Crispy Honey-Balsamic Roasted Brussels Sprouts
Roasted Brussels Sprouts
Crispy, charred Brussels sprouts tossed in a sweet and tangy honey-balsamic glaze with salty bacon.
Nutrition (per serving)
Brussels sprouts used to be the most misunderstood vegetable on the dinner table, often boiled into oblivion. But when you hit them with high heat in the oven, magic happens. The outer leaves transform into crispy, salty chips, while the centers become buttery and tender. It is a complete textural revolution that will turn even the most skeptical eaters into fans.
The secret to this recipe is the balance of flavors. We start with a base of smoky bacon fat and olive oil for deep savoriness, then finish the sprouts with a bright drizzle of balsamic glaze and a touch of honey. This creates a beautiful caramelization that pairs perfectly with the natural earthiness of the sprouts. It is the ultimate side dish for a holiday feast or just a cozy weeknight dinner.
Ingredients
- Brussels sprouts, trimmed and halved:1.5 lb
- Thick-cut bacon, diced:4 slices
- Olive oil:2 tbsp
- Kosher salt:1 tsp
- Black pepper:½ tsp
- Garlic powder:½ tsp
- Balsamic glaze:2 tbsp
- Honey:1 tbsp
Instructions
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Preheat your oven to 400°F (200°C). Place a large rimmed baking sheet inside the oven while it heats; a hot pan helps get that immediate sear.
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In a large mixing bowl, toss the halved Brussels sprouts and diced bacon with olive oil, salt, pepper, and garlic powder until evenly coated.
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Carefully remove the hot baking sheet from the oven and spread the sprouts out in a single layer, flat-side down. You want them to have space so they roast rather than steam.
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Roast for 20-25 minutes, tossing halfway through, until the sprouts are deeply browned and the bacon is crispy.
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Remove from the oven and immediately drizzle with the balsamic glaze and honey. Toss one last time directly on the pan to coat.
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Transfer to a serving bowl and serve warm while they are at their maximum crispiness.
Tips & Notes
- For the best char, make sure the Brussels sprouts are completely dry after washing them.
- Don't crowd the pan! Use two baking sheets if necessary to ensure every sprout has enough breathing room to crisp up.
- If you want a vegetarian version, swap the bacon for toasted pecans or walnuts added at the very end.
