The Best Thanksgiving Side Dishes: Hater-Proof Honey Balsamic Roasted Brussels Sprouts

The Thanksgiving Side Dish That Will Convert Even the Haters

Let’s talk about the elephant in the room. No, not your Uncle Larry after his third slice of pie. I’m talking about the sad, mushy, boiled-to-death Brussels sprouts that have haunted holiday tables for generations. You know the ones. They’re the reason half your family claims to hate one of the best vegetables on the planet. Today, we stage an intervention. We’re not just making another one of those forgettable Thanksgiving side dishes; we’re making the side dish. Prepare to unleash the glory of Honey Balsamic Roasted Brussels Sprouts with Bacon.

This isn’t just a recipe; it’s a reputation-maker. It’s the dish that will have your sprout-hating cousin asking, “Wait, are these… good?” Why yes, yes they are. Ready to blow some minds and collect all the compliments? Let’s rescue the world’s most misunderstood vegetable.

Why This Recipe Is Basically a Holiday Miracle

So why should this specific recipe earn a coveted spot on your Thanksgiving table? For starters, it’s a flavor bomb. We’re talking a perfect harmony of savory, crispy bacon, earthy roasted sprouts, tangy-sweet balsamic glaze, and a little pop of sweetness from dried cranberries. It hits every single note. It’s not just food; it’s an experience.

Beyond the incredible taste, this recipe is ridiculously easy. Seriously. You toss everything on one pan and let the oven do the heavy lifting. While the turkey is hogging all the attention (and oven time), this dish roasts to perfection with minimal fuss. No complicated steps, no babysitting a pot on the stove. IMO, that’s a massive win during holiday chaos.

Finally, the bragging rights. When you successfully convert a lifelong Brussels sprout hater, you gain a special kind of power. You become the culinary wizard, the Thanksgiving champion. People will talk about these sprouts for years. Are you ready for that kind of pressure? 😉

Ingredients: Your Arsenal for Sprout Domination

Gather your weapons. Here’s what you need to create this masterpiece.

• 2 lbs Brussels sprouts, trimmed and halved (if they’re huge, quarter them)
• 6 slices of thick-cut bacon, chopped into 1/2-inch pieces
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly cracked
• 1/4 cup balsamic vinegar (use a decent quality one, not the watery stuff)
• 2 tablespoons honey (or maple syrup)
• 1/2 cup dried cranberries
• Optional: 1/2 cup toasted pecans or walnuts for extra crunch

Substitution Notes: For a vegetarian version, simply omit the bacon (I’m crying for you, but I understand) and add a pinch of smoked paprika for that smoky flavor. To make it vegan, use maple syrup instead of honey. Pancetta also works beautifully in place of bacon.

Tools & Kitchen Gadgets Used

Having the right gear makes life so much easier. Here’s the rundown for your affiliate-linking pleasure.

• Large Rimmed Baking Sheet: The bigger, the better. This is key for getting a good roast.
• Large Mixing Bowl: For tossing the sprouts and getting them evenly coated.
• Chef’s Knife: A sharp knife is non-negotiable for trimming the sprouts.
• Cutting Board: A sturdy surface for all your chopping needs.
• Small Bowl or Glass Measuring Cup: For whisking up that magical glaze.
• Whisk: To make sure your glaze is perfectly emulsified.
• Tongs or a Spatula: For flipping the sprouts and serving them up.
• Serving Platter: Because this dish deserves to be shown off.

Step-by-Step Instructions: The Path to Crispy Perfection

Follow me, and I’ll lead you to the promised land of perfectly roasted sprouts.

1. Prep Your Pan & Oven: Preheat your oven to 400°F (200°C). This high heat is crucial for getting that crispy, caramelized exterior instead of a soggy, steamed mess. Don’t preheat? Don’t complain about mushy sprouts.
2. Season the Stars: In your large mixing bowl, toss the trimmed and halved Brussels sprouts with the olive oil, salt, and pepper. Make sure every nook and cranny is coated. This is no time for shyness.
3. Spread ‘Em Out: Pour the seasoned sprouts onto your large baking sheet. Now, add the chopped bacon pieces, scattering them evenly amongst the sprouts. The most important rule: Do not overcrowd the pan! Give them space to roast, not steam. Use two pans if you have to. I’m serious.
4. First Roast: Slide that glorious pan into the oven and roast for 20 minutes. The sprouts should be getting tender and starting to brown, and the bacon will be rendering its delicious, smoky fat. The smell alone is worth the effort.
5. Glaze It Up: While they’re roasting, whisk together the balsamic vinegar and honey in your small bowl until they’re well combined. This is your magic potion.
6. The Grand Finale: After 20 minutes, pull the pan out of the oven. Drizzle the balsamic glaze all over the sprouts and bacon. Give everything a good toss right there on the pan. Now, sprinkle the dried cranberries over the top.
7. Final Roast: Pop it back in the oven for another 5-10 minutes. You’re looking for the glaze to thicken and caramelize beautifully onto the sprouts. Keep a close eye on it now—glazes can go from perfect to burnt in a flash.
8. Serve and Stun: Remove from the oven, transfer to a serving platter, and top with toasted nuts if you’re using them. Serve immediately and watch the “haters” suddenly become your biggest fans.

