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Balsamic-Fig Glazed Brussels Sprouts with crispy bacon, shallots, and Parmesan. This impressive side dish comes together on one sheet pan and is perfect for holiday entertaining.
This recipe post is proudly sponsored by DeLallo. All thoughts and opinions are my own.
Table of Contents
Why You’ll Love these Balsamic Glazed Brussels Sprouts
- Perfect for a Weeknight or Holiday Meal. Easy enough for weeknights, yet impressive enough entertaining, these sprouts are ready for any occasion. (The same goes for these fabulous Coriander Roasted Carrots.)
- Versatile. Whether you serve them with a holiday turkey, salmon, or steak, these sprouts will shine alongside any entree with their deeply caramelized, slightly tangy flavor.
- Appealing to Veggie Skeptics. Even those who profess not to be fans of Brussels sprouts will change their tune once they’ve tried these amazing glazed sprouts. (These Sriracha Brussels Sprouts are another way to convert sprout skeptics!)
- Streamlined Ingredients. Because we’re using ingredients that pack major flavor (bacon, fig spread, and balsamic vinegar), the ingredient list is kept relatively short.
I love adding fruit spread and jams to sauces to achieve top-notch caramelization in meats and veggies.
For these Balsamic Glazed Brussels Sprouts, we’re leaning on DeLallo Fig Spread to add honeyed sweetness to the sauce.
Made with handpicked Greek Kalamata figs, this versatile spread adds fruity dimension to beautifully balance the tangy balsamic vinegar.
The Ingredients
- Brussels Sprouts: These mini-cabbages are a member of the cruciferous family (along with broccoli, cauliflower, and kale). They are packed with vitamin C, vitamin K, and gut-healthy fiber.
- Bacon: For salty, umami-rich flavor and crunch. Alternatively, you can use diced pancetta, which is basically the Italian version of bacon.
- Shallots: Being milder and sweeter than regular onions, roasted shallots really elevate this simple side dish.
- Balsamic Vinegar: With complex sweet-tart flavor and bright acidity, balsamic vinegar balances the sweetness of the fig spread beautifully.
- DeLallo Fig Spread: Instead of leaning on honey or maple syrup for sweetness, we’re using DeLallo Fig Spread. The only ingredients are figs, sugar, citric acid, and vanilla, so the fig flavor really shines through. (I also LOVE adding this spread to a holiday cheese board.)
- Rosemary: Just about any woodsy fresh herb – rosemary, thyme, or sage – will work, however I’m keen on fresh rosemary.
- Garnishes: I love to garnish these sprouts with freshly grated Parmigiano-Reggiano, as well as a sprinkle of pomegranate arils.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1. Trim and Halve Brussels Sprouts. Add them to a large rimmed baking sheet with bacon and shallots.
Step 2: Prepare Glaze by combining olive oil, balsamic, fig spread, and rosemary; whisk to combine.
Pour Glaze Over Sprouts, reserving about 2 Tablespoons for garnish.
Step 3: Roast Brussels Sprouts at 425ºF for 25 to 28 minutes, until deeply caramelized, tossing once midway through.
Transfer the sprouts to a serving platter and garnish with Parmesan and pomegranate arils.
Recipe Variations
- Add Nuts. Chestnuts, which are easiest to find around the holidays, would be a fantastic addition to this dish. Alternatively, you can mix in some pine nuts.
- Make Vegetarian. Omit the bacon and this dish easily becomes vegetarian. (You can also swap the Parmesan for Pecorino Romano or your favorite sharp cheese.)
- Add Spice. For a little kick of heat, add a pinch of Aleppo pepper or chili flakes to the balsamic mixture.
- Make on the Stovetop. To preserve precious oven space, you can easily whip up these sprouts in a skillet! See the notes section in the recipe card below for instructions.
