Balsamic Glazed Brussels Recipe

Prepare Brussels

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large, halve them through the stem; leave small ones whole so cooking time is uniform.

In a large bowl, toss the trimmed Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.

Spread the sprouts cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once halfway through, until edges are deeply browned and centers are tender when pierced with a fork.

While sprouts roast, dice the bacon into 1/2-inch pieces. In a large skillet over medium heat, cook the bacon until fat is rendered and pieces are crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the skillet.

Lower the heat to medium-low and add the remaining 1 tablespoon olive oil to the bacon fat if the skillet looks dry. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Stir in the balsamic vinegar, local honey, and Dijon mustard. Increase heat to medium and gently simmer the mixture for 2–3 minutes, stirring occasionally, until it becomes a glossy, slightly thickened glaze. If glaze becomes too thick, add up to 2 tablespoons water, 1 tablespoon at a time, to reach a spoon-coating consistency.

Taste the glaze and season with remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper if needed. If desired, stir in 1 teaspoon fresh lemon juice to brighten the flavors.

When Brussels sprouts are roasted and nicely browned, transfer them to the skillet with the glaze and bacon (reserve a small handful of bacon for garnish if desired). Toss gently over medium heat for 1–2 minutes so the sprouts are evenly coated and heated through. If using nuts, add the toasted walnuts or pecans here and toss to combine.

Taste and adjust seasoning to taste. Transfer to a serving platter and drizzle any remaining glaze from the skillet over the top. Top with reserved bacon pieces for texture and presentation.

Serve warm as a side for events or buffet service. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated in a skillet.