Balsamic Glazed Brussel Sprouts
These Balsamic Glazed Brussel Sprouts with bacon are about to become your new favorite side dish. They are perfect for the holidays and only take about 30 minutes to make. Crispy, salty, sweet, and a little tangy, even the veggie haters will be hooked.
Servings: 4 people
- 1 ½ pounds brussel sprouts trimmed & halved
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- freshly ground pepper
- 4-5 pieces bacon
- 1 teaspoon bacon grease*
- 2 cloves garlic pressed or minced finely
- 2 Tablespoons balsamic vinegar*
- 1 Tablespoons honey*
Preheat the oven 425 degrees. Line a large baking sheet with foil. Place the baking sheet in the oven so it can get hot.
Toss the brussel sprouts with olive oil, salt, and pepper.
Place the brussel sprouts in a single layer cut-side down on the preheated baking sheet.
Roast for 25-30 minutes or until browned.
While the brussel sprouts roast, fry the bacon over medium heat, until brown. Remove from the pan and place on a plate lined with paper towels. Set aside.
Drain most of the bacon sheet from the pan, leaving about 1 teaspoon or so in the pan.
On medium low heat, sauté the garlic in the bacon grease for 1-2 minutes.
Add the balsamic vinegar and honey to the garlic.
Bring to a simmer and cook for 4-5 minutes.
Push all of the roasted brussel sprouts to the center of the baking sheet. Pour all of the glaze on top of them.
Toss until all of the brussels are coated in the glaze.
Crumble the fried bacon on top and serve warm.
- Balsamic Glaze: The brussel sprouts have a light coat of glaze, but it is not overpowering. If you want more glaze, double the glaze recipe.
- Bacon Grease: If omitting the bacon, use 1 teaspoon of butter.
- Balsamic Vinegar: Be sure to use vinegar and not store-bought balsamic glaze. Vinegar is more watery and tart.
- Honey: Substitute for 1 Tablespoon of brown sugar.
- Don’t overcrowd the baking sheet. One large baking sheet should comfortably fit all of the sprouts with some space in between. Use another pan if needed or doubling the recipe. Space allows the air to circulate around them and lets them caramelize.
- Place cut-side down. The direct contact with the hot pan helps brown the brussel sprouts.
- Don’t overcook the glaze. If you reduce the glaze too much, it will become too thick.
Calories: 261kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 773mg | Fiber: 7g | Sugar: 9g