Irresistible Honey-Glazed Roasted Brussels Sprouts with Bacon Recipe

I’ll never forget the first time I made these honey-glazed roasted Brussels sprouts with bacon – it was pure kitchen magic! My husband, who’d sworn off Brussels sprouts since childhood, took one bite and actually asked for seconds. That crispy-sweet-savory combination changes everything. The sprouts caramelize beautifully in the oven while the bacon adds that irresistible smoky crunch.

What makes this dish special is how the honey glaze transforms at the end – it bubbles up and clings to every nook and cranny of the sprouts. I’ve served this at countless dinner parties now, and it never fails to convert even the most stubborn Brussels sprouts skeptics. There’s something about that perfect balance of textures and flavors that makes people go “Wow, I actually like Brussels sprouts now!”

Why You’ll Love These Honey-Glazed Roasted Brussels Sprouts with Bacon

This recipe turns simple ingredients into something extraordinary. Here’s why it’s become my go-to side dish:

• Ready in a flash – Just 10 minutes of prep and 25 in the oven (perfect for busy weeknights!)
• That magical sweet-salty combo – The honey glaze caramelizes while the bacon adds that perfect savory punch
• Crispy-crunchy perfection – Roasting gives sprouts irresistible texture even picky eaters love
• Always a crowd favorite – I’ve served this at everything from holidays to potlucks – plates always get cleaned!

Ingredients for Honey-Glazed Roasted Brussels Sprouts with Bacon

Here’s everything you’ll need to make this magical side dish happen. I’ve learned through trial and error that the quality of these simple ingredients really makes a difference!

• 1 lb Brussels sprouts – trimmed and halved (look for bright green, firm sprouts about 1-1.5 inches wide)
• 4 slices thick-cut bacon – chopped into 1/2-inch pieces (the thick-cut gives better texture!)
• 2 tbsp olive oil – the good stuff for roasting
• 2 tbsp honey – preferably local and raw for best flavor
• 1 tbsp balsamic vinegar – adds that perfect tangy contrast
• 1/2 tsp kosher salt – I like the larger crystals for seasoning
• 1/4 tsp freshly ground black pepper – freshly cracked makes all the difference

Ingredient Notes & Swaps

Don’t panic if you’re missing something – here are my tested swaps that still taste amazing:

• No honey? Pure maple syrup works beautifully (use the same amount)
• Vegetarian? Skip the bacon and add 1/4 tsp smoked paprika for that smoky flavor
• Out of balsamic? A splash of apple cider vinegar with 1/2 tsp brown sugar does the trick
• Thin bacon? Use 6 slices instead of 4, but cook until extra crispy

The only thing I wouldn’t compromise on is fresh Brussels sprouts – frozen just won’t get that perfect caramelization! If you’re looking for other great vegetable sides, check out my recipe for crispy baked sweet potato fries.

How to Make Honey-Glazed Roasted Brussels Sprouts with Bacon

Now for the fun part – turning these simple ingredients into crispy, caramelized perfection! I’ve made this recipe dozens of times, and these are the steps that guarantee success every single time.

Step 1: Prep the Brussels Sprouts and Bacon

First things first – let’s get our sprouts ready for their transformation! Trim off any tough outer leaves (those don’t roast well) and slice each sprout in half from top to bottom. Don’t worry about perfection here – some uneven edges mean more crispy bits!

For the bacon, chop it into uniform 1/2-inch pieces – this ensures every bite gets that perfect salty crunch. Pro tip: slightly frozen bacon is easier to chop neatly!

Step 2: Roast to Crispy Perfection

Preheat your oven to 400°F – this high heat is key for getting those gorgeous caramelized edges. Toss your prepped sprouts with olive oil, salt, and pepper until they’re evenly coated. Spread them out on a baking sheet in a single layer – overcrowding leads to steaming instead of roasting!

Here’s my secret: after 10 minutes in the oven, give the pan a good shake to flip the sprouts. You’ll hear that satisfying sizzle! Roast for another 10 minutes until they’re golden brown with crispy outer leaves.

Step 3: Glaze and Finish

While the sprouts roast, cook your bacon in a skillet until crispy. Drain on paper towels – but save that glorious bacon fat! Whisk together honey and balsamic vinegar in a small bowl until smooth.

When sprouts are perfectly roasted, drizzle the honey glaze evenly over them – I like to use a spoon and make zigzag patterns. Scatter the crispy bacon pieces on top, then return to the oven for just 5 more minutes. Watch closely as the glaze bubbles up and turns sticky – that’s when you know they’re ready!

The smell at this point is absolutely irresistible. Try not to eat them straight off the pan… though I won’t judge if you do! If you love sweet and savory combinations like this, you might also enjoy my recipe for easy honey chipotle salmon.

Tips for the Best Honey-Glazed Roasted Brussels Sprouts with Bacon

After making this recipe more times than I can count, I’ve picked up some foolproof tricks that take these Brussels sprouts from good to “can I have the recipe?” status. Here are my absolute must-know tips:

Dry those sprouts! After washing them, pat the halved Brussels sprouts completely dry with paper towels. Any extra moisture leads to steaming instead of crisping in the oven. I learned this the hard way when my first batch came out soggy – what a waste of good bacon!

Bacon grease is liquid gold. Don’t you dare pour that rendered bacon fat down the drain! Instead, drizzle a teaspoon or two over the sprouts before the final roast. It adds an insane depth of flavor that’ll make your guests wonder what your secret ingredient is.

Cut uniform sizes. Try to halve your Brussels sprouts so they’re roughly the same size – about 1 to 1.5 inches wide. This ensures everything cooks evenly. The smaller loose leaves will get delightfully crispy, while the larger halves stay tender inside.

