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Crispy Caramelized Brussels Sprouts with Bacon and Balsamic Glaze

These crispy caramelized Brussels sprouts with bacon are one of my most requested dishes. Glazed with a honey-Dijon vinaigrette and finished with crunchy fried shallots, they’re sweet, savory, and irresistibly crisp — my go-to side for dinner parties and holidays.

A white plate of caramelized Brussels sprouts with bacon on a white marble counter next to two glasses of white wine, white bowl of fried shallots, and white linen.

When life gets hectic I remind myself that a cozy meal with family is waiting at the end — velvet dress optional. Good food helps. These Brussels sprouts are far from boring: roasted until caramelized and charred at the edges, they develop deep flavor and satisfying crunch. Add bacon, a bright honey-Dijon dressing, and fried shallots and you have a side dish that disappears fast.

I picked up the trick for restaurant-quality sprouts in culinary school: roast them on a screaming-hot sheet pan so the cut sides crisp up. Small, evenly sized sprouts work best; they caramelize more evenly and taste sweeter.

Ingredient notes

White bowls of Brussels sprouts, raw bacon, fried shallots, Dijon, honey garlic, vinegar, and oil on a white marble counter next to a white linen and wood spoon.

Look for firm, green Brussels sprouts without brown spots. Key ingredients: Brussels sprouts, thick-cut bacon, olive oil, red wine vinegar, fresh garlic, Dijon mustard, honey, crispy fried shallots (store-bought or homemade), kosher salt, and black pepper.

Choose small, similarly sized sprouts so they cook evenly and become crispier. If you must use larger sprouts, halve them to match sizes.

Make the sprouts

Two steps to mixing Brussels sprouts. In photo 1, a white bowl of Brussels sprouts, bacon, oil, salt and pepper on a white counter next to white and brown bowls of fried shallots, Dijon, honey garlic and oil. In photo 2, the sprouts are tossed with a wooden spoon.
Toss the Brussels sprouts & bacon with oil, salt, and pepper.
Two steps to making charred veggies. In photo 1, raw sprouts and bacon on a gold sheet pan. In photo 2, a wood spoon is mixing the cooked sprouts with vinaigrette.
Spread the sprouts on a hot sheet pan and roast until caramelized.

For best crispiness, place sprouts cut-side down on the hot pan. Preheat the sheet pans in the oven so the Brussels sprouts hit a very hot surface immediately; use tongs to set them cut-side down.

Honey Dijon vinaigrette

Three steps to making honey Dijon vinaigrette. In photo 1, a white bowl of vinegar, garlic, honey, and Dijon on a white counter next to empty white and brown bowls. In photo 2, the vinegar mixture is combined. In photo 3, the dressing has oil, salt and pepper mixed in.
Whisk vinegar, garlic, Dijon, honey, and oil; drizzle over hot sprouts and garnish with fried shallots.

Avoid bitter sprouts

Brussels sprouts don’t have to be bitter. Follow these tips for sweet, caramelized results:

  1. Pick smaller sprouts. They tend to be sweeter.
  2. Don’t crowd the pan. Leave space so the sprouts roast rather than steam.
  3. Add acid at the end. The vinegar in the dressing brightens the dish and balances any bitterness.
A white platter of caramelized Brussels sprouts with bacon on a white marble counter next to a white bowl of fried shallots, grey plates, and a white bowl of shallots.

Storage & reheating tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

To reheat and restore some crispness, bake at 350°F (177°C) for 10–15 minutes, tossing halfway through, until hot and crisp. Note: fried shallots will become soggy in the fridge, so store them separately and add just before serving.

If you plan to make these ahead, under-bake by about 10 minutes and skip the dressing. Finish baking and dress just before serving for best texture.

Make-ahead instructions

Under-bake the sprouts by 10 minutes and refrigerate (do not add vinaigrette). About 15 minutes before serving, roast at 450°F (232°C) for 10–15 minutes until crisp. Toss with the dressing and garnish with fried shallots. You can also fully prepare them 2–3 hours ahead (omit shallots), then reheat at 350°F (177°C) for 10–15 minutes and add shallots just before serving.

A white platter of crispy caramelized Brussels sprouts with bacon on a marble counter next to grey plates, a white linen, two glasses of white wine, and a white bowl of fried shallots.

If you make this recipe, please leave a star rating and review — I read every comment and appreciate your support.

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Crispy Caramelized Brussels Sprouts with Bacon

Yield: 6 servings
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
These crispy caramelized Brussels sprouts with bacon are glazed with a honey Dijon vinaigrette and topped with fried shallots for a sweet, savory, and crunchy side dish perfect for gatherings.
Print Recipe

Ingredients

Brussels Sprouts

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 1/4 pound thick-cut bacon, diced
  • 2 Tablespoons olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup crispy fried shallots, for serving

Dijon Vinaigrette

  • 2 Tablespoons red wine vinegar
  • 1 1/2 teaspoons minced garlic (about 2 cloves)
  • 1/2 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 1/4 cup reserved shallot oil or olive oil
  • Kosher salt and freshly ground pepper, to taste

Equipment

  • 2 metal sheet pans
  • Metal tongs

Instructions

Brussels Sprouts

  • Preheat the oven to 450°F and place two sheet pans inside to heat. In a large bowl, toss the Brussels sprouts, bacon, olive oil, salt, and pepper until evenly coated.
  • Carefully spread the sprouts across the hot sheet pans with the cut side down for maximum crispiness.
  • Bake 20–25 minutes, tossing halfway through, until charred on the outside and tender inside.

Dijon Vinaigrette

  • While the sprouts roast, whisk together red wine vinegar, garlic, Dijon, and honey. Slowly whisk in shallot oil or olive oil until emulsified. Season with salt and pepper to taste.

Assemble

  • Right after the sprouts come out of the oven, drizzle half the vinaigrette over the hot pan and toss to coat; the dressing will thicken and cling to the sprouts.
  • Taste and add more dressing if desired. Top with fried shallots and serve immediately.

Notes

If you make crispy fried shallots, reserve the cooled frying oil for the vinaigrette for extra flavor.

Remove outer leaves with brown spots; small, even sprouts roast best. Don’t overcrowd the pan so the sprouts crisp instead of steam.

The sprouts will shrink significantly; double or triple the recipe for a crowd.

Top with fried shallots just before serving to keep them crunchy.

Cuisine: American
Course: Side Dish
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 241kcal

Originally posted November 26, 2019.