These Cider Glazed Roasted Brussels Sprouts with Bacon will convert anyone who thinks they don't like brussels sprouts. Ask me how I know!
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Anyone else grow up with boiled brussels sprouts? Yuck! They grossed me out. I don't blame my mom (sorry mom!). It was just the era (at least my era--the 70's-80's) where nothing was ever roasted. It was always boiled or steamed. And while those cooking methods are great for some things, brussels sprouts isn't one of em. Also, I don't think I ever saw an actual FRESH brussels sprout until I was in my mid 30's. I think the ones my mom used to buy were frozen.
But what's that saying, "everything is better with bacon"? Or is it butter? Chocolate? All three of those sound like they should be my mantra, honestly. Haha! All I know is when brussels sprouts are roasted and meet up with bacon and its drippings, and the whole shabang is drizzled with a sticky glaze, well, that changes everything. And the world gained a few new brussels sprouts fans (my husband and myself).
what you'll need to make roasted brussels sprouts with bacon
- Bacon -- thick cut is best for this recipe.
- Apple cider -- not apple cider vinegar.
- Brussels sprouts -- make sure to use fresh brussels sprouts. You can find them pretty much everywhere these days (even on the stalk sometimes).
let's make this easy recipe
- Spread bacon pieces onto baking sheet and bake at 400 degrees F for 5 minutes.
- Cut brussels sprouts in half lengthwise and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Remove bacon from oven and add brussels sprouts to baking sheet. Stir to distribute. Flip cut sides of brussels sprouts over so they're touching the baking sheet. Roast for another 15 minutes.
- Combine apple cider, brown sugar, and balsamic vinegar in a small saucepan and bring to a boil over medium heat. Reduce heat to low and simmer sauce until reduced into a thick, sticky glaze (reduce by at least half).
- Remove brussels sprouts from oven and pour glaze over sprouts, stirring to coat fully. Return to oven for 4-5 minutes.
brussels sprouts frequently asked questions
It's not necessary at all to parboil brussels sprouts before roasting. Roasting at a high temperature will result in slightly crunchy but perfectly cooked brussels sprouts.
Roasting brussels sprouts cut side down allows the flat side of each brussels sprout to come in contact with the pan for maximum caramelization.
Brussels sprouts with bacon and cider glaze will last for 3-4 days in the refrigerator. They can be reheating by microwaving them for a minute or roasting them in a 425-degree oven for 5-7 minutes.
more side dishes/veggies
- The Creamiest Gluten Free Baked Mac and Cheese
- Green Beans with Dijon Cream Sauce
- Easy Gluten Free Stuffing (and Stuffing Muffins)
- Gluten Free Sweet Potato Casserole
Be adventurous this year and try these Cider Glazed Roasted Brussels Sprouts with Bacon. As soon as you do, you'll wonder why you never liked brussels sprouts before!
Cider Glazed Roasted Brussels Sprouts with Bacon
- 1 lb (454g) thick-cut bacon, cut into small pieces (½-inch thick)
- 3 lbs (1.3kg) fresh brussels sprouts, halved lengthwise through stem
- 3 tablespoon olive oil
- 2 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup (240ml) apple cider (not apple cider vinegar)
- ½ cup (100g) packed brown sugar
- 1 tablespoon balsamic vinegar
- Preheat oven to 400° F. Spread bacon pieces into one layer on two baking sheets. Bake bacon for 5 minutes.
- In large bowl, drizzle brussels sprouts with olive oil and sprinkle with salt and pepper. Toss to coat.
- Remove bacon from oven and divide brussels sprouts between the baking sheets. Stir to distribute evenly with the bacon. Flip brussels sprouts over so they are cut side down. Return to the oven to continue roasting for 15 minutes.
- In a small saucepan, combine glaze ingredients and bring to a boil. Reduce by half into a thick, syrupy glaze.
- Remove baking sheets from oven and drizzle glaze evenly between the two baking sheets. Toss to coat brussels sprouts completely. Return to oven for 4-5 minutes. Serve.
- Brussels sprouts can be stored in the refrigerator for up to 4 days in an airtight container. Reheat in the microwave or in a 425° F oven for 5-7 minutes.
Did you make this recipe? Snap a pic and tag @letthemeatglutenfreecake on Instagram so I can see your creation!