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Crispy Honey-Glazed Brussels Sprouts with Bacon

Crispy Honey-Glazed Brussels Sprouts with Bacon: The Best Recipe to Try

A delicious Brussels sprouts dish that balances sweet, savory, and smoky flavors with crispy texture, converting even the most skeptical Brussels sprout eaters.

  • Total Time: 40-45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1½ pounds fresh Brussels sprouts, trimmed and halved (about 6 cups)
  • 6 slices thick-cut bacon, chopped into ½-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons honey (local or high-quality)
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon fresh thyme leaves
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 425°F (220°C). Trim the stems of the Brussels sprouts and remove any discolored outer leaves. Cut each sprout in half lengthwise through the stem.
  2. In a large skillet over medium heat, cook the chopped bacon until it’s just starting to crisp but not fully done, about 5-6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 2 tablespoons of the bacon fat.
  3. In a large bowl, toss the halved Brussels sprouts with the reserved bacon fat, olive oil, salt, and pepper until evenly coated. Spread them on a large rimmed baking sheet in a single layer, making sure they’re not overcrowded (use two sheets if necessary). Position most of them cut-side down for maximum caramelization.
  4. Roast the Brussels sprouts for 15 minutes, then remove from the oven and add the partially cooked bacon, stirring gently to combine. Return to the oven and roast for an additional 8-10 minutes until the sprouts are deep golden brown and crispy on the edges.
  5. While the sprouts are roasting, combine honey, balsamic vinegar, minced garlic, and red pepper flakes (if using) in a small saucepan. Bring to a simmer over medium-low heat and cook for 2-3 minutes until slightly reduced and syrupy. Remove from heat.
  6. Once the Brussels sprouts and bacon are roasted, transfer them to a serving bowl. Drizzle with the honey glaze and toss gently to coat. Sprinkle with fresh thyme leaves and lemon zest. Serve immediately while hot and crispy.

Notes

  • For extra crispiness, make sure Brussels sprouts are thoroughly dried after washing and place them cut-side down on the baking sheet.
  • Brussels sprouts that are similar in size will cook more evenly. If you have varied sizes, cut larger ones into quarters.
  • For a vegetarian version, skip the bacon and add 1 teaspoon smoked paprika for depth.
  • Maple syrup works beautifully in place of honey, and apple cider vinegar can substitute for balsamic in a pinch.
  • For a more complex flavor, add a splash of bourbon to the glaze (the alcohol will cook off).
  • A sprinkle of toasted pine nuts or chopped toasted hazelnuts adds wonderful texture contrast.
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 11g
  • Sodium: 380mg
  • Fat: 13g
  • Saturated Fat: 3.5g
  • Carbohydrates: 19g
  • Fiber: 4g
  • Protein: 7g

Keywords: brussels sprouts with bacon, honey glazed brussels sprouts, crispy brussels sprouts, roasted brussels sprouts, holiday side dish