Balsamic Brown Sugar Brussels Sprouts Recipe
A deliciously caramelized side dish featuring crispy bacon and tender Brussels sprouts glazed with a sweet and tangy balsamic brown sugar sauce, perfect for holiday meals or everyday dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables
- ½ pound fresh Brussels sprouts, quartered
Meat
- 5–6 slices bacon, cut into bite-sized pieces
Oils & Vinegars
- 2 tablespoons olive oil
- 1 tablespoon aged balsamic vinegar (super thick kind), plus extra for drizzling
Seasonings & Sweeteners
- Pinch of salt and pepper
- 2 tablespoons brown sugar
Instructions
- Prepare the bacon: Cut the bacon slices into bite-sized pieces (lardons). Separate the pieces and arrange them evenly on a half-sheet pan.
- Start cooking the bacon: Place the sheet pan with bacon in a COLD oven, then set the oven temperature to 425°F (220°C). Let the bacon slowly render its fat and crisp up as the oven preheats.
- Prepare the Brussels sprouts: While the bacon cooks, quarter your Brussels sprouts and toss them with olive oil, salt, and pepper to ensure even seasoning and adhesion.
- Drain the bacon: Once the bacon is crispy and browned, remove it from the pan and drain excess grease on a paper towel-lined plate.
- Roast the sprouts: Add the seasoned Brussels sprouts to the same pan, placing them flat side down to ensure caramelization. Roast in the oven at 425°F for 20-25 minutes.
- Add bacon and glaze: In the last 3 minutes of roasting, sprinkle the brown sugar evenly over the Brussels sprouts and add the cooked bacon back on top. Drizzle the tablespoon of aged balsamic vinegar over everything.
- Toss and finish roasting: Gently toss the sprouts, bacon, and glaze to coat thoroughly, then return the pan to the oven for a final 3 minutes for caramelization.
- Serve: Remove from oven, transfer to a serving dish, and drizzle extra aged balsamic vinegar over the top as desired for an extra tangy finish.
Notes
- Using a cold oven to start cooking the bacon helps render fat evenly and crisps the bacon without burning.
- Quartering Brussels sprouts ensures they cook evenly and develop a nice caramelized surface.
- Flat side down on the pan encourages better browning and texture on sprouts.
- Adjust the amount of balsamic vinegar drizzled at the end according to your taste preference.
- This dish is best served immediately while warm and crispy.
Keywords: Brussels sprouts, bacon, balsamic vinegar, brown sugar, roasted vegetables, side dish, holiday recipe
