Honey-Glazed Roasted Brussels Sprouts with Bacon Recipe

Jump to Recipe Print Recipe

Ladies, let me tell you – if you think you (or someone you love) doesn’t like brussels sprouts, this recipe is about to change EVERYTHING! These honey-glazed roasted brussels sprouts with bacon converted my husband from a lifelong sprout skeptic into someone who now requests them weekly. The magic happens when those sprouts caramelize in the oven, getting all crispy on the outside while staying tender inside. Then we take it to the next level with smoky bacon pieces and a sweet honey glaze that creates the most magnificent flavor combination you can imagine.

Honey-Glazed Roasted Brussels Sprouts with Halal Beef Bacon – Crispy Brussels sprouts and savory beef bacon coated in a sweet honey glaze. — Golden, crispy Brussels sprouts tossed with sweet honey and savory beef bacon – healthy never tasted this good! 🥓🥦🍯

I first served these at Thanksgiving three years ago, and they’ve become such a non-negotiable family favorite that my sister-in-law texted me last year just to make sure I was “bringing those sprouts again!” Trust me, this dish will have even the pickiest eaters coming back for seconds!

Why You’ll Love This Recipe

The perfect balance of sweet, savory, and smoky flavors that transform ordinary brussels sprouts into something extraordinary!
That incredible texture contrast between crispy caramelized edges and tender centers makes every bite interesting.
It’s practically foolproof – even if you’ve had bad luck with brussels sprouts in the past.
These sprouts are equally perfect for holiday tables and weeknight dinners – versatile enough for any occasion!

Ingredients

Fresh brussels sprouts – Look for bright green, tight heads that feel firm and heavy for their size.

Bacon – Adds smoky, salty goodness that pairs perfectly with the sprouts.

Honey – Creates that irresistible glaze that caramelizes beautifully in the oven.

Olive oil – Helps create those crispy, caramelized edges we’re after.

Balsamic vinegar – That touch of acidity that balances the sweetness of the honey.

Garlic – Because a little garlic makes everything better!

Red pepper flakes – Just a pinch for a subtle heat that balances the sweet elements.

Salt and pepper – The foundation of good seasoning that enhances all the other flavors.

Fresh thyme – Those fragrant little leaves add a wonderful herbal note.

Dijon mustard – The secret ingredient that gives the glaze depth and a slight tang.

Pecans – Optional but highly recommended for a wonderful textural crunch!

The full ingredient list with measurements will be available in the recipe card below.

How to Make the Recipe

Preparing the Brussels Sprouts

First things first – position your oven rack in the upper third of the oven and preheat to 425°F. This high heat is crucial for getting those beautiful caramelized edges!
Give those brussels sprouts a good rinse under cold water, then pat them completely dry with paper towels. Water is the enemy of crispiness, so we want them as dry as possible!
Trim off the tough stem ends of each sprout and remove any discolored outer leaves. Then cut each sprout in half lengthwise. If you have some especially large ones, quarter them so all pieces are relatively similar in size.
Pro tip: Save any loose leaves that fall off during trimming! These will become deliciously crispy little chips during roasting – my absolute favorite part!

Preparing the Bacon and Glaze

Cut your bacon into 1/2-inch pieces. I like to use kitchen scissors for this – so much easier than trying to chop it with a knife!
In a large skillet over medium heat, cook the bacon pieces until they’re crispy and have released their fat – about 5-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
Now for our mouthwatering glaze! In a small bowl, whisk together the honey, balsamic vinegar, Dijon mustard, minced garlic, red pepper flakes, salt, and pepper until well combined. This sweet-savory mixture is what takes these sprouts to the next level!

Roasting to Perfection

Place your halved brussels sprouts on a large rimmed baking sheet. If you’re cooking for a crowd, use two sheets rather than crowding one. The secret to crispy sprouts is giving them plenty of room!
Drizzle the sprouts with olive oil and 2 tablespoons of the reserved bacon fat (liquid gold!). Sprinkle with salt and pepper, then toss until every sprout is well coated. Using your hands here really helps get each piece covered.
Arrange the sprouts cut-side down on the baking sheet. This is a crucial step! The flat surface against the hot pan is what gives us that amazing caramelization.
Roast in your preheated oven for 15 minutes, then remove the pan and give everything a good stir. Return to the oven for another 5-10 minutes, until the edges are crispy and deeply golden. You want those lovely charred bits – that’s where all the flavor lives!

The Grand Finale

While the sprouts are still hot from the oven, drizzle them with the honey-balsamic mixture and sprinkle with the reserved crispy bacon pieces.
Toss everything gently to coat, then return to the oven for just 3-5 more minutes. This final blast of heat caramelizes the glaze and creates pure magic!
Remove from the oven and transfer to a serving dish. Sprinkle with fresh thyme leaves and toasted pecans if using. I like to finish with a tiny pinch of flaky sea salt to make all those flavors pop!

