Thanksgiving Balsamic-Fig Glazed Brussels Sprouts
Thanksgiving Balsamic-Fig Glazed Brussels Sprouts
Crispy roasted Brussels sprouts tossed with bacon, shallots, and fresh rosemary, then finished with a sticky balsamic-fig glaze and a shower of Parmigiano-Reggiano and pomegranate arils. Sweet, tangy, salty, and crunchy in every bite — the holiday side that converts people who claim they hate Brussels sprouts.
Shopping List
Ingredients:
Shopping List
- 1 bag Brussels sprouts
- 1 pack Bacon
- 2 Shallots
- Balsamic vinegar
- Extra-virgin olive oil
- 1 jar Fig spread
- 1 bunch Fresh rosemary
- 1 wedge Parmigiano-Reggiano
- 1 container Pomegranate arils
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Fig spread is what makes this glaze special — it’s sweeter and fruitier than honey, with a deeper flavour that balances the balsamic. Fig preserves or jam will work in a pinch. Applewood-smoked bacon adds a nice woodsy note, but any good bacon or pancetta is fine.
Directions
Prep and cook the bacon
- Preheat and prep the sprouts: Heat the oven to 425°F (220°C). Trim 1 lb of Brussels sprouts and halve them lengthwise. Peel 2 medium shallots and quarter them.
- Crisp the bacon: Cook 4 slices of bacon in a large skillet over medium heat until crisp, about 7–8 minutes. Transfer to a paper-towel-lined plate and crumble once cool. Reserve 1 Tbsp of the bacon drippings in the pan.
Roast the sprouts
- Toss and season: In a large bowl, toss the halved sprouts and quartered shallots with 2 Tbsp extra-virgin olive oil, ½ tsp kosher salt, ½ tsp cracked black pepper, and 1 Tbsp finely chopped fresh rosemary until evenly coated.
- Roast cut-side down: Spread the sprouts and shallots in a single layer on a large baking sheet, placing the sprouts cut-side down so they caramelize against the hot pan. Roast for 20–25 minutes, until the edges are deeply browned and the centers are tender.
Glaze and finish
- Make the glaze: While the sprouts roast, whisk together 3 Tbsp balsamic vinegar and 2 Tbsp fig spread in a small bowl until smooth and pourable.
- Glaze and return to the oven: Drizzle the glaze over the roasted sprouts, add the crumbled bacon, and toss gently to coat. Return to the oven for 5 more minutes so the glaze thickens and clings.
- Garnish and serve: Transfer to a serving platter and finish with freshly grated Parmigiano-Reggiano and a scattering of pomegranate arils. Serve warm.
Make-ahead: Trim the sprouts and cook the bacon up to 2 days ahead; store the sprouts in the fridge and the bacon in an airtight container. Roast and glaze the day of serving for the best texture — reheated sprouts lose their crisp edges. Leftovers keep for 3 days and are excellent tossed into a grain bowl.
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Find the full recipe, plus her holiday sides, weeknight dinners, and product links.
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