Crispy Balsamic Brussels Sprouts with Bacon

By Charles Mattocks for Ravoke.com

Golden, caramelized Brussels sprouts roasted at high heat, finished with smoky bacon drippings and a tangy balsamic glaze—this is a side dish that turns skeptics into fans. Roasting the sprouts cut-side down creates irresistible crisp edges, while bacon rendered above infuses deep, savory flavor. A splash of balsamic vinegar and chicken stock brings everything together in a glossy, crave-worthy finish.

This recipe is simple, bold, and built for cooks who want maximum flavor with minimal effort.

Why You’ll Love This Recipe

• High-heat roasting for ultra-crispy sprouts
• Bacon drippings add smoky depth
• Balsamic glaze balances savory richness
• Ready in under 40 minutes
•  A vegetable dish that steals the spotlight

Ingredients

Main Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1 small yellow onion, diced
• 2 tablespoons olive oil or vegetable oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Bacon & Finish

• 6 strips thick-cut bacon
• 1/2 cup chicken stock
• 1 tablespoon balsamic vinegar

How to Make Balsamic Brussels Sprouts with Bacon

Step 1: Preheat the Grill

Preheat your grill to 450°F (232°C) with the lid closed for about 15 minutes. Line a large baking sheet with foil to catch drippings and make cleanup easy.

Step 2: Season the Vegetables

Arrange the Brussels sprouts cut-side down on the prepared baking sheet. Scatter the diced onion around them. Drizzle with olive oil and season generously with salt and freshly ground black pepper.

Step 3: Start Roasting

Place the baking sheet on the bottom grill grate. Close the lid and roast for 10 minutes, allowing the sprouts to begin caramelizing.

Step 4: Add the Bacon

Lay the bacon strips on the top grill grate directly above the vegetables so the rendered fat drips onto the sprouts. Close the lid and cook for another 10 minutes, until the bacon is crisp and the Brussels sprouts are tender and browned.

Step 5: Build the Glaze

Remove the bacon from the grill and dice it. Add the chopped bacon, chicken stock, and balsamic vinegar to the baking sheet with the Brussels sprouts. Toss gently to combine. Close the lid and cook for 5–10 more minutes, until the liquid reduces into a rich, glossy glaze.

Step 6: Serve

Remove from the grill and serve warm. These Brussels sprouts are best enjoyed fresh, when the edges are crisp and the glaze is at its peak.

Serving Suggestions

• Pair with grilled chicken, steak, or salmon
• Serve as a holiday or fall side dish
• Add a squeeze of lemon or shaved Parmesan for variation

FAQ

Can I make this recipe in the oven instead of on a grill?
Yes. Roast the Brussels sprouts at 450°F in the oven. Cook the bacon separately, then combine everything on the baking sheet and return to the oven to reduce the liquid.

How do I make the Brussels sprouts extra crispy?
Make sure they’re dry before roasting and arranged cut-side down without overcrowding the pan.

Can I make this recipe ahead of time?
You can prep the vegetables ahead, but for best texture, cook and glaze just before serving.

Is this recipe good for holidays?
Absolutely. It’s a crowd-pleasing side dish that pairs well with traditional holiday mains.

About the Author

Charles Mattocks is an award-winning filmmaker, actor, author, and global health advocate. The nephew of reggae legend Bob Marley, Charles has devoted his life to raising awareness about chronic illness, health equity, and personal empowerment. His groundbreaking television projects — including Reversed and Eight Days — have aired on major networks and inspired audiences worldwide. Through his work in film, writing, and health media, Charles continues to champion wellness and the importance of evidence-based care across communities. Charles is also a published author of two cookbooks and one children’s book.