Balsamic Brussels Sprouts
User Reviews
5
Balsamic Brussels Sprouts
Description
The Balsamic Brussels Sprouts recipe features trimmed and halved sprouts roasted at high heat until browned and tender, alongside chopped bacon that crisps as it cooks on the same pan. The olive oil and seasoning create a well-flavored base, while the balsamic glaze adds a syrupy sweetness that complements the sprouts and bacon. Fresh parsley provides a herbal lift to finish the dish.
Roasting at 425°F allows the sprouts to develop a deep caramelized exterior without losing their shape, and the bacon cooks to a crisp texture that contrasts with the sprouts’ tender interior. The balsamic glaze is applied after roasting to preserve its thick consistency and bright flavor.
These sprouts can be served as a side dish to roasted or grilled meats, or part of a holiday spread. The balsamic and bacon components give them a richness that pairs well with simple mains or hearty winter menus.
Fresh Brussels sprouts are recommended for the best texture, as frozen sprouts tend to become overly soft after roasting. The balsamic glaze can be store-bought or homemade by reducing balsamic vinegar to a syrup. Other fresh herbs like chives or basil may be used if parsley is unavailable.
Ingredients
- 1 1/2 lbs Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 6 lices Bacon chopped
- 2 tablespoons balsamic glaze
- 1 tablespoon parsley chopped
- cooking spray
Instructions
- 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.
Notes
- Use fresh Brussels sprouts rather than frozen to maintain a good texture during roasting.
- Balsamic glaze is thicker and sweeter than vinegar; buy it prepared or make your own by simmering balsamic vinegar until reduced and syrupy.
- Fresh parsley complements the dish well, but chives or basil are suitable alternatives for finishing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 174mg | 7% |
| Potassium | 484mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 96.4mg | 107% |
| Calcium | 48mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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