Bacon-Balsamic Brussels Sprouts

Few side dishes check all the boxes quite like crispy roasted Brussels sprouts. A nutritious veggie side made an irresistible dish with smoky thick-cut bacon. But what really takes this recipe to new heights is the tangy-sweet finish from Melina’s Balsamic Vinegar of Modena—one of the standout finds from our brand-new Drip & Drizzle Box. This vinegar evokes the authentic taste of Italy with simple ingredients, providing a rich depth of flavor that ties everything together. 

Whether you’re serving it as a holiday side, a shareable appetizer, or just to give a Tuesday night dinner the restaurant treatment, this recipe delivers big on flavor without a ton of effort. Within a half hour, you’ll get Brussels sprouts that are perfectly crisp on the outside, tender on the inside, and coated in a glossy balsamic glaze. Don’t forget to drizzle a little extra on top before serving—it’s the kind of finishing touch foodies know makes all the difference.

Yields: 4 servings

Ingredients

• 1 lb Brussels sprouts
• 1 tbsp olive oil
• Salt and freshly cracked black pepper, to taste
• 6 oz thick-cut bacon
• 1/4 cup balsamic vinegar – we love Melina's Balsamic Vinegar of Modena from our new Drip & Drizzle Box (+ more for serving)
  
  

Method

1. Preheat the oven to 425°F.
2. Trim the ends from the Brussels sprouts and remove any discolored outer leaves. Slice sprouts in half and toss with olive oil, salt, and pepper.
3. Spread evenly on a baking sheet, cut side down. Avoid overcrowding to ensure crispiness. Roast for 10 minutes, until lightly browned but not yet fork-tender.
4. While sprouts roast, cook bacon in a large skillet over medium heat until fat begins to render and edges are crisp. Remove bacon, slice into bite-sized strips, and set aside.
5. Once your Brussels sprouts are out of the oven, add balsamic vinegar to the skillet with bacon drippings. Simmer for 2 minutes, stirring, until slightly reduced.
6. Toss Brussels sprouts in the pan with balsamic reduction until fully coated. Mix in bacon bits.
7. Return mixture to the baking sheet and roast for another 8-10 minutes, until Brussels sprouts are golden and bacon is fully crisp.
8. Serve hot with an extra drizzle of balsamic vinegar.
   
   

Foodie Box Love Notes & Tips

• Give it a touch of heat: Swap olive oil for chili-infused oil, like HonFoo Spicy Sriracha Oil.
• Keep it fresh & crispy: Always use fresh Brussels sprouts for the best texture. For extra crisp, cut into quarters or shred before roasting (adjust cooking time to prevent burning).
• Add some creamy tang: Sprinkle with crumbled feta for a rich, tangy finish.
• Pairings: Pairs beautifully as a hot appetizer or alongside chicken cutlets or a juicy steak.