Brussel Sprout Recipes
Bright, tangy, and downright delicious—this roasted balsamic garlic Brussel sprout side dish has it all.
I first fell for these little green darlings on a chilly November evening, inspired by farmers’ market finds and a craving for something healthy yet indulgent. Oven-roasted until tender at the center and crispy at the edges, then tossed in a sweet-tangy balsamic glaze with garlicky undertones, these Brussel sprouts come alive with hints of savory bacon and nutty Parmesan. Packed with fiber, vitamins C and K, and antioxidant punch, they’re a healthy side dish that feels festive enough for holiday dinner yet simple enough for a weeknight supper.
Why You’ll Love This Recipe
- Roasted to crisp-tender perfection—no soggy sprouts here
- Quick prep: under 10 minutes of hands-on chopping
- Balsamic garlic glaze adds sweet-and-savory depth
- Optional bacon and Parmesan for an umami boost
- Easily vegan: swap maple syrup for honey, skip cheese
- Nutrient-packed side—4 g fiber and 3 g protein per cup (USDA)
- Great make-ahead: roast, reheat, and serve in minutes
- Crowd-pleaser at family gatherings or potlucks
Ingredients
• 1½ lb Brussel sprouts, trimmed and halved (look for firm, bright-green heads)
• 2 Tbsp extra-virgin olive oil (I love Colavita)
• 3 cloves garlic, thinly sliced (for milder flavor, use 2 cloves)
• 2 Tbsp balsamic vinegar (Dark balsamic for richer color)
• 1 Tbsp pure maple syrup or honey (maple keeps it vegan)
• 4 oz bacon, diced and cooked until crisp (omit for vegan version)
• ¼ cup freshly grated Parmesan cheese (sub Nutritional Yeast for dairy-free)
• Salt and freshly cracked black pepper, to taste
• Pinch of red pepper flakes (optional for a gentle kick)
Tips: Choose small-to-medium sprouts for even roasting. Rinse, shake off excess water, and pat dry—moisture is the enemy of crispiness.
Directions
-
Preheat and prep.
Preheat your oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment or a Silpat—this helps avoid sticking and makes cleanup a breeze. -
Season the sprouts.
In a large bowl, toss halved Brussel sprouts with olive oil, sliced garlic, salt, and black pepper. Make sure every piece is lightly coated—this ensures even browning. -
Roast until crisp-tender.
Spread sprouts cut-side down on the prepared sheet. Roast for 20–25 minutes, shaking the pan once at the 12-minute mark so they brown evenly. You’re looking for golden edges and tender centers when pierced with a fork. -
Crisp the bacon.
While sprouts roast, cook diced bacon in a skillet over medium heat until crisp. Transfer to a paper-towel-lined plate, leaving behind about a teaspoon of rendered fat. -
Make the balsamic glaze.
In the same skillet with reserved bacon fat, add balsamic vinegar and maple syrup. Simmer for 2–3 minutes, stirring so it thickens slightly—your glaze should coat the back of a spoon. -
Toss and finish.
Return roasted sprouts to the large bowl. Pour hot balsamic glaze over them, add crispy bacon, and toss gently. Sprinkle with freshly grated Parmesan and red pepper flakes if using.
Servings & Timing
• Yield: Serves 4–6 as a side dish
• Prep Time: 10 minutes (including trimming sprouts)
• Cook Time: 25 minutes roasting + 5 minutes glaze
• Total Time: 40 minutes—perfect for a last-minute holiday side
Variations
• Vegan Delight: Skip bacon and Parmesan, increase maple syrup to 2 Tbsp, then toss with toasted walnuts.
• Garlic Lovers’ Dream: Add 1 tsp garlic powder to the seasoning mix and extra sliced garlic.
• Cheesy Upgrade: Swap Parmesan for crumbled goat cheese right before serving.
• Spicy Twist: Stir in a dash of Sriracha or cayenne pepper for heat.
