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Easy Lighter Roasted Brussels Sprouts with Bacon & Cranberry Balsamic

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Crispy roasted Brussels sprouts with smoky bacon, sweet dried cranberries, and a tangy balsamic glaze. Ready in under 30 minutes, this lighter side dish is perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 4 slices bacon, chopped (thick-cut applewood-smoked recommended)
  • ⅓ cup dried cranberries (unsweetened if preferred)
  • 3 tablespoons balsamic vinegar (aged recommended)
  • 2 tablespoons olive oil (extra virgin)
  • 1 tablespoon maple syrup (pure)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons toasted pecans or walnuts (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Rinse Brussels sprouts under cold water and pat dry. Trim tough stem ends (about ¼ inch) and remove any yellow or wilted leaves. Halve lengthwise; quarter any very large sprouts for even cooking.
  3. Place chopped bacon in a cold skillet. Cook over medium heat, stirring occasionally, until crispy (6-8 minutes). Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
  4. In a medium mixing bowl, combine halved sprouts, olive oil, reserved bacon drippings, salt, and pepper. Toss well to coat.
  5. Spread sprouts in a single layer on the prepared baking sheet, cut-side down. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
  6. While sprouts roast, make the balsamic glaze: In a small saucepan, combine balsamic vinegar and maple syrup. Bring to a simmer over medium heat, then reduce heat to low. Simmer gently for 3-5 minutes, stirring occasionally, until thickened and coats the back of a spoon. Remove from heat.
  7. Transfer roasted sprouts to a serving bowl. Drizzle with balsamic glaze, then add cooked bacon and dried cranberries. Toss gently to combine. Sprinkle with toasted nuts if using.
  8. Serve immediately while warm and crispy.

Notes

For best results, do not overcrowd the pan; use a large sheet pan or cook in batches. Pat sprouts dry thoroughly to ensure crispiness. Watch the balsamic glaze carefully to avoid burning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes.

Nutrition

Keywords: roasted Brussels sprouts, bacon, cranberry, balsamic glaze, easy side dish, holiday side, healthy vegetable recipe

Find it online: https://evabake.com/easy-lighter-roasted-brussels-sprouts-with-bacon-and-cranberry-balsamic/