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Nov 12, 2020 By Stacie Hassing

Roasted Brussels Sprouts with Bacon and Balsamic

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Jump to Recipe

These Roasted Brussels Sprouts with Bacon and Balsamic will be the talk of the table. They’re that good! It’s a simple side-dish that’s made with just 7 ingredients. The combination of perfectly roasted garlicky Brussels sprouts, balsamic vinegar, crisp bacon, tart cranberries, toasted pecans, and melty feta cheese is simply heavenly!

 Roasted Brussel Sprouts with Bacon and Balsamic on a white serving platter with a gold serving spoon.

Add these Roasted Brussels Sprouts with Bacon to your Thanksgiving menu (or any weeknight meal).

This is a recipe you’ll want to make more than once a year. The combination of savory (from the garlic, bacon and feta) and sweet (from the balsamic glaze and dried cranberries) makes for the most delicious flavor. Bonus: it’s an easy recipe that you can throw together in 15 minutes!

So while they make for a totally scrumptious Thanksgiving side-dish, they also make for a tasty addition to really any meal this time of year.

Entrées to serve these Roasted Brussel Sprouts With:

I like to keep the rest of the meal simple when I serve these Oven Roasted Brussels Sprouts with Bacon and Balsamic so that they can be the highlight of the meal. And let me tell you, they will be!

My personal favorite way to serve these is with a juicy pork chop or tenderloin and a baked sweet potato.  If you want some more ideas for proteins that this recipe would go along with, check out these recipes:

  • Balsamic Flank Steak with Chimichurri Sauce
  • Instant Pot Baby Back Ribs
  • One-Pan Pork Loin
  • Instant Pot Whole Chicken

I know you and your family are going to love this recipe!

Roasted Brussels Sprouts with Bacon on a pan.
Roasted Brussels Sprouts with Bacon, cranberries, pecans and feta cheese on a pan.

This post may contain affiliate links that won’t change your price but will share some commission.

Ingredients you’ll need to make Balsamic Brussels Sprouts with Bacon

  • Brussels sprouts – you’ll need about 1 ½ lbs. of Brussels sprouts. Trimmed and halved or quartered.
  • Garlic cloves – minced or pressed. I like to use a garlic press to really squeeze out the flavor.
  • Olive oil or avocado oil – we like Primal Kitchen Foods oils.
  • Balsamic vinegar – adds so much flavor and caramelization. We like Primal Kitchens Balsamic Vinegar.
  • Bacon  – cooked to a crisp and chopped. ButcherBox is hands down our favorite bacon.
  • Pecans – toasted to perfection to add a nice crunch.
  • Dried cranberries – adds tartness. We like Patience Organic No Sugar Cranberries. Pomegranate seeds would also make for a tasty addition in place of the cranberries.
  • Feta cheese – soft goat cheese like chevre would also be incredibly tasty. Feel free to omit the cheese altogether to make this recipe dairy-free and Whole30-friendly.
  • Sea salt and black pepper

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 Roasted Brussel Sprouts with Bacon, pecans, cranberries and feta cheese on a white serving platter.

How to Make Roasted Brussels Sprouts and Bacon

Step 1: Preheat the oven to 400℉. Cook and chop your bacon and set aside.

Step 2: Wash and trim Brussels Sprouts, slicing them into halves or quarters depending on how large they are.

Step 3: Toss the Brussels Sprouts together with oil, vinegar, garlic, salt, and pepper to evenly coat the Brussels Sprouts.

Step 4: Arrange in a single layer on a sheet pan and roast for 20-25 minutes until tender

Step 5: Toss with pecans, bacon, and cranberries. Top with feta and serve!

Brussels Sprouts and Bacon recipe prep ahead tips

There are several steps you can do to prepare this dish the day before. The steps are as follows:

  • Wash, trim and halve the Brussels sprouts, toss to coat with the oil and garlic, place in a container or large zip-top bag
  • Cook the bacon and chop it
  • Toast the pecans

Now all you have left to do is roast the Brussels Sprouts on a baking sheet for 20-25 minutes and add the remaining ingredients after roasting.

