The secret to the crispiest Brussels sprouts is to halve them and pulse them 2–3 times in a food processor, so they’re slightly shredded but still chunky, before roasting. Toss 1½ pounds with olive oil or bacon fat, garlic powder, smoked paprika, salt and pepper, and roast in a single layer at 400°F for 20 minutes. Add crisp chopped bacon and roast 10–15 minutes more, then drizzle with a balsamic honey glaze. It’s an easy holiday side that serves 6–8.
Discover the secret to ultra-crispy bacon Brussels sprouts with this easy, low-prep recipe. Perfect for busy families and holiday gatherings, these sprouts are tossed with smoky bacon and a sweet balsamic honey glaze for a side dish everyone will love.
There’s nothing quite like the smell of crispy bacon and caramelized Brussels sprouts wafting through the kitchen on a chilly holiday evening. As a full-time teacher and mom who adores the holidays but has little time to spare, I’m always searching for recipes that are quick, low-prep, and guaranteed to impress.
This Crispy Bacon Brussels Sprouts recipe is the result of years of experimenting — and it all started with a trip to North Carolina.
During a visit to my sister-in-law’s college town, my husband and I stumbled upon a cozy restaurant that served the most incredible Brussels sprouts we’d ever tasted — crispy, smoky, and perfectly balanced with a touch of sweetness. From that moment, we were on a mission to recreate them at home. After countless attempts, we finally discovered the secret: a quick pulse in the food processor before roasting. The result? Perfectly crisped, golden-brown Brussels sprouts that could make anyone a fan.
5 Reasons Your Family Will Love This Recipe
- Crispy perfection: The food processor trick ensures every bite has a golden, crunchy edge.
- Smoky-sweet flavor: Bacon and a drizzle of balsamic honey vinaigrette create the ultimate flavor combo.
- Quick and easy: Minimal prep time — perfect for busy weeknights or hectic holidays.
- Crowd-pleaser: Even Brussels sprout skeptics will ask for seconds.
- Make-ahead friendly: Great for prepping ahead and reheating before serving.
ingredients
To make this easy, delicious, and oh so crispy bacon and brussel sprouts holiday side dish, you’ll need just a few ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
- brussels sprouts, trimmed and halved
- thick-cut bacon
- olive oil or reserved bacon fat
- balsamic vinegar
- honey (or maple syrup)
- garlic powder
- smoked paprika (optional)
- salt and pepper, to taste
substitutions for this recipe
- Turkey bacon for a lighter option
- Coconut oil instead of olive oil for a subtle sweetness
- Maple syrup in place of honey for a deeper flavor
- Apple cider vinegar instead of balsamic for a tangier finish
- Vegan “bacon bits” for a plant-based version
why crispy bacon brussel sprouts shines as a holiday side dish
The holidays are about gathering, laughing, and sharing food that feels special — without spending hours in the kitchen. This dish fits perfectly into that rhythm. It’s easy to prepare ahead, reheats beautifully, and pairs with everything from roasted turkey to glazed ham. Plus, it’s a conversation starter — everyone will ask how you got them so crispy!
why the food processor trick works
Here’s the magic: by pulsing the halved Brussels sprouts in a food processor just a few times, you create uneven edges and smaller pieces that roast faster and crisp up beautifully. The extra surface area allows the heat to hit every crevice, turning each bite into a crunchy, caramelized masterpiece.
how to make crispy bacon brussel sprouts
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Preheat the oven. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prep the Brussels sprouts. Trim and halve them, then place them in a food processor. Pulse 2–3 times until slightly shredded but still chunky. Don’t overdo it: you want rough, uneven pieces, not fine shreds, so they crisp on the outside but stay tender inside.
3. Cook the bacon. In a skillet, cook the chopped bacon until it starts to crisp. Remove it and set it aside, reserving 2 tablespoons of the bacon fat. The bacon finishes crisping in the oven, so it’s fine if it isn’t fully crisp yet.
4. Toss everything. In a large bowl, combine the Brussels sprouts, olive oil (or the reserved bacon fat), garlic powder, smoked paprika, salt and pepper.
5. Roast. Spread the sprouts evenly on the baking sheet in a single layer and roast for 20 minutes. Give them space; a crowded pan steams instead of crisping.