Watch that final glaze. During the last 5 minutes of roasting, keep an eye on your honey glaze like it’s the season finale of your favorite show. You want it bubbly and sticky, but not burnt. If it starts darkening too quickly, pull the pan out – better slightly under than over!

Serving Suggestions for Honey-Glazed Roasted Brussels Sprouts with Bacon

Oh, the places these sprouts can go! I love serving them alongside simple roasted chicken – the sweet glaze plays perfectly with the savory meat. They’re also killer at holiday meals, especially next to glazed ham or prime rib. For weeknights? Just add a crusty baguette and call it dinner!

Storing and Reheating Honey-Glazed Roasted Brussels Sprouts with Bacon

Let’s be real – leftovers rarely happen with this dish in my house! But on the off chance you’ve got some extra honey-glazed Brussels sprouts with bacon (maybe you doubled the batch – smart move!), here’s how to keep them tasting fresh and crispy.

Storage secrets: First, let them cool completely – no sealing them up while they’re still warm or you’ll get soggy sprouts (yuck!). Transfer to an airtight container and they’ll keep in the fridge for about 3 days. I like to store the bacon bits separately in a little baggie if there are any left – that way they stay crisp!

Reheating magic: The microwave is NOT your friend here – it turns those beautiful crispy edges into mush. Instead, spread leftovers on a baking sheet and pop them in a 375°F oven for about 5-7 minutes. If they seem dry, drizzle with a tiny bit of olive oil first. The oven brings back that perfect texture almost like fresh-made!

Pro tip: If I’m planning ahead for meal prep, I’ll roast the sprouts without the glaze and bacon, then add those components fresh when reheating. The honey glaze tends to get sticky-sticky when refrigerated, so this method keeps everything tasting bright and balanced.

Honey-Glazed Roasted Brussels Sprouts with Bacon Nutritional Info

Now, I’m no nutritionist, but I do believe in knowing what’s going into my body – especially when it tastes this good! Here’s the breakdown per serving (about 1/4 of the recipe), but remember these are estimates. Your exact numbers might dance around a bit depending on your specific ingredients – like how crispy you cook your bacon or whether you use that extra drizzle of honey I always sneak in!

• Calories: About 180 per serving (but honestly, who’s counting when it’s this delicious?)
• Fat: 10g (that’s the good olive oil and bacon working their magic)
• Carbs: 18g (mostly from those nutrient-packed sprouts and a touch of honey)
• Fiber: 4g – not bad for a side dish!
• Protein: 6g (thank you, bacon!)
• Sugar: 8g (the honey does its sweet thing here)

What I love is that even with the honey and bacon, you’re still getting all the amazing nutrients from Brussels sprouts – vitamin C, vitamin K, and those cancer-fighting compounds. It’s like getting your veggies in without feeling like you’re “eating healthy.” My kinda side dish! If you’re looking for more healthy side dish ideas, check out my perfect classic coleslaw recipe.

Just between us? I never feel guilty about seconds with this recipe. The balance of protein, fiber, and healthy fats means it satisfies without that heavy, sluggish feeling. But don’t take my word for it – your taste buds (and maybe even your waistline) will thank you!

FAQs About Honey-Glazed Roasted Brussels Sprouts with Bacon

After sharing this recipe with so many friends and family, I’ve gotten the same few questions popping up again and again. Here are my tried-and-true answers to help you avoid any kitchen mishaps!

Can I use frozen Brussels sprouts instead of fresh?

Oh honey, I’ve been there – staring into the freezer wondering if those frozen sprouts could work. While fresh is definitely best for that perfect caramelization, in a pinch you can use frozen. Here’s my method: thaw them completely (overnight in the fridge works), pat them extremely dry with paper towels (like, aggressively dry), then roast at 425°F instead of 400°F to help evaporate any remaining moisture. They won’t get quite as crispy, but they’ll still taste delicious!

How can I make this vegetarian without losing flavor?

Easy peasy! Just skip the bacon (I know, heartbreaking) and add these flavor boosters instead: 1/4 tsp smoked paprika and a pinch of red pepper flakes for that smoky heat, plus an extra tablespoon of olive oil. For the final touch, sprinkle with chopped toasted pecans or walnuts right before serving – the crunch mimics bacon surprisingly well! My vegetarian sister actually prefers this version now. For more vegetarian inspiration, see my blackberry goat cheese crostini recipe.

Can I prep any components ahead of time?

Absolutely! Here’s my make-ahead game plan: Trim and halve the sprouts up to 2 days in advance – store them in an airtight container with a paper towel to absorb moisture. Cook the bacon 1 day ahead (it reheats beautifully in the oven). The honey-balsamic glaze can be mixed and kept at room temperature overnight. When ready to serve, just roast the sprouts, warm the bacon, and drizzle the glaze – nobody will know you didn’t do it all fresh!

Remember, cooking should be fun, not stressful. If you’ve got other questions about these honey-glazed roasted Brussels sprouts with bacon, just ask – I’ve probably tested every variation under the sun! You can also find more inspiration on my Pinterest page.

Alright, my fellow food lovers – it’s showtime! I can’t wait for you to experience the magic of these honey-glazed roasted Brussels sprouts with bacon in your own kitchen. Trust me, once you see how easy it is to transform simple ingredients into something extraordinary, you’ll be making this recipe on repeat. The crispy edges, the sticky-sweet glaze, that perfect bacon crunch – it’s all waiting for you! Don’t forget to snap a pic of your masterpiece and tag me – I live for seeing your kitchen wins. Now go forth and roast those sprouts like the culinary rockstar you are!

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