Balsamic-Fig Glazed Brussels Sprouts with Bacon, Pomegranate, and Parmigiano-Reggiano Recipe
This Balsamic-Fig Glazed Brussels Sprouts recipe is a flavorful and festive side dish that combines caramelized Brussels sprouts, crispy bacon, and shallots with a sweet and tangy balsamic-fig glaze. Finished with fresh rosemary, Parmigiano-Reggiano cheese, and pomegranate arils, this dish offers a perfect balance of savory and sweet, ideal for holiday dinners or any special occasion.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 lb. Brussels sprouts, trimmed and halved lengthwise
- 4 slices raw bacon (applewood uncured bacon or pancetta), cut into chunks
- 2 medium shallots, peeled and quartered
Glaze
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. DeLallo Fig Spread or fig preserves
- 1 Tbsp. finely chopped fresh rosemary
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Garnish
- Freshly grated Parmigiano-Reggiano cheese
- Pomegranate arils
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425ºF. On a large, rimmed baking sheet, combine the trimmed and halved Brussels sprouts, cut bacon chunks, and peeled quartered shallots.
- Make the Glaze: In a small bowl or glass jar, whisk together the balsamic vinegar, extra-virgin olive oil, fig spread, chopped fresh rosemary, kosher salt, and cracked black pepper until well combined.
- Coat and Roast: Pour most of the balsamic-fig glaze over the Brussels sprouts mixture, reserving about 2 tablespoons for later. Toss well to coat all ingredients thoroughly. Roast in the preheated oven for 25 to 28 minutes, tossing once halfway through, until the bacon is crispy and the Brussels sprouts are caramelized and tender.
- Finish and Serve: Remove the roasted Brussels sprouts from the oven and drizzle the remaining balsamic glaze over them. Toss gently to coat evenly. Transfer the mixture to a serving platter and garnish with freshly grated Parmigiano-Reggiano cheese and pomegranate arils for a festive touch.
Notes
- For a vegetarian version, omit the bacon and increase olive oil slightly or use smoked paprika to add a smoky flavor.
- If fig spread is unavailable, substitute with fig preserves or a mixture of jam and a small amount of balsamic vinegar.
- To save time, use pre-trimmed Brussels sprouts available at many stores.
- Ensure even roasting by tossing the Brussels sprouts halfway through cooking.
- Adjust salt according to the saltiness of your bacon and cheese.
- The pomegranate arils add a lovely color contrast and a burst of freshness; feel free to omit if unavailable.
Keywords: Brussels sprouts, balsamic glaze, fig spread, roasted vegetables, bacon, holiday side dish