These honey bacon brussels sprouts roast until crisp at the edges, then get tossed in a sweet and tangy glaze with salty bacon. The result is a side dish that wins over even people who say they dislike sprouts.
Everything bakes on two sheet pans at once, so the sprouts caramelize while the bacon crisps. A quick glaze of maple syrup, Dijon mustard, and balsamic vinegar goes on at the end. It takes about 35 minutes from start to finish.
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Why This Honey Bacon Brussels Sprouts Recipe Works
High heat is what turns sprouts sweet. At 425 degrees F the cut sides brown and caramelize, which removes the bitterness that comes from boiling or steaming.
Honey in the toss helps the edges brown, while the maple glaze at the end adds a glossy finish. Mustard and balsamic vinegar cut through the sweetness so the dish never turns cloying.
Bacon roasts on its own pan, so the fat renders without making the sprouts greasy. You then toss the two together and the sprouts pick up just enough smoky flavor.
Ingredients for Honey Bacon Brussels Sprouts
- 1 lb brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tbsp honey
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 6 slices thick cut bacon, cut into 1 inch pieces
- 1/4 cup maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1/4 tsp red pepper flakes, optional
Brussels sprouts. Choose small, tight, bright green heads. Trim the stems and pull off yellow outer leaves.
Thick cut bacon. It stays chewy and meaty on the pan. Thin bacon can burn before the sprouts finish.
Honey and maple syrup. Honey helps browning during roasting, while maple syrup brings a deeper flavor in the glaze.
Dijon mustard. Its sharp tang balances the sweetness and helps the glaze cling.
Balsamic vinegar. A small splash adds acidity and a dark, glossy color.
How to Make Honey Bacon Brussels Sprouts
1. Heat the oven Set the oven to 425 degrees F with two racks in the center. Line one sheet pan with parchment if you like.
2. Toss the sprouts In a large bowl, toss the halved sprouts with the olive oil, honey, kosher salt, and pepper until every piece is coated.
3. Spread them out Arrange the sprouts cut side down in a single layer on a sheet pan, giving them room so they brown rather than steam.
4. Prep the bacon Spread the bacon pieces on a second sheet pan.
5. Roast Roast both pans for 20 to 25 minutes, until the sprouts are tender and browned and the bacon is crisp. Rotate the pans halfway.
6. Make the glaze While everything roasts, stir the maple syrup, Dijon mustard, balsamic vinegar, and red pepper flakes in a small bowl.
7. Toss and serve Transfer the sprouts and bacon to a bowl, leaving excess bacon fat behind, then pour over the glaze and toss until glossy. Serve hot.
How to Serve Honey Bacon Brussels Sprouts
Serve the sprouts hot as a side for roast meats and weeknight mains. They go especially well with Dutch oven pot roast, oven baked BBQ chicken, or grilled garlic butter salmon. Spoon them next to creamy Yukon gold mashed potatoes for a classic plate, and drizzle any extra glaze from the bowl over the top.
How to Store and Reheat Honey Bacon Brussels Sprouts
Cool leftovers, then refrigerate them in an airtight container for up to 3 days. Reheat on a sheet pan in the oven or in a hot skillet until warmed through, since the microwave softens the bacon. Freezing is not recommended because the sprouts turn soft and watery once thawed.
Tips and Variations for Honey Bacon Brussels Sprouts
Cut evenly. Halve large sprouts and keep small ones whole so everything cooks at the same speed.
Dry the sprouts. Pat them dry after washing, because wet sprouts steam instead of browning.
Do not crowd the pan. Use a second pan if the sprouts overlap. Space is what creates crispy edges.
Broil briefly. For extra crunch, broil the sprouts for a minute or two after roasting and watch closely.
Swap the bacon. Turkey bacon makes a lighter option, though it browns faster and needs less time.
Add texture. Chopped pecans or dried cranberries add crunch and sweetness. Skip pecans if anyone has a tree nut allergy.
Keep honey away from babies. Honey is not safe for children under 1 year, so keep it away from infants.
Cook bacon fully. Bacon should be crisp and fully cooked before serving. For general advice on handling and storing leftovers, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Honey Bacon Brussels Sprouts
How do you keep honey bacon brussels sprouts from getting soggy?
Dry the sprouts, spread them in one layer, roast at high heat, and add the glaze only at the end.
Can I make honey bacon brussels sprouts ahead of time?
Roast the sprouts and bacon up to a day ahead, then reheat and toss with the glaze right before serving.
Should honey bacon brussels sprouts be served hot?
Hot gives the crispest bite, but they also taste good at room temperature on a buffet.
Can I use frozen sprouts?
Fresh sprouts roast far better. Frozen ones hold extra water and turn soft, though you can roast them straight from frozen at the same heat for longer.
Can I skip the maple syrup?
Yes. Use another tablespoon of honey in the glaze and add a splash more balsamic for balance.
Honey Glazed Roasted Brussels Sprouts with Bacon
Equipment
- Two rimmed baking sheets
- Large mixing bowl
- Small bowl
Ingredients
Main Ingredients
- 1 lb brussels sprouts trimmed and halved
- 2 tbsp olive oil
- 1 tbsp honey
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 6 slices thick cut bacon cut into 1 inch pieces
- ¼ cup maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- ¼ tsp red pepper flakes optional
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F.
- Coat. Toss the sprouts with the olive oil, honey, salt, and pepper, then spread them on a baking sheet with the cut sides down.
- Add the bacon. Spread the bacon pieces on a second baking sheet.
- Roast. Roast both pans for 20 to 25 minutes until the sprouts are browned and tender and the bacon is crisp.
- Glaze. Stir the maple syrup, mustard, vinegar, and pepper flakes, then toss with the hot sprouts and bacon.
