Now, I know Brussels sprouts get a bit of a bad reputation sometimes, especially when folks remember them from childhood as soggy or bitter. But, trust me, this recipe will change those minds. And the best part? It doesn’t take all day to make—simple yet fancy enough that you’ll feel like a top chef while still having time to kick back and relax with the family. This recipe is straightforward, with no special kitchen equipment required aside from your trusty oven and a good baking sheet. You know the kind of meal where everyone’s gathered around the kitchen, and the smell is so inviting that it practically pulls everyone straight to the dinner table? This is one of those.
Whenever I whip this dish up, the smell of baking bacon and caramelizing onions mingles with the perfume of Brussels sprouts roasting, and it feels like the kitchen has transformed into a cozy bistro. Every bite is an adventure of textures and flavors—the Brussels sprouts crisp up beautifully, the onions turn wonderfully soft and sweet, and the bacon adds that irresistible smoky undertone. And when you drizzle it with the luscious balsamic glaze? Oh, such a delight!
It’s amazing to see the transformation these ingredients undergo and, even better, the joy it brings to gatherings. Whether you’re hosting a dinner and looking for the perfect side dish or planning a special dinner night with loved ones, this recipe is a sure crowd-pleaser. So, I’d say grab those Brussels sprouts and let’s get cooking together. I’m excited for you to try it and make your own wonderful food memories!
How to Make Roasted Brussels Sprouts with Balsamic Glaze
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Ingredients:
- 6 slices of bacon, chopped into 1-inch pieces
- 1/2 onion, thinly sliced
- 1-1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons balsamic glaze
- 3 tablespoons maple syrup or honey
- Sea salt and freshly cracked pepper to taste
- 1 tablespoon taco seasoning (or approximately 1/3 packet)
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
Directions:
- Set your oven to preheat at 400°F, and lightly oil a baking sheet with cooking spray.
- In a large mixing bowl, add the halved Brussels sprouts. Toss them thoroughly with olive oil until each piece is glossy.
- Spread the seasoned Brussels sprouts onto the prepared baking sheet, arranging onion slices over them.
- Scatter the bacon pieces evenly on top of the Brussels sprouts and onions.
- Sprinkle the mixture generously with salt, pepper, and taco seasoning for added flavor.
- Roast in the oven for 25 to 30 minutes, until the Brussels sprouts are golden and crunchy.
- Meanwhile, create the balsamic glaze by combining balsamic vinegar and maple syrup (or honey) in a small pan over medium heat.
- Bring the mixture to a boil, then reduce to a simmer over medium-low heat for roughly 10 minutes until reduced by half.
- Once thickened, remove from heat and allow to cool before drizzling over the roasted sprouts.
- Serve warm and enjoy with some crusty bread for a comforting meal.
Ingredient Substitutions:
For those aiming to keep things vegetarian, simply exclude the bacon or replace it with shiitake mushrooms for a meaty texture. If you’re out of taco seasoning, you can use a mix of chili powder, cumin, and paprika. Maple syrup and honey can be used interchangeably based on personal preference.
Serving Suggestions:
This dish pairs beautifully with warm crusty bread or alongside your favorite protein like grilled chicken or steak. Top the Brussels sprouts with a sprinkle of Parmesan cheese or roasted pine nuts for added flair and flavor. A chilled Chardonnay or Pinot Grigio makes an excellent beverage pairing.
Seasonal Variations:
In the spring, try adding fresh herbs like thyme or parsley to brighten the flavors. Swap the bacon for apple or pear slices in fall for a lovely sweetness. During summer months, roasting cherry tomatoes alongside adds a burst of freshness that complements the glaze’s richness.
Cooking Tips:
To ensure extra crispy sprouts, make sure they’re spread out in an even, single layer on the baking sheet. Consider flipping them halfway through roasting for even browning. For a richer balsamic glaze, allow longer simmering time, but make sure to watch closely to prevent burning.
Storing Suggestion:
Once cooled, store the leftover Brussels sprouts in an airtight container in the refrigerator. They will keep fresh for up to 3 days. When reheating, use an oven or skillet to maintain crispiness rather than a microwave, which may cause them to become soggy.
FAQ
How do I prevent my Brussels sprouts from becoming soggy?
To prevent soggy Brussels sprouts, ensure they are well-dried after washing before roasting. Spread them out in a single layer on the baking sheet to ensure hot air circulates each piece, promoting even crisping. Avoid overcrowding, which can cause steam that leads to sogginess.
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts are recommended for the best texture, you can use frozen ones in a pinch. Make sure to thaw and dry them thoroughly to reduce moisture before roasting, or consider increasing cooking time slightly to achieve the desired crispiness.
What can I do if I don’t have balsamic glaze?
If balsamic glaze isn’t on hand, you can easily make your own by reducing balsamic vinegar, or use a simple balsamic reduction recipe. Alternatively, a combination of balsamic vinegar with a touch of brown sugar or honey can mimic the glaze’s sweet-tangy profile.
Is there a way to make this dish less sweet?
To reduce sweetness, consider using less maple syrup or honey in the glaze, or omit it altogether if you prefer a more savory dish. Additionally, using sharper seasoning like chili flakes can balance the sweet-tangy blend with some heat.
How can I make the dish vegetarian-friendly?
To adapt this recipe for a vegetarian diet, skip the bacon entirely or replace it with a plant-based alternative such as tempeh bacon or roasted mushrooms that offer a similar umami flavor. The rest of the ingredients remain unchanged and just as delicious!
What’s an alternative way to serve this dish?
Aside from serving as a side dish, these balsamic-glazed Brussels sprouts can be added to salads as a warm topping or used as a filling for sandwiches with some cheese. They also make a delightful addition to pasta or grain bowls for a complete meal.
Roasted Brussels Sprouts with Balsamic Glaze
Ingredients
- 6 slices bacon cut into 1" pieces
- 1/2 unit onion sliced
- 1.5 pounds brussels sprouts cleaned and halved
- 2 tablespoons Balsamic Glaze
- 3 tablespoons maple syrup or honey
- to taste Sea Salt and Freshly Cracked Pepper
- 1 tablespoon taco seasoning about 1/3 packet or homemade
- 2 tablespoons olive oil
- 1/3 cup Balsamic Vinegar
Instructions
- Preheat your oven to 400°F and lightly spray a baking sheet with cooking spray.
- In a large bowl, slice the brussels sprouts in half and coat them with olive oil.
- Arrange the brussels sprouts on the baking sheet, topped with the sliced onions.
- Distribute the bacon pieces evenly across the veggies.
- Season the mixture with salt, pepper, and taco seasoning.
- Roast in the oven for approximately 25 to 30 minutes, or until the brussels sprouts are golden and crispy.
- While the vegetables are roasting, prepare the Balsamic Glaze by mixing balsamic vinegar and maple syrup (or honey) in a small saucepan over medium heat.
- Allow this mixture to reach a gentle boil, then reduce the heat to medium-low and simmer for about 10 minutes until reduced by half.
- After thickening, remove from heat and let it cool slightly before drizzling over the roasted brussels sprouts.
- Serve this delicious dish with warm crusty bread for a complete meal.
