Roasted Balsamic Glazed Brussel Sprouts
Savor the sweet and tangy taste of Roasted Balsamic Glazed Brussel Sprouts, a flavor-packed side dish that adds a little elegance to every meal! This is a quick and easy veggie suitable for casual meals and holiday feasts.
For more delicious vegetable side dish recipes, try our Grilled Zucchini and Squash and Oven Roasted Broccoli next!
Brussel sprouts are roasted to tender, crispy golden brown perfection in the oven and then tossed in a homemade balsamic glaze. This is not your typical roasted vegetable dish.
The caramelized bits and crumbled bacon are so mouthwatering and irresistible that even the kids will devour them!
That is probably why balsamic glazed brussel sprouts are always on the table during holidays like Easter, Thanksgiving, and Christmas. Get ready for the best brussels sprouts yet!
Why you will love Balsamic Glazed Brussel Sprouts:
Easy! Made in less than 30 minutes, honey balsamic glazed brussel sprouts are easy to prepare.
Healthy! Brussel sprouts are rich in antioxidants and fiber, making them a nutritious addition to any meal.
Versatile! These can be as indulgent or as healthy as you would like. Adapt this recipe to suit your taste buds and diet.
Ingredients for Balsamic Glazed Brussel Sprouts Recipe
To make balsamic glazed brussel sprouts with bacon, you will need just a few simple ingredients:
- Fresh Brussels sprouts: Halve them before seasoning and roasting.
- Olive oil: Coat the brussel sprouts with oil to ensure they get nice and crispy in the oven.
- Seasoning: Season the sprouts simply with seasoned salt, garlic powder, and black pepper.
- Balsamic vinegar: Dark, rich, with a complex sweetness, this adds depth of flavor to the overall dish.
- Honey: This natural sweetener balances the bitter taste raw brussel sprouts can sometimes have.
- Optional: 1/4 cup of crumbled bacon (or real bacon bits)
How to make Balsamic Glazed Brussel Sprouts
Preheat
Preheat your oven to 375°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with non-stick spray.
Season Brussel Sprouts
In a large bowl, toss the Brussels sprouts with olive oil, and season them with the seasoned salt, garlic powder, and black pepper. Stir until everything is coated evenly.
Roast Brussel Sprouts
Spread the brussels sprouts on the prepared baking sheet, cut side down, in a single layer. Roast them in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
Prepare Balsamic Glaze
While the brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan over medium heat, combine the balsamic vinegar and honey or maple syrup. Cook the mixture, stirring occasionally, until it has reduced by half and has a thicker, syrupy consistency. This should take about 5-7 minutes.
Add Balsamic Glaze to Roasted Brussel Sprouts
Once the brussels sprouts are done roasting, transfer them to a serving dish and drizzle the balsamic glaze on top. Gently toss the sprouts to coat them evenly with the glaze.
If desired, add the crumbled bacon to the roasted brussels sprouts and enjoy!
Tips for the Best Balsamic Glazed Brussel Sprouts
- When selecting brussel sprouts, search for firm, vibrant green sprouts. If it has yellow, brown, or discolored leaves, do not select them.
- The brussel sprouts should be about the same size so they cook evenly. The smaller the brussel sprouts are, the sweeter they taste.
- Use parchment paper or grease the baking sheet so the brussel sprouts do not stick to the pan.
- The balsamic glaze is done when it is thick enough to coat the back of a spoon.
- Do not add the balsamic glaze to the sprouts until the brussel sprouts are roasted.
Recipe Variations
Add-Ins. Add toasted pine nuts, parmesan cheese, brown sugar, red pepper flakes, or dijon mustard to roasted brussel sprouts.
Protein. Instead of bacon, you can try pancetta.
Vegan. Omit the bacon and use agave instead of honey for vegan balsamic glazed brussel sprouts.
Leftovers
Store leftover balsamic glazed brussel sprouts in an airtight container in the fridge for up to 5 days. To reheat, preheat the oven to 350°F and warm up the sprouts for about 15 minutes or until warmed through. Avoid the microwave so they stay crisp.
FAQ
What gives brussel sprouts a bitter taste?
Raw brussel sprouts have a bitter taste because they contain sulfur and nitrogen. Roasted sprouts have a sweeter flavor because those compounds are released as they cook. Adding ingredients like honey and balsamic also counteract the bitterness.
Why are my roasted brussel sprouts not crispy?
In order to ensure you end up with crispy brussels, coat them in fat and cook at high heat. Make sure there is enough space between each brussel sprout too, so they do not steam. Additionally, do not overcook them, or they may become mushy.
Is it better to roast balsamic glazed brussel sprouts whole or cut in half?
Cut brussel sprouts in half before roasting because they cook faster. This also allows the cut half to caramelize while the outer leaves crisp up, resulting in a tender texture that tastes better.
More Side Dishes You’ll love
- Cajun Fried Corn on the Cob
- Lobster Mac and Cheese
- Steakhouse Mashed Potatoes
Ingredients
- 1.5 pounds of Brussels sprouts halved
- 3 tablespoons of olive oil
- ½ tablespoon Seasoned salt
- 2 teaspoons Garlic powder
- 1 teaspoon Black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons Honey
- Optional: 1/4 cup of crumbled bacon or real bacon bits
Instructions
- 1. Preheat your oven to 375°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with non-stick spray.
- 2. In a large bowl, toss the Brussels sprouts with the olive oil, and season them with the seasoned salt, garlic powder, and black pepper. Stir until everything is coated evenly.
- 3. Spread the Brussels sprouts on the prepared baking sheet, cut side down, in a single layer. Roast them in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- 4. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan over medium heat, combine the balsamic vinegar and honey or maple syrup. Cook the mixture, stirring occasionally, until it has reduced by half and has a thicker, syrupy consistency. This should take about 5-7 minutes.
- 5. Once the Brussels sprouts are done roasting, transfer them to a serving dish and drizzle the balsamic glaze on top. Gently toss the sprouts to coat them evenly with the glaze.
- 6. If desired, add the crumbled bacon to the brussel sprouts and enjoy!