How to toast pecans

Place the pecans in a small pan over medium-low heat. Toss the nuts every minute or so. After about 5-7 minutes you’ll notice the nuts will start to give off a beautiful, nutty aroma. This is a good indicator that they are done.

How to store leftovers

If you’re lucky enough to have any, Roasted Brussel Sprouts with Bacon make for scrumptious leftovers! I love to serve them on a big harvest salad with leftover turkey or any portion of choice.

To store leftovers, simply place them in a glass storage container and store in the refrigerator for up to 4 days. Serve warm or cold.

 Roasted Brussel Sprouts with Bacon and Balsamic on a white serving platter with a gold serving spoon.

Other Brussels Sprouts recipes to try!

  • Roasted Brussels Sprouts with Garlic Bacon Aioli
  • Shredded Brussels Sprouts Salad
  • Bacon Roasted Brussels

It’s time to give Roasted Brussels Sprouts with Bacon and Balsamic a try!

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Let's Get Cookin'

Roasted Brussels Sprouts with Bacon and Balsamic

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 8-10 servings 1x
  • Cuisine: Side-dish
Roasted brussels sprouts with bacon and dried cranberries on a white serving platter
Print Recipe

Ingredients

  • 1 ½ lbs. Brussels sprouts
  • 2 cloves garlic, minced
  • 3 Tbsp. olive oil or avocado oil
  • 1 Tbsp. balsamic vinegar
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  • 4 slices bacon, crisp-cooked and chopped
  • ¾ cup pecan halves, toasted*
  • ½ cup dried cranberries (may substitute pomegranate seeds)
  • ¼ cup feta cheese (may substitute goat cheese or omit entirely for Whole30)

Instructions

  1. Preheat oven to 400℉.
  2. Wash and trim Brussels sprouts, slice them in half from top to bottom or quarter if large.
  3. Mix together olive oil, balsamic vinegar, minced garlic, salt, and pepper. Toss with Brussels sprouts.
  4. Arrange on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
  5. Toss with pecans, bacon, and cranberries. Top with feta.
  6. Serve warm.

Notes

To toast the pecans: In a small skillet over medium-low heat add the pecans and toss every minute or so for about 5-7 minutes or until pecans give off a nutty aroma. Watch closely as they can burn easily.

Nutrition

  • Serving Size: 1/10 of recipe (~1/2 cup)
  • Calories: 171
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 12g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 5g

Pin now, make later!

 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Sarah says

    January 28, 2018 at 7:07 am

    This looks amazing!! Do you have a protein recipe that would pair well with this?

    Reply
    • Stacie Hassing says

      January 28, 2018 at 1:15 pm

      They are so so good! You you could pair the Brussels with one of these two recipes: https://therealfoodrds.com/balsamic-flank-steak-chimichurri-sauce/ OR https://therealfoodrds.com/instant-pot-baby-back-ribs/.

      Reply
  2. Jessie says

    April 18, 2019 at 1:23 pm

    Hi, how many pounds of brussel sprouts would you suggest for 25 people as a potluck side dish?

    Reply
    • Jessica Beacom says

      April 22, 2019 at 4:43 pm

      If you’re planning on a small-ish portion (1/2 cup per person) then 5 pounds should be enough for 25 people but if you think the portions will be larger, then I would scale up an extra 25% (so you’d need 6 1/4 pounds of Brussels)

      Reply
  3. Katie says

    November 22, 2020 at 11:18 am

    I am making this for Thanksgiving! I have to make it at my house and then re-heat it at my sisters when we are ready to eat. Probably a dumb question but any suggestions on how to re-heat it? I want it to taste just like it would if I just got done cooking it! Thanks for you help!

    Reply
    • Jessica Beacom says

      November 22, 2020 at 6:28 pm

      I’d suggest slightly undercooking the Brussels sprouts so that they are not overcooked after reheating them. To reheat, I would place it in a shallow dish (or on a rimmed baking sheet) with 1 Tbsp. water then cover tightly with foil before reheating in a 350F oven until hot.

      Reply
  4. Krista Bergman says

    December 7, 2020 at 6:01 pm

    These were delicious! I used goat cheese instead of feta and they were thoroughly enjoyed by both my husband and I.

    Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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