Balsamic-glazed Brussels sprouts with crisp bacon

Roasted Brussels sprouts with a glossy balsamic glaze and salty, crisp bacon are the sort of side dish that disappears before the main plate is finished. The sprouts become tender at the centre while their cut faces turn deeply brown, and the bacon adds a smoky, savoury crunch that works especially well after a slow roast or a quick cook on the barbie.

I make this recipe when firm little sprouts need turning into something worth passing around. A hot oven does most of the work: first it gives the vegetables colour and body, then a short glaze near the end adds tangy sweetness without leaving them sticky or scorched. The whole thing takes about 40 minutes and suits a relaxed Sunday lunch just as well as a Friday night meal.

Fresh Brussels sprouts are easiest to find in Australia during the cooler months, when their dense, nutty flavour is at its best. You can buy them loose by the kilogram at Coles and Woolworths, or choose them from a stall at Melbourne’s Queen Victoria Market, Adelaide Central Market or a local growers’ market. Supermarket bacon usually comes in handy rashers, so check the packet for the cut and adjust the cooking time if yours are thick.

The ingredients are ordinary, but the order of the method matters. Browning the sprouts before adding the glaze protects their shape and keeps the balsamic from burning, while cooking the bacon separately gives you control over how crisp it becomes. Follow the quantities and timings below for four servings, then adjust the seasoning to suit your taste.

Why this side dish earns a place at the table

Brussels sprouts have earned a mixed reputation, often because they are boiled until soft and served without much attention. Roasting changes the experience completely. Cut-side down against a hot tray, the sprouts develop caramelised edges, toasted notes and a tender middle. That stronger flavour is a useful match for rich foods, including roast chicken, lamb, pork sausages and baked fish.

Balsamic brings acidity, honey brings a rounded sweetness, and Dijon mustard supplies a gentle mustard warmth. Together they make a glaze that tastes more complex than the ingredient list suggests, yet it is quick to whisk together in a bowl. Crisp bacon contributes salt, fat and crunch, turning a bowl of vegetables into a proper centrepiece for a shared table.

Gather the ingredients

For four people, you need 600 g fresh Brussels sprouts, 150 g bacon rashers, 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 small garlic clove, salt and freshly ground black pepper. If your honey is particularly runny, no adjustment is needed; if the glaze seems sharp, add another teaspoon of honey rather than extra vinegar.

Choose compact, bright green sprouts with firm leaves. Yellow outer leaves or a few loose outer leaves are fine to remove, but avoid shrivelled heads. For the bacon, streaky pork rashers give the best balance of fat and flavour. Lean back bacon also works, although you may need a drizzle of oil in the pan. Both are commonly sold in the chilled meat section of Australian supermarkets.

Prepare the sprouts and bacon

Heat the oven to 200°C for a conventional oven, or 220°C for fan-forced. Trim the brown end from each sprout, pull away any loose leaves and cut the larger ones in half. Leave small sprouts whole if they are similar in size, as they will cook at roughly the same rate. Pat everything dry with a clean tea towel.

Toss the prepared sprouts with the olive oil, a generous pinch of salt and some black pepper. Spread them cut-side down on a large oven tray, leaving a little space between each piece. Crowding traps steam and prevents proper browning, so use two trays if necessary. Roast for 15 minutes, or until the undersides are deeply golden and the larger sprouts are beginning to soften.

While the sprouts roast, place the bacon in a cold frying pan. Set it over medium heat and let the fat render slowly, turning the strips once they release from the pan. Cook until the edges are crisp and the meat is browned, then transfer it to paper towel. Crumble or chop it, keeping a little of the rendered fat for the glaze.

Glaze and roast for deep colour

Whisk together the balsamic vinegar, honey, Dijon mustard and finely grated or crushed garlic. Add about 1 teaspoon of the warm bacon fat and a pinch of pepper, then pour the mixture over the partly roasted sprouts. Toss well so every cut face receives a thin coating. The glaze can look generous at this stage because it will cling as the vegetables finish cooking.

Return the tray to the oven for another 10 to 12 minutes, turning the sprouts halfway through. They are ready when a knife slides into the centres easily and the edges have bronzed. Watch the final few minutes closely, since honey and balsamic can darken quickly. If the colour is right before the sprouts are quite tender, move them to a warm part of the oven and check again shortly.

Scatter most of the bacon over the hot tray and roast for the final 4 to 5 minutes, just until the bacon crisps again. Taste one sprout and add a little salt if needed. Let the tray stand for three minutes before serving; the residual heat softens the glaze slightly and gives you time to scrape up every caramelised piece from the tray.

Serving ideas for an Australian table

This is a generous side for a Sunday roast, but it also stands up to a quick dinner. Spoon it beside pan-seared salmon, grilled steak or baked chicken, or add it to the tray of vegetables cooking alongside a classic Aussie barbie. The sweet-sharp glaze cuts through fatty meats, while the bacon makes the sprouts satisfying enough to serve as a small lunch with plenty of salad.

For a more substantial meal, pile the glazed sprouts over toasted sourdough with shaved parmesan and a squeeze of lemon. They can also sit under a soft egg, with the bacon scattered over the top. Serve the glaze separately for guests who prefer extra, and keep a little bacon aside for anyone who wants a crunchier plate.

Store leftovers in a sealed container in the fridge for up to three days. Reheat them in a hot oven for five to seven minutes rather than in a microwave, which helps restore the browned edges. The sprouts will be softer than they were fresh, but the glaze still tastes good. Add a splash of balsamic and a few drops of water before reheating if the coating looks dry.

Give the glazed sprouts their final resting time, then spoon them onto a warm serving plate and finish with the crisp bacon. The caramelised tray bits are worth including, as they carry plenty of the sweet balsamic flavour.