Roasted Balsamic Brussels Sprouts

A sweet and savory side dish that comes together easily! Perfect with your holiday ham or turkey, as it is guaranteed to please your guests taste buds.

Course Side Dish

Cuisine American

Keyword Brussels Sprouts, Friendsgiving, Side Dish, Thanksgiving, Vegetable

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 266kcal

Author Samantha Buckner

Ingredients

1.5 lbs brussels sprouts, trimmed and halved
2 tbsp olive oil
1/2 tsp salt, more or less, to taste
1/4 tsp black pepper, more or less, to taste
4 cloves garlic, minced
1 small yellow onion, thinly sliced
1/8 tsp red pepper flakes, optional - these will add a little heat!!
1/2 lb bacon, chopped
2 1/2 tbsp balsamic vinegar glaze, store-bought, more or less, to taste

Homemade Balsamic Vinegar Glaze (if not using store-bought):

2 tbsp balsamic vinegar
2 tbsp maple syrup

Instructions

Preheat oven to 400 degrees F with rack placed in center of oven. Coat a baking sheet generously with nonstick cooking spray.
Slice the root ends off of each brussels sprout and slice in half. Remove any brown, yellowing outer leaves.
Toss brussels into a large mixing bowl with olive oil, salt, pepper, minced garlic, red pepper flakes (if using), and onion. Toss gently to coat.
Add the sprout mixture to the baking sheet, turning all sprouts so they are cut-side down.
Top with chopped bacon. Bake 20 minutes.

If not using store-bought balsamic glaze:

In a small bowl, whisk together the balsamic vinegar and maple syrup. Drizzle balsamic glaze (homemade or store-bought) lightly and evenly over the sprouts, tossing them to thoroughly coat. Place back into the oven for 5-7 minutes, or until caramelized.
Serve warm, garnished with salt and pepper (if needed).

Notes

RED PEPPER FLAKES: Entirely optional. Adding a pinch or so will add a bit of heat to the dish, so if you're not a fan - simply omit.

BALSAMIC GLAZE: Add to suit your taste. Start with 2 tablespoons and if it needs more, then add an extra drizzle when they come out of the oven. Same for salt and pepper -- all to taste!

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