Pro Tips for Making the Recipe

Don’t crowd the pan! Brussels sprouts need space to caramelize properly. Use two baking sheets if necessary – it’s worth the extra dish to wash.
For extra-crispy sprouts, place the baking sheet in the oven while it preheats. Adding the sprouts to an already-hot pan helps jumpstart that caramelization.
Look for uniformly sized sprouts at the store, or take the time to cut larger ones into smaller pieces so everything cooks evenly.
Make sure to place them cut-side down on the baking sheet. That flat surface against the hot pan is the secret to gorgeous caramelization!

How to Serve

These glorious sprouts are versatile enough to complement almost any main dish! Here’s how I love to serve them:

For holiday meals:

Alongside roast turkey or ham as a standout side dish
With prime rib or beef tenderloin for an elegant dinner
As part of a festive buffet where they’re always the first empty dish!

For weeknight dinners:

With simple roast chicken and mashed potatoes
Alongside grilled salmon or pork chops
As a hearty side to complement a lighter main dish

For something unexpected:

Topped with a fried egg for a delicious breakfast hash
Tossed with cooked pasta, a splash of cream, and extra bacon for a main dish
As a topping for creamy polenta with a sprinkle of Parmesan

Make Ahead and Storage

Make Ahead

While these are at their absolute best fresh from the oven, you can prep ahead to make cooking day easier:

Clean and halve the brussels sprouts up to 2 days ahead. Store them in an airtight container in the refrigerator.
Cook the bacon and prepare the honey glaze up to 3 days ahead. Store separately in the refrigerator.
Toast the pecans up to a week ahead and store in an airtight container at room temperature.

When ready to cook, simply proceed with roasting the prepared sprouts and finish with the pre-made glaze and toppings.

Storage

If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. The flavor actually develops beautifully overnight, though the sprouts will lose some of their crispness.

Reheating

To revive leftover sprouts, resist the microwave! Instead, spread them on a baking sheet and heat in a 350°F oven for about 5-7 minutes until warmed through. This helps restore some of that wonderful texture.

For a delicious transformation, chop leftover sprouts and add them to a frittata or breakfast hash the next morning. I sometimes deliberately make extra just for this purpose!

FAQs

My family thinks they hate brussels sprouts. Will they really like these?

I call these my “conversion sprouts” because they’ve won over so many skeptics! The combination of honey’s sweetness, bacon’s smokiness, and the caramelization from roasting transforms these completely. Most brussels sprout haters have only experienced them boiled or steamed, which brings out bitter flavors and creates that infamous sulfurous smell. Roasting at high heat caramelizes the natural sugars instead, creating a nutty, sweet flavor profile. My nephew declared these “actually good” with genuine surprise, and now requests them regularly! Start with this recipe, and you might just create some brussels sprout believers in your own home.

Can I make these without bacon for a vegetarian version?

Absolutely! For vegetarians, simply omit the bacon and use 2-3 tablespoons of olive oil for roasting instead of the bacon fat. To replace that smoky flavor, try adding 1/2 teaspoon of smoked paprika to your glaze mixture. For an umami boost, sprinkle with 2 tablespoons of nutritional yeast or grated Parmesan (if dairy is acceptable) during the last five minutes of roasting. My vegetarian sister makes them this way and says they’re just as addictive! You might also consider adding some smoked almonds or roasted shiitake mushrooms for that savory element that bacon typically provides.

My brussels sprouts always end up soggy instead of crispy. What am I doing wrong?

Three common culprits lead to soggy sprouts: First, overcrowding the pan prevents moisture from evaporating properly – make sure your sprouts have plenty of breathing room. Second, not drying the sprouts thoroughly after washing means excess moisture steams them instead of roasting. Pat them completely dry with paper towels! Third, too low oven temperature won’t create that caramelization we want – 425°F is the sweet spot. One more tip: make sure you’re placing them cut-side down on the baking sheet at the start of roasting. This direct contact with the hot pan creates that beautiful sear that’s essential for texture contrast. Follow these steps, and I promise you’ll have perfectly crispy sprouts every time!

Can I prep these ahead for a holiday dinner?

Holiday cooking is all about smart prep! For the freshest flavor and best texture, I recommend a partial make-ahead approach. Clean and halve the sprouts, cook the bacon, and prepare the glaze up to two days ahead, storing everything separately in the refrigerator. About 30 minutes before your meal, roast the sprouts as directed, then finish with your premade glaze and bacon. This approach saves precious time on the big day while still delivering that fresh-from-the-oven taste and texture that makes this dish so special. If you absolutely must fully prepare them ahead, they do reheat better than most vegetables – just spread them on a baking sheet and heat at 350°F for 5-10 minutes until warmed through. They won’t be quite as crispy as fresh-made, but still delicious!