6. Add the bacon. Sprinkle the bacon over the sprouts and roast for another 10–15 minutes, until crispy and golden.
7. Finish with the glaze. Whisk together the balsamic vinegar and honey, then drizzle it over the hot sprouts right before serving so they stay crunchy.
halved and pulsed vs. shredded Brussels sprouts
This recipe is all about maximum crunch with a classic holiday flavor: halved sprouts pulsed just enough to rough up the edges, smoky bacon and a balsamic honey glaze. If you’d rather have a bacon-free version, my maple apple Brussels sprouts use finely shredded sprouts, apples and maple syrup and cook in the air fryer (find it in the list below).
storage and meal prep
- Refrigerate: Refrigerate leftovers within 2 hours and store them in an airtight container for 3–4 days.
- Reheat: Warm in a 400°F oven for 5–7 minutes to re-crisp, until hot (165°F).
- Make-ahead: Roast the Brussels sprouts earlier in the day and add the glaze just before serving.
Pro Tip
For maximum crispiness, make sure the Brussels sprouts are completely dry before roasting. Moisture is the enemy of crunch!
What to Serve With Crispy Bacon Brussels Sprouts
- Roasted turkey or chicken
- Creamy Cheesy Corn – Sweet, buttery, and perfectly creamy, this is a classic comfort side that kids and adults both love.
- PA Dutch Bread and Potato Stuffing – A Pennsylvania Dutch classic made with mashed potatoes, bread cubes, onions, and butter—a hearty, comforting side.
- Pineapple Stuffing – Sweet and buttery with chunks of pineapple, this unique stuffing adds a bright, tropical twist to the traditional Thanksgiving table.
- Butternut Squash Soup – Traditional comfort, soothing warmth, creamy and smooth texture of butternut squash with the additional smokiness and hearty flavors from crispy brussels and bacon.
- Buttery Dinner Rolls – Soft, warm rolls perfect for soaking up every last drop of gravy.
- A Crisp Chardonnay or Sparkling Cider
This Crispy Bacon Brussels Sprouts recipe is proof that simple ingredients and a clever technique can create something truly special. Whether you’re rushing home from school pickup or prepping for a big holiday dinner, this dish delivers big flavor with minimal effort. It’s the kind of recipe that brings everyone to the table — and keeps them coming back for seconds.
I hope you enjoy this recipe as much as our little tribe does. If you have any questions or comments, feel free to leave them below. Happy cooking!
Rounding out your Thanksgiving table? Browse our full list of easy Thanksgiving recipes for more sides, mains and desserts.
crispy Brussels sprouts FAQs
Halve them, pulse them 2–3 times in a food processor to rough up the edges, make sure they’re completely dry, and roast them in a single layer at 400°F on a pan with plenty of space.
Yes. Roast them earlier in the day, then re-crisp them in a 400°F oven for 5–7 minutes and add the balsamic honey glaze just before serving.
Yes. Maple syrup works in place of the honey in the balsamic glaze.
The food processor is what gives them the rough, crispy edges. Without one, roughly chop the halved sprouts with a sharp knife to get a similar texture.
Refrigerate them within 2 hours and keep them in an airtight container for 3–4 days. Reheat in a 400°F oven until hot (165°F) and crisp.
if you love this recipe, check out…
- The Easiest Crockpot Thanksgiving Turkey
- Better Than Grandma’s PA Dutch Potato and Bread Stuffing
- The Best Caramel Apple Dumplings
- The Best Pineapple Stuffing Recipe
- Maple Apple Crispy Brussel Sprouts (Simple Fall Side!)
- Amazing Butternut Squash Soup With Crispy Brussel Sprouts and Bacon
- How to Make the Best Creamy Cheesy Corn for the Holidays (Kid Approved!)
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How to Make the Crispiest Brussel Sprouts (Fantastic Holiday Side Dish!)
- DFDairy-Free
- GFGluten-Free
- LCLow Carb
Ingredients
- 1½ lbs brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 2 tbsp olive oil or reserved bacon fat
- 1 tsp garlic powder
- 1 tsp smoked paprika , (optional)
- 2 tbsp balsamic vinegar
- 1 tbsp honey (or maple syrup)
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prep the Brussels sprouts: Trim and halve them, then place them in a food processor. Pulse 2–3 times until slightly shredded but still chunky.
- Cook the bacon: In a skillet, cook chopped bacon until it starts to crisp. Remove and set aside, reserving 2 tablespoons of bacon fat.
- Toss everything: In a large bowl, combine Brussels sprouts, olive oil (or bacon fat), garlic powder, smoked paprika, salt, and pepper.
- Roast: Spread evenly on the baking sheet in a single layer. Roast for 20 minutes.
- Add bacon: Sprinkle bacon over the sprouts and roast for another 10–15 minutes until crispy and golden.
- Finish with glaze: Whisk together balsamic vinegar and honey, then drizzle over the hot sprouts before serving.
Equipment
Nutrition
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