Candied Bacon Brussels Sprouts (Restaurant-Quality at Home)

If you think you don’t like Brussels sprouts… this recipe is about to change your mind.

These Candied Bacon Brussels Sprouts are crispy on the outside, tender in the center, and finished with sweet, crunchy bites of candied bacon and a glossy drizzle of balsamic glaze that brings everything together. This is hands-down the best Brussels sprouts recipe I’ve ever made, and once you try it, you’ll understand why it’s on repeat in our house.

If you’re ready to make restaurant-quality Brussels sprouts at home, this is the one.

Why This Recipe Works

• Convection roast at high heat = deep caramelization

• Cut-side down roasting = crispy, golden edges

• Balsamic glaze (not vinegar!) = thick, glossy finish that coats instead of soaking

• Candied bacon added at the end = sweet, crunchy contrast

Simple ingredients, BIG payoff.

Candied Bacon Brussels Sprouts Ingredients

• 1½–2 lbs Brussels sprouts

• Avocado oil spray (or olive oil)

• Olive oil, for drizzling

• Kosher salt & black pepper

• Balsamic glaze, to taste

• Candied bacon, chopped —-> My Recipe Here!

  
  

  (Use my Candied Bacon recipe — linked below)

https://www.sincerelychefmom.com/post/easy-oven-baked-candied-bacon-recipe-perfect-for-salads-brussels-sprouts

How to Make Candied Bacon Brussels Sprouts

1. Preheat the oven

Preheat your oven to 425°F on convection ROAST.

High heat is key for that deep, restaurant-style caramelization.

2. Prep the Brussels

Trim the ends off the Brussels sprouts and slice them in half lengthwise.

3. Prepare the pan

Line a baking sheet with parchment paper.

Lightly spray with avocado oil spray.

4. Arrange

Place the Brussels cut-side down on the parchment.

This helps them roast instead of steam.

5. Season

Drizzle olive oil over the tops and sprinkle generously with salt and pepper.

6. Roast

Roast for 15 minutes, then remove from the oven and stir/flip the Brussels.

Return to the oven and roast for another 10–15 minutes, depending on size, until deeply golden and crispy.

7. Add balsamic glaze

Once the Brussels are finished roasting, transfer them to a bowl.

Drizzle balsamic glaze over the top, using as much or as little as you like, then toss to coat.

Important: Use balsamic glaze, not balsamic vinegar. The glaze is thick and slightly sweet, which coats the Brussels beautifully instead of making them watery or acidic.

8. Finish with candied bacon

Fold in the chopped candied bacon just before serving so it stays crisp.

Kid-Approved (True Story)

These Brussels were devoured in our house.

I told my kids they weren’t regular Brussels sprouts - they were “candied” Brussels - and they literally had their fingers in the bowl grabbing more bites while I was trying to put the leftovers away. That never happens with vegetables around here… until this recipe.

Serving Ideas

• Holiday side dish

• Weeknight dinner upgrade

• Steak or roast chicken pairing

• A show-stopper veggie for guests

Helpful Tips

• Don’t overcrowd the pan - use two pans if needed

• Always roast cut-side down

• Add glaze and bacon after roasting for the best texture

Make the Candied Bacon

This recipe uses my easy oven-baked candied bacon.

https://www.sincerelychefmom.com/post/easy-oven-baked-candied-bacon-recipe-perfect-for-salads-brussels-sprouts

Final Thoughts

Simple techniques and small upgrades make all the difference. These candied bacon Brussels sprouts with balsamic glaze prove that vegetables can be bold, crave-worthy, and family-approved.

Save this one - you’ll be making it again. 💛