Honey-Glazed Roasted Brussels Sprouts with Bacon
Ingredients
For the Brussels Sprouts:
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the Bacon and Glaze:
- 4–6 slices thick-cut bacon, chopped
- 2 tbsp honey (or maple syrup)
- 1 tbsp balsamic vinegar (optional but adds depth)
- 1 tsp Dijon mustard (optional for tang)
Optional Garnishes:
- Chopped toasted pecans or walnuts
- Dried cranberries or pomegranate seeds for color
- Extra drizzle of honey or balsamic glaze
Instructions
- Preheat the Oven
- Preheat to 400°F (200°C).
- Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Brussels Sprouts
- In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread them out on the baking sheet, cut side down for maximum caramelization.
- Add the Bacon
- Scatter the chopped bacon evenly over the Brussels sprouts.
- Roast
- Roast for 20–25 minutes, stirring once halfway through, until sprouts are golden and bacon is crisp.
- Make the Honey Glaze
- In a small bowl, whisk together honey, balsamic vinegar, and Dijon mustard (if using).
- Glaze and Finish
- Remove the roasted sprouts from the oven.
- Drizzle the honey mixture over the hot Brussels sprouts and toss to coat evenly.
- Return to the oven for 5 more minutes to let the glaze caramelize slightly.
- Serve
- Transfer to a serving dish and top with optional garnishes like chopped nuts or cranberries.
- Serve warm — they’re delicious right out of the oven!
Tips
- For extra crispiness, don’t overcrowd the pan — use two pans if needed.
- You can prep the sprouts and bacon ahead of time, then roast just before serving.
- To make it vegetarian, skip the bacon and roast the sprouts with a touch more olive oil; add chopped toasted nuts for texture.