These balsamic brussels sprouts are roasted brussels sprouts with crispy bacon, all topped with a sweet balsamic glaze. An easy yet elegant side dish that always gets rave reviews!
Brussels sprouts are great on their own, but they’re even better when roasted until crispy and drizzled with balsamic reduction. Balsamic brussels sprouts are the perfect combination of smoky and savory flavors, and also happen to be easy to make.
How to trim brussels sprouts
To prepare brussels sprouts for roasting, simply use a small knife to cut a thin slice off the root end of each sprout. Peel off any outer leaves that are wilted or damaged, then cut each sprout in half lengthwise.
How do you make balsamic brussels sprouts?
This recipe starts with fresh brussels sprouts, which are tossed in a little olive oil, salt and pepper. Place the sprouts on a sheet pan with bacon, then roast the vegetables and bacon until everything is browned and crispy. Add a drizzle of balsamic glaze and a sprinkle of fresh parsley, then serve and enjoy.
Tips for the perfect sprouts
- This recipe works with bacon or pancetta. You can also omit the meat if you prefer, just add an extra tablespoon of olive oil.
- I like to finish my sprouts with a sprinkle of fresh parsley. If you don’t have parsley on hand, you can also use chives or basil.
- Balsamic glaze is a thick and syrupy version of balsamic vinegar. You can buy it in the vinegar or salad dressing area of most grocery stores, or you can make your own by simmering 1 cup of balsamic vinegar over low heat until it’s reduced by half and thickened.
- I find that these brussels sprouts taste best fresh from the oven. Any leftovers will stay fresh in the refrigerator for up to 3 days.
- I recommend using fresh brussels sprouts in this dish, as frozen sprouts will be overly soft in the finished product.
- While this dish makes a great accompaniment to chicken or steak, you can also toss your balsamic brussels sprouts with pasta or serve them over risotto to create a main course.
Balsamic brussels sprouts flavor variations
There are so many different ingredients you can add to this dish to customize it to your tastes!
- Cheese: Add a sprinkle of feta or finely grated parmesan cheese after the sprouts come out of the oven.
- Nuts: Toasted pine nuts, almonds, walnuts or pecans add a nice crunch to the dish.
- Vegetables: Feel free to add other veggies to the pan before it goes into the oven. Some great options include mushrooms, red onions, green beans or red bell peppers.
- Spices: You can add some additional herbs and spices to the mix such as Italian seasoning, garlic powder, onion powder or smoked paprika.
This recipe takes your ordinary brussels sprouts, and dresses them up to create an extraordinary dish!
More vegetable dishes to try
- Parmesan Zucchini
- Roasted Broccoli
- Bacon Wrapped Asparagus
- Garlic Butter Mushrooms
- Roasted Root Vegetables
Balsamic Brussels Sprouts Video
Balsamic Brussels Sprouts
- 1 1/2 lbs brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- salt and pepper to taste
- 6 slices bacon chopped
- 2 tablespoons balsamic glaze
- 1 tablespoon chopped parsley
- cooking spray
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Place the brussels sprouts in a single layer on the sheet pan. Drizzle with olive oil and season generously with salt and pepper to taste.
- Scatter the bacon pieces around the pan.
- Bake for 25 minutes or until bacon is crispy and sprouts are browned. Drizzle the balsamic glaze over the sprouts. Sprinkle with parsley and serve.
- Sliced green onions may be substituted for parsley.