Crispy Shaved Brussels Sprouts with Bacon and Balsamic

These shaved Brussels sprouts are crispy on the edges, tender in the middle, and loaded with big flavor from bacon, sautéed onion, and a sweet tangy drizzle of balsamic reduction. Roasting shaved sprouts is the move because you get way more caramelization than you do with whole brussels sprouts, plus the loose leaves turn into little crispy chips that you’ll keep “taste testing” off the pan. This is one of those side dishes that steals the show, and it’s easy enough for a weeknight but good enough for a holiday spread. If you’ve made my popular Roasted Brussels Sprouts, you'll love this shaved-style version even more.

Why You’ll Love This Shaved Brussels Sprouts Recipe

The first time I shaved Brussels sprouts instead of halving them, I couldn’t believe how much better the texture was. I got the idea to shave them from an appetizer that my wife and I ordered the other night. You get more surface area, which means more browning, crisper edges, and crunchy leaves that taste like the best part of roasted vegetables. Once you add bacon and onion, it turns into that perfect salty-sweet combo that makes people who don’t like Brussels sprouts suddenly go back for seconds.

This recipe works because it hits every flavor note. The sprouts roast hot and fast so they caramelize without turning mushy, the bacon adds salty crunch, the onions add sweetness, and the balsamic reduction ties everything together with a glossy, tangy finish. They're the perfect healthy side for any meal, and always impress. My nieces (who typically don't go near vegetables) even like these; that's how good they are.

Ingredients

• 1 ½ pounds Brussels sprouts
• 2 tablespoons extra virgin olive oil
• Kosher salt and ground black pepper, to taste
• 8 ounces bacon
• ½ yellow onion, diced
• 3 tablespoons balsamic reduction

How To Make Shaved Brussels Sprouts

Step 1: Preheat and prep the sprouts

Preheat the oven to 425°F. Trim the ends off the Brussels sprouts, then shave them thin using a mandoline or a very sharp knife.

Step 2: Roast the Brussels sprouts

Add the shaved sprouts and any loose leaves to a sheet pan. Toss with olive oil, salt, and pepper. Roast for 15 to 20 minutes, stirring halfway through, until the edges are browned and the loose leaves are crispy.

Step 3: Cook the bacon

While the sprouts roast, slice the bacon into ½-inch pieces. Cook in a pan over medium heat until crispy, stirring frequently. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Drain off most of the bacon grease, leaving about 1 tablespoon in the pan.

Step 4: Sauté the onion

Add the diced onion to the pan and cook for 2 to 3 minutes until translucent. Add the crispy bacon back in, stir, and turn off the heat.

Step 5: Toss and finish

Add the roasted Brussels sprouts to the pan with the bacon and onions. Toss to combine, then drizzle with balsamic reduction and toss again. Serve warm.

Expert Tips To Make The Best Shaved Brussels Sprouts

• Shave them thin for maximum crisp. Thin shavings give you more surface area for browning, and the loose leaves crisp up like chips. A mandoline makes this fast, but a sharp knife works too. Just keep the thickness consistent so they roast evenly.
• Use a hot oven and do not overcrowd the pan. 425°F is what gets you caramelization. Spread sprouts into an even layer on the sheet pan. If they’re piled up, they steam and turn soft instead of crisp. Use two pans if needed.
• Stir halfway, but not constantly. Let them sit long enough to brown. Stirring once halfway through is perfect for even roasting while still letting the bottom layer caramelize.
• Control the bacon grease. Leaving about 1 tablespoon of bacon fat in the pan adds flavor and helps the onions sauté beautifully. Too much grease makes the finished dish heavy, so drain most of it.
• Add the balsamic at the end. Balsamic reduction is sweet and can burn if cooked too long. Drizzling it at the end keeps the flavor bright and glossy instead of bitter.
• Taste before serving. Bacon and balsamic both add strong seasoning. After everything is tossed together, taste and adjust with a pinch of salt and black pepper if needed.

Shaved Brussels Sprouts FAQs

How do you shave Brussels sprouts for roasting?

Trim off the tough stem end, peel away any damaged outer leaves, then slice thin with a mandoline or a very sharp knife. Try to keep the slices fairly even so they roast at the same speed. As you shave, you’ll also get loose leaves, and those are gold because they turn into crispy little chips in the oven.

Do I need to wash Brussels sprouts before shaving them?

Yes. Rinse them, then dry well before slicing. Excess water makes them steam on the pan instead of roast, which means less browning and fewer crispy edges. If they’re damp after washing, spread them on a towel for a few minutes before you start slicing.

How thin should shaved Brussels sprouts be?

Aim for thin ribbons, about 1/16 to ⅛ inch. Thin slices caramelize faster and get crispier edges. If they’re too thick, they’ll still taste good but they won’t get that “crispy chip” texture and they can take longer to soften.

Can I make this recipe ahead of time?

It’s best fresh for maximum crisp, but you can prep a lot ahead. Shave the sprouts and dice the onion earlier in the day and store them separately in the fridge. You can also cook the bacon ahead and keep it in a container. When you’re ready to serve, roast the sprouts, warm the bacon and onions in the pan, then toss everything together and drizzle with balsamic.

How do I keep shaved Brussels sprouts from turning soggy?

Use a hot oven, spread them in a single layer, and don’t overcrowd the pan. Overcrowding traps steam and softens them instead of crisping them. Stir once halfway through, but don’t stir constantly. Also, drizzle balsamic reduction after roasting, not before, so the sprouts stay crisp.

How do I store leftover shaved Brussles sprouts?

Let them cool completely, then store in an airtight container in the fridge for up to 4 days. They’ll soften in the fridge, but the flavor stays great.

How do I reheat shaved Brussels sprouts and keep them crispy?

Reheat on a sheet pan at 400°F until hot and the edges crisp back up, or use an air fryer for a few minutes. Spread them out so they’re not piled up. The microwave works, but it will make them softer.

Can I make this without bacon?

Yes. Sauté the onion in olive oil instead of bacon fat, then finish with a little grated Parmesan or toasted nuts for that salty, savory bite. Roasted corn, chopped almonds, or a sprinkle of everything bagel seasoning also works great as a bacon-free topper.

What main dishes go well with shaved Brussels sprouts?

They’re great with steak, roasted chicken, spiral ham, pork chops, baked salmon, or even pasta. The salty bacon and balsamic combo pairs especially well with rich mains, and it also works as a holiday side next to turkey or ham.

My Final Thoughts

If you want a Brussels sprouts recipe that even the skeptics will eat, this is it. Shaved sprouts roast up crisp and caramelized, bacon and onion bring the flavor, and balsamic reduction makes everything taste restaurant-level. It’s easy, fast, and always popular. Give it a try and see for yourself! If you do try this recipe, leave me a comment and review below so I can hear how it turned out for you.  

Delicious Vegetable Recipes To Try Next

• Sauteed frozen green beans
• Carrot ribbon salad
• Roasted frozen broccoli 
• Dense bean salad
• Buffalo cauliflower bites