Honey-Glazed Roasted Brussels Sprouts with Bacon
Bacon and Brussels sprouts on the same sheet pan is a pairing that rarely fails, and the honey here pushes it toward something closer to candy at the edges. A pound of sprouts, trimmed and halved, gets tossed with olive oil, garlic powder, salt and pepper, then laid out cut side down on parchment. Four strips of chopped bacon are scattered over the top before the pan goes into a 400°F oven.
Placing the cut sides against the pan matters. That flat face browns deeply and turns sweet, while the rounded side stays tender. Roast for 20 to 25 minutes, turning everything halfway, and let the bacon fat drip down and coat the sprouts as it renders. The honey waits until the last five minutes: added any earlier, it would scorch before the sprouts are done. A teaspoon of balsamic vinegar drizzled over at the end is optional.
I am firmly in favor of that balsamic. Bacon and honey together lean rich and sweet, and a few drops of vinegar sharpen the whole pan without tasting sour. When the sprouts are on the small side, check them a few minutes early. A couple of minutes under the broiler at the very end gives the outer leaves extra crunch.
More vegetable and salad sides are waiting in my side dish collection.
PrintHoney-Glazed Roasted Brussels Sprouts with Bacon
Halved Brussels sprouts roasted cut side down with bacon, glazed with honey near the end and finished with an optional splash of balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 strips bacon, chopped
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp balsamic vinegar (optional)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with the olive oil, garlic powder, salt and pepper.
- Spread the sprouts on the baking sheet, cut side down.
- Scatter the chopped bacon evenly over the sprouts.
- Roast for 20-25 minutes, turning them halfway through.
- During the last 5 minutes, drizzle the honey over the sprouts and bacon and stir gently to coat.
- Remove from the oven and drizzle with the balsamic vinegar, if using. Serve warm.
Notes
For extra crispness, broil for the last 2-3 minutes. A pinch of smoked paprika or cayenne adds a smoky or spicy note.
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