These are not your grandmother’s boiled Brussels sprouts. The hot oven turns these sprouts crispy and delicious. The balsamic glaze brings this dish to the next level and provides a great sweetness to the earthy flavors of the sprouts.
Roasted Brussels Sprouts with Balsamic Glaze
- 1½-2 lbs Brussels sprouts quartered
- 8 oz bacon or pancetta cut into ½" pieces
- 3 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- 1½ tbsp brown sugar or honey
- ½ tsp salt
- Preheat the oven to 500°F.
- In a hot pan, cook the bacon half way, about 7 minutes. Discard the bacon fat.
- In a large bowl, mix together the Brussels sprouts, bacon, olive oil and salt. Spread the sprouts in an even layer on a baking sheet. Do not overcrowd the baking sheet or the sprouts will not get crispy. Cook for 10 minutes. If the Brussels sprouts are cooked through but still not crispy enough, move them to the top rack of the oven and turn on the broiler for 5-10 minutes. Keep a close eye on the sprouts as the can burn quickly under the broiler.
- In the same pan used to cook the bacon, over medium heat, add the balsamic vinegar and brown sugar. Scrap the bottom of the pan to lift any of the crispy bacon bits left behind. Cook for 30 seconds to 1 minute, or until the sauce has thickened to a glaze.
- Coat the sprouts in the glaze, adding a little bit of olive oil if the glaze has become too thick. Serve and enjoy.