Balsamic Brown Sugar Brussels Sprouts Recipe

Introduction

Balsamic Brown Sugar Brussels Sprouts are a delightful blend of savory and sweet flavors, enhanced by crispy bacon and aged balsamic vinegar. This easy recipe brings out the best in Brussels sprouts, making them a delicious side dish you’ll want to serve again and again.

Ingredients

• Half pound of fresh Brussels sprouts, cut into quarters
• 5–6 slices of bacon, cut into bite size pieces
• 2 tablespoons olive oil
• Pinch of salt & pepper
• 2 tablespoons brown sugar
• 1 tablespoon aged balsamic vinegar (the super thick kind), plus more for drizzling

Instructions

1. Step 1: Cut the bacon into lardons (bite-sized pieces). Place the pieces separated on a half-sheet pan.
2. Step 2: Put the sheet pan with bacon in a COLD oven, then turn the oven on to 425˚F. Let the bacon render and crisp as the oven preheats.
3. Step 3: While the bacon cooks, quarter the Brussels sprouts and toss them with olive oil, salt, and pepper to coat well.
4. Step 4: When the bacon is done, remove it from the pan and drain on paper towels. Add the Brussels sprouts to the pan with the flat sides down.
5. Step 5: Roast the sprouts in the oven for 20–25 minutes, until nicely browned.
6. Step 6: In the last 3 minutes of cooking, return the bacon to the pan with the sprouts. Sprinkle the brown sugar and aged balsamic vinegar evenly over the top.
7. Step 7: Toss everything to coat and roast for an additional 3 minutes.
8. Step 8: Remove from oven, transfer to a serving dish, and drizzle extra balsamic vinegar on top if desired. Serve warm.

Tips & Variations

• Use thick-cut bacon for extra chewiness and smoky flavor.
• For a vegetarian version, omit the bacon and add toasted pecans or walnuts for crunch.
• Try substituting maple syrup for brown sugar for a different sweetness profile.
• If you like it spicy, add a pinch of red pepper flakes when tossing with the brown sugar and balsamic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to keep the sprouts crispy. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts can be used, but fresh ones will give the best texture and flavor. If using frozen, thaw and dry them thoroughly before roasting to avoid sogginess.

What if I don’t have aged balsamic vinegar?

Regular balsamic vinegar can be used as a substitute, but it’s less thick and sweet. You may want to reduce it slightly on the stove to thicken before adding or add a little extra brown sugar to balance the tartness.

Balsamic Brown Sugar Brussels Sprouts Recipe

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★★★★★

4.7 from 96 reviews

Delight in these caramelized Balsamic Brown Sugar Brussels Sprouts, enhanced with crispy bacon and a perfect balance of sweetness and tang from brown sugar and aged balsamic vinegar. Roasted to a tender crisp in the oven, this side dish combines savory, sweet, and tangy flavors for a truly irresistible treat.

• Author: Dana
• 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 1x2x3x

Vegetables

• ½ pound fresh Brussels Sprouts, quartered

Meat

• 5–6 slices bacon, cut into bite-sized pieces

Other

• 2 tablespoons olive oil
• Pinch of salt
• Pinch of pepper
• 2 tablespoons brown sugar
• 1 tablespoon aged balsamic vinegar (thick, aged style)
• Extra aged balsamic vinegar for drizzling

Instructions

1. Prepare Bacon: Cut bacon into lardons (small pieces). Spread them evenly on a half-sheet pan, then place the pan in a cold oven.
2. Preheat & Render Bacon: Turn oven on to 425˚F and allow bacon to cook while the oven heats, rendering out fat and becoming crispy.
3. Prepare Brussels Sprouts: Quarter the Brussels sprouts while the bacon is cooking. Toss them with olive oil, salt, and pepper to ensure even seasoning and help flavors stick.
4. Drain Bacon: Once bacon is crispy, remove it from the pan and drain on paper towels to remove excess grease.
5. Roast Brussels Sprouts: Lay Brussels sprouts flat side down on the same pan. Return the pan to the oven and roast for 20-25 minutes until tender and caramelized.
6. Add Bacon, Brown Sugar & Balsamic: In the last 3 minutes of roasting, sprinkle bacon pieces back onto the sprouts. Then evenly sprinkle 2 tablespoons of brown sugar and drizzle 1 tablespoon of aged balsamic vinegar over the mixture.
7. Toss and Finish Roasting: Toss the Brussels sprouts, bacon, brown sugar, and balsamic to coat thoroughly. Return the pan to the oven and roast for an additional 3 minutes to caramelize the sugar and let flavors meld.
8. Serve with Extra Balsamic: Remove the pan from the oven. Transfer Brussels sprouts to a serving dish and drizzle extra aged balsamic vinegar on top as desired for added tang and shine.

Notes

• Using a cold oven to start bacon cooking helps render fat slowly and crisps bacon better.
• The flat side down roasting of Brussels sprouts promotes better caramelization.
• The aged balsamic vinegar provides a thick, rich sweetness that complements the brown sugar and bacon perfectly.
• Feel free to adjust the amount of brown sugar and balsamic vinegar to your taste preferences.
• For extra crispy sprouts, you can broil them for a minute at the end but watch closely to avoid burning.

Keywords: Brussels sprouts, bacon, balsamic vinegar, brown sugar, roasted vegetables, side dish, caramelized Brussels sprouts