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.

roasted brussels sprouts

In this Article

Why you will love this recipe

  • Easy to prepare, the oven does it all for you
  • The balsamic sauce can be prepared ahead of time.
  • Perfect any time and for all occasions.

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.

roasted Brussels sprouts

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.

Here are helpful tips for the ingredients needed to make these delicious Brussels Sprouts with Balsamic Glaze

Brussels Sprouts – Ensure they are all approximately the same size for baking. Tight leaves and a perfectly clean bottom core

Bacon slices – Make sure the slices are rich in the meat part to get that great crunchiness you are looking for when baking them.

Olive oil – the best to bake them

Garlic cloves – finely chopped to give that wonderful aroma to your vegetables and glaze.

Salt and pepper – to season the sprouts

Balsamic vinegar – use a good quality to create a rich glaze.

Sugar – helps counterbalance the bitterness of the vinegar.

Equipment Needed

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Saucepan – to create the balsamic glaze

Chef’s Knife – to slice your Brussels sprouts and bacon

Cutting board – my preference, as you know, is wood as it is gentle on the knife blade

Baking sheet – to roast the Brussels sprouts

Serving bowl – something pretty to present your side dish

A Chef Giangi Pick
All-Clad D3 3-Ply Stainless Steel Sauce Pan 3 Quart

The perfect sauce pan to create your sauces.

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02/18/2024 10:06 pm GMT

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.
roasted Brussels sprouts

If you enjoyed this roasted Brussels Sprouts with balsamic glaze recipe, look at some of my other recipes.

Brussels sprouts with bacon and shallots
Zucchini salad with avocado, pepita, parsley gremolata
Linguine, bacon, and mushrooms

roasted Brussels sprouts

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

Are Brussels sprouts good for you?

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against stomach, lung, kidney, breast, bladder, and prostate cancers.

Are Brussels sprouts healthier than broccoli?

Broccoli may have a higher count of calories, fat, and carbs, but Brussels sprouts are more prosperous in calcium, iron, and a bit of potassium.

How many times a week should you eat Brussels sprouts?

One or two servings a week will help meet the required vitamin C.

Roasted Brussels Sprouts With Balsamic Glaze

5 from 6 votes
roasted Brussels sprouts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
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.


  • pounds Brussels sprouts, washed and dried
  • 4 thick bacon slices , thinly sliced
  • ¼ cup olive oil,
  • 4 garlic cloves, finely chopped
  • salt and pepper
  • 2 tablespoons balsamic glaze, or more to serve


  • 1 cup balsamic vinegar
  • ¼ cup sugar



  • Heat balsamic vinegar and sugar in a small pot or saucepan over medium heat.
  • Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon.
  • Remove from heat and allow to cool completely before serving. If too thick reheat gently for a few seconds over the stove.


  • Preheat the oven to 400°F. 
  • Trim the ends of sprouts and cut them in half lengthwise.
  • Arrange brussels sprouts, any loose leaves, bacon, and garlic on the baking sheet. Drizzle with olive oil and toss to well cover all the sprouts. Season generously with salt and pepper. Spread mixture in a single layer.
  • Roast the Brussels sprouts, turning once through cooking, until tender with charred edges around 20 to 25 minutes depending on your oven, be careful not to overcook them or burning the leaves.
  • In a bowl toss the sprouts with the balsamic vinegar. Adjust taste with extra salt and pepper, if needed.


Calories: 406kcal | Carbohydrates: 43g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 204mg | Potassium: 789mg | Fiber: 7g | Sugar: 27g | Vitamin A: 1291IU | Vitamin C: 146mg | Calcium: 95mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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