If you’re anything like me, you’ve probably been on a mission to convert Brussels sprouts skeptics—and friends, this recipe is the game changer. With crispy edges, sweet honey glaze, and smoky bacon bits, these Brussels sprouts are gloriously savory-sweet and absolutely irresistible. They’ve danced their way through cozy weeknight dinners and even made a splash at my holiday table. Let’s make them your go-to side dish magic too, shall we?
Why You’ll Love This Recipe
After years of making these for clients (and sneaking bites straight off the pan), I’ve refined this into the perfect mix of caramelization and bold flavor. And don’t worry—nothing fancy or fussy here, just honest ingredients and a sizzle of bacon love.
- Deliciously sweet and salty
- Kid-approved and holiday-table worthy
- Easy to prep ahead and reheat like a charm
- Customizable for vegetarian and gluten-free versions
- That bacon and honey combo? Unbeatable.
Ingredients Breakdown
Essentials
- 1.5 pounds Brussels sprouts, trimmed and halved
- 6–8 slices bacon, chopped into 1/2-inch pieces
- 1–2 tablespoons extra-virgin olive oil (if needed)
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
- 1 teaspoon lemon juice (optional)
- Chopped fresh parsley or lemon zest for garnish (optional)
Pro Tips
- Use thick-cut bacon for added texture
- Cut Brussels sprouts in half lengthwise for maximum caramelization
- Substitute with maple syrup if you’re out of honey
- A cast iron skillet is perfect for stovetop finishing
- Don’t overcrowd the baking sheet – give those sprouts some room to roast!
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large skillet over medium heat, cook the chopped bacon until crisp and golden, about 6–8 minutes. Remove with a slotted spoon and let drain on paper towels. Reserve the bacon fat in the pan.
- In a large bowl, toss the Brussels sprouts with a tablespoon of olive oil (if needed), salt, and pepper. Spread them cut side down in a single layer on the baking sheet.
- Roast for 18–20 minutes, until browned on the edges and fork-tender with plenty of golden caramelization.
- Meanwhile, whisk together the honey, vinegar, and garlic in a small bowl.
- Once the sprouts are roasted, return them to the skillet with the reserved bacon fat or add 1 tablespoon olive oil if you didn’t save the fat.
- Pour in the honey-vinegar mixture and cook over medium heat, stirring continuously, for 2–3 minutes until the glaze thickens slightly and coats the sprouts.
- Toss in the bacon bits and red pepper flakes (if using). Taste and adjust seasoning, adding lemon juice at the end for brightness.
- Transfer to a serving dish and garnish with chopped parsley or lemon zest if desired. Serve warm!
Chef’s Tips and Tricks
- Roast Brussels sprouts cut side down for major flavor and color payoff.
- If your bacon renders a ton of fat, drain some off before adding sprouts to avoid greasiness.
- Want a crispier finish? Pop the glazed sprouts under the broiler for 1–2 minutes—just watch ‘em like a hawk!
- Leftovers keep great! Reheat in a hot skillet to revive that caramelized glaze.
Recipe Variations and Serving Suggestions
- Vegetarian: Use olive oil instead of bacon and add 1/2 teaspoon smoked paprika for that smoky kick.
- Lighter Option: Swap bacon for turkey bacon or cut it in half and use chopped pancetta.
- Sweet Heat Twist: Stir in a teaspoon of chili crisp or hot honey for an extra punch.
- Serve with: Roasted chicken, pork tenderloin, grilled tofu, or even as part of a holiday spread.
- Add texture: Top with toasted pumpkin seeds or a dab of Greek yogurt for contrast.
FAQs
Can I make this dish ahead of time?
You bet! Roast the Brussels sprouts and cook the bacon ahead. Right before serving, toss everything together with the glaze and warm it in a skillet.
What if I don’t eat pork?
No problem—use turkey bacon, vegetarian bacon, or skip it altogether and opt for olive oil and smoked paprika instead.
Is this gluten-free?
Yes, as long as your bacon and vinegar are gluten-free certified, this recipe is naturally gluten-free.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients:
- 1.5 pounds Brussels sprouts, halved
- 6–8 slices bacon, chopped
- 1–2 tablespoons olive oil (if needed)
- 3 tablespoons honey
- 2 tablespoons balsamic or apple cider vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
- 1 teaspoon lemon juice (optional)
- Parsley or lemon zest for garnish (optional)
Instructions:
- Preheat oven to 425°F and prepare baking sheet.
- Cook bacon in a skillet until crisp. Remove and reserve fat.
- Toss sprouts with oil, salt, and pepper. Roast cut side down for 18–20 minutes.
- Whisk honey, vinegar, and garlic together.
- Return sprouts to skillet with bacon fat. Stir in glaze and cook 2–3 minutes.
- Add in bacon bits, red pepper flakes, and lemon juice. Serve warm with garnish.
Nutrition: ~180–220 calories per serving
Did you try this recipe? I’d absolutely love to hear how it went for you! Leave a comment below, snap a pic and tag me on Instagram @thekitchensaid—your delicious creations always make my day!
