Balsamic-Fig Glazed Brussels Sprouts Recipe

Introduction

Balsamic-Fig Glazed Brussels Sprouts are a versatile and flavorful side dish that’s perfect for weeknights or holiday meals. The combination of sweet fig spread, tangy balsamic vinegar, and crispy bacon creates a rich, caramelized glaze that even sprout skeptics will love.

Ingredients

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 4 ounces bacon, diced
• 2 shallots, peeled and quartered
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons fig spread (such as DeLallo Fig Spread)
• 1 teaspoon fresh rosemary, chopped
• Freshly grated Parmigiano-Reggiano, for garnish
• Pomegranate arils, for garnish

Instructions

1. Step 1: Preheat oven to 425ºF. Arrange trimmed and halved Brussels sprouts, diced bacon, and quartered shallots on a large rimmed baking sheet.
2. Step 2: In a small bowl, whisk together olive oil, balsamic vinegar, fig spread, and chopped rosemary until smooth.
3. Step 3: Pour the glaze over the Brussels sprouts mixture, reserving about 2 tablespoons for garnish. Toss everything gently to coat evenly.
4. Step 4: Roast in the oven for 25 to 28 minutes, tossing once halfway through, until the sprouts are deeply caramelized and tender.
5. Step 5: Transfer the roasted Brussels sprouts to a serving platter. Drizzle with the reserved glaze, then garnish with freshly grated Parmigiano-Reggiano and pomegranate arils before serving.

Tips & Variations

• Add chestnuts or pine nuts for extra texture and nutty flavor.
• Make it vegetarian by omitting the bacon and using your favorite sharp cheese instead of Parmesan.
• Add a pinch of Aleppo pepper or chili flakes to the glaze for a subtle heat.
• Prepare the sprouts on the stovetop in a skillet to save oven space—simply cook until caramelized and tender, tossing frequently.

Storage

Store leftover Brussels sprouts in a covered container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat until heated through, or place them on a baking sheet and reheat in a 350ºF oven for 10 to 12 minutes for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best for roasting and achieving a caramelized texture, but if using frozen, thaw and dry them thoroughly before cooking to avoid excess moisture.

What can I substitute for fig spread?

You can use honey or maple syrup to add sweetness, but the fig spread adds a unique fruity depth that complements the balsamic vinegar beautifully.

Balsamic-Fig Glazed Brussels Sprouts Recipe

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★★★★★

5 from 74 reviews

Delightfully caramelized Balsamic-Fig Glazed Brussels Sprouts combine the natural sweetness of fig spread and the tang of balsamic vinegar with crispy bacon and roasted shallots. This versatile side dish is perfect for weeknight dinners or holiday celebrations, appealing even to Brussels sprouts skeptics with its rich, deep flavor and satisfying texture.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound Brussels sprouts, trimmed and halved
• 2 shallots, peeled and halved

Meat

• 4 slices bacon, diced (or pancetta as an alternative)

Glaze

• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons DeLallo Fig Spread
• 1 teaspoon fresh rosemary, finely chopped (or thyme/sage as alternatives)

Garnishes

• Freshly grated Parmigiano-Reggiano, to taste
• Pomegranate arils, for sprinkling

Instructions

1. Trim and Prepare Brussels Sprouts: Rinse and dry the Brussels sprouts. Trim the ends and halve each sprout. Place them on a large rimmed baking sheet along with diced bacon and halved shallots.
2. Make the Glaze: In a small bowl, whisk together olive oil, balsamic vinegar, fig spread, and chopped rosemary until well combined. Pour the glaze evenly over the Brussels sprouts mixture, reserving about 2 tablespoons for garnish later.
3. Roast the Brussels Sprouts: Roast in a preheated oven at 425ºF (220ºC) for 25 to 28 minutes, tossing the sprouts once halfway through to ensure even caramelization. They should be deeply caramelized and tender but still have a slight crispness.
4. Serve and Garnish: Transfer the roasted Brussels sprouts to a serving platter. Sprinkle generously with freshly grated Parmigiano-Reggiano and scatter pomegranate arils on top to add brightness and color. Drizzle the reserved glaze if desired and serve warm.

Notes

• For a vegetarian version, omit the bacon and optionally substitute the Parmesan with a vegetarian cheese.
• Add a pinch of Aleppo pepper or chili flakes to the glaze for a spicy kick.
• To make the dish on the stovetop, sauté the bacon until crisp, set aside, then cook the sprouts and shallots in the rendered fat over medium heat until caramelized before tossing everything with the glaze and reheating briefly.
• Chestnuts or pine nuts can be added for extra texture and flavor.
• Make-ahead tip: trim and halve Brussels sprouts up to one day ahead and refrigerate until ready to roast.
• Store leftovers in a covered container in the fridge up to 4 days; reheat in a skillet over medium heat or in the oven at 350ºF for 10–12 minutes.

Keywords: Brussels sprouts, balsamic glaze, fig spread, roasted vegetables, holiday side dish, caramelized Brussels sprouts