Print
Roasted Brussel Sprouts with Balsamic Glaze
Prep Time
15 mins
Cook Time
30 mins
 

Roasted Brussel Sprouts with bacon and an easy balsamic glaze. Add grated parmesan cheese for extra zest!

Course: Side Dish
Cuisine: American
Keyword: balsamic glaze, brussel sprouts
Author: Live Ocean Kitchen
Ingredients
Roasted Brussel Sprouts
  • 3 lbs Brussel Sprouts cleaned and halved
  • 1/3 cup Olive Oil
  • 4 slices Cooked Bacon, crumbled Omit for vegetarian option
  • 4 tsp Grated Parmesan Cheese Optional
Balsamic Reduction Sauce
  • 3/4 Cup Balsamic Vinegar
  • 1/2 Cup Brown Sugar you can use less, reducing vinegar will make it sweeter
Instructions
Roasted Brussel Sprouts

  1. Preheat oven to 400 degrees

  2. Line two rimmed baking sheet pans with parchment paper

  3. Wash and dry the sprouts before cooking

  4. Trim the bottom of the Brussel sprouts and cut in half

  5. Toss the Brussel sprouts with olive oil, salt and pepper to taste

  6. Spread the Brussel sprouts on to the rimmed baking sheets and cook for 30 minutes. Toss the sprouts half way through to brown them evenly.

  7. Check at 25 minutes for crispy on the outside and tender on the inside.

Balsamic Vinegar Glaze

  1. Combine the balsamic vinegar and brown sugar in a saucepan. Gently bring to a boil, then reduce heat.

  2. Reduce heat to medium low, simmering the sauce while the Brussel sprouts cook.

  3. Glaze will become thick and have a syrupy consistency. Remove from the heat and keep warm.

  4. Crumble cooked bacon and reserve.

  5. Grate parmesan cheese and reserve.

Assemble and Plate Brussel Sprouts

  1. Toss the roasted Brussel sprouts with the crumbled bacon, if using, and put on a platter. Drizzle the balsamic glaze over the roasted Brussel Sprouts. Sprinkle parmesan over the top, if using. Server hot with LiveOcean Mediterranean Style Seasoned Salmon. Enjoy!