; larger pieces may need up to 4 additional minutes. While they roast, prepare the glaze and skillet toppings.

Step 3: Reduce the balsamic glaze

Combine the balsamic vinegar and maple syrup in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to maintain a gentle simmer. Simmer uncovered for 10 minutes, stirring occasionally, until reduced to approximately 3 tablespoons (45 ml). Start the walnut and bacon steps while the glaze simmers, keeping an eye on the saucepan.

The warm glaze should lightly coat a spoon but still pour easily; it will thicken as it cools. Remove it from the heat before it becomes sticky or candy-like. If it becomes too thick, stir in water 1 teaspoon (5 ml) at a time, using no more than 1 tablespoon (15 ml), until it drizzles smoothly.

Step 4: Toast the walnuts

Place the walnuts in a large, dry skillet over medium heat. Toast for 4 minutes, stirring frequently, until fragrant and slightly darker at the edges. Transfer immediately to a plate so they do not continue browning in the hot skillet.

Step 5: Cook the bacon until crisp

Let the skillet cool off the heat for 1 minute, then add the bacon in an even layer. Return to medium heat and cook for approximately 12 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp and richly browned.

Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Carefully pour the rendered fat into a heatproof container, then return 1 tablespoon (15 ml) of that fat to the skillet. Let the remaining fat cool before storing or discarding it; do not pour it down the drain.

Step 6: Caramelize the shallots

Add the sliced shallots to the reserved bacon fat. Cook over medium-low heat for 14 minutes, stirring about every 2 minutes, until soft, sweet, and golden brown. Scrape up the browned bacon bits as you stir. If the shallots begin darkening before they soften, lower the heat.

If the sprouts finish before the shallots, leave them spread out on their baking sheets, uncovered, for the few remaining minutes. Avoid piling them in a bowl or covering them, which traps steam and softens the edges.

Step 7: Assemble and serve immediately

Transfer the roasted sprouts to a warm, wide serving bowl or platter. Add the caramelized shallots, crisp bacon, and most of the toasted walnuts, reserving 2 tablespoons of walnuts for the top. Toss gently to distribute the toppings without breaking up the sprouts.

Drizzle the balsamic glaze in thin ribbons over the dish, then scatter with the reserved walnuts. Serve immediately. A finishing drizzle rather than a heavy toss in the glaze helps preserve those crunchy roasted edges.

Pro Tips

Dry sprouts brown better: Water left on the surface encourages steaming. Pat the cut sides dry as well as the outer leaves.
Use bare metal: An unlined metal pan gives the cut surfaces excellent contact for browning. Avoid glass baking dishes for this high-heat method.
Keep the pans uncrowded: Each half-sheet pan should hold about 1 pound of sprouts in a single layer. Use a third pan if your baking sheets are smaller.
Watch the glaze near the end: Sweetened vinegar can go from syrupy to scorched quickly. Judge it while warm, remembering that it thickens as it cools.
Go easy on extra salt: Bacon adds plenty of seasoning. Taste the assembled dish before adding any more.

Variations

Vegetarian: Omit the bacon and replace the reserved bacon fat with 1 tablespoon (15 ml) olive oil for the shallots. Stir in 1/2 teaspoon smoked paprika during the final 30 seconds of cooking.
Walnut-free: Replace the walnuts with 1/2 cup (64 g) raw pumpkin seeds. Toast over medium heat for 3 minutes, stirring frequently. Check ingredient labels if cooking for someone with an allergy.
A little heat: Add 1/4 teaspoon crushed red pepper flakes to the shallots during their final minute of cooking.

Storage & Make-Ahead

Store: Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking. Keep at 40°F (4°C) or below and use within 3 days. For the best texture, store any unused glaze and walnuts separately.

Reheat: Spread the sprouts, bacon, and shallots on a baking sheet and heat at 400°F (205°C) for 12 minutes, or until the center reaches 165°F (74°C). Add separately stored walnuts and glaze afterward. Leftovers will be softer than the freshly roasted dish; microwaving softens the edges further.

Make ahead: Trim and halve the sprouts up to 2 days ahead, dry well, and refrigerate in a towel-lined container. Make the glaze up to 3 days ahead and refrigerate separately; warm over low heat for 2 minutes, stirring and adding 1 teaspoon (5 ml) water if needed. Toast the walnuts up to 2 days ahead and store airtight at room temperature once completely cool. For the crispiest result, roast the sprouts and assemble just before serving.

Nutrition (per serving)

Estimated for one-sixth of the recipe, including all the glaze and 1 tablespoon of reserved bacon fat. Values vary with the bacon and balsamic vinegar used.