Seasonal Tapas-Style Brussels Sprouts with Bacon and Balsamic Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted Brussels sprouts tossed with crisp bacon and finished with a rich balsamic reduction, inspired by Memphis’ commitment to seasonal and thoughtful dishes. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs Brussels sprouts, bacon, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Spread in a single layer and roast for 20-25 minutes until edges are caramelized and tender.
  2. Step 2: While Brussels sprouts roast, cook 4 chopped bacon slices in a skillet over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving bacon fat.
  3. Step 3: In the same skillet with reserved bacon fat, sauté 2 minced garlic cloves over medium heat for 30 seconds until fragrant. Add 1/4 cup balsamic vinegar and 1 tbsp brown sugar, simmering gently for 3-4 minutes until the sauce thickens to a syrupy consistency.
  4. Step 4: Transfer roasted Brussels sprouts to a serving bowl, toss with the crispy bacon and drizzle the balsamic glaze evenly over the top. Serve warm as a flavorful seasonal tapas dish.

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