Brussels sprouts are one cruciferous vegetable that typically gets a bad rap. If you’re not a fan, though, you may soon become one after learning just how healthy they are—and how delicious they taste smothered in balsamic vinegar. It’s all about having the right recipe on deck.
Brussels sprouts—named after Brussels, Belgium—are packed with tons of goodness, including vitamins, antioxidants, and fiber. This green veggie serves as a delicious appetizer, pizza topping, or side dish. It’s also scrumptious when prepared with unique toppings, like mascarpone, ricotta, walnuts, hot honey, or maple syrup.
With so many possibilities, once you learn how to prepare Brussels sprouts just right, you may be surprised at how often you find yourself whipping them up. My personal favorite recipe? My cousin Jackie’s Balsamic Brussels Sprouts. Not only is her side dish absolutely divine, but it’s become a family tradition I always look forward to on Thanksgiving. In fact, my cousin turned my entire family into sprouts lovers with her simple recipe.
This vibrant side dish adds a perfect pop of fall color to the holiday table with hues of burgundy, green, and brown. The ultimate mix of savory and sweet, my cousin’s recipe highlights a delightful combo of maple syrup and balsamic to dress the sprouts, along with a nutty twist.
And the best part? These sprouts only take 20 to 25 minutes to prepare and they are typically the star of the table.
How To Make My Cousin’s Balsamic Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts, cleaned, trimmed, and halved
- 2 tablespoons EVOO
- 4 slices bacon, chopped
- ½ cup candied pecans, chopped
- ½ cup pomegranate seeds
- 3 tablespoons balsamic vinegar
- ½ cup maple syrup
- ½ cup brown sugar
- Salt and pepper, to taste
Directions
- Preheat the oven to 425 degrees F. Use parchment paper to line a large baking sheet.
- Place the sprouts in a large bowl and mix with olive oil, salt, and pepper until evenly coated.
- Add the sprouts in one single layer to the baking sheet. Bake for 20 to 25 minutes.
- Cook the bacon in a large skillet on the stove for 7 to 8 minutes over medium heat. When crispy, remove from the pan and place on a paper towel. When the bacon is cool, chop it into pieces.
- Reserve the bacon grease, including the brown bits, in the skillet. Add the balsamic vinegar, stirring up the brown bits, and bring to a boil.
- Add the brown sugar and maple syrup. Stir mixture for 2 to 3 minutes. The sauce will start to thicken—pay close attention, as it can bubble over. Remove the mixture from the stove.
- Mix in the Brussels sprouts, candied pecans, and chopped bacon. Top with pomegranate seeds, and serve.