Balsamic-Fig Glazed Brussels Sprouts Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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