Prep your brussels sprouts up to a few days in advance.

This is especially convenient around the holidays when you have a lot of recipes to cook. Wash, prep and cut the brussels sprouts and keep them in your refrigerator, very well covered until ready to cook.

You can use balsamic vinegar or balsamic glaze.

Balsamic glaze will make the brussels sprouts sweeter and have a thicker coating. The balsamic vinegar has a bit of sweetness, but the "sauce" will be thinner and make the brussels sprouts have more of an acidic (very mild) flavor.

Preheating the baking sheet is the key to getting the brussels sprouts to have a nice sear without overcooking them.

It's very similar to preheating the skillet before adding your food to get the best sear. Also, covering the baking sheet with foil will "steam" the brussels sprouts first, cooking them through, then you remove the foil and get more color and char on the brussels sprouts.

I highly recommend getting an extra large rimmed baking sheet for recipes like this one.

You'll have a lot more surface area to spread out the brussels sprouts and they will get a better sear. I use mine all the time for so many recipes. It's very great quality and really durable. Extra large rimmed baking sheet - affiliate link

Roasted Brussels Sprouts With Bacon

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These Bacon and Onion Brussels Spouts are prepared with a perfect method to achieve perfectly tender and caramelized sprouts that makes them completely irresistible.

Author: Olga's Flavor Factory
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 4-6 1x
Category: Sides

Ingredients

Scale

2 lbs brussels sprouts
1/4 cup olive oil (or any other mild flavored oil, such as grapeseed, avocado, canola, sunflower, etc.)
salt, ground black pepper
2–4 strips of bacon, chopped into small pieces
1 medium red onion (a yellow onion works just as well)
3–5 garlic cloves, minced
1 Tablespoon balsamic vinegar

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Instructions

Preheat the oven to 450 degrees Fahrenheit, placing a large rimmed baking sheet in the oven, so that it will heat up as the oven is preheating.
Meanwhile, cut all the brussels sprouts in half. In a large bowl, toss the brussels sprouts with 1/2 – 3/4 teaspoons of salt and 1/2 teaspoon ground black pepper and the olive oil, mixing to combine.
When the oven is preheated, take the hot baking sheet out of the oven and place the brussels sprouts onto the baking sheet cut side down. Cover the baking sheet with aluminum foil. Bake in the preheated oven for 10 minutes.
Meanwhile, cook the bacon in a skillet over medium heat until it’s mostly cooked through.
Add the red onion to the bacon and continue cooking, on low heat, uncovered, until the onions are tender. If there isn’t enough bacon grease and the onions start to get too brown before they are cooked through, pour in a little bit of water and continue cooking until the onions are tender.
Scrape some of the bacon-onion mixture away from the bottom of the skillet and add the minced garlic to that spot, cooking the garlic for 30 seconds – 1 minute.
Pour in the balsamic vinegar, mix it all to combine and then place into the same large bowl that you used to toss the brussels sprouts.
When the brussels sprouts have roasted for 10 minutes, uncover them (discard the foil) and continue roasting for another 10-12 minutes.
When they are cooked through and golden on the bottom, mix them together with the bacon and onions. Serve warm.

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/bacon-onion-brussels-sprouts/