Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Roasted Veggies are on repeat here at our home, because it’s so easy to add flavor to foods that are good for you. Even picky kids can learn to like vegetables when you incorporate olive oil, salt and pepper. Adding bacon is one step up from that, and my Easy Roasted Brussels Sprouts with Bacon is another great option.

Adding a balsamic glaze to vegetables gives them a slightly sweet but tangy flavor. It’s a great way to turn a regular dish into something a little more special. Add this one to your menu for the holidays!

Ingredients needed for Balsamic Glazed Brussels Sprouts and Sweet Potatoes:

This really is a simple recipe, using fresh ingredients. A must-make for any holiday gathering.

• Balsamic Glaze – A simple mixture of balsamic vinegar and honey, reduced on the stove top. Feel free to use store-bought as a short-cut.
• Brussels Sprouts – If you can find them by the pound, you’re more likely to get the freshest ones.  I buy mine at Sprouts.
• Bacon – Pre-cook some bacon in the oven (just slightly under-cooked), and then slice and throw them on top of the Brussels. Keep the leftovers in the freezer, for the next time you make roasted veggies or something else!
• Sweet Potatoes – Just peel and dice. This is our favorite spud!
• Olive Oil, Kosher Salt, and Freshly Ground Black Pepper – the three ingredients we ALWAYS use when roasting veggies.

How to make a Balsamic Glaze:

1. Combine the balsamic vinegar and honey in a small sauce pan.
2. Bring to a boil, and then reduce heat to a simmer.
3. Cook for 10 – 15 minutes or until it reduces by about 1/3. You want it to be a little bit thick, but not overly sticky.

As another option, you can use this balsamic glaze, or something similar.

How to make bacon in the oven:

This is definitely my preferred method of making bacon.

1. Preheat your oven to 425 degrees.
2. Prepare a large baking sheet with tin foil and place a wire rack on top.
3. Lay bacon on the wire rack so that the bacon slightly over-laps. I always get an entire package on the baking sheet.
4. Bake until the bacon starts to crisp, but not entirely. You want it to still be pliable.
5. Remove pan, and set bacon aside on a paper towel to soak up some of the grease.

How to make Balsamic Glazed Brussels Sprouts and Sweet Potatoes:

1. Make the balsamic glaze. See directions above.
2. Cook the bacon. See directions above.
3. Prep the Brussels sprouts. Chop off the hard end of each Brussels sprout, and remove outer leaves. Chop in halves or fourths, depending on the size. Place trimmed Brussels on a parchment lined baking sheet. Drizzle with olive oil, salt, and pepper. Spread the prepared and chopped bacon on top.
4. Prep the sweet potatoes. Peel and chop the sweet potatoes in bite sized pieces. Place on parchment lined baking sheet, and drizzle with olive oil, salt, and pepper.
5. Bake. Place both trays in the oven (or ovens if you have two), and bake until the vegetables are tender, and slightly browned on top. If using one oven, you may want to rotate the pans about halfway through the bake.
6. Serve. Drizzle the veggies with the balsamic glaze, and additional seasonings, if needed.
7. EAT.

If you have a convection oven, use that to roast these veggies. The time to cook will be less, and you’ll naturally get more of a browned top. If they start to get too brown, you can cover with tin foil for a portion of the baking time.

I’m not exactly sure what we did before the whole roasting vegetable thing started. Because it’s on the regular REPEAT here. My baking sheets are almost always being used for roasting. That’s why I bought a couple more because cookies gotta have a chance too, right?

Here is a quick list of the top 10 roasted veggies in my kitchen:

1. brussels sprouts
2. broccoli
3. cauliflower
4. carrots
5. sugar snap peas
6. onions
7. sweet potatoes
8. yellow potatoes (or any potato)
9. cabbage
10. cherry tomatoes

Tips for Roasting Vegetables:

• Chop veggies in similar size so that roasting time is accurate for the whole batch.
• If mixing veggies, chop quicker cooking ones larger and slower cooking ones smaller.
• Spray the baking sheet with spray (or line it with parchment paper).
• Spread veggies in pan without crowding them. This will ensure they are roasted and not steamed. (BTW, I removed some of the Brussels sprouts in the over-crowded pan, pictured above!)
• Use a nice amount of olive oil (good fats!) and salt & pepper (or other seasonings you prefer).
• Roast your vegetables until they are fork tender, and slightly charred.

Kitchen Tools used for this recipe: (Affiliate Links)

• Baking Sheet
• Parchment Baking liners, X-Large
• Global 7-inch Knife

Try this side dish next: Creamy Mushroom Risotto 

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue