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5 from 2 votes

Glazed Balsamic Bacon Brussels Sprouts

This recipe is my favorite Brussels sprouts recipe – I make no other. It is always well received amongst family and friends and the best part is - it’s so incredibly simple to prepare. The rendered bacon fat and balsamic vinegar combine creating a thick bacon glaze.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: vegetables, whole30
Servings: 4


  • 3 cups fresh Brussels sprouts
  • 5 strips bacon I used Naked Bacon
  • ½ cup red onion, sliced
  • 1 tablespoon avocado oil
  • 6 dried Szechuan peppers
  • 3 tablespoons balsamic vinegar
  • salt and pepper to taste


Prepare the Brussels Sprouts:

  • Preheat oven and baking sheet to 425°F.
  • Clean and halve Brussels sprouts and toss into a large mixing bowl. Slice red onion and add to bowl. Drizzle avocado oil and sprinkle with salt and pepper. Toss until lightly coated. 
  • Once the oven is preheated, remove baking sheet and pour Brussels sprouts onto pan. Lay face down to achieve maximum caramelization. Roast for 20-25 minutes until crispy yet.

Prepare the balsamic glaze:

  • Preheat a pan to medium high heat on the stovetop. Slice bacon into bite sized pieces and add to hot pan, cooking until crispy.  Drizzle balsamic vinegar and add dried Szechuan peppers to the bacon and bacon fat. Cook for 1-2 minutes until slightly reduced and thickened. 
  • Remove roasted Brussels sprouts from oven and place in large mixing bowl. Toss with balsamic bacon glaze and serve immediately. 


Tip: Crush 1-2 of the dry Szechuan peppers for added heat or easily substitute with red pepper flakes. Or leave out entirely.