Calories & Nutritional Info

For those who like to keep track, here’s the skinny. But let’s be real, it’s a holiday. Live a little.

• Serving Size: Approximately 1 cup
• Estimated Calories: 250-300 kcal per serving
• Fiber: A good source! See? It’s basically a health food.
• Vitamins: Packed with Vitamin C and K. You’re welcome.
• Fat: Yes, from the bacon and olive oil. It’s flavor fat. Embrace it.
• Sugar: A bit from the honey and cranberries, but it’s all about balance, right?

Common Mistakes to Avoid (Or, How Not to Ruin a Perfectly Good Vegetable)

Read this section carefully. Your reputation is on the line.

• Overcrowding the Pan: I’m saying it again for the people in the back. Give your sprouts personal space. If they’re piled on top of each other, they will steam. You will get mush. You will be sad.
• Using Frozen Sprouts: Just… no. Frozen Brussels sprouts hold too much water and will never, ever get crispy. Use fresh. This is a non-negotiable rule.
• Cutting Them Wrong: Make sure to halve or quarter them through the core. This helps them stay together while they roast into tender, delicious little morsels.
• Adding the Glaze Too Early: If you add the honey-balsamic glaze at the beginning, the sugars will burn long before the sprouts are tender. Add it only for the last 5-10 minutes of cooking. Timing is everything.

Variations & Customizations

Want to get creative? I support this. Here are a few ideas.

1. Cheesy & Nutty Upgrade: After they come out of the oven, toss the sprouts with a handful of toasted pecans or walnuts and about 1/2 cup of crumbled goat cheese or feta. The creamy, tangy cheese is a game-changer.
2. Sweet & Spicy Kick: Add 1/2 teaspoon of red pepper flakes to the balsamic glaze before drizzling it over the sprouts. This little bit of heat beautifully cuts through the richness.
3. An Italian Twist: Swap the bacon for diced pancetta. For the glaze, add a teaspoon of Dijon mustard. Garnish with some shaved Parmesan cheese right before serving. Chef’s kiss.

FAQ Section: Answering Your Desperate Sprouts Queries

Can I make these ahead of time?

You can do most of the prep! Trim and halve the sprouts a day or two in advance. You can also mix the glaze and chop the bacon. I recommend roasting them fresh for the best crispy texture, but you can roast them ahead and reheat them in a 375°F oven until warmed through.

Why do my Brussels sprouts sometimes taste bitter?

Older, larger sprouts tend to be more bitter. Look for smaller, tightly closed heads. Also, the roasting and caramelization process in this recipe significantly mellows out any bitterness.

I’m scared. Can I really use frozen Brussels sprouts?

Please re-read the “Common Mistakes” section. For the love of all that is holy, use fresh sprouts. Frozen ones will turn into a watery, sad mess. Don’t do it.

How do I get them extra crispy?

High heat is your best friend. Make sure your oven is fully preheated to 400°F. And for the third time (because it’s that important), do not overcrowd the pan. You can also try placing them cut-side down on the baking sheet for maximum contact and caramelization.

Is this recipe vegetarian?

As written, no, because… bacon. But you can easily make it vegetarian by omitting the bacon! To add a smoky flavor, toss the sprouts with 1/4 teaspoon of smoked paprika.

How do I store leftovers?

If you somehow have leftovers (which I doubt), store them in an airtight container in the fridge for up to 3 days. They reheat surprisingly well in an air fryer or a hot oven to crisp them back up.

What other nuts or dried fruits would work?

Go wild! Toasted almonds or hazelnuts would be delicious. For fruits, chopped dried figs or apricots would also be a fantastic sweet-tart addition instead of cranberries.

Final Thoughts

You now possess the recipe that separates the Thanksgiving amateurs from the pros. You are a Certified Sprout Converter, a purveyor of crispy, delicious joy. Go forth and spread the gospel of good Brussels sprouts.

You’ll never look at a sad, steamed sprout the same way again. And honestly, you’ll probably never buy those pre-made side dishes from the store again either. You’re better than that now. Welcome to the big leagues.