Roasted Brussels Sprouts with Bacon

Serves 6-8

I made this for 2021 Christmas Lunch. The Balsamic Glaze was an afterthought because the dish needed more acidity. I think it could use even more.

We didn’t have parmesan so we used a wine infused sharp cheese. We used a zester to grate the cheese. We tossed in some of the grated cheese and then grated more on top.

We did 2 lbs of sprouts for 9 people and we had some left over. Not everyone likes them.


  • 2 pounds Brussels sprouts, trimmed
  • Extra-virgin olive oil
  • Kosher salt
  • Pinch of red pepper flakesaze
  • 1/3 cup pine nuts
  • 6 ounces slab bacon, cut into lardons
  • Parmigiano-reggiano, for topping
  • 2 teaspoons apple cider vinegar (test)
  • Balsamic Glaze


  1. Preheat the oven to 400 degrees F.
  2. Cut the Brussels sprouts in half lengthwise, from top to bottom.
  3. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet.
  4. Put in the oven and roast until tender, about 20 minutes.
  5. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
  6. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat.
  7. Cook the bacon until crispy, 7 to 8 minutes.
  8. Remove from the pan.
  9. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts (and apple cider vinegar – test).
  10. Using a peeler or grater, shave or grate a few slices of parmigiano on top.
  11. Drizzle with balsamic glaze.
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