Honey Glazed Roasted Brussels Sprouts with Bacon
Roasted brussels sprouts tossed with crisp bacon and a honey, maple, Dijon, and balsamic glaze.
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.
Notes
Substitutions: Turkey bacon works, and pecans add crunch.
Tips: Dry the sprouts and avoid crowding the pan for crisp edges.
Storage: Refrigerate for up to 3 days. Reheat in an oven set to 400 degrees F or in a skillet.