Roasted Brussels Sprouts With Balsamic Glaze
User Reviews
5
Roasted Brussels Sprouts With Balsamic Glaze
Description
This recipe begins by making a balsamic glaze through gently simmering balsamic vinegar and sugar until reduced and syrupy. Meanwhile, Brussels sprouts are trimmed, halved, and tossed with olive oil, chopped garlic, salt, pepper, and slices of bacon on a baking sheet. Roasting at 400°F caramelizes the sprouts and crisps the bacon, creating texture and savory depth.
The final dish balances the earthiness and slight bitterness of roasted Brussels sprouts with the salty, smoky bacon and the sweet acidity of the balsamic glaze. The roasted garlic adds aromatic sweetness, rounding the flavor profile. The glaze is drizzled over the sprouts before serving, offering a sticky, flavorful coating.
This side pairs well with various main dishes, adding a complex combination of savory, sweet, and tangy flavors in an easy preparation.
Ingredients
- 1½ pounds Brussels sprouts washed and dried
- 4 Bacon thinly sliced, thick slices
- ¼ cup olive oil
- 4 garlic finely chopped, cloves
- salt
- black pepper
- 2 tablespoons balsamic glaze or more to serve
BALSAMIC GLAZE
- 1 cup balsamic vinegar
- ¼ cup sugar
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 Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 204mg | 9% |
| Potassium | 789mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 27g | 54% |
| Vitamin A | 1291IU | 26% |
| Vitamin C | 146mg | 162% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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