Roasted Brussels Sprouts

Simply roasted in the oven, the balsamic glaze in this recipe adds a rich flavor that is yummy and easy to make. Everyone knows that brussel sprouts are healthy, but with this recipe we can enjoy them even more because now they are easy and super delicious. Enjoy!


Easy | Side | Serves 6

Roasted Brussels Sprouts
  • Prep Time: 10 minutes

  • Cook Time: 30 minutes


  • 1½ pounds Brussels sprouts washed and dried

  • 4 ounces hickory smoked bacon, cut into ½ inch pieces

  • ¼ cup olive oil

  • 4 cloves minced garlic

  • 1 teaspoon of garlic powder

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 tablespoons balsamic vinegar

  • 3 tablespoons apricot jam, optional


  1. Preheat the oven to 425°F. Lightly grease a large baking pan with nonstick cooking oil spray or a light coating of oil. Set aside.

  2. Trim the ends of the Brussels sprouts, assemble whole in pan or cut in half lengthwise.

  3. Vigorously mix the balsamic vinegar, apricot jam (if using), and garlic powder together, set aside.

  4. Arrange Brussels sprouts, any loose leaves, bacon and garlic on the pan. Drizzle with olive oil. Season with salt and pepper. Toss well and spread mixture out in a single layer. Roast sprouts, turning once through cooking, until tender with charred edges and the bacon is cooked and crispy (20-25 minutes).

  5. In the last 5-10 minutes of roasting liberally baste or brush the brussel sprouts with the vinegar jam mixture and allow them to continue roasting until the brussel sprouts are tender and slightly charred and the bacon (if using) is crisp.

  6. After the sprouts are done cooking removed them from the oven. Adjust taste with extra salt and pepper, if needed. Serve immediately.


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