Brussels sprouts: most people do not think of them as a treat, but roasted and glazed, they can easily become a favorite side. These Glazed Brussels Sprouts transform simple vegetables into a sweet-savory, slightly caramelized dish that pairs well with roasted meats, pasta dishes, or as a star on a holiday table.
I first found this version of the recipe online and adapted it slightly by increasing the amount of Brussels sprouts and bacon. The technique and balance of ingredients are what make the dish shine: high-heat roasting for browning and a stovetop balsamic-honey glaze to finish.
When preparing the sprouts for roasting, halve most of them so they brown and crisp evenly. If you encounter very large sprouts, quarter them so pieces are more uniform in size. Evenness ensures consistent caramelization and avoids undercooked centers.
Arrange the sprouts cut-side down on a parchment-lined sheet pan so they develop a deep, golden sear. Lining the pan with parchment makes cleanup much easier—highly recommended when working with sticky glazes and bacon drippings.
Now onto the glaze. Did I mention that it is delicious?
The glaze—made from balsamic vinegar, honey and fresh rosemary—is what elevates the sprouts from good to memorable. While the sprouts roast, simmer the glaze on the stovetop until it reduces and thickens enough to coat the back of a spoon. Drizzle it over the hot sprouts just before serving to add shine and concentrated flavor.
Helpful tip: The glaze is sticky. Immediately soak the small saucepan in hot, soapy water to make cleanup much easier. Also, don’t skip the parchment paper on the baking sheet—your future self will thank you.
These sprouts are best served straight from the oven while still hot and crisp on the edges. They reheat well, though the texture will be slightly softer the next day. Reheat gently in a hot skillet to revive some of the crispness.
Glazed Brussels Sprouts
10 minutes
30 minutes
40 minutes
8 servings
Ingredients
- 2 pounds Brussels sprouts, trimmed & halved
- 1/2 pound bacon, cut into small pieces
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the halved Brussels sprouts, bacon pieces, and minced garlic. Season with the kosher salt and black pepper, drizzle with the olive oil, and toss to coat evenly.
- Spread the sprouts and bacon in a single layer on the prepared baking sheet, cut-side down when possible. Roast until the sprouts are tender and browned at the edges and the bacon is crisp, about 30 minutes. Stir once or twice during roasting for even color, if desired.
- While the sprouts roast, make the glaze: in a small saucepan combine the balsamic vinegar, honey, and chopped rosemary. Bring to a gentle simmer over medium-low heat, stirring occasionally. Reduce until the mixture has thickened and coats the back of a spoon, about 12–15 minutes. Remove from heat and set aside.
- When the Brussels sprouts are done, transfer them to a serving bowl or leave on the sheet. Drizzle the balsamic glaze evenly over the hot sprouts and gently toss to coat. Serve immediately for the best texture and flavor.
Variations and serving suggestions: omit the bacon for a vegetarian version and boost the glaze with a splash of maple syrup or a pinch of red pepper flakes for heat. For extra texture, sprinkle toasted walnuts or sliced almonds over the finished dish. Leftovers keep in the refrigerator for 2–3 days; reheat in a skillet or under the broiler briefly to revive some crispness.
These glazed Brussels sprouts are an easy, flavorful side that combines crisp roasted edges, smoky bacon, and a glossy sweet-tangy finish. Enjoy them hot from the oven, and feel free to experiment with small adjustments to suit your taste.