• Mediterranean Style: Finish with lemon zest, pine nuts, and a drizzle of tahini.
Storage & Reheating
• Fridge: Store cooled sprouts in an airtight container up to 4 days.
• Freezer: Flash-freeze on a tray, then bag for up to 1 month—texture softens slightly on thawing.
• Reheat: Spread in a single layer on a baking sheet, bake at 400 °F for 8–10 minutes to restore crispiness.
• Make-Ahead: Roast and glaze sprouts; store separately, then toss and reheat just before serving.
Notes
This recipe really sings when the sprouts are bone-dry before they hit the oven—any leftover water steams them instead of crisping. I learned that trimming only the very end of the stem keeps the leaves intact while still letting them roast through. And honestly, switching to pure maple syrup over brown sugar gave the glaze a smoother mouthfeel.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—this recipe is naturally gluten-free. Just check your balsamic vinegar label for any additives.
Q: How do I prevent a sulfur smell?
A: Roast at high heat and dry the sprouts well—strong aromas mellow when caramelization happens.
Q: Can I use frozen Brussel sprouts?
A: You can, but they hold more moisture. Pat them dry and roast a few minutes longer for crispness.
Q: What’s the best way to reheat without a soggy bottom?
A: Use the oven or a toaster oven on high heat; avoid the microwave, which softens texture.
Q: Are Brussel sprouts healthy?
A: Yes—each cup provides vitamins C and K, fiber, and antioxidants, making them a nutritious side dish.
Q: Can I skip the bacon?
A: Of course—this recipe is just as tasty when you boost the glaze or add toasted nuts instead.
Q: My sprouts burned on the edges—help!
A: Check your oven temperature; if edges char too quickly, lower heat to 400 °F or cover with foil after 15 minutes.
Q: Any tips for picky eaters?
A: Add a sprinkle of Parmesan or a squeeze of lemon juice—the tang fools taste buds into loving greens.
Conclusion
These roasted balsamic garlic Brussel sprouts are your ticket to a healthy, crowd-pleasing side dish that’s easy enough for weeknights and fancy enough for holiday tables. Give them a try this season—then let me know in the comments how you made them your own, or explore more of my veggie-packed recipes for fresh inspiration!
Roasted Balsamic Garlic Brussel Sprouts
Ingredients
- 1½ lb Brussel sprouts trimmed and halved
- 2 Tbsp extra-virgin olive oil I love Colavita
- 3 cloves garlic thinly sliced
- 2 Tbsp balsamic vinegar Dark balsamic for richer color
- 1 Tbsp pure maple syrup or honey maple keeps it vegan
- 4 oz bacon diced and cooked until crisp
- ¼ cup freshly grated Parmesan cheese sub Nutritional Yeast for dairy-free
- Salt and freshly cracked black pepper to taste
- Pinch of red pepper flakes optional for a gentle kick
Instructions
- Preheat your oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment or a Silpat—this helps avoid sticking and makes cleanup a breeze.
- In a large bowl, toss halved Brussel sprouts with olive oil, sliced garlic, salt, and black pepper. Make sure every piece is lightly coated—this ensures even browning.
- Spread sprouts cut-side down on the prepared sheet. Roast for 20–25 minutes, shaking the pan once at the 12-minute mark so they brown evenly. You’re looking for golden edges and tender centers when pierced with a fork.
- While sprouts roast, cook diced bacon in a skillet over medium heat until crisp. Transfer to a paper-towel-lined plate, leaving behind about a teaspoon of rendered fat.
- In the same skillet with reserved bacon fat, add balsamic vinegar and maple syrup. Simmer for 2–3 minutes, stirring so it thickens slightly—your glaze should coat the back of a spoon.
- Return roasted sprouts to the large bowl. Pour hot balsamic glaze over them, add crispy bacon, and toss gently. Sprinkle with freshly grated Parmesan and red pepper flakes if using.
