Balsamic-Fig Glazed Brussels Sprouts

5 from 2 votes

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 Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American, Italian

Diet: Gluten Free, Vegetarian

Servings: to 5

Author: Jamie Vespa MS, RD

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.)
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