Roasted & Glazed Brussels Sprouts
December 30, 2020
Brussels sprouts. You probably either love them or hate them. If you fall in the latter category you may just want to give this popular side dish another try. The key is to roast the Brussels sprouts until nicely browned, or caramelized, on the outside, but left with a bit of crunch inside, then tossed with a honey-balsamic glaze and some bacon for a touch of sweet and salty. This recipe allows for making ahead (see below) then reheating quickly right before serving.
Preparation time: 20 minutes
Cooking time: 20 to 30 minutes
Total time: 40 to 50 minutes
- 2 lbs. fresh Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 slices bacon, cut into ½-inch strips
- 1 tablespoons honey
- 2 teaspoons balsamic vinegar
- Preheat oven to 425°F.
- Prepare the Brussels sprouts by rinsing in cold water and draining. Remove any outer leaves that may be wilted or have blemishes. Use a small knife to cut off the tip of the stem. Slice larger sprouts in half and leave smaller ones whole so sizes are consistent and bite-sized.
- Place Brussels sprouts in large bowl and toss with olive oil, ½ teaspoon salt and black pepper.
- Spread sprouts on large, rimmed baking pan. Bake for 20 minutes. After sprouts have baked for 20 minutes, remove them from the oven and toss with spatula. Return to oven for another 5 minutes, if needed, or until the sprouts are nicely browned and caramelized. The sprouts should be slightly firm inside when poked with a fork.
- While the spouts are roasting, pan fry the bacon until it is nicely browned. Remove with slotted spoon and drain on paper towel. Discard the bacon grease.
- Mix the honey and balsamic vinegar together in a small bowl. When sprouts are done, toss in a large bowl with the honey-vinegar mixture. Add the bacon and turn sprouts into a serving dish. Serve immediately or see below for making ahead.
For make ahead Brussels sprouts:
After tossing sprouts with honey-balsamic glaze and bacon, spread them on a single layer on a baking sheet to cool. This prevents the sprouts from becoming too soft. While the turkey is resting, reheat in hot oven for about 10 minutes before serving, or if desired, serve them at room temperature.
Makes 8, ½ cup servings.
Per ½ cup serving: 129.8 calories; 9.4g total fat (1.0g saturated; 0.5g polyunsaturated, 3.2g monounsaturated); 492mg sodium; 4.5mg cholesterol; 10.5g carbohydrate; 4.2g sugars; 3.0g fiber; 4.5g protein; 324.9mg potassium.