Roasted Brussels Sprouts With Balsamic Glaze

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 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.

Ingredients

1½ 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

BALSAMIC GLAZE

1 cup balsamic vinegar
¼ cup sugar

US - Metric

Instructions

BALSAMIC GLAZE

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.

BRUSSELS SPROUTS

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.

Nutrition

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