Balsamic-Fig Glazed Brussels Sprouts

5 from 1 vote
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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.

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Balsamic Glazed Brussels Sprouts styled in a maroon bowl with a spoon resting on the right side.

This recipe post is proudly sponsored by DeLallo. All thoughts and opinions are my own.

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

Recipe ingredients arranged in separate bowls on a wooden board with labels.
  • 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.

A jar of DeLallo Fig spread on a surface with a bowl of pomegranate arils on the right side.

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.

Brussels sprouts, bacon, and shallots being added to a baking sheet, and balsamic glaze poured overtop.

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:

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.
Balsamic glazed Brussels sprouts with bacon and shallots styled in a maroon serving bowl.

More Brussels Sprouts Side Dishes

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!

5 from 1 vote

Balsamic-Fig Glazed Brussels Sprouts

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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 to 5

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
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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.)
    1. 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.
    2. 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.
    3. 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

Serving: 0.66cup | Calories: 232kcal | Carbohydrates: 22g | Protein: 7.5g | Fat: 13g | Saturated Fat: 3g | Sodium: 420mg | Fiber: 4g | Sugar: 9g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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2 Comments

  1. Stephanie says:

    Could this be made vegetarian?

  2. Kyle says:

    5 stars
    Brussels and Bacon are my favorite together. Love that Fig Glaze