Honey-Glazed Roasted Brussels Sprouts with Bacon
Crispy roasted brussels sprouts tossed in a sweet and savory honey-balsamic glaze with smoky bacon and optional toasted pecans. This dish turns skeptics into fans and shines on both holiday tables and weeknight plates.
Equipment
- Rimmed baking sheet
- Large skillet
- Mixing bowls
- Whisk
- Slotted Spoon
- Paper Towels
Ingredients
Main Ingredients
- 2 lbs fresh brussels sprouts trimmed and halved
- 4 slices bacon cut into ½-inch pieces
- 2 tbsp olive oil
- salt and pepper to taste
Glaze
- 3 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes
- salt and pepper to taste
Toppings
- 1 tbsp fresh thyme leaves only
- 1/4 cup toasted pecans optional
Instructions
- Preheat oven to 425°F and position rack in upper third. Line or grease a large rimmed baking sheet.
- Wash and thoroughly dry brussels sprouts. Trim stem ends, remove outer leaves, and cut in half. Quarter larger sprouts for even cooking.
- In a skillet over medium heat, cook bacon until crisp (5–8 minutes). Remove with slotted spoon and drain on paper towels. Reserve 2 tbsp bacon fat.
- Whisk together honey, balsamic vinegar, Dijon mustard, garlic, red pepper flakes, salt, and pepper in a small bowl. Set aside.
- On prepared baking sheet, toss brussels sprouts with olive oil and reserved bacon fat. Season with salt and pepper. Place cut-side down and roast for 15 minutes.
- Stir sprouts and return to oven for 5–10 minutes more until golden and crispy.
- Remove from oven, drizzle with glaze, and toss with cooked bacon. Return to oven for 3–5 minutes to caramelize glaze.
- Transfer to serving dish. Top with fresh thyme and optional toasted pecans. Serve hot.
Notes
Don’t overcrowd the baking sheet — use two if needed for maximum crispiness. Preheating the pan also boosts caramelization. Leftovers can be added to breakfast hashes or frittatas.