Roasted Brussels Sprouts with Balsamic Glaze

Sweet, tangy, caramelized, and savory all-in-one dish.

This super easy dish is a must-have in your repertoire. Delicious all year round, with the upcoming holiday season just around the corner, this side dish is perfect for small to large gatherings.

In this Article

Brussels Sprouts

Originally from Brussels, Belgium, as the name implies, they are part of the cabbage family. Rich in minerals and antioxidants, as well as high in fiber.

Rich in vitamin K, A, C, and folate

Roasting the sprouts will help eliminate some bitterness as it is counterbalanced with the fat from olive oil or, in this instance, bacon, rendering them full of flavor.

Always baked in a very hot oven, 400F and above. Pay attention so as not to overburn some smaller outer leaves.

Turning once during baking will unify the cooking process and give them a well-rounded golden color.

For this recipe, I made a balsamic glaze recipe. However, if you have some excellent store-bought balsamic glaze, then use it.

The best balsamic kinds of vinegar come from Italy’s Modena and Reggio Emilia regions. Check the labels when shopping for them.

Balsamic Glaze

• Start with a good quality balsamic.
• You only need that one ingredient: balsamic vinegar. Even though many recipes call for an added sweetener — usually sugar or honey. I used regular white sugar to help it cook faster while adding a hint of flavor to the glaze. You can also use brown sugar if you wish.
• However, on its own, balsamic vinegar turns into a sweet syrup as it reduces into a syrup-like consistency.
• Selecting a good quality balsamic vinegar will reduce it faster as less water is added to it.
• Cook over medium-low heat, barely simmering, in a small saucepan. It will continue to thicken as it cools off.
• Stores well in a glass container and can be refrigerated for up to a month.
• If it is too thick, warm over low heat until it is syrupy again
• My suggestion: Make a larger batch than the recipe calls for if you need a lot of it, or halve it. Always excellent on Caprese salad.

Cooking tips and step-by-step instructions to make this fabulous side dish

• Select Brussels sprouts that are all of the exact sizes. This will prevent undercooking the larger one and burning the smaller sprouts. It does not matter if they are placed in the baking dish cut side up or not as you will turn them halfway through cooking.
• Remove the bottom end and some of the outer leaves if needed.
• Season generously with salt and pepper, and add more if needed after you have added the balsamic glaze.
• Always bake your Brussels sprouts at high temperatures. This will avoid soggy sprouts.
• The fat, either from oil or bacon, will remove some bitterness, and a hot oven will bring out the best Brussels Sprouts for you to enjoy.
• Spread the Brussels sprouts evenly in a single layer on a baking sheet, avoiding overcrowding.
• One helpful hint is that you can assemble the roasted Brussels sprouts and bacon the night before. Cover the baking sheet and put them in the refrigerator until you are ready to cook them. During the holiday, this small tip will come in handy.

What to serve alongside your Brussels Sprouts

This dish is so versatile that most meats, fish, and poultry will be perfect alongside.

Here are a few favorites:

Roasted Chicken

Rack of Lamb with Parsley

Rock Cod Fish in Ginger Soy Sauce Marinade

Jalapeno Burgers

Frequently Asked Questions

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