Serving Suggestions
While these Balsamic Glazed Brussels Sprouts will complement most classic holiday fare (roasted turkey, honey-glazed ham, pork, or roast beef), there is really no limit to their versatility. Here are a few other dishes I love pairing them with:
- Salmon. Slow Roasted Salmon, Pecan Crusted Salmon, and even Salmon Burgers will perfectly complement these sprouts.
- Pasta. Especially this One Pan Pasta with creamy tomato sauce, which is a reader favorite!
- Burgers. My go-to Portobello Burgers + Brussels sprouts are basically my ideal Friday night meal.
Meatloaf. A classic comfort food pairing. (Except I sneakily make vegetarian meatloaf that even meat lovers devour.) Check out these Vegetarian BBQ Meatloaf Minis and my famous Vegan Meatloaf.
Make-Ahead and Storage Tips
- Make-Ahead. You can trim and halve the Brussels up to 1 day ahead. Just cover and store in the refrigerator until ready to roast.
- Store. Refrigerate leftovers in a covered container for up to 4 days.
- Reheat. For best results, reheat Brussels either in a skillet or in the oven.
- Skillet: Empty Brussels into a medium skillet and cook over medium heat until warm.
- Oven. Place Brussels sprouts on a baking sheet and rewarm at 350ºF for 10 to 12 minutes.
More Brussels Sprouts Side Dishes
Brussels Sprouts with White Balsamic-Pear Chutney
Miso-Sesame Glazed Brussels Sprouts
Cider-Glazed Brussels Sprouts
Shaved Brussels and Pear Salad with Manchego
If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Balsamic-Fig Glazed Brussels Sprouts
Equipment
- Large rimmed baking sheet
- Small mixing bowl or glass jar
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved lengthwise
- 4 slices raw bacon (I like using applewood uncured bacon – pancetta also works!), cut into chunks
- 2 medium shallots, peeled and quartered
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. DeLallo Fig Spread (or fig preserves)
- 1 Tbsp. finely chopped fresh rosemary
- 1/2 tsp. each kosher salt and cracked black pepper
- Freshly grated Parmigiano-Reggiano for garnish
- Pomegranate arils for garnish
Instructions
- Preheat oven to 425ºF.Combine Brussels sprouts, bacon, and shallots on a large, rimmed baking sheet.
- In a small mixing bowl or glass jar, combine balsamic vinegar, olive oil, Fig spread, rosemary, salt, and pepper; whisk to combine. Pour most of mixture over Brussels, reserving about 2 Tablespoons for after roasting.Toss Brussels mixture well to coat. Roast for 25 to 28 minutes, tossing once midway through, until the bacon is crispy and sprouts are nicely caramelized.
- Pour remaining balsamic glaze over Brussels mixture, tossing to coat. Transfer to a serving platter and garnish with freshly grated Parmigiano-Reggiano cheese and pomegranate arils for a festive pop.
Notes
- Stovetop Instructions: To preserve precious oven space around the holidays, you can also make these sprouts in a skillet! (Note: if your Brussels sprouts are large, you may want to slice them into thirds rather than halves to encourage more even cooking.)
- Place the bacon in a large skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Transfer the bacon to a paper towel–lined plate, reserving 1 tablespoon of the fat in the pan. Meanwhile, combine balsamic vinegar, olive oil, fig spread, rosemary, salt, and pepper in a bowl or glass jar; mix to combine.
- Add 1 Tbsp. olive oil to the same skillet and add Brussels sprouts, cut sides down, and cook undisturbed for 4 to 5 minutes, or until the sprouts are lightly browned. Add shallots, toss the Brussels and continue cooking until the sprouts and shallots are tender, about 4 to 5 more minutes. Add bacon back to pan.
- Add balsamic mixture and cook, tossing continuously, until the Brussels mixture is nicely glazed, about 1 to 2 minutes. Transfer to a serving platter and add garnishes.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Could this be made vegetarian?
Brussels and Bacon are my favorite together. Love that Fig Glaze