Balsamic Brussels Sprouts are our go to side dish these day! They are so easy to prepare, healthy, nutritious and even the kids love them!
In order to crank them up a notch I added some crispy bacon to my easy Balsamic Brussels Sprouts recipe, that takes them to the next level and bacon makes everything better!
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Tips for the best Balsamic Brussels Sprouts
- Trim the ends off your Brussels sprouts and remove any faded or yellowing outer leaves.
- Cut the sprouts in half, the cut side roasts up really nicely in the oven!
- Take care they don’t burn after you return them to the oven, they can go from done to burnt in a flash!
- If you have time you can reduce the balsamic vinegar by about half by simmering in a pot on the stove, this will give it a richer flavor
- If you like them a little sweeter toss them in some honey after they are cooked.
Kitchen items used to make Balsamic Brussels Sprouts
- You’ll need a sharp kitchen knife to cut the sprouts in half, this is similar to mine.
- Balsamic Vinegar – this is a quality brand
- A large sheet pan is a must to roast your balsamic Brussels Sprouts
- I like to line my sheet pans with parchment for easy clean up, the food doesn’t stick to it like it can with foil.
Related Side Dish Recipes
Balsamic Brussels Sprouts
Easy Balsamic Brussels Sprouts recipe you'll love!
- 1.5 lbs brussels sprouts , 680g
- 2 tbsp coconut oil
- 1 tsp salt
- 2 tbsp balsamic vinegar
- 3 pieces cooked crispy bacon
Preheat oven to 400°F
Line a half sheet pan with parchment paper
Prepare the Brussels Sprouts by cutting in half, trimming the stem if needed, and removing any outer leaves that are dry or discolored.
Toss the sprouts in coconut oil and salt, place on baking sheet and roast for 20 minutes.
Remove from the oven, turn the sprouts, and drizzle with balsamic vinegar.
Bake for about 10 more minutes. Keep an eye on them as they can burn quickly at this stage.
Remove from the oven and serve with crispy bacon